This no-bake strawberry crunch cheesecake blends creamy indulgence with a crunchy golden Oreo crust and the nostalgic flavor of strawberry shortcake crumble. It’s rich, fruity, and absolutely showstopping without ever turning on your oven. Inspired by the Mexican flavors I grew up with, and perfect for busy moms who want a sweet reward after a long day, this cheesecake delivers on taste and tradition. Whether you’re prepping for a party or just want a frozen dessert to slice all week, this is one you’ll make again and again. Let’s dive into the story behind this strawberry crunch cheesecake favorite.
Ingredients for Strawberry Crunch Cheesecake
Classic Ingredients, Elevated with Fresh Strawberries
This no-bake strawberry crunch cheesecake keeps things simple but impactful. The texture is creamy and rich, the flavor is fresh and fruity, and the crunch from the topping gives it that irresistible finish. Every ingredient has a job—and none require an oven. Here’s what you need to make a full-sized 9-inch round cheesecake with a height of about 3 inches.
Ingredients
For the crust:
- 24 Golden Oreo cookies
- 4 tablespoons (59 ml) salted butter, melted
For the cheesecake filling:
- 24 ounces (680 g) cream cheese (3 packages, room temperature)
- 2 cups (240 g) powdered sugar
- 2 teaspoons (10 ml) lemon juice
- 1 cup (144 g) fresh strawberries, puréed in a blender or food processor
- 2 teaspoons (10 ml) vanilla extract
- 1 ½ cups (355 ml) heavy whipping cream
For the topping:
- 1 batch strawberry shortcake crumble (homemade or store-bought)
Tip: For a perfect puree, use ripe strawberries. If using frozen, see FAQ below for the best method.
This base recipe is perfect for layering flavor. For extra punch, add a teaspoon of strawberry extract or fold in diced strawberries for texture. We love making the topping from scratch, similar to what we use in our Easy Strawberry Horchata Tiramisu for even more Mexican-inspired flair.
Easy to Adapt for Different Flavors
You can switch the base with crushed Maria cookies or add a layer of strawberry jam between the cream cheese layers. Feeling adventurous? Mix in a bit of chile-lime chamoy for a spicy-sweet contrast or swap strawberries for mango in the puree and crumble for a tropical version.
No matter how you personalize it, this strawberry crunch cheesecake holds its own as the centerpiece of any celebration—or casual Tuesday nig
How to Make Strawberry Crunch Cheesecake
Easy No-Bake Layers, Big Flavor Payoff
The beauty of this strawberry crunch cheesecake is how easily it comes together with just a mixer, a springform pan, and a freezer. Each layer adds to the texture and flavor—from the buttery cookie base to the airy whipped topping and sweet strawberry crumble. Let’s walk through it.
Step 1: Make the crust
Crush the Golden Oreo cookies using a food processor, or place them in a zip-top bag and crush with a rolling pin until fine.
Transfer to a bowl, add the melted butter, and stir until fully combined.
Place this crust mixture into a greased 9-inch springform pan, pressing it firmly across the bottom and one inch up the sides.
Freeze the crust while you prepare the filling.
Step 2: Whip the cheesecake filling
In a large bowl, combine softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Beat with an electric mixer until completely smooth.
Step 3: Make whipped cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula.
Step 4: Flavor the strawberry layer
Divide the cheesecake mixture evenly into two bowls.
To one bowl, add the puréed strawberries and fold gently to combine.
Step 5: Layer the cheesecake
Pour the strawberry mixture into the crust first and spread evenly.
Layer the plain vanilla mixture on top and smooth with a spatula.
Step 6: Freeze the cheesecake
Cover tightly with plastic wrap and freeze for at least 4–5 hours or overnight for best texture.
Step 7: Add strawberry crunch topping
Remove the cheesecake from the springform pan. Press the strawberry crunch topping onto the sides and top.
Let the cheesecake thaw at room temp for 10–15 minutes before slicing for clean cuts.
This method creates a perfect balance of smooth, tart, and sweet—just like our Strawberry Cream Smoothie, only sliceable!
Tips for a Flawless Finish Every Time
- Use full-fat cream cheese for structure and flavor.
- Don’t overfold the whipped cream or the filling may deflate.
- To make neat slices, dip your knife in hot water between each cut.
- Store leftover slices individually wrapped in the freezer for grab-and-go treats.
