This is truly the best strawberry crunch no bake cheesecake because it has a buttery graham cracker crust, fresh strawberry filling, and is covered in a strawberry crunch topping. All you need is 30 minutes to prep this cheesecake recipe and you don't even need to turn on your oven!
This no bake strawberry crunch cheesecake uses fresh strawberries for the cheesecake filling and freeze-dried strawberries for the crunchy topping. Strawberry flavor is definitely tasted with every bite!
Since it's a no bake cheesecake, you don't have to worry about a hot water bath or turning on the oven either! It's the same with this fresh blueberry cheesecake and easy no bake caramel cheesecake.
I cooked down the fresh strawberries before adding them into the cheesecake batter so the strawberry flavor would be strong. The same is true with these strawberry jam filled cupcakes and mini strawberry swirl cheesecakes.
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Have you ever had a strawberry shortcake ice cream bar? This strawberry crunch cheesecake tastes just like your favorite ice cream bar from childhood!
The Golden Oreos mixed with the freeze-dried strawberries for topping compliments the smooth and creamy fresh strawberry cheesecake layer, giving it that classic strawberry shortcake flavor.
As a professional home baker I love recipes with a shorter prep time as I don't always have a lot of time in the kitchen. Recipes like no churn strawberry ice cream and easy Oreo cheesecake bars fit that quick timeline in the kitchen.
Ingredients for Strawberry Crunch Cheesecake
- Graham Crackers: Use a food processor to pulse into fine crumbs. You could also use the Oreos to make a golden Oreo crust.
- Butter: Unsalted butter is used in both the crust and topping.
- Strawberries: Fresh strawberries are what I used. The brighter red they are, the better! Frozen would work too.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same!
- Cream Cheese: Use full fat cream cheese, not the low fat version. Be sure it's at room temperature too.
- Yogurt: You can use either vanilla or plain yogurt. You could also substitute this ingredient for sour cream.
- Freeze-Dried Strawberries: These can be found at your local grocery store.
See the recipe card for the full ingredients list and the exact amounts.
How to Make No Bake Strawberry Crunch Cheesecake
Follow along below for the step-by-step process.
Step 1: Using a food processor, puree the strawberries. Pour into a medium saucepan and mix in the corn starch. Cook over medium heat until thickened.
Cool completely in the refrigerator.
Step 2: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Press the crumbs into a prepared springform pan and place in the freezer.
Step 3: In a large bowl of a stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks.
Place in a separate bowl and set aside.
Step 4: In that same large mixing bowl using the electric mixer, beat the cream cheese and sugar on medium-high speed until combined.
Add the yogurt, vanilla extract, and strawberry puree on medium speed and mix until combined.
Step 5: Gently fold in the whipped cream and scrape the cheesecake mixture into the prepared pan. Use an offset spatula to smooth out.
Cover the pan with foil or plastic wrap and chill in the refrigerator for at least 6 hours.
Step 6: In a food processor, pulse the freeze-dried strawberries until you have dust. Do the same thing to the Oreos, just be sure there are still some chunks.
In a small bowl, combine the freeze-dried strawberry dust, Oreo crumbs, and melted butter. Pour over the top of the cheesecake and serve.
Pro Tip: Add homemade whipped cream to the top of your cheesecake to make this recipe even better!
Storing & Freezing
Keep any individual slices of cheesecake in an airtight container in the refrigerator for up to 5 days.
To freeze, make sure the cheesecake has completely set in the refrigerator first. Wrap the entire cheesecake in plastic wrap and then foil. Keep frozen for up to 2 months.
When ready to use, thaw it in the refrigerator overnight. Make the strawberry crunch topping then serve.
Expert Baking Tips
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
- Strawberry Puree: Be sure to make this first. It needs to be 100% cooled before being added to the cheesecake mixture.
- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
Recipe FAQs
This can happen if you didn't let it chill long enough in the refrigerator or you overmixed the whipped cream into the cream cheese mixture.
In this recipe, it's a mixture of golden Oreos, freeze-dried strawberries, and melted butter. Other recipes will use strawberry jello instead, but I love the natural flavor from the freeze-dried berries better.
If you can't find them, I'd recommend using a different vanilla cookie, like vanilla wafers.
More No Bake Cheesecake Recipes
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
📖 Recipe
Best Strawberry Crunch No Bake Cheesecake
Equipment
- 9 Inch Springform Pan
- Food Processor
- Electric Stand Mixer
- Rubber Spatula
Ingredients:
Graham Cracker Crust
- 16 graham crackers (about 2 ¼ cups)
- ¼ cup brown sugar
- 9 tablespoons unsalted butter, melted
Strawberry Cheesecake
- 2 cups strawberries pureed & cooked down to ½ cup
- ½ tablespoon corn starch
- 1 ¼ cups heavy whipping cream
- 24 ounces block-style cream cheese, room temperature
- ⅔ cup sugar
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
Strawberry Crunch Topping
- 2 cups freeze-dried strawberries, dust
- 1 cup Golden Oreos, crumbs about 8 cookies
- 3 tablespoons unsalted butter, melted
Instructions:
- Cook down the strawberries first.In a food processor or blender, puree the strawberries until there are no chunks (about 5 seconds). In a medium saucepan over medium heat, mix together the pureed strawberries and corn starch. Stir occasionally until the mixture starts to thicken (10-15 minutes).
- Once thickened (you should have about a ½ cup), place the strawberry puree in a small bowl and cool completely in the refrigerator.
Graham Cracker Crust
- Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and then more nonstick spray. Set aside.
- Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter.
- Pour the crumbs into the prepared pan and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the pan and up the sides. Place the pan in the freezer while you make the cheesecake filling.
Strawberry Cheesecake
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
- In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt, vanilla extract, and strawberry puree and mix on medium speed until combined. Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest.
- Pour the cheesecake filling over the graham cracker crust and use an offset spatula to spread it out evenly. Cover with foil and place in the refrigerator to chill for at least 6 hours.
Strawberry Crunch Topping
- Once the cheesecake has set, make the topping. In a food processor, pulse the freeze-dried strawberries until you have dust. Do the same thing to the Oreos, just be sure there are still some chunks.
- In a small bowl, combine the freeze-dried strawberry dust, Oreo crumbs, and melted butter. Pour over the top of the cheesecake and serve.
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