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Delicious strawberry crunch cheesecake slice

Strawberry Crunch Cheesecake

Indulge in the creamy, crunchy perfection of strawberry crunch cheesecake! This no-bake dessert combines a smooth, luscious cheesecake filling with a delightful strawberry shortcake crumble. It's an easy-to-make treat that's perfect for any occasion.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Food Processor (optional)
  • Measuring cups and spoons

Ingredients
 

Graham Cracker Crust

  • 1 1/2 cups Graham Crackers finely crushed
  • 6 tablespoons Unsalted Butter melted
  • 1/4 cup Granulated Sugar

Creamy Cheesecake Filling

  • 32 ounces Cream Cheese softened
  • 1 cup Granulated Sugar
  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Strawberry Puree

Strawberry Crunch Topping

  • 15 Golden Oreos crushed
  • 3 tablespoons Strawberry Jell-O Powder
  • 4 tablespoons Unsalted Butter melted

Instructions
 

  • Making the Graham Cracker Crust: Combine the crushed graham crackers, melted butter, and granulated sugar in a medium bowl. Ensure the mixture is evenly combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a measuring cup to create a smooth, even layer.
  • Place the crust in the refrigerator while you prepare the filling. Chilling helps the crust set properly.
  • Preparing the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Use an electric mixer for best results.
  • Gradually add the heavy cream and vanilla extract. Continue to beat until the mixture is light and fluffy.
  • Gently fold in the strawberry puree until it is evenly distributed. Avoid overmixing.
  • Pour the cheesecake filling over the chilled graham cracker crust. Smooth the surface of the filling.
  • Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to set properly.
  • Making the Strawberry Crunch Topping: Place the Golden Oreos in a food processor and pulse until they are finely crushed. Alternatively, place them in a Ziploc bag and crush them with a rolling pin.
  • In a medium bowl, mix the crushed Oreos with the strawberry Jell-O powder. Consequently, ensure the powder is evenly distributed.
  • Pour the melted butter over the mixture and stir until well combined.
  • Assembling the Strawberry Crunch Cheesecake: Once the cheesecake has set, carefully remove it from the springform pan. Run a thin knife around the edge of the pan before releasing the sides.
  • Sprinkle the strawberry crunch topping evenly over the top of the cheesecake.
  • Slice and serve immediately. Garnish with fresh strawberries for an extra touch.

Notes

It's best to add the strawberry crunch topping just before serving because it can become soggy if stored for too long.
Keyword Cheesecake, No-Bake, Strawberry