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No Bake Strawberry Crunch Cheesecake

No Bake Strawberry Crunch Cheesecake That's a Summer Must-Try

No Bake Strawberry Crunch Cheesecake is a delightful summer dessert featuring a crunchy crust and creamy filling.
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Prep Time 30 minutes
Setting Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 pieces Golden Oreos Can substitute with graham crackers for a different flavor profile.
  • 2 tablespoons Freeze Dried Strawberry Powder Use fresh strawberries but adjust quantity for moisture.
  • 6 tablespoons Salted Butter Unsalted butter can be used if preferred; just adjust added salt.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Use room temperature cream cheese for easier mixing.
  • ½ cup Mashed Strawberries Keep some texture; do not over-mash into a liquid.
  • 1 cup Heavy Whipping Cream Can substitute with coconut cream for a dairy-free option.
  • ½ cup Powdered Sugar Can use granulated sugar but texture may vary slightly.
For the Topping
  • 1 cup Reserved Strawberry Crunch Combine it with melted butter before sprinkling for added flavor.
  • ½ cup Fresh Strawberry Slices Don’t skip this step for that summer vibe!

Equipment

  • Food Processor
  • Springform Pan
  • mixing bowl

Method
 

Preparation
  1. Begin by spraying an 8 or 9-inch springform pan with cooking spray to ensure easy release of the cheesecake later.
  2. In a food processor, blend 24 crushed Golden Oreos with 2 tablespoons of freeze-dried strawberry powder until fine crumbs form. Reserve 1 cup of this mixture for topping.
  3. Add melted salted butter to the remaining crumbs, stirring until well combined. Firmly press this mixture into the bottom of your prepared springform pan to create an even crust.
  4. Mash enough fresh strawberries to yield ½ cup, ensuring there's still some texture.
  5. In a mixing bowl, beat room temperature cream cheese until it’s light and fluffy. Gradually add in the freeze-dried strawberry powder, the mashed strawberries, powdered sugar, and heavy whipping cream. Mix until the filling is light and airy.
  6. Gently pour the creamy strawberry filling over the prepared crust, using a spatula to smooth the top for an even finish.
  7. Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or overnight for the best results.
  8. When you're ready to enjoy your cheesecake, carefully remove the springform ring. Combine the reserved strawberry crunch mixture with a bit of melted butter, mixing well, and sprinkle this topping generously over the cheesecake.
  9. Garnish your creation with fresh strawberry slices for an inviting finish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 90mgFiber: 1gSugar: 16gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Store any leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze individual slices wrapped in plastic film, then place them in an airtight container for up to 2 months.

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