The most delicious and creamy no bake strawberry cheesecake in a golden Oreo crust and topped with a strawberry crunch topping. This is basically strawberry crunch ice cream in a cheesecake! This recipe is really simple to make and no fussy water bath or baking required. Plus, you only need 10 ingredients!
Tell me about this recipe!
- Much like my strawberry layered cake, this recipe uses reduced strawberry puree to give you that fresh strawberry taste and pink color. Start off by blending your strawberries until smooth, and then reduce the strawberries over a low heat for about half an hour.
- The only baking you’ll do in this recipe is baking the crust. While a lot of no bake cheesecakes have a no bake crust, I find that it tends to crumble a lot more and you don’t get a clean slice. The base is made of just two ingredients and only takes 10 minutes to bake.
- I top the cheesecake with a homemade strawberry crunch topping, made from crushed golden oreos and freeze dried strawberry powder.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Strawberries: try to use in season strawberries for this recipe. If not, the reduced strawberries won’t be as bright and vibrant, and the final look of the cheesecake won’t be as pink.
- Cream Cheese: I used Philadelphia cream cheese for this recipe, and it needs to be full fat! If you’re based in Europe and your cream cheese comes in tubs instead of packets, you’ll need to pat it down with a paper towel to remove the excess moisture.
- Golden Oreos: If you can’t get your hands on golden oreos, then you can substitute them for graham crackers!
- Lemon Juice: lemon juice really brings out the brightness of strawberries, while it is optional I think it makes a huge difference!
How to make this recipe
One: Mix together the golden oreo crumbs with the melted butter. You want to make sure your oreo crumbs are fine enough or the crust won’t hold together once baked. Preheat the oven to 350 degrees.
Two: Use your hands or the bottom of a measuring cup to pack the mixture into your springform pan. Make sure the bottom is even, then bake for 10 minutes. Let it cool completely.
Three: Blend the strawberries until completely smooth. Pour into a small saucepan with the lemon juice, sugar, and cornstarch and heat until it begins to boil. Lower the heat and stir occasionally until it is reduced down to half a cup. This will take about 35 minutes.
Four: Pour into a tray and let it cool completely. By pouring it into a thin layer it will cool much faster.
Five: Whip up your cream until you get stiff peaks, this will take about 5 minutes. Be sure to get stiff peaks as this is what will firm up your cheesecake!
Six: In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until smooth and creamy.
Seven: Add in your cooled puree, vanilla, lemon juice and powdered sugar.
Eight: Beat until completely combined and smooth, no lumps here! Finally, fold in the whipped cream until incorporated.
Nine: Pour the mixture into your cooled crust and use an offset spatula to smooth out the top. Cover the top with plastic wrap and chill for 6-12 hours.
Ten: Just before serving, mix together crushed oreos and freeze dried strawberry powder. Remove the sides of the springform pan and sprinkle over the topping. You can also add whipped cream!
- I highly recommend buying a scale and using the metric measurements for the ingredients, it will make a huge difference to all of your baking!
- Make sure that your cream cheese is at room temperature before starting. I take out the cream cheese about 2-3 hours beforehand. If you don’t do this, your cream cheese will stay lumpy when you make the filling.
- Be patient while reducing the strawberries. Depending on the ones you use, they might be juicier and have more water in them, which means it’ll take longer to reduce. If you don’t wait long enough, the puree will be too thin and your filling won’t set properly.
- For best results, chill your cheesecake for 12 hours. I tried slicing it at 6 hours and while it was fine, it was definitely much cleaner after 12.
Frequently Asked Questions
You could use a deep dish pie plate instead, however it means you’ll have to cut the slices in the plate instead of removing the cheesecake from the pan.
I don’t recommend freezing this cheesecake.
Keep covered in the fridge for up to 2 days.
First off, make sure your cheesecake has been in the fridge long enough. Then, use a large knife and clean it after each cut.
If you don’t have freeze dried strawberries, I think this would look beautiful with just sliced strawberries on top, or completely covered with whipped cream!
Other Strawberry Recipes to Try:
Strawberry Crunch Cheesecake
- 9" springform pan
- 24 golden oreos crushed
- ¼ cup unsalted butter melted
- 3 ½ cups strawberries
- 2 tablespoon lemon juice
Strawberry Cheesecake Filling
- 16 oz cream cheese room temperature
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup heavy cream cold
Whipped Cream Topping
- 1 cup heavy cream
- ¼ cup sugar
Strawberry Crunch Topping
- 3 golden oreos crushed
- 1 ½ tablespoon freeze dried strawberry powder
- Preheat oven to 350°F/175°C.
- Using a blender or food processor, crush the golden oreos until you have a fine crumb.
- In a medium bowl or jug, mix together the crumbs and melted butter until it resembles wet sand.
- Press this into your 9-inch springform pan, going up slightly at the sides and making sure the bottom is even. Bake for 10 minutes then let cool completely.
- Blend the strawberries until it is completely pureed. Pour into a small saucepan with the lemon juice, and bring to a boil over medium-high heat. Once it begins to boil, lower the temperature to medium-low and cook for 25-30 minutes. Stir occasionally until it is reduced down to ½ cup of strawberries.
- Pour into a tray to let it cool down quicker.
- Using a handheld mixer or in a stand mixer with the whisk attachment, whip the heavy cream until you have stiff peaks. This may take 4-5 minutes. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese until it is completely smooth. It needs to be at room temperature or it will be too lumpy.
- Add the cooled reduced strawberries, lemon juice, powdered sugar and vanilla to the cream cheese. Beat on medium speed until well combined. You may need to stop the mixer and scrape down the sides of the bowl. Once completely smooth and creamy, stop the mixer.
- Fold in the whipped cream, do it gently as you don't want to deflate the whipped cream. Continue folding until it is completely incorporated.
- Pour into the cooled crust and use a small offset spatula to smooth the top. Place plastic wrap on top of the springform pan and chill for 12 hours.
- In a stand mixer with the whisk attachment or using a handheld whisk, whip the heavy cream on medium-high speed until you have stiff peaks.
- Slowly pour in the sugar. Use immediately. I piped my whipped cream with a Wilton 1M tip.
Strawberry Crunch Topping
- Crush the golden oreos roughly, you don't want it to be a powdered but quite coarse.
- Mix with your freeze dried strawberry powder. Sprinkle on top of the cheesecake.