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Strawberry Crunch Cheesecake

Strawberry crunch cheesecake: a no-bake cheesecake with a buttery Golden Oreo crust, airy cream filling, and a thick pink-and-gold strawberry crunch coating. Press the coating all over the outside, then crown the top with fresh strawberries for a strawberry shortcake-style finish.
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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: 520
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
  • 0.25 lb fresh strawberries for garnish

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the crust
  1. Mix the finely crushed Golden Oreos with the melted butter until evenly combined, then press into the bottom of a 9-inch springform pan to form a compact layer. No oven is needed—aim for an even thickness across the base.
  2. Freeze the crust for 15 minutes to firm it up before adding the filling.
Make the cheesecake filling
  1. Beat the softened cream cheese and powdered sugar until smooth and lump-free. Stop to scrape the bowl so the texture stays creamy.
  2. Add the vanilla extract and freeze-dried strawberry powder, then mix until the color is evenly distributed with a strawberry-tinged aroma.
  3. Fold the stiff-peaked heavy whipping cream into the cream cheese mixture until airy and well combined, keeping the volume as fluff-like as possible.
  4. Spread the filling over the chilled crust and smooth the top for a flat surface. Press gently so the filling levels without trapping air pockets.
  5. Refrigerate for 6 hours or overnight until firm and sliceable, with the center fully set.
Coat the outside and garnish
  1. Mix the crushed Golden Oreos, crushed freeze-dried strawberries (powder), and melted butter until combined and crumbly. The mixture should clump slightly when pressed.
  2. Remove the cheesecake from the springform, then press the crumb mixture firmly all over the sides and top so it adheres in an even, thick layer.
  3. Arrange fresh strawberries on top and serve once the crunch layer is set and the filling is fully chilled.

Notes

Pro tip: soften the cream cheese thoroughly for a smooth filling before folding in the whipped cream. Refrigerate leftovers in a covered container for up to 3 days; freeze is not recommended because the crunch coating can soften after thawing. For a dairy light option, use a high-quality reduced-fat cream cheese and heavy whipping cream alternative designed for whipping (texture may vary).