This no bake strawberry crunch cheesecake is creamy, fruity, and topped with a buttery Golden Oreo crumble. It’s perfect for summer gatherings, birthdays, or anytime you want a show-stopping dessert without turning on the oven. With just 20 minutes of prep and a few hours of chilling, you’ll have a bakery-worthy cheesecake at home.
Table of Contents
Table of Contents
No Bake Strawberry Crunch Cheesecake Recipe
What makes this strawberry crunch cheesecake so delicious?
The combination of tangy cream cheese, fresh strawberry puree, and crunchy Golden Oreo topping creates a perfect balance of textures and flavors. Unlike baked cheesecakes, the no bake method keeps the filling light and mousse-like. The strawberry crumble adds a nostalgic twist reminiscent of classic ice cream bars.
Best occasions to serve a strawberry crunch cheesecake
This cheesecake is a hit for birthdays, summer BBQs, and Valentine’s Day celebrations. Its pink layers and crumbly topping make it a beautiful centerpiece for dessert tables. For more festive ideas, check out our Strawberry Chiffon Cake Recipe.
How to Make Strawberry Crunch Cheesecake Step by Step
Preparing the Golden Oreo crust
Crush Golden Oreo cookies into fine crumbs, mix with melted butter, and press firmly into a springform pan. Freezing the crust before adding the filling helps it stay crisp. This method works great for other recipes too, like our Cloud Cake Recipe.
Making the creamy strawberry cheesecake filling
Blend softened cream cheese with powdered sugar, lemon juice, and vanilla until smooth. Fold in whipped cream for a light, airy texture. Divide the mixture, adding fresh strawberry puree to one half for that signature two-tone look.
Tips for Perfect No Bake Strawberry Cheesecake
How to keep the cheesecake base crunchy
Always freeze the crust for at least 10 minutes before adding the filling. This prevents moisture from softening the cookies too quickly. The USDA also recommends keeping dairy-based desserts chilled at 40°F or below .
How to get the best strawberry flavor
Use ripe, in-season strawberries for maximum sweetness and color. If strawberries aren’t in season, frozen ones work well just thaw and drain them before pureeing.
Storing and Serving Strawberry Crunch Cheesecake
How long will strawberry cheesecake last in the fridge
When stored in an airtight container, it stays fresh for 4–5 days. For peak flavor and texture, enjoy it within the first 3 days.
Freezing and thawing tips
Wrap slices individually before freezing for up to 1 month. Thaw overnight in the fridge, then let sit at room temperature for 10–15 minutes before serving. For another freezer-friendly treat, try our Labubu Cake.
How long will strawberry crunch cheesecake last in the fridge?
Up to 5 days in an airtight container, best within 3 days.
Does a strawberry cheesecake dump cake need to be refrigerated?
Yes, because of the dairy and fruit content.
How to keep cheesecake base crunchy?
Freeze the crust before adding the filling to prevent sogginess.
How long will strawberry cheesecake last in the fridge?
4–5 days, but fresher is better.
Strawberry Crunch Cheesecake – No Bake Recipe
Ingredients
- 24 Golden Oreo cookies
- 4 tablespoon 59 ml salted butter – melted
- 24 ounces 680 g cream cheese – 3 packages, room temp
- 2 cup 240 g powdered sugar
- 2 teaspoon 10 ml lemon juice
- 1 cup 144 g fresh strawberries – puréed in a blender or food processor
- 2 teaspoon 10 ml vanilla extract
- 1 ½ cup 355 ml heavy whipping cream
- 1 batch strawberry shortcake crumble
Instructions
- To make crust, crush Golden Oreos in a food processor or in a ziploc bag with a rolling pin.
- Add melted butter and combine until well saturated.
- Spray a 9-inch springform pan with cooking spray, then press in crust mixture evenly around the bottom and one inch up the sides of the pan. Place in freezer while you prepare the cheesecake filling.
- To make filling, combine softened cream cheese, vanilla, lemon juice, and powdered sugar and mix with an electric mixer until smooth.
- In a separate bowl, beat whipped cream with the whisk attachment of a hand mixer or stand mixer until stiff peaks form. Gently fold whipped cream into cream cheese mixture, taking care not to deflate the whipped cream.
- Divide mixture in two and remove half to another bowl and set aside.
- Add puréed strawberries to the first half of the cheesecake mixture and fold gently until combined.
- Pour the strawberry half of the cheesecake filling into cookie crust and smooth to even. Layer on the other half of the cheesecake filling and smooth the top.
- Cover cheesecake with plastic wrap and place in freezer for at least 4-5 hours or overnight.
- Remove from freezer and remove cheesecake from springform pan. Coat top and sides of cheesecake with strawberry crumb topping. Return to freezer until ready to serve – if needed, allow to thaw 10-15 minutes before serving to make slicing easier.
Notes
Nutrition
This no bake strawberry crunch cheesecake combines creamy cheesecake, sweet strawberries, and a buttery cookie crumble for a dessert that’s as beautiful as it is delicious. It’s easy, make-ahead friendly, and guaranteed to impress.
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