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Strawberry Crunch Cheesecake

Strawberry crunch cheesecake is a no-bake strawberry cheesecake with a creamy, airy filling and a thick pink-and-gold crunch coating. A freezer-set Golden Oreo crust and a crumbly strawberry Oreo coating create a strawberry shortcake cheesecake vibe with a slice that shows the soft interior.
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Prep Time 30 minutes
Chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreo crust
  • 24 Golden Oreos Finely crushed.
  • 5 tbsp butter Melted.
Cheesecake filling
  • 24 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp freeze-dried strawberry powder
  • 2 cup heavy whipping cream Beaten to stiff peaks.
Strawberry crunch coating
  • 20 Golden Oreos Crushed.
  • 1 cup freeze-dried strawberries Crushed to powder.
  • 4 tbsp butter Melted.
  • 1 fresh strawberries For garnish.

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the crust
  1. Mix the finely crushed Golden Oreos with melted butter until evenly coated, then press firmly into the bottom of a 9-inch springform pan to form a compact layer. Freeze for 15 minutes to set the crust.
Make the cheesecake filling
  1. Beat the softened cream cheese and powdered sugar until smooth and lump-free, then mix in the vanilla extract and freeze-dried strawberry powder. Fold in the stiffly beaten heavy whipping cream just until airy and uniform.
Assemble and chill
  1. Spread the filling over the chilled crust and smooth the top with an even layer. Refrigerate for 6 hours (or overnight) until firm.
Add the strawberry crunch coating
  1. Mix the crushed Golden Oreos with the crushed freeze-dried strawberries and melted butter until combined and crumbly, with no dry pockets. Remove the cheesecake from the springform, then press the crunch mixture firmly all over the sides and top.
Garnish and serve
  1. Arrange fresh strawberries on top, then slice and serve once the coating is set.

Notes

For the cleanest slices, keep the cheesecake refrigerated until ready to cut, and wipe the knife between slices. Store covered in the refrigerator for up to 4 days; freeze only if you plan to serve within 1 month (texture may soften). For a dairy-light option, use a high-quality dairy-free cream cheese and coconut-cream whipped topping—follow your product’s guidance for whipping to stiff peaks.