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Strawberry Crunch Cheesecake

Strawberry crunch cheesecake is a no-bake cheesecake with a Golden Oreo crust and a thick pink-and-gold crunch coating pressed over the entire outside. It’s finished with fresh strawberries piled on top for a creamy interior and crisp strawberry crumble exterior.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Golden Oreo crust
  • 24 Golden Oreos finely crushed
  • 5 tbsp butter melted
For the 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
For the 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 crushed Golden Oreos and melted butter until the crumbs look evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
  2. Freeze the crust for 15 minutes until firm to the touch.
Make the cheesecake filling
  1. Beat the cream cheese and powdered sugar until smooth and no lumps remain. Scrape the bowl and add the vanilla extract and freeze-dried strawberry powder.
  2. Fold the stiffly beaten heavy whipping cream into the cream cheese mixture until airy and fully combined.
  3. Spread the filling over the crust and smooth the top with a spatula. Refrigerate the cheesecake for 6 hours or overnight until firm.
Build the strawberry crunch coating and finish
  1. Mix the crunch coating ingredients (crushed Golden Oreos, freeze-dried strawberry powder, and melted butter) until combined and crumbly. Keep it ready so it stays pressable.
  2. Remove the cheesecake from the springform pan. Press the crunch coating firmly all over the sides and top so it adheres evenly.
  3. Arrange fresh strawberries on top and serve.

Notes

For clean slice edges, warm the knife under hot water and wipe between cuts. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the crunchy coating can soften as it thaws. For a lower-sugar swap, use a reduced-sugar powdered sugar instead of regular powdered sugar—texture stays creamy, but chill time may take closer to overnight.