Strawberry Crunch Cheesecake: A No-Bake Dessert Masterpiece
You know that nostalgic strawberry shortcake ice cream bar you couldn’t get enough of as a kid? This no-bake strawberry crunch cheesecake brings it right back with a creamy, dreamy twist. Layers of silky filling, golden cookie crust, and crunchy strawberry topping come together for a dessert that looks fancy but takes almost no effort.
Ingredients
- 24 golden Oreos or similar vanilla sandwich cookies
- 6 tablespoons melted butter
- 16 ounces full-fat cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2½ cups whipped topping like Cool Whip
- 1 cup freeze-dried strawberries
- 8 golden Oreos for topping
- 2 tablespoons melted butter for topping
- 2 tablespoons strawberry gelatin optional, for color boost
- Fresh strawberries or white chocolate for garnish optional
Instructions
- Crush 24 golden Oreos in a food processor until fine crumbs form.
- Mix with 6 tablespoons melted butter and press into the bottom of a springform pan. Chill.
- Beat cream cheese in a large bowl until fluffy.
- Add powdered sugar and vanilla extract, beat until smooth.
- Fold in whipped topping until combined. Pour over crust and smooth top.
- Pulse freeze-dried strawberries and 8 Oreos until crumbly. Stir in 2 tbsp melted butter and optional gelatin powder.
- Sprinkle topping evenly over cheesecake layer.
- Chill at least 4 hours or overnight.
- To serve, slice with a warm knife. Garnish with strawberries or white chocolate drizzle if desired.
Notes
Use room-temp cream cheese for smooth texture. Chill well to set. Homemade whipped cream can be used if stabilized. Freeze individual slices if needed—just skip toppings until serving.