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No-Bake Strawberry Crunch Cheesecake

A no-bake strawberry crunch cheesecake with a graham cracker crust, fruity and bright with a decadent strawberry cream cheese filling and crunchy topping, perfect for parties.

  • Total Time: 4 hours 20 minutes (including chilling)
  • Yield: 8 1x

Ingredients

Scale
  • 2.4 ounces freeze-dried strawberries (2 bags)
  • 14 Golden Oreo Thins (3/4 cup crumbs)
  • 1 Tablespoon strawberry powder
  • Reserved freeze-dried strawberry crumbs
  • 2 Tablespoons unsalted butter, melted
  • 1 1/2 cups heavy whipping cream, cold
  • 16 ounces full-fat cream cheese, cold
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest (about 1 lemon)
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
  • 1/3 cup full-fat sour cream
  • Fresh strawberries, for garnish

Instructions

  1. Pour the cold heavy whipping cream into the bowl of a stand mixer with a whisk attachment. Whip the cream into stiff peaks, about 5 minutes. Spoon the whipped cream into a mixing bowl, and set aside.
  2. Add the cold cream cheese, sugar, and powdered sugar to the bowl of a stand mixer with a paddle attachment. Beat the mixture until smooth and lump-free. Scrape down the sides as needed.
  3. Add the lemon zest, lemon juice, vanilla bean paste or extract, sour cream, and the rest of the freeze-dried strawberry powder. Beat for another 2-3 minutes on medium-high speed until very smooth with no streaks of strawberry powder.
  4. Using a rubber spatula, gently fold the whipped cream into the strawberry cream cheese mixture about 1 cup at a time, folding slowly to avoid deflating the whipped cream. Continue until fully combined with no streaks.
  5. For the strawberry crunch topping, combine Golden Oreo Thins crumbs, 1 tablespoon strawberry powder, reserved freeze-dried strawberry crumbs, and melted butter. Mix well.
  6. Press the strawberry crunch topping into the bottom of an 8-inch springform pan to form the crust.
  7. Pour the strawberry cream cheese filling over the crust and smooth the top.
  8. Refrigerate the cheesecake for at least 4 hours or until set.
  9. Garnish with fresh strawberries before serving.

Notes

Use cold ingredients for best whipping results. Gently folding the whipped cream into the cream cheese mixture preserves the light texture. The strawberry powder can be made by grinding freeze-dried strawberries in a food processor.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 25g
  • Sodium: 220mg
  • Fat: 32g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg