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Strawberry Crunch Cheesecake

Strawberry crunch cheesecake is an easy no-bake cheesecake with a thick pink-and-gold crunch coating and a creamy, airy interior. This strawberry shortcake cheesecake features a Golden Oreo crust, freeze-dried strawberry powder filling, and fresh strawberries on top for a showy finish.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreo crust
  • 24 Golden Oreos finely crushed
  • 5 tbsp butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp freeze-dried strawberry powder
  • 2 cup heavy whipping cream beaten to stiff peaks
Strawberry crunch coating
  • 20 Golden Oreos crushed
  • 1 cup freeze-dried strawberries crushed to powder
  • 4 tbsp butter melted
  • 1 fresh strawberries for garnish

Equipment

  • 1 sheet pan
  • 1 springform pan

Method
 

Make and freeze the Golden Oreo crust
  1. Mix the finely crushed Golden Oreos and melted butter until the crumbs look evenly coated. Press the mixture into the bottom of a 9-inch springform pan, then freeze for 15 minutes to set.
Prepare the no-bake strawberry cheesecake filling
  1. Beat the softened cream cheese and powdered sugar until completely smooth. Add the vanilla extract and freeze-dried strawberry powder, then fold in the stiff-peaked heavy whipping cream until the mixture looks airy and uniform.
Assemble and chill the cheesecake
  1. Spread the cheesecake filling over the frozen crust and smooth the top. Refrigerate for 6 hours or overnight until firm.
Make the strawberry crunch coating
  1. Mix the crushed Golden Oreos, freeze-dried strawberry powder, and melted butter until combined and crumbly. Keep the crumbs ready so they can be pressed onto the cheesecake while the filling is firm.
Coat, top, and serve
  1. Remove the cheesecake from the springform pan. Press the strawberry crunch coating firmly all over the sides and top to create an even thick layer.
Finish with fresh strawberries
  1. Arrange fresh strawberries on top in a piled, crowning layer. Serve immediately for the best crunch and contrast between the coating and creamy center.

Notes

Pro tip: for the thick outside crunch, press the crumb mixture firmly and evenly in small sections so it adheres to the chilled cheesecake. Refrigerate covered for up to 4 days; freeze is not recommended because the coating and fresh topping can soften. For a lighter option, swap heavy whipping cream with a dairy-based whipped topping that whips to stiff peaks (texture will be slightly different).