Description
Strawberry crunch cheesecake delivers summer’s sweetest memories right to your dessert plate, blending creamy richness with fresh berry crunch that makes taste buds dance with delight. Perfectly chilled and ready in minutes, this no-bake treat turns simple ingredients into a spectacular dessert everyone will adore.
Ingredients
Scale
Main Ingredients:
- 3 8 oz packages cream cheese
- 2 cups graham cracker crumbs
- 1 ½ cups Golden Oreos
- 1 ½ cups heavy whipping cream
Supporting Ingredients:
- 1 cup powdered sugar
- 1 3 oz package strawberry gelatin
- 1 teaspoon vanilla extract
Binding/Butter Ingredients:
- ½ cup unsalted butter (melted)
- 4 tablespoons unsalted butter (melted)
Optional Garnish Ingredients:
- Fresh strawberries
- Whipped cream
Instructions
- Combine 2 cups graham cracker crumbs with ½ cup melted unsalted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Chill the crust in the refrigerator for 15 minutes to set while preparing the filling.
- Beat 3 packages (8 oz each) softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla extract until completely smooth and free of lumps.
- Whip 1 ½ cups heavy cream in a separate bowl until stiff peaks form, creating a light and airy texture.
- Fold the whipped cream into the cream cheese mixture gently, maintaining the mixture’s volume and creating a smooth, creamy filling.
- Pour the filling over the chilled crust, spreading it evenly with a rubber spatula to create a clean, uniform surface.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to ensure a firm and set texture.
- Mix 1 ½ cups crushed Golden Oreos with 1 package (3 oz) strawberry gelatin powder and 4 tbsp melted unsalted butter until well combined.
- Spread the crunch mixture on a parchment-lined baking sheet, creating an even layer about ¼ inch thick.
- Bake the crunch topping at 350°F for 9 minutes, watching carefully to prevent burning. Allow to cool completely.
- Sprinkle the cooled strawberry crunch topping over the chilled cheesecake, pressing gently to help it adhere.
- Optional: Decorate with fresh strawberries and a dollop of whipped cream before serving chilled.
Notes
- Chill your cream cheese at room temperature for about 30 minutes before mixing to ensure a smooth, lump-free filling.
- For a cleaner cut, dip your knife in hot water and wipe it dry between each slice of cheesecake.
- The strawberry crunch topping can be made ahead and stored in an airtight container for up to a week, saving time on dessert day.
- To make this dessert gluten-free, swap graham crackers for gluten-free cookies and use gluten-free Golden Oreos for the topping.
- Prep Time: 20-25 minutes
- Cook Time: 8-10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 415
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg