Berrylicious Strawberry Crunch Cheesecake

Berrylicious Strawberry Crunch Cheesecake is a no-bake dessert that balances creamy cheesecake layers with a sweet and crunchy strawberry topping. It’s perfect for those warm days when you crave something rich yet refreshing without turning on the oven. This dessert’s smooth texture combined with the fruity crunch keeps everyone coming back for more.

I first made this for a summer gathering and the cheesecake disappeared faster than I expected. Now I often get requests to bring this dessert for family get-togethers.

Ingredients

• Golden Oreos or graham crackers: Two cups crushed provide a buttery and slightly sweet base for the crust. Choose fresh crackers for maximum flavor
• Unsalted butter: Half a cup melted to bind the crust. Fresh butter makes the crust rich without overpowering
• Cream cheese: Sixteen ounces softened to room temperature delivers the creamy cheesecake base. Make sure it is not cold to avoid lumps
• Heavy whipping cream: One cup cold for a light and airy texture. Using cold cream whips better
• Powdered sugar: One cup to sweeten the cheesecake smoothly. Sift it to avoid clumps
• Vanilla extract: One teaspoon to enhance the overall flavor. Use pure vanilla extract if possible
• Strawberry jam or puree: Half a cup for the fruity cheesecake layer. Freshly made jam works beautifully
• Crushed Golden Oreos for topping: One cup mixed into the topping for added crunch and flavor diversity
• Freeze-dried strawberries: Half a cup crushed to intensify the strawberry flavor without moisture
• Unsalted butter for topping: Quarter cup melted to hold the topping together
• Fresh sliced strawberries and whipped cream: To garnish adding freshness and extra creaminess

Step-by-Step Instructions

Sauté the Crust Preparation:

In a medium mixing bowl, thoroughly combine the crushed Golden Oreos or graham crackers with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even base. Place it in the freezer for 20 minutes to allow it to set and become firm.

Blend the Cream Cheese and Sugar:

Using a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. This forms the rich and velvety cheesecake base. Be sure to avoid any lumps by beating thoroughly.

Whip the Cream:

In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. This means when you lift the whisk, the cream holds its shape strongly without falling.

Combine the Mixtures:

Gently fold the whipped cream and vanilla extract into the cream cheese mixture. Use slow folding motions to keep the mixture light and airy. Once combined, divide this mixture in half.

Create the Strawberry Layer:

Mix the strawberry jam or puree into one half of the filling gently but completely to introduce a fruity layer.

Assemble the Cheesecake:

Spread the plain cheesecake filling evenly over the chilled crust in the springform pan. Then layer the strawberry cheesecake filling evenly on top of the plain layer. Smooth the surface with a spatula and refrigerate for at least 4 hours to allow the cheesecake to firm properly.

Prepare the Crunchy Topping:

In a bowl, stir together the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until the mixture holds together and is well combined.

Add the Final Touch:

Sprinkle the crunchy strawberry topping evenly over the set cheesecake layer to add texture and extra flavor.

Serve Ready:

Carefully remove the sides of the springform pan. Garnish the cheesecake with fresh sliced strawberries and whipped cream if using. Slice and serve chilled for the best experience.

Save

My favorite ingredient has to be the freeze-dried strawberries. Their concentrated flavor gives an intense strawberry punch without watering down the cheesecake. I remember making this dessert one summer for my daughter’s birthday, and her eyes lit up as the crunchy topping brought everything together. It is a dessert that brings smiles every time.

Storage Tips

Store the cheesecake covered in the refrigerator for up to three days to keep the cracker crust crisp. If you need to keep it longer, freeze it wrapped well in plastic wrap and foil, and thaw overnight in the fridge before serving. I learned the hard way to avoid moisture on the topping or it loses its crunch.

Ingredient Substitutions

If you cannot find Golden Oreos, graham crackers or any lightly flavored cookies will work nicely for both crust and topping. For a dairy-free version, use coconut cream instead of heavy whipping cream and a plant-based cream cheese. Instead of strawberry jam, raspberry or blueberry jam can add a unique berry twist without changing the method.

Serving Suggestions

Serve as a refreshing summer dessert alongside a cup of black tea or sparkling water with lemon. Adding a dollop of whipped cream and fresh berries on the side enhances the presentation. This cheesecake also pairs well with a light rosé wine if you are serving adults.

Recipe FAQs

→ What type of crust works best for this dessert?

A crust made from crushed Golden Oreos or graham crackers mixed with melted butter provides a firm, buttery base that complements the creamy layers perfectly.

→ Can fresh strawberries be added inside the layers?

Yes, adding fresh sliced strawberries between layers enhances both the texture and fresh berry flavor, making the dessert even more vibrant.

→ Is it possible to substitute strawberry jam with other flavors?

Absolutely. Raspberry or blueberry jam can be used instead to create a different berry twist while maintaining the dessert’s refreshing profile.

→ How long should the dessert chill for optimal texture?

Chilling for at least 4 hours allows the layers to firm up properly, ensuring clean slices and a delightful creamy consistency.

→ What adds the crunch on top of the dessert?

The topping combines crushed golden cookies with freeze-dried strawberries and melted butter, delivering a crunchy, flavorful finish that balances the smooth filling.