No-Bake Strawberry Crunch Cheesecake A Cool, Creamy Crowd Favorite

This No-Bake Strawberry Crunch Cheesecake is the kind of dessert that stops conversations. With a buttery graham cracker base, fluffy strawberry cheesecake filling, and a nostalgic strawberry crunch topping, it’s perfect for summer BBQs, holidays, or anytime you want to impress without turning on the oven.

Ingredients

For the Strawberry Powder

• 2.4 oz freeze-dried strawberries (2 bags)

For the Strawberry Crunch Topping

• 14 Golden Oreo Thins (¾ cup crumbs)
• 1 tablespoon strawberry powder
• Reserved strawberry chunks
• 2 tablespoons unsalted butter, melted

For the Graham Cracker Crust

• 10 graham cracker sheets (1½ cups crumbs)
• ¼ cup sugar
• 6 tablespoons unsalted butter, melted
• Pinch of kosher salt

For the Strawberry Cream Cheese Filling

• 1½ cups cold heavy whipping cream
• 16 oz full-fat cream cheese
• ½ cup sugar
• ¼ cup powdered sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
• ⅓ cup full-fat sour cream
• Reserved strawberry powder
• Fresh strawberries, for garnish

Instructions

1. Make the Strawberry Powder
   Blend freeze-dried strawberries in a food processor until powdery. Sift the powder and set aside both the fine powder and leftover strawberry bits.
2. Prepare the Crunch Topping
   Pulse the Oreo Thins into fine crumbs. Set aside one-third of the plain crumbs. Mix the rest with strawberry powder, chunks, and melted butter. Stir until coated. Add the remaining plain crumbs and refrigerate.
3. Make the Graham Crust
   Blend graham crackers into crumbs. Add sugar, salt, and melted butter. Press the mixture into an 8-inch springform pan. Chill while preparing the filling.
4. Whip the Cream
   Beat the cold heavy cream until stiff peaks form, about 5 minutes. Set aside.
5. Make the Filling
   In a stand mixer, beat cream cheese, sugar, and powdered sugar until smooth. Add lemon zest, juice, vanilla, sour cream, and strawberry powder. Beat until fully combined. Gently fold in the whipped cream in batches using a spatula.
6. Assemble the Cheesecake
   Pour the filling over the chilled crust. Smooth the top and refrigerate for at least 4 hours or overnight.
7. Top and Serve
   Once set, remove the cheesecake from the springform pan. Sprinkle the strawberry crunch topping over the surface. Press gently to adhere. Garnish with fresh strawberries. Slice and serve.

Tips and Variations

• No food processor? Use a rolling pin and a zipper bag to crush ingredients.
• For a denser texture, reduce whipped cream to 1 cup.
• Want to coat the sides? Double the crunch topping.
• Use a hand mixer if you don’t have a stand mixer.
• Chill overnight for best flavor and texture.