Strawberry Crunch Cheesecake
A creamy no-bake cheesecake with a nostalgic strawberry cookie crunch topping—perfect for summer parties and easy to make!
Ingredients
For the Crust:
- 2 cups 200g graham cracker crumbs
- ¼ cup 50g granulated sugar
- ½ cup 115g unsalted butter, melted
For the Cheesecake Filling:
- 16 oz 450g cream cheese, softened
- 1 cup 120g powdered sugar
- 1 tsp 5ml vanilla extract
- ½ cup 120g sour cream
- 1 cup 240ml heavy whipping cream, cold
For the Strawberry Crunch Topping:
- 20 golden sandwich cookies e.g., Golden Oreos, crushed (~200g)
- 3 tbsp 45g unsalted butter, melted
- ¼ cup 10g freeze-dried strawberries, crushed
- ¼ cup 30g strawberry gelatin powder
For Garnish (Optional):
- Fresh strawberries
- Whipped cream
Instructions
Step 1: Prepare the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into a 9-inch (23cm) springform pan. Chill for 30 minutes.
Step 2: Make the Filling
- Beat cream cheese and powdered sugar until smooth.
- Add vanilla and sour cream; mix well.
- In a separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture.
- Pour over crust and smooth the top. Chill for 4+ hours.
Step 3: Create the Topping
- Mix crushed cookies, melted butter, freeze-dried strawberries, and gelatin powder.
- Press onto chilled cheesecake before serving.
Step 4: Garnish & Serve
- Top with fresh strawberries and whipped cream.
- Slice with a warm knife for clean cuts.
Notes
- Substitutions: Use gluten-free cookies for a GF version.
- Storage: Keep refrigerated for up to 5 days or freeze for 1 month.
- Pro Tip: For extra strawberry flavor, add 1 tbsp strawberry jam to the filling.