Description
Buckle up friends, you’re going to want to make this no-bake strawberry crunch cheesecake ASAP! With graham cracker crust, creamy strawberry filling, and strawberry crunch topping, it’s ridiculously delicious and decadent. Perfect for parties and holidays!
Ingredients
- 2.4 ounces freeze-dried strawberries (2 bags)
- 14 Golden Oreo Thins (3/4 cup crumbs)
- 1 Tablespoon strawberry powder
- Reserved freeze-dried strawberry crumbs
- 2 Tablespoons unsalted butter, melted
- 10 full graham cracker sheets (1 1/2 cup crumbs)
- 1/4 cup sugar
- 6 Tablespoons unsalted butter, melted
- Pinch of Kosher salt
- 1 1/2 cups heavy whipping cream, cold
- 16 ounces full-fat cream cheese, cold
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest (about 1 lemon)
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 1/3 cup full-fat sour cream
- Reserved strawberry powder
- Fresh strawberries, for garnish
Instructions
1. Place freeze-dried strawberries in a food processor and blend into a powder. Sift to remove chunks and set powder aside. Save chunks for topping.
2. Pulse Golden Oreo Thins into crumbs. Set aside 1/3 of the plain crumbs.
3. Mix remaining crumbs with 1 tablespoon strawberry powder, reserved strawberry chunks, and melted butter. Stir until coated, then add reserved plain crumbs and mix. Store refrigerated.
4. Pulse graham crackers into crumbs. Mix with sugar, melted butter, and salt. Press evenly into an 8-inch springform pan. Chill.
5. Whip cold heavy cream into stiff peaks. Transfer to a bowl and set aside.
6. Beat cream cheese, sugar, and powdered sugar until smooth. Scrape bowl as needed.
7. Add lemon zest, lemon juice, vanilla, sour cream, and reserved strawberry powder. Beat until smooth and streak-free.
8. Fold whipped cream into cream cheese mixture, 1 cup at a time, until fully combined and fluffy.
9. Spread filling over the chilled crust evenly, pressing into edges. Cover and refrigerate for at least 4 hours or overnight.
10. Once set, loosen cheesecake from pan with a butter knife. Remove springform ring.
11. Sprinkle reserved crumb topping over the cheesecake and gently press it in. Garnish with fresh strawberries. Slice and serve!
Notes
If you don’t have a food processor, crush ingredients in zipper bags with a rolling pin.
A hand mixer can be used instead of a stand mixer.
For a denser filling, reduce heavy cream from 1 1/2 cups to 1 cup.
Crunch topping may clump—break apart gently before use.
An 8” springform pan is ideal. A 9” pan or pie plate will work with thinner layers.
Double the crumb topping if you want to decorate the sides as well as the top.
Makes 8 large or 12–16 smaller slices. The cake is rich, so smaller portions are usually best.
No need to wash the processor or mixer between steps if following the recipe order.