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.

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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Instructions

In a bowl, mix 2 cups crushed golden Oreos with 1/2 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, 1/2 cup crushed freeze-dried strawberries, and 1/4 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.

Notes

Use full-fat block cream cheese for best texture and richness.

Chill overnight for a firmer set and enhanced flavor.

Swap freeze-dried strawberries with raspberries for a tangy twist.

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

Add a drizzle of white chocolate over the top for extra sweetness and presentation.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 22g
Sodium: 190mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 95mg