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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake

A creamy no-bake Strawberry Crunch Cheesecake made with a buttery graham cracker crust, fluffy strawberry cheesecake filling, and a crunchy strawberry cookie topping. Perfect for parties, holidays, and summer desserts.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream cold
  • 1 tsp vanilla extract
  • 1/2 cup strawberry puree
Strawberry Crunch Topping
  • 1 cup golden Oreo cookies crushed
  • 1/2 cup freeze-dried strawberries crushed
  • 3 tbsp melted butter

Method
 

  1. Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and freeze for 10 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Set aside.
  3. Beat cream cheese until smooth. Add powdered sugar, vanilla, and strawberry puree. Mix well.
  4. Fold whipped cream into the cream cheese mixture until light and fluffy.
  5. Spread filling over the chilled crust. Cover and refrigerate for at least 4 hours or overnight.
  6. Mix crushed Oreos, freeze-dried strawberries, and melted butter. Sprinkle over the cheesecake before serving.
  7. Slice and enjoy.

Notes

  • Chill overnight for the firmest texture.
  • Freeze-dried strawberries work best for the crunchy topping.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze for up to 1 month.