Serving Strawberry Crunch Cheesecake with a Twist
Slice, Serve, and Savor Every Crunchy Layer
After the cheesecake has frozen and been crowned with strawberry crumble, it’s ready to slice and serve. Just let it sit for 10–15 minutes at room temperature so the texture softens enough to cut through with ease. Serve slices with a fresh strawberry on top or a drizzle of condensed milk for a nod to classic fresas con crema.
This strawberry crunch cheesecake is a hit at birthday parties, cookouts, or even just family dinner on Sundays. Its vibrant pink layer makes it especially perfect for Valentine’s Day or Mother’s Day.
Flavor Variations & Freezer-Friendly Storage
Variations to try:
- Mango Crunch: Use puréed mango and mango gelatin in place of strawberries.
- Chamoy Drizzle: Add a light drizzle of chamoy and Tajín for a spicy-fruity edge.
- Chocolate Crust: Swap Golden Oreos for chocolate graham crackers and top with cocoa crumble.
How to store:
- Keep leftover cheesecake covered tightly in the freezer. It stays fresh for up to 2 weeks.
- For best texture, don’t store in the fridge—it’s meant to be frozen.
- Slice while slightly thawed for clean cuts, and refreeze any extra portions.
FAQ Section:
How do I make strawberry crunch topping from scratch?
Combine crushed Golden Oreos with freeze-dried strawberries and a tablespoon of melted butter. Mix until crumbly. You can also bake it at 300°F (150°C) for 7–8 minutes for extra crunch.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to avoid excess liquid. Blend until smooth. Frozen strawberries tend to be sweeter, so reduce the powdered sugar slightly to balance the flavor.
How long can no-bake strawberry cheesecake last in the fridge?
While it’s best kept frozen, you can store it in the fridge for up to 3 days. However, the structure will be much softer and not ideal for clean slicing. Freezer storage is preferred.
What’s the difference between baked and no-bake cheesecake?
Baked cheesecake uses eggs and is cooked to achieve a dense, rich texture. No-bake cheesecake uses whipped cream and sets in the fridge or freezer, resulting in a lighter, mousse-like texture—perfect for this recipe.
Conclusion: A Strawberry Dessert You’ll Make Again
This no-bake strawberry crunch cheesecake is everything a dessert should be: simple, show-stopping, and full of heart. With its layers of creamy filling, buttery Oreo crust, and strawberry crumble topping, it’s inspired by flavors of my Mexican childhood and made for the busy kitchen I run today.
Whether you serve it at a fiesta or just for your family on a weekday evening, it’s sure to bring joy. And if you loved this recipe, you might also want to try our Easy Mini Chocoflan or Spicy Mango Tres Leches Cake next!
Print
Strawberry Crunch Cheesecake – No Bake, Bold Flavor, Easy Prep
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 1 9-inch cheesecake
- Category: Dessert
- Method: No Bake
- Cuisine: Mexican-American
Description
This no-bake strawberry crunch cheesecake is a creamy, fruity, Mexican-inspired dessert layered with Golden Oreo crust, whipped cheesecake filling, and strawberry shortcake crumble. Perfect for parties, holidays, or weekday treats.
Ingredients
24 Golden Oreo cookies
4 tablespoons (59 ml) salted butter – melted
24 ounces (680 g) cream cheese – room temp
2 cups (240 g) powdered sugar
2 teaspoons (10 ml) lemon juice
1 cup (144 g) fresh strawberries – puréed
2 teaspoons (10 ml) vanilla extract
1½ cups (355 ml) heavy whipping cream
1 batch strawberry shortcake crumble
Instructions
1. Crush Golden Oreos and mix with melted butter.
2. Press into a greased 9-inch springform pan and freeze.
3. Mix cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
4. Whip heavy cream until stiff peaks form.
5. Fold whipped cream into cream cheese mixture.
6. Divide into two bowls. Mix puréed strawberries into one bowl.
7. Layer strawberry mixture first, then vanilla layer on top.
8. Smooth and freeze for 4–5 hours or overnight.
9. Remove, cover top and sides with strawberry crunch topping.
10. Let sit 10–15 minutes before slicing and serve.
Notes
Store in freezer for up to 2 weeks.
Let thaw slightly before slicing for clean cuts.
For variations, try mango puree or add a chamoy drizzle.