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No-Bake Strawberry Crunch Cheesecake

This no-bake strawberry crunch cheesecake combines a creamy vanilla filling, a sweet strawberry swirl, and a buttery golden Oreo crust. Topped with a nostalgic strawberry shortcake crumble, it's the perfect refreshing dessert for any occasion — no oven required!
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Ingredients Equipment Method Notes

Ingredients
  

  • Crust:
  • 24 Golden Oreo cookies about 2 cups crumbs
  • 5 tbsp unsalted butter melted
  • Filling:
  • 450 g 16 oz cream cheese, softened
  • 200 g 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 240 ml 1 cup heavy whipping cream (cold)
  • 150 g ½ cup strawberry jam or strawberry sauce
  • Strawberry Crunch Topping:
  • 10 Golden Oreo cookies
  • 5 freeze-dried strawberries about ¼ cup
  • 1 tbsp unsalted butter melted

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 9-inch springform pan
  • Rubber spatula
  • Food processor (or zip bag + rolling pin)
  • Refrigerator

Method
 

  1. Make the crust:
  2. Crush the Golden Oreos into fine crumbs using a food processor or in a sealed zip bag with a rolling pin.
  3. Mix with melted butter and press firmly into the bottom of a greased or parchment-lined 9-inch springform pan.
  4. Chill in the fridge for at least 30 minutes.
  5. Prepare the filling:
  6. Beat the softened cream cheese and sugar together until smooth and creamy.
  7. Add vanilla extract and mix again.
  8. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  9. Gently fold the whipped cream into the cream cheese mixture until combined.
  10. Pour half of the filling onto the crust, then swirl in some strawberry jam. Add the remaining filling on top, then more strawberry jam and gently swirl again.
  11. Make the strawberry crunch topping:
  12. Pulse Golden Oreos and freeze-dried strawberries together into coarse crumbs.
  13. Add melted butter and mix until combined.
  14. Sprinkle the mixture generously over the top of the cheesecake.
  15. Chill and serve:
  16. Refrigerate for at least 6 hours or overnight to fully set.
  17. Release from the springform pan, slice, and enjoy!

Notes

For a firmer cheesecake, freeze it for 1–2 hours before serving.
You can substitute strawberry jam with fresh strawberry puree for a more natural version.
Store in the refrigerator for up to 4 days.
Optional: Top with whipped cream and fresh strawberries before serving for extra flair.