How do I select and prepare ripe strawberries for the cheesecake?

Choose fresh, ripe strawberries that are bright red and free from dark spots. For the cheesecake, wash them gently and remove the green tops before pureeing. If they’re slightly overripe, you can still use them, but aim for strawberries that are firm for the best flavor in your filling.

How should I store leftover Strawberry Crunch Cheesecake?

You can store your cheesecake in an airtight container in the fridge for up to 3 days to keep it fresh. If you want to save it for a longer duration, wrap the cheesecake tightly in plastic wrap, followed by aluminum foil, and place it in the freezer, where it can last for up to 2 months. This way, you get to indulge in the deliciousness later!

Can I freeze the No-Bake Strawberry Crunch Cheesecake?

Absolutely! To freeze, wrap the cheesecake tightly in plastic wrap to prevent freezer burn, then, for extra protection, wrap it in aluminum foil. It’s best to freeze for a maximum of 2 months for optimal taste and texture. When you're ready to enjoy it again, thaw it in the refrigerator overnight or place it at room temperature for 10-15 minutes before slicing.

What should I do if my whipped cream deflates while folding?

If you notice your whipped cream has deflated, don’t worry! You can gently re-whip it in a chilled bowl for a minute or two until stiff peaks form again. When folding into your cream cheese mixture, use a spatula and employ a gentle, figure-eight motion to keep that light and airy texture intact; don’t over-mix, as that can deflate it again.

Are there any dietary considerations I should be aware of with this cheesecake?

Yes, keep in mind that this recipe contains cream cheese, and heavy whipping cream, so it’s not suitable for individuals with dairy allergies or lactose intolerance. For a dairy-free option, you can substitute with dairy-free cream cheese and coconut cream. Always check the ingredients to be sure they meet your dietary needs.

How can I make mini versions or variations of this cheesecake?

For fun, portable servings, you can layer the cheesecake filling in sugar cones for ice cream-inspired treats, or pack them into jars for delightful individual servings. If you're in the mood for bite-sized versions, use a mini cheesecake pan to create cute, small cheesecakes that are perfect for gatherings!

Irresistible Strawberry Crunch Cheesecake: A No-Bake Delight

Name: Indulgent Strawberry Crunch Cheesecake That's a Total Showstopper
Prep time: 30 min
Total time: PT-486389H42M20S
Cuisine: American
Ingredients: 1 ½ cups Golden Oreo cookies; ½ cup salted butter; 16 ounces cream cheese; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 cup fresh strawberries; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 1 cup strawberry shortcake crumble; Cooking spray

Description

I still remember the first time I took a slice of this No-Bake Strawberry Crunch Cheesecake to my best friend’s backyard barbecue. The sun was shining, the kids were laughing, and as soon as my cheesecake made its debut, the crowd gathered around like it was a scene from a cooking show. With each bite, we were transported back to summer days spent enjoying strawberry shortcake ice cream bars, but this dessert took it to a whole new level!

Ingredients

Scale

1 ½ cups Golden Oreo cookies
½ cup salted butter
16 ounces cream cheese
1 cup powdered sugar
2 tablespoons lemon juice
1 cup fresh strawberries
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup strawberry shortcake crumble
Cooking spray

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Instructions

Start by preparing your crust. In a food processor or a ziplock bag, crush the Golden Oreo cookies until they resemble fine crumbs. Melt the salted butter and mix it with the cookie crumbs until all the crumbs are well-coated. Press this mixture firmly into the bottom of a 9-inch springform pan and extend it about an inch up the sides. To make sure it sets properly, freeze the crust for about 15 minutes.
Now, let’s make the cheesecake filling! In a large mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Using an electric mixer, beat the mixture on medium speed until it becomes smooth and creamy, which should take about 2-3 minutes.
Next, it’s time to whip the heavy cream. In a separate bowl, pour in the heavy whipping cream and beat it with clean beaters until stiff peaks form. This process usually takes around 3-5 minutes.
Once your whipped cream is ready, gently fold it into the cream cheese mixture. Use a spatula for this step and make sure to incorporate it gradually to prevent deflating the whipped cream.
Let’s add that delicious strawberry flavor! Divide the filling in half, placing one portion into another bowl. Puree the fresh strawberries until smooth, then gently fold this puree into the half of the filling mixture you set aside.
Begin layering your cheesecake! Start by pouring the strawberry cheesecake filling into the frozen crust and smoothing it out with a spatula. Then, carefully spoon the remaining vanilla cheesecake filling on top.
Cover the springform pan with plastic wrap and place it in the freezer. Allow the cheesecake to chill for at least 4-5 hours, or ideally overnight, to fully set.
After the cheesecake has set, it’s time for the grand assembly! Remove it from the freezer and carefully release the sides of the springform pan. Coat the top generously with the strawberry shortcake crumble.

Notes

Use a 9-inch springform pan for perfectly shaped cheesecake.
Ensure cream cheese is at room temperature for a smooth filling.
When incorporating whipped cream into your filling, fold gently to maintain the airy texture.
For best results, allow the cheesecake to set overnight.
Watch for stray crumbs when adding your crunchy topping.
Store any leftovers well-covered in the freezer for up to 2 months.

Prep Time: 30 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 22g
Sodium: 210mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg