Description
A refreshing no-bake cheesecake that combines the flavors of strawberry crunch bars with creamy cheesecake, perfect for summer gatherings.
Ingredients
Scale
- 2 cups golden Oreo cookies or vanilla sandwich cookies, crushed
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 cup golden Oreo cookies or vanilla sandwich cookies, crushed
- 8–10 freeze-dried strawberries, crushed
- 3 tablespoons unsalted butter, melted
- 1 tablespoon strawberry gelatin powder
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1/3 cup sour cream
- 1 cup fresh strawberries, pureed
- 1 tablespoon strawberry gelatin powder
- Red food coloring (optional)
Instructions
- Combine the crushed golden Oreos, melted butter, and sugar in a medium bowl until the mixture resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Mix the crushed cookies, crushed freeze-dried strawberries, melted butter, and strawberry gelatin powder in a bowl until well combined.
- Set aside 1/4 cup for garnishing the finished cheesecake, and refrigerate the rest for later use.
- Beat the softened cream cheese and sugar with an electric mixer until smooth and creamy (approximately 2-3 minutes).
- Add the vanilla extract and sour cream, mixing until just combined.
- Combine the strawberry puree with the gelatin powder, stirring until dissolved.
- Fold this mixture gently into the cream cheese mixture until fully incorporated but not overmixed.
- Gently fold in the whipped cream using a spatula, maintaining an even motion to preserve the air bubbles.
- Pour half of the filling onto the prepared crust, spreading evenly.
- Sprinkle half of the reserved strawberry crunch mixture over the filling.
- Pour the remaining filling on top and smooth the surface with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight.
- Release the springform pan sides and top the cheesecake with the remaining strawberry crunch mixture.
- Garnish with fresh strawberries if desired.
Notes
Store the cheesecake in the refrigerator for up to 5 days, keeping the strawberry crunch topping separate until serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: no-bake cheesecake, strawberry cheesecake, summer dessert, easy dessert, strawberry crunch