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Strawberry Crunch Cheesecake

Strawberry crunch cheesecake—an easy no-bake strawberry cheesecake with a Golden Oreo crust and a thick pink-and-gold crunch coating pressed all over. Creamy, airy filling is chilled until firm, then crowned with fresh strawberries for that classic strawberry shortcake cheesecake vibe.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreo crust
  • 24 Golden Oreos finely crushed
  • 5 tbsp butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp freeze-dried strawberry powder
  • 2 cup heavy whipping cream beaten to stiff peaks
Strawberry crunch coating
  • 20 Golden Oreos crushed
  • 1 cup freeze-dried strawberries crushed to powder
  • 4 tbsp butter melted
  • 1 fresh strawberries for garnish

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the Golden Oreo crust
  1. Mix the finely crushed Golden Oreos with the melted butter until the crumbs are evenly moistened.
  2. Press the crust mixture into the bottom of a 9-inch springform pan, packing it into an even layer.
  3. Freeze the crust for 15 minutes so it firms up before filling.
Prepare the cheesecake filling
  1. Beat the cream cheese and powdered sugar until smooth and lump-free.
  2. Add the vanilla extract and freeze-dried strawberry powder, then mix until the color looks evenly pink.
  3. Fold in the stiff whipped cream until the mixture is airy and fully combined.
  4. Spread the filling over the crust and smooth the top.
  5. Refrigerate for 6 hours or overnight until firm.
Assemble the strawberry crunch coating cheesecake
  1. Mix the crushed Golden Oreos, freeze-dried strawberries powder, and melted butter until combined and crumbly.
  2. Remove the cheesecake from the springform pan, keeping it intact.
  3. Press the strawberry crunch mixture firmly all over the sides and the top for full coverage.
  4. Arrange fresh strawberries on top, then serve.

Notes

For the cleanest crunch coating, press the crumbs firmly while the cheesecake is cold so they adhere better. Store covered in the refrigerator for up to 4 days; freeze not recommended due to texture changes in the coating and strawberries. For a lighter option, use reduced-fat cream cheese and half the powdered sugar, keeping the rest of the method the same for a firmer set.