Strawberry Crunch Cheesecake
This no-bake Strawberry Crunch Cheesecake has a graham cracker crust, creamy strawberry filling, and nostalgic crunchy topping—rich, fruity, and easy to love!
Equipment
- 9-inch springform pan
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Food processor or rolling pin
- Saucepan
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup strawberries finely chopped
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1 cup heavy cream whipped
Strawberry Crunch Topping
- 1/2 cup crushed golden Oreos
- 1/2 cup freeze-dried strawberries crushed
- 2 tbsp unsalted butter melted
Strawberry Glaze
- 1/2 cup strawberries
- 2 tbsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the base of a springform pan. Chill for 30 mins or bake for 10 mins at 350°F (175°C).
- Beat cream cheese until smooth. Add sugar, vanilla, lemon juice, and strawberries. Mix until fully combined.
- Gently fold in whipped cream. Pour mixture over the crust and smooth the top. Refrigerate for at least 6 hours, preferably overnight.
- To make the glaze, heat strawberries and sugar in a saucepan until bubbling. Stir in cornstarch slurry and cook until thickened. Let cool.
- Combine crushed Oreos, freeze-dried strawberries, and melted butter for the crunch topping.
- Top the chilled cheesecake with cooled glaze and sprinkle crunch topping. Slice and serve!
Notes
For clean slices, chill overnight. Use parchment on the pan base to lift out easily. You can freeze the cheesecake (without topping) up to 2 months.