Berrylicious Strawberry Crunch Cheesecake (No-Bake Dessert Recipe)
A no-bake strawberry cheesecake with a crunchy cookie crust and topping, perfect for warm weather desserts.
Ingredients
For the crust:
- 2 cups crushed golden sandwich cookies (like Golden Oreos)
- 5 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (or 8 oz whipped topping)
- 0.5 cup chopped fresh strawberries
- 2 tablespoons strawberry gelatin powder (for flavor and color)
For the strawberry crunch topping:
- 1 cup golden sandwich cookies
- 1/3 cup freeze-dried strawberries or 2 tablespoons strawberry gelatin mix
- 2 tablespoons butter, melted
Instructions
- Make the crust: In a bowl, combine crushed golden sandwich cookies with melted butter. Press firmly into the bottom of a springform pan. Chill while you make the filling.
- Prepare the filling: In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Mix in strawberry gelatin powder and chopped strawberries.
- Whip the heavy cream to stiff peaks (or use whipped topping), then gently fold it into the cream cheese mixture until fully combined.
- Pour the filling over the chilled crust and smooth the top.
- Make the crunch topping: In a food processor, pulse golden cookies and freeze-dried strawberries or gelatin powder until crumbly. Add melted butter and pulse again until combined.
- Sprinkle the crunch topping evenly over the cheesecake. Cover and chill for at least 4 hours, or overnight, until set.
Notes
For the best flavor, use fresh strawberries and high-quality cream cheese. Let it chill overnight for a firmer texture.