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Strawberry Crunch Cheesecake

Strawberry crunch cheesecake is a no-bake strawberry cheesecake with a thick pink-and-gold crunch coating pressed onto the outside and a creamy, airy interior. The Golden Oreo crust stays crisp while the freezer-dried strawberry powder delivers a bold strawberry flavor in every bite.
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Prep Time 30 minutes
Chill 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
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. Mix the crushed Golden Oreos and melted butter until the crumbs look evenly coated. Press the mixture into the bottom of a 9-inch springform pan in an even layer, then freeze for 15 minutes.
Prepare the no-bake cheesecake filling
  1. Beat the cream cheese and powdered sugar until smooth and lump-free, scraping the bowl as needed. Beat in the vanilla extract and freeze-dried strawberry powder, then fold in the stiffly whipped cream until the mixture looks airy and well combined.
Assemble and chill
  1. Spread the cheesecake filling over the chilled crust and smooth the top with a flat spatula. Refrigerate for 6 hours or overnight until firm.
Make the strawberry crunch coating
  1. Mix the crushed Golden Oreos, freeze-dried strawberries powder, and melted butter until combined and crumbly. Set the coating aside while the cheesecake firms.
Coat and top
  1. Carefully remove the cheesecake from the springform pan, keeping the structure intact. Press the crunch coating firmly all over the sides and top so it sticks evenly.
  2. Arrange fresh strawberries on top in a piled layer, then serve immediately for the best texture.

Notes

Pro tip: press the crust mixture firmly so it slices cleanly, and press the strawberry crunch quickly while the cheesecake surface is cold. Store covered in the refrigerator up to 4 days; freeze is not recommended for best strawberry crunch texture. For a lighter option, use low-fat cream cheese and reduced-fat heavy whipping cream if desired, noting the filling may be slightly softer.