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Strawberry Crunch Cheesecake

Strawberry crunch cheesecake is an easy no-bake strawberry cheesecake with a thick pink-and-gold crunch coating pressed all over the outside. It’s creamy, airy, and finished with fresh strawberries piled on top for a strawberry shortcake cheesecake look.
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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 Golden Oreo crust
  1. Stir finely crushed Golden Oreos and melted butter until the mixture resembles wet sand, then press it into the bottom of a 9-inch springform pan. Make the layer even and firmly packed for clean slices.
  2. Freeze the crust for 15 minutes to set before adding the filling. The surface should look matte and hold together when touched.
Make the cheesecake filling
  1. Beat softened cream cheese and powdered sugar until smooth, scraping the bowl as needed for no lumps. Stop as soon as the mixture turns silky.
  2. Add vanilla extract and freeze-dried strawberry powder, then mix until evenly colored. The batter should look uniformly pink.
  3. Fold the stiffly whipped heavy cream into the cream cheese mixture until airy and thick. Fold gently so the texture stays light.
Assemble and chill
  1. Spread the filling over the frozen crust and smooth the top with a spatula. Spread to the edges so the crust is fully covered.
  2. Refrigerate the cheesecake for 6 hours or overnight until firm. It should be set enough to lift cleanly and hold its shape.
Coat with strawberry crunch and garnish
  1. Mix crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until combined and crumbly. The crumbs should clump slightly when squeezed.
  2. Remove the cheesecake from the springform, then press the strawberry crunch firmly all over the sides and top. Add crumbs in handfuls and press for full coverage.
  3. Arrange fresh strawberries on top and serve. For height, place them in a tight cluster so they crown the center.

Notes

For the cleanest crunch layer, chill the cheesecake until fully firm (overnight is best), then coat right after unmolding. Store covered in the refrigerator up to 3 days; freeze is not recommended because the fresh strawberry topping and crunchy coating can soften after thawing. For a lighter option, use reduced-fat cream cheese and reduce the heavy whipping cream to 1.5 cups, then whip to stiff peaks.