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
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