Name: No-Bake Strawberry Crunch Cheesecake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 cups golden Oreos, crushed; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 1/2 cups heavy whipping cream, cold; 1 cup golden Oreos, crushed (for topping); 1/2 cup freeze-dried strawberries, crushed; 1/4 cup unsalted butter, melted (for topping)

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No-Bake Strawberry Crunch Cheesecake a silky, no-bake cheesecake layered with a buttery golden Oreo crust and topped with a strawberry crunch that’s as vibrant as it is delicious. I love how the creamy texture of the filling contrasts beautifully with the crispy strawberry topping, making each bite unforgettable. It’s a show-stopping dessert that’s surprisingly simple to make—perfect for summer parties, birthdays, or any time I’m craving a sweet, berry-filled treat.

No-Bake Strawberry Crunch Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 cups golden Oreos, crushed

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 ½ cups heavy whipping cream, cold

For the strawberry crunch topping:

1 cup golden Oreos, crushed

½ cup freeze-dried strawberries, crushed

¼ cup unsalted butter, melted

Directions

I start by combining the crushed golden Oreos and melted butter in a bowl to create the crust. Then I press the mixture into the bottom of a 9-inch springform pan and pop it in the fridge to chill.

In a large bowl, I beat the softened cream cheese with powdered sugar and vanilla until it’s silky smooth.

In a separate bowl, I whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.

I pour the filling over the prepared crust and smooth out the top.

For the topping, I mix the crushed Oreos, freeze-dried strawberries, and melted butter until crumbly, then sprinkle it generously over the top of the cheesecake.

I refrigerate the cheesecake for at least 4–6 hours, or overnight if I can wait that long, to let it set perfectly before slicing and serving.

Servings and Timing

Prep Time: 20 minutes

Chill Time: 6 hours

Total Time: 6 hours 20 minutes

Servings: 10 servings

Calories: Approximately 410 kcal per serving

Variations

I sometimes swap out the freeze-dried strawberries for raspberries for a tangier twist.

For a chocolatey spin, I use chocolate Oreos instead of golden ones.

If I want a richer filling, I add a tablespoon of sour cream to the cream cheese mixture.

A drizzle of white chocolate over the top before serving adds a lovely decorative touch and extra sweetness.

Storage/Reheating

I keep this cheesecake covered in the fridge, where it stays fresh for up to 5 days. For longer storage, I slice and freeze individual portions—each wrapped in plastic wrap and foil. When I’m ready to enjoy a piece, I just let it thaw in the fridge overnight. Since it’s a no-bake cheesecake, there’s no need for reheating—just slice and serve cold.

FAQs

What kind of cream cheese works best for this recipe?

I always use full-fat block cream cheese because it gives the cheesecake the best texture and richness. I avoid the whipped or tub versions, which can make the filling too soft.

Can I make this ahead of time?

Absolutely. I often make it a day in advance and let it chill overnight. It actually tastes even better after it sets completely.

How do I crush the Oreos evenly?

I place the Oreos in a zip-top bag and use a rolling pin to crush them. A food processor also works great if I want a finer crumb.

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend using fresh strawberries for the topping because they add moisture and can make it soggy. Freeze-dried strawberries keep the crunch and vibrant flavor.

Do I need a springform pan?

While a springform pan makes removal easier, I’ve also used a deep pie dish or an 8x8-inch pan. I just line it with parchment paper for easier serving.

Conclusion

This No-Bake Strawberry Crunch Cheesecake has quickly become one of my favorite go-to desserts. It’s a breeze to make, incredibly creamy, and bursting with strawberry flavor in every bite. Whether I’m hosting a summer BBQ, bringing dessert to a potluck, or just indulging at home, it always gets rave reviews—and I never have to turn on the oven.

Recipe:

No-Bake Strawberry Crunch Cheesecake

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Author: Cheryl
Total Time: 6 hours 20 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A silky, no-bake cheesecake with a buttery golden Oreo crust and a vibrant strawberry crunch topping. Creamy, easy to make, and perfect for warm-weather entertaining or berry lovers year-round.

Instructions

In a bowl, mix 2 cups crushed golden Oreos with ½ cup melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate to chill.
In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip cold heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until fully combined.
Pour the cheesecake filling over the chilled crust and smooth the top.
In a small bowl, combine 1 cup crushed Oreos, ½ cup crushed freeze-dried strawberries, and ¼ cup melted butter to make the strawberry crunch topping.
Sprinkle the strawberry crunch topping evenly over the cheesecake.
Refrigerate for at least 4–6 hours, or overnight, until set.
Slice and serve chilled.