Strawberry Crunch Cheesecake

This no-bake strawberry crunch cheesecake is a cool, creamy summer treat layered with a golden Oreo crust and topped with a strawberry crunch topping. Perfect for warm days and easy entertaining!

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Course: Dessert

Cuisine: American, No-Bake

Prep Time: 25

Cook Time: 0

Chill Time: 4

Total Time: 4 25

Servings: Slices

Calories: 370kcal

Cost: $12–$15

Equipment

1 9-inch springform pan For forming the base and shape
1 Electric or stand mixer For beating filling
1 Food processor For crust and crumble topping
2–3 Mixing bowls For ingredients and mixing
1 Rubber spatula For spreading and folding
1 set Measuring cups/spoons For accurate measurements
Refrigerator For chilling the cheesecake

Ingredients

Cheesecake Filling

2 packages Cream cheese 8 oz each, softened to room temperature
1 cup Heavy whipping cream Whipped
¾ cup Powdered sugar
1 teaspoon Vanilla extract
1 tbsp Gelatin powder Optional thickener

Toppings & Add-ins

1 cup chopped Fresh strawberries For topping
2 tbsp crushed Freeze-dried strawberries For topping crunch
2 tbsp Strawberry jam Swirled or for glaze
1 drop Pink food coloring Optional
⅓ cup White chocolate chips Optional, for extra richness

Crust & Crunch Topping

24 Golden Oreo cookies Crushed for crust
4 Graham crackers Crushed for texture variation
¼ cup Butter Melted
½ cup Strawberry cake mix For crunch topping

Instructions

Crush Oreos and mix with melted butter.
Press crust into pan and chill.
Beat cream cheese, sugar, and vanilla until smooth.
Fold in whipped cream.
Pour filling over crust and smooth top.
Mix cake mix, butter, and crushed strawberries for topping.
Sprinkle topping and refrigerate at least 4 hours.

Notes

For a more vibrant pink color, add food coloring. Gelatin helps the filling set more firmly but is optional. Customize the topping with your favorite berries or even nuts.

Nutrition