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No-Bake Strawberry Crunch Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 26 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Bake Strawberry Crunch Cheesecake is a delightful, easy-to-make dessert featuring a buttery graham cracker crust, a smooth and creamy vanilla cheesecake filling, topped with a homemade strawberry sauce and a crunchy Golden Oreo topping. Perfect for summer gatherings or anytime you want a refreshing, indulgent treat without turning on the oven.

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, mix the graham cracker crumbs with granulated sugar. Pour in the melted butter and stir until all crumbs are evenly coated.
  2. Press Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan or pie dish to form an even layer. Place it in the refrigerator to chill while you prepare the filling.
  3. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.
  4. Add Sweeteners and Flavor: Blend in the powdered sugar and vanilla extract, mixing until fully combined and silky.
  5. Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it holds its shape firmly.
  6. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until the filling is smooth, light, and fluffy.
  7. Chill Cheesecake: Pour the filling over the prepared crust and spread evenly. Refrigerate for a minimum of 4 hours or until completely set.
  8. Cook Strawberry Topping: Place chopped strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until strawberries break down and sauce thickens.
  9. Cool Topping: Remove the strawberry sauce from heat and let it cool to room temperature before spreading it over the chilled cheesecake.
  10. Prepare Crunch Topping: In a small bowl, combine crushed Golden Oreos, melted butter, and granulated sugar. Stir until crumbs are well coated with the butter.
  11. Add Crunch Topping: Sprinkle the crunchy mixture evenly over the strawberry layer on the cheesecake.
  12. Serve: Slice the cheesecake and serve chilled. Optionally, garnish with extra fresh strawberries for added freshness and color.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
  • You can substitute Golden Oreos with regular Oreos or any vanilla sandwich cookies for the crunch topping.
  • For best texture, chill the cheesecake at least 4 hours; overnight chilling is even better.
  • Fresh strawberries should be ripe for optimal flavor in the topping.
  • If you prefer a less sweet dessert, adjust the sugar quantities slightly to taste.

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