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No-Bake Strawberry Crunch Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 85 reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Strawberry Crunch Cheesecake is a delightful and easy-to-make dessert featuring a buttery graham cracker crust, a creamy smooth cheesecake filling, a luscious homemade strawberry topping, and a crunchy Golden Oreo crumble. Perfect for warm days or when you want a delicious dessert without turning on the oven, this cheesecake sets in the refrigerator and delivers a rich, fruity, and satisfying flavor combination in every bite.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Strawberry Topping

  • 2 cups fresh strawberries, chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Crunch Topping

  • 1 1/2 cups Golden Oreos, crushed (or any other vanilla sandwich cookies)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Instructions

  1. Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated.
  2. Press the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, forming an even layer. Place it in the refrigerator to chill while preparing the filling.
  3. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy without lumps.
  4. Add Sweetness and Flavor: Mix in the powdered sugar and vanilla extract, beating until fully combined and smooth.
  5. Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.
  6. Assemble Filling: Pour the cheesecake filling onto the chilled crust, spreading it evenly. Refrigerate for at least 4 hours to allow the filling to set properly.
  7. Cook Strawberry Topping: In a small saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5-7 minutes while stirring occasionally, until the strawberries break down and the mixture thickens into a sauce.
  8. Cool Topping: Remove the strawberry sauce from heat and let it cool to room temperature. Once cooled, spread it evenly over the chilled cheesecake layer.
  9. Make Crunch Topping: Combine the crushed Golden Oreos with melted butter and granulated sugar in a small bowl. Stir until the crumbs are fully coated with butter and sugar.
  10. Add Crunch Topping: Sprinkle the Oreo crumble evenly over the strawberry topping layer to add a sweet, crunchy texture.
  11. Serve: Slice the cheesecake and serve chilled. Optionally, garnish with extra fresh strawberries for an added touch of freshness and color.

Notes

  • For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
  • You can substitute Golden Oreos with any vanilla sandwich cookies you prefer.
  • Refrigerate the cheesecake for at least 4 hours or overnight for firmer texture.
  • The strawberry topping can be made a day ahead and refrigerated until ready to use.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

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Find it online: https://sweetindulgencescakes.com/no-bake-strawberry-crunch-cheesecake-recipe/