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Strawberry Crunch Cheesecake – The Ultimate No-Bake Dessert Guide

Strawberry Crunch Cheesecake
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This no-bake cheesecake takes me back to summer afternoons with my grandmother—her kitchen always smelled like strawberries and sunshine. We’d laugh and sneak spoonfuls of cream while waiting for the cheesecake to chill. This recipe is my little tribute to those sweet, simple memories. Try it out, share it with loved ones, and make new moments to remember.

Ingredients

Scale

  • 24 Golden Oreo cookies

  • 4 tbsp salted butter, melted

  • 24 oz cream cheese (3 packages, room temp)

  • 2 cups powdered sugar

  • 2 tsp lemon juice

  • 1 cup fresh strawberries, puréed

  • 2 tsp vanilla extract

  • 1 ½ cups heavy whipping cream

  • 1 batch strawberry shortcake crumble

Instructions

  1. Crust: Crush cookies in a food processor or bag with a rolling pin. Mix with melted butter until fully coated. Press into a greased 9-inch springform pan (bottom and sides). Freeze while you prepare the filling.

  2. Filling: Beat cream cheese, vanilla, lemon juice, and powdered sugar until smooth. In a separate bowl, whip cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mix.

  3. Split the filling into two bowls. Add puréed strawberries to one half and fold in gently.

  4. Pour the strawberry mix into the crust first, smooth it out, then layer the plain mix on top and smooth again.

  5. Cover and freeze for at least 4–5 hours or overnight.

  6. Before serving, coat top and sides with strawberry crumble. Let it sit 10–15 mins to soften before slicing.

Notes

  • Room temp cream cheese gives the smoothest filling.

  • For best results, freeze overnight and decorate just before serving.

  • You can make mini versions in jars or cones for parties!

Nutrition

Find it online: https://recipes.swedishinarabic.net/strawberry-crunch-cheesecake-the-ultimate-no-bake-dessert-guide/