Description
This no-bake strawberry crunch cheesecake is a delightful and easy-to-make dessert featuring a smooth and creamy cream cheese filling layered on a buttery graham cracker crust, topped with a luscious cooked strawberry sauce and a crunchy Golden Oreo topping. Perfect for warm weather or when you want an impressive dessert 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
- 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 to form a crumbly mixture.
- Press Crust into Pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish to create an even crust layer. Refrigerate the crust while preparing the cheesecake filling to help it set.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy using a mixer on medium speed.
- Add Sweeteners and Flavor: Add the powdered sugar and vanilla extract to the cream cheese and continue beating until well combined and smooth.
- Whip Cream: In a separate cold bowl, whip the heavy cream until stiff peaks form, indicating it holds its shape well.
- Fold Whipped Cream into Filling: Gently fold the whipped cream into the cream cheese mixture, combining carefully to maintain a light and fluffy texture.
- Assemble Cheesecake Layer: Pour the cheesecake filling onto the chilled crust and spread evenly with a spatula. Refrigerate for at least 4 hours to allow the filling to set firmly.
- Cook Strawberry Topping: In a small saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the strawberries break down and the sauce thickens slightly.
- Cool and Spread Strawberry Topping: Remove the strawberry sauce from heat and allow it to cool to room temperature before spreading evenly over the set cheesecake layer.
- Prepare Crunch Topping: In a small bowl, mix the crushed Golden Oreos, melted butter, and granulated sugar until the crumbs are evenly coated with butter and sugar.
- Add Crunch on Top: Sprinkle the prepared crunch topping evenly over the strawberry layer on the cheesecake.
- Serve: Slice the cheesecake into portions and serve immediately, garnished with extra fresh strawberries if desired 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.
- Use chilled heavy cream for easier whipping and better volume.
- Refrigerate cheesecake for at least 4 hours, preferably overnight, for optimal firmness and flavor.
- You can substitute Golden Oreos with any vanilla sandwich cookies or graham cracker crunch for the topping.
- If fresh strawberries are not available, thawed frozen strawberries can be used for the topping.
