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No-Bake Strawberry Crunch Cheesecake Recipe

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4 from 8 reviews

This No-Bake Strawberry Crunch Cheesecake offers a luscious, creamy filling infused with freeze-dried strawberry powder layered over a crisp graham cracker crust. Topped with a delightful strawberry crunch made from Golden Oreo Thins and strawberry pieces, this dessert is perfect for summer gatherings or anytime you want an impressive yet easy-to-make cheesecake without turning on the oven.

Ingredients

Strawberry Powder and Topping

  • 2.4 ounces freeze-dried strawberries (about 2 bags)
  • 14 Golden Oreo Thins (about 3/4 cup crumbs)
  • 1 Tablespoon strawberry powder (reserved from freeze-dried strawberries)
  • Reserved freeze-dried strawberry crumbs
  • 2 Tablespoons unsalted butter, melted

Graham Cracker Crust

  • 10 full graham cracker sheets (about 1 1/2 cups crumbs)
  • 1/4 cup sugar
  • 6 Tablespoons unsalted butter, melted
  • Pinch of kosher salt

Strawberry Cream Cheese Filling

  • 1 1/2 cups heavy whipping cream, cold
  • 16 ounces full-fat cream cheese, cold
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest (about 1 lemon)
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
  • 1/3 cup full-fat sour cream
  • Reserved strawberry powder (from freeze-dried strawberries)

For Garnish

  • Fresh strawberries

Instructions

  1. Make the Strawberry Powder: Place freeze-dried strawberries in a food processor and blend until a fine powder forms, allowing a few small chunks. Sift through a fine-mesh sieve to remove chunks and set powder aside. Save the chunks for topping.
  2. Prepare the Strawberry Crunch Topping: Pulse Golden Oreo Thins in a food processor until fine crumbs form (about 3/4 cup). Set aside 1/3 of the plain crumbs. Combine remaining crumbs with 1 tablespoon strawberry powder, reserved strawberry chunks, and melted butter, mixing to coat. Add the reserved plain crumbs and stir until crumbly and combined. Store in an airtight container in the refrigerator.
  3. Make the Graham Cracker Crust: Pulse graham crackers in a processor until semi-fine crumbs form (about 1 1/2 cups). Add sugar, melted butter, and a pinch of kosher salt. Pulse until crumbs are finely ground and mixture clumps together. Press mixture evenly into the bottom of a springform pan using clean hands or a measuring cup. Cover and refrigerate.
  4. Whip the Cream: Using a stand mixer fitted with a whisk attachment, whip cold heavy cream until stiff peaks form, about 5 minutes. Transfer whipped cream to a mixing bowl and set aside.
  5. Prepare the Cream Cheese Mixture: In a stand mixer with paddle attachment, beat cold cream cheese, sugar, and powdered sugar until smooth and lump-free. Scrape down sides as needed.
  6. Add Flavorings: Add lemon zest, lemon juice, vanilla bean paste or extract, sour cream, and the reserved strawberry powder to the cream cheese mixture. Beat on medium-high for 2-3 minutes until very smooth with no streaks.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture about 1 cup at a time with a rubber spatula, taking care not to deflate the whipped cream. Continue folding until no streaks remain.
  8. Assemble Cheesecake: Spoon the filling evenly over the chilled graham cracker crust. Use an offset or rubber spatula to spread filling and gently press into edges to avoid gaps.
  9. Chill the Cheesecake: Cover and refrigerate for at least 4 hours, preferably overnight, to allow filling to set and develop the best texture.
  10. Finish and Serve: Run a butter knife around the sides of the pan to loosen cheesecake, remove springform sides. Sprinkle strawberry crunch topping evenly over the top, gently pressing so it adheres. Garnish with fresh strawberry slices, slice, and serve.

Notes

  • Ensure cream cheese and heavy cream are cold for best whipping results and smooth filling.
  • Do not overmix whipped cream when folding to maintain light texture.
  • Use a springform pan for easy removal of the cheesecake.
  • Chilling time can be extended overnight to improve texture and flavor development.
  • Freeze-dried strawberries can be found in specialty stores or online.
  • This cheesecake is best served cold and consumed within 2-3 days of preparation.

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