There’s something magical about the combination of creamy cheesecake and the sweet, tangy flavor of strawberries. This Easy No-Bake Strawberry Crunch Cheesecake is the perfect dessert for those warm summer days when you want something refreshing and indulgent without turning on the oven.

The first time I made this cheesecake, I was hosting a backyard barbecue and needed a dessert that could be made ahead of time. The vibrant strawberry flavor and the crunchy golden crust were an instant hit. My guests couldn’t stop raving about how light and delicious it was.

What I love most about this recipe is its simplicity. You don’t need any fancy equipment or baking skills. Just a few ingredients, a little patience, and you’ll have a dessert that looks and tastes like it came from a professional bakery.

The strawberry crunch topping adds a delightful texture and a burst of flavor that perfectly complements the creamy cheesecake filling. Whether you’re making this for a special occasion or just because, it’s sure to impress.

So, grab your mixing bowl and let’s dive into this refreshing, no-bake masterpiece. Trust me, your taste buds will thank you.

This Easy No-Bake Strawberry Crunch Cheesecake is a refreshing and indulgent dessert that’s perfect for summer. It’s creamy, tangy, and packed with the sweet flavor of strawberries. The crunchy golden crust adds the perfect texture, making every bite a delight.

The recipe is simple and straightforward, perfect for both beginner and experienced bakers. With just a few ingredients and minimal effort, you can create a dessert that looks and tastes like it came from a bakery.

What sets this cheesecake apart is its no-bake nature. You don’t need to turn on the oven, making it ideal for hot summer days. Plus, it’s a crowd-pleaser—kids and adults alike can’t get enough of it.

If you’re looking for a dessert that’s sure to impress, this is it. Easy, delicious, and visually stunning, this No-Bake Strawberry Crunch Cheesecake is a must-try.

Exciting Story:

I’ll never forget the first time I made this No-Bake Strawberry Crunch Cheesecake. It was a hot summer day, and I was hosting a backyard barbecue. I wanted a dessert that was refreshing and could be made ahead of time, so I decided to give this recipe a try.

As I layered the creamy cheesecake filling and the strawberry crunch topping, the vibrant colors made it look like something from a magazine. When I brought it out to the table, my guests’ eyes lit up, and they couldn’t wait to dig in.

The first bite was pure bliss. The creamy cheesecake, the sweet strawberries, and the crunchy topping created a flavor explosion that had everyone reaching for seconds. Since that day, this cheesecake has become a summer tradition in our house.

Why This Easy No-Bake Strawberry Crunch Cheesecake

Selling Points:

• No-Bake: Perfect for hot summer days when you don’t want to turn on the oven.
• Refreshing: The tangy strawberry flavor is light and refreshing.
• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to all skill levels.
• Crowd-Pleaser: Loved by kids and adults alike, this cheesecake is sure to disappear quickly.
• Versatile: Perfect for parties, potlucks, or just because.

What You Need For Easy No-Bake Strawberry Crunch Cheesecake

For the Crust:

• 2 cups golden Oreo cookies, crushed
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped

For the Strawberry Crunch Topping:

• 1 cup freeze-dried strawberries, crushed
• ½ cup graham cracker crumbs
• 2 tbsp granulated sugar
• ¼ cup unsalted butter, melted

How to Make Easy No-Bake Strawberry Crunch Cheesecake

1. Make the Crust: In a bowl, mix crushed Oreo cookies and melted butter. Press into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
2. Make the Cheesecake Filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until well combined. Spread over the crust and smooth the top.
3. Make the Strawberry Crunch Topping: In a bowl, mix crushed freeze-dried strawberries, graham cracker crumbs, sugar, and melted butter. Sprinkle evenly over the cheesecake filling.
4. Chill: Refrigerate for at least 4 hours or overnight until set.
5. Serve: Remove from the springform pan, slice, and enjoy!

Tips For Easy No-Bake Strawberry Crunch Cheesecake

• Chill Time: Make sure to chill the cheesecake for at least 4 hours to ensure it sets properly.
• Crushing Cookies: Use a food processor for evenly crushed Oreo cookies.
• Whipped Cream: Whip the heavy cream to stiff peaks before folding it into the cream cheese mixture.

Substitutions and Variations

• Gluten-Free: Use gluten-free cookies and graham crackers.
• Dairy-Free: Substitute cream cheese and heavy cream with dairy-free alternatives.
• Different Fruits: Try using freeze-dried raspberries or blueberries for a different flavor.
• Chocolate Lovers: Add a layer of chocolate ganache on top of the crust before adding the cheesecake filling.

Make a Healthier Version

• Use low-fat cream cheese and whipped topping.
• Substitute powdered sugar with a natural sweetener like honey or maple syrup.
• Use whole grain graham crackers for the crust.

Closing in Todd Wilbur Style:

And there you have it! This Easy No-Bake Strawberry Crunch Cheesecake is a refreshing, indulgent treat that’s sure to impress. Don’t forget to let us know how your cheesecake turns out, and consider checking out some of our other recipes for more delicious inspiration.

Frequently Asked Questions For Easy No-Bake Strawberry Crunch Cheesecake:

Can I make this ahead of time?
Yes! This cheesecake can be made a day in advance and stored in the fridge.

Can I freeze this cheesecake?
Yes, freeze for up to 2 months. Thaw in the fridge before serving.

What if I don’t have freeze-dried strawberries?
You can use fresh strawberries, but the texture and flavor will be different.

Can I use a different type of cookie for the crust?
Yes, graham crackers or vanilla wafers work well.

How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days.

Can I make this without a springform pan?
Yes, use a regular pie dish, but serving may be less neat.

What’s the best way to crush the cookies?
Use a food processor or place them in a zip-top bag and crush with a rolling pin.

Can I add fresh strawberries on top?
Absolutely! Fresh strawberries make a beautiful garnish.

How do I prevent the crust from sticking to the pan?
Line the bottom of the pan with parchment paper for easy removal.

Can I use whipped topping instead of whipped cream?
Yes, but the texture may be slightly different.

What’s the best way to slice the cheesecake?
Use a sharp knife dipped in hot water for clean slices.

Can I make mini cheesecakes?
Yes, use a muffin tin and adjust the chilling time accordingly.

Easy No-Bake Strawberry Crunch Cheesecake

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Crust:

• 2 cups golden Oreo cookies, crushed

• ½ cup unsalted butter, melted

• For the Cheesecake Filling:

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy cream, whipped

• For the Strawberry Crunch Topping:

• 1 cup freeze-dried strawberries, crushed

• ½ cup graham cracker crumbs

• 2 tbsp granulated sugar

• ¼ cup unsalted butter, melted

Directions

• Make the Crust: In a bowl, mix crushed Oreo cookies and melted butter. Press into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
• Make the Cheesecake Filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until well combined. Spread over the crust and smooth the top.
• Make the Strawberry Crunch Topping: In a bowl, mix crushed freeze-dried strawberries, graham cracker crumbs, sugar, and melted butter. Sprinkle evenly over the cheesecake filling.
• Chill: Refrigerate for at least 4 hours or overnight until set.
• Serve: Remove from the springform pan, slice, and enjoy!