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Close up slice of cheesecake on a plate with a fork, and another slice of cake and rest of cake in background.

Strawberry Crunch Cheesecake

Author: Sarah Brooks
This no bake strawberry crunch cheesecake with golden Oreos takes your favorite summer ice cream truck treat and turns it into a fabulous dessert.
5 from 4 votes
Prep Time 30 minutes
Cook Time 0 minutes
Chilling time 4 hours
Total Time 4 hours 30 minutes
Course Dessert, Snack
Cuisine American
Servings 10 slices
Calories 305 kcal

Equipment

  • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
  • Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
  • Stick/immersion blender with chopping bowl attachment or food processor
  • baking paper or food safe acetate *clear food safe acetate is available for some baking shops and cna help give smoother sides to the cheesecake.

Ingredients

Cheesecake base

  • 2 & ½ packs (133gms per packet or about 335 gms total)/ 37ish Golden Oreos, seperated and filling removed
  • 1 stick (½ cup/ 115gms) unsalted butter

Cheesecake filling

  • 2 x 8 ounce tubs (450gms total) full fat cream cheese, divided
  • ¼ cup (55gms) white sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon juice
  • 36ish (50gms) freeze dried strawberries
  • ¾ of the (75gms) scraped out Oreo filling
  • 1 cup (250mls) plus 2 tablespoons (40mls) thickened cream, heavy cream or heavy whipping cream, divided

To decorate

  • 3 or 4 whole Golden Oreos
  • 12ish (15gms) freeze dried strawberries
  • 5 fresh strawberries

Instructions
 

To make the cheesecake base

  • Line the base and sides of a springform tin with baking paper or food safe acetate.
  • Twist the Oreos in half and scrap out the filling. Put the filling aside. Break up the cookies and blitz briefly in a food processor into crumbs. You will need about 2 & ⅓ cups (250gms) Oreo crumbs.
  • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
  • Pour the melted butter into the biscuits crumbs, add mix until it resembles fine bread crumbs.
  • Pour into lined spring form tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
  • Chill in fridge for at least one hour and up to overnight.

To make the cheesecake filling

  • NB Make sure your cream cheese is at room temperature.
  • Beat half the cream cheese briefly to soften it. All the sugar, vanilla and lemon juice on low until smooth and creamy and the sugar has fully dissolved. Transfer mix to another bowl.
  • Hot tip: make sure you scrape down the sides of the bowl occasionally to mix in the edges.
  • Blitz the freeze-dried strawberries for the cheesecake filling in a food processor until smooth. Wait for a few minutes after processing before opening to allow the strawberry dust to settle.
  • Beat the second half of the cream cheese briefly to soften it. Add ¾ of the scraped out Oreo filling, powdered strawberries and two tablespoons of cream. Beat on low until combined, then increase to medium until thoroughly combined. If you don't have a second bowl for your stand mixer, transfer to another bowl.
  • Whip the cream remaining cream until firm peaks form. Divide the whipped cream evenly between the two cheesecake fillings. 
  • Add the vanilla cheesecake filling first to the chilled base. Spread evenly on the base, taking care not to leave any air gaps. Add the strawberry filling on top and smooth down with a spatula. Chill in the fridge for at least four hours, preferably overnight.

To decorate

  • Hot tip: the crunch coating will start to soften with a few hours. if you want your coating to stay nice and crunchy it's best to decorate it soon before serving.
  • Once set remove the cheesecake from the springform tin and smooth down the edges with an offset spatula. To decorate blitz the whole golden Oreos for the strawberry crunch topping until they become coarse crumbs.
  • Blitz the freeze-dried strawberries for the cheesecake decoration in a food processor until reasonably smooth, but not super fine. Wait for a few minutes after processing before opening to allow the strawberry dust to settle.
  • Mix the Oreo and strawberry crumbs together until well combined. Sprinkle over the top of the cake. Sprinkle the top of the cake with crunch mix. Use a dough scraper or similar to hold the strawberry crunch mix next to the cake and then push it off onto the cake and gently pat to stick.
  • Work your way around the cake, pushing and patting as you go. You won't need the full amount but it's easier to have extra to work with.
  • To serve pops on to plate, slice and enjoy! To slice more easily you can warm it gently under some warm water, dry and slice. Delicious!

Notes

  • Golden Oreos are sometimes a limited-edition flavor, depending on where you are in the world.  If you can't get Golden Oreos you can use graham crackers,  Nila wafers, Digestives or mix things up with different Oreo flavors. 
  • Separating the Oreos may seem a little fiddly but it's worth it!  If you really can't handle removing the filling you can try using 250 grams of whole golden Oreos for the base, and replace the filling in the strawberry cheesecake layer with ⅓ cup white sugar.  Your base and cheesecake will be sweeter if you do this and your base may not be as firm.   
  • I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base.  You can use a wider springform tin if that's what you have.  Your cheesecake will be flatter but it will still be delicious!  
Storage:
The crunch coating on this no bake cheesecake will start to go soft within a few hours of decorating it.  After this it will still be delicious, but much less crunchy. The cheesecake itself will store well in an airtight container in the fridge for up to five days, but will be fresher and tastier if eaten within three days.
Undecorated individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.

Nutrition

Calories: 305kcalCarbohydrates: 38gProtein: 2gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 27mgSodium: 151mgPotassium: 131mgFiber: 1gSugar: 25gVitamin A: 351IUVitamin C: 62mgCalcium: 28mgIron: 2mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: no bake cheesecake, strawberry cheesecake, without gelatin
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