If you’re a fan of nostalgic strawberry shortcake ice cream bars, you’re going to fall head over heels for this Strawberry Crunch Cheesecake! It’s a stunning no-bake dessert layered with creamy cheesecake filling and topped with that classic strawberry crunch crumble we all know and love. Perfect for spring celebrations, summer barbecues, or any time you need a show-stopping sweet treat!

Why You’ll Love Strawberry Crunch Cheesecake

Name: Strawberry Crunch Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 2 cups Golden Oreo crumbs; 5 tbsp melted butter; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; 1/2 cup strawberry puree or jam; Red food coloring (optional); 1/2 cup freeze-dried strawberries; 1 cup Golden Oreo crumbs (for topping); 2 tbsp melted butter (for topping)

This dessert is a guaranteed crowd-pleaser, and here’s why:
No Bake – No oven required, and it sets beautifully in the fridge.
Layers of Flavor – A buttery cookie crust, smooth vanilla cheesecake, sweet strawberry topping, and that iconic crunch.
Just Like the Ice Cream Bar – Brings back childhood memories in the most delicious way.
Easy to Make – No complicated steps or fancy techniques.
Great for Parties – Make it ahead, slice it up, and impress everyone.

Ingredients in Strawberry Crunch Cheesecake

Here’s what you’ll need to create this dreamy dessert:
Golden Oreos – Crushed for the crust and the crunchy topping.
Freeze-Dried Strawberries – Key to that bright strawberry flavor in the topping.
Butter – Melted, to hold the crust and topping together.
Cream Cheese – Full-fat, softened for the creamiest filling.
Powdered Sugar – Sweetens the filling without making it grainy.
Vanilla Extract – Adds that warm, sweet bakery-style flavor.
Whipped Topping or Heavy Cream – For that light, fluffy cheesecake texture.
Strawberry Gelatin Mix (optional) – Boosts the strawberry crunch topping’s color and taste.

Instructions

This cheesecake is easy as 1-2-3—just layer, chill, and enjoy!
1. Make the Crust:
Crush golden Oreos, mix with melted butter, and press firmly into the bottom of a springform pan. Chill while preparing the filling.

2. Prepare the Cheesecake Filling:
Beat cream cheese with powdered sugar and vanilla until smooth and creamy. Fold in whipped topping (or whipped heavy cream). Spread over the crust and smooth the top.

3. Make the Strawberry Crunch Topping:
Crush more golden Oreos with freeze-dried strawberries and a spoonful of butter (plus gelatin powder if using). Sprinkle generously over the top of the cheesecake.

4. Chill:
Refrigerate for at least 4–6 hours, or overnight for best results.

5. Slice & Serve:
Remove from the springform pan, slice into wedges, and enjoy every creamy, crunchy bite!

Nutrition Facts

Servings: 12
Calories per serving: Approx. 420

Preparation Time

Prep Time: 25 minutes
Chill Time: 4–6 hours
Total Time: About 5 hours

How to Serve Strawberry Crunch Cheesecake

Make it look and taste even more irresistible:
Top with fresh sliced strawberries or strawberry sauce
Drizzle with melted white chocolate
Add a swirl of whipped cream on each slice
Serve chilled with a fork and maybe an extra napkin!

Additional Tips

Make your cheesecake perfect with these simple tips:
Use full-fat cream cheese for the richest texture
Don’t overmix the filling gentle folding keeps it airy
Let the cheesecake chill fully before slicing
Crush the Oreos with a food processor or in a zip bag with a rolling pin
Store leftovers covered in the fridge for up to 5 days

Want to freeze it? Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.

FAQs

1. Can I use fresh strawberries in the topping?
Fresh strawberries are too moist for the crunch topping stick with freeze-dried for that signature texture.

2. Can I use a graham cracker crust instead?
Yes, but golden Oreos give that classic nostalgic flavor.

3. Do I need a springform pan?
It makes removing and serving easier, but you can use a deep pie dish or 9×9 pan.

4. Is this really no-bake?
Yes! Just chill and let the fridge do the work.

5. Can I make it ahead?
Absolutely it actually tastes better the next day!

6. Can I use whipped cream instead of whipped topping?
Yes, just make sure it’s stabilized so it holds its shape.

7. What kind of freeze-dried strawberries should I use?
Look for unsweetened ones in the dried fruit section or online.

8. Why add gelatin mix to the topping?
It boosts both the color and the strawberry flavor totally optional but fun!

9. How do I slice it cleanly?
Use a hot knife and wipe between slices for perfect wedges.

10. Can I turn this into bars instead of a cake?
Definitely! Use a 9×13 dish and cut into squares for easy party servings.

Conclusion

This Strawberry Crunch Cheesecake is everything you love about your favorite ice cream treat but in cheesecake form! Creamy, crunchy, fruity, and fabulously nostalgic, it’s a dreamy dessert that’s sure to steal the show. Make it once and you’ll be hooked for life!

Strawberry Crunch Cheesecake

Author: Charlotte
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Strawberry Crunch Cheesecake is a luscious, creamy dessert featuring a crunchy golden crust, rich strawberry-infused filling, and a nostalgic strawberry shortcake crumble topping. It’s the perfect blend of smooth cheesecake and crunchy strawberry flavor in every bite.

Ingredients

Scale

2 cups Golden Oreo crumbs
5 tbsp melted butter
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup strawberry puree or jam
Red food coloring (optional)
1/2 cup freeze-dried strawberries
1 cup Golden Oreo crumbs (for topping)
2 tbsp melted butter (for topping)

Instructions

Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment and grease the sides.
Mix 2 cups Golden Oreo crumbs with 5 tbsp melted butter. Press into the bottom of the pan to form the crust. Bake for 10 minutes and set aside to cool.
In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
Divide batter in half. To one half, add strawberry puree (and food coloring if using). Pour vanilla batter over the crust, then gently spoon the strawberry batter on top.
Bake in a water bath for 55–65 minutes or until center is set but slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Chill cheesecake in the refrigerator for at least 4 hours or overnight.
For the topping, crush freeze-dried strawberries and mix with 1 cup Oreo crumbs and 2 tbsp melted butter. Sprinkle over chilled cheesecake before serving.

Notes

Use room temperature ingredients to ensure a smooth cheesecake batter.
A water bath helps prevent cracking and ensures even baking.
You can make a swirl pattern by lightly running a knife through the two batters before baking.