Strawberry Crunch Cheesecake
This easy no-bake strawberry crunch cheesecake features a Golden Oreo crust, a creamy strawberry cheesecake filling, and a crunchy strawberry topping!
Equipment
- 9-inch Springform Pan
- Food Processor
- Hand Mixer
- Plastic Wrap
Ingredients
Crust
- 24 Golden Oreo cookies Crushed
- 4 tbsp salted butter Melted
Cheesecake Filling
- 24 oz cream cheese Softened
- 2 cup powdered sugar
- 2 tsp vanilla extract
- 2 tsp lemon juice Fresh
- 1 cup fresh strawberries Purèed
- 1.5 cup heavy whipping cream Whipped to stiff peaks
Topping
- 1 batch strawberry crunch topping Made with freeze-dried strawberries, Golden Oreos, and butter
Instructions
- Crush Golden Oreos in a food processor or in a bag using a rolling pin.
- Mix the crushed cookies with melted butter and press into a greased 9-inch springform pan. Freeze while preparing filling.
- In a large bowl, mix cream cheese, powdered sugar, vanilla, and lemon juice with an electric mixer until smooth.
- In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Divide mixture into two bowls, and fold strawberry purée into one half.
- Layer the strawberry cheesecake mixture over the crust, followed by the vanilla cheesecake mixture.
- Cover with plastic wrap and freeze for at least 4-5 hours or overnight.
- Once set, remove from pan and coat top and sides with strawberry crunch topping.
- Serve immediately or return to freezer until ready to eat. Thaw 10-15 minutes before slicing.
Notes
For variations, try making cheesecake bites, layering in jars, or using different berries.