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Buckle up friends, you’re going to want to make this no-bake strawberry crunch cheesecake ASAP! With graham cracker crust, creamy strawberry filling, and strawberry crunch topping, it’s ridiculously delicious and decadent. Make it for dinner parties, BBQs, holidays, and everything in-between!

A white plate with a slice of no-bake strawberry crunch cheesecake with graham cracker crust next to a whole cheesecake, pink wine glasses, and strawberries on a pink background.

It seems that I’m on a mission to turn every summer strawberry I can get my hands on into some kind of dessert situation. I bought approximately a million pounds of strawberries at the farmer’s market last weekend and that’s all the excuse I needed.

Plus, it’s no secret that strawberries and cream cheese go together. My strawberry cheesecake bars and these flaky cream cheese strawberry danish are two of my most asked-for recipes after all. But what’s a girl to do when it’s sweaty and sticky and the damn air conditioner just won’t cool down her house?

No-bake, that’s what. Maybe it’s the light, mousse-y texture, maybe it’s that I don’t have to cry over a cracked top, but I love me a no-bake cheesecake. And if you were the kid whose go-to ice cream truck order was a Good Humor Strawberry Shortcake bar, then I can assure you that you’ll want to make this one. It’s pure decadence mixed with a good dose of childhood nostalgia!

As a pastry school graduate, I have made many cheesecakes, no-bake and baked. But when it comes to a no-bake version, I’m fairly picky. I tested this recipe at least 4 times to get just the right texture for the filling – light, fluffy, and so creamy! I truly can’t stop thinking about it.

Freeze dried strawberries

White bowls of sugar, golden Oreos, graham crackers, freeze-dried strawberries, cream cheese sour cream, butter, powdered sugar, and cream on a pink counter next to a lemon and a jar of vanilla bean paste.

Freeze dried strawberries are the key ingredient in this recipe. The freeze-dried berries add an intense strawberry flavor without making the filling too liquid-y! Raspberries or blueberries would be delicious too. For the rest of the recipe, make sure you have Golden Oreo Thins, unsalted butter, honey graham crackers, granulated sugar, Morton’s Kosher salt, heavy whipping cream, cream cheese, powdered sugar, lemons, vanilla bean paste or extract, sour cream, and fresh strawberries for garnish.

Some recipes also use strawberry Jell-O, but I like the natural flavor from the freeze-dried strawberries. It gives the cheesecake strawberry mousse vibes!

Strawberry powder

While it may seem like this recipe has a lot of steps, it actually comes together super quickly. Bonus: I purposefully messed around with the step-by-step instructions so you don’t even have to wash your food processor or mixer in-between making each layer. You’re welcome. 😉

Three steps to making strawberry powder. In photo 1, freeze-dried strawberries are in a food processor on a pink counter next to white bowls of sugar, golden Oreos, and graham crackers. In photo 2, the strawberries have been blended into a powder. In photo 3, a hand is sifting the powder through a fine-mesh sieve into a white bowl.
First thing’s first, you’ll want to make the strawberry powder! Place the freeze-dried strawberries into the bowl of a food processor & blend into a fine powder. Then, sift the strawberry powder through a fine-mesh sieve. Reserve the leftover strawberry chunks for the topping!

Strawberry crunch topping

Six steps to making strawberry crunch topping. In photo 1, a food processor with golden Oreos is on a pink counter. In photo 2, the Oreos are crushed. In photo 3, a white bowl of Golden Oreo crumbs and strawberry powder is on a pink counter next to white bowls of sugar, strawberry powder, graham crackers, and butter. In photo 4, the crumbs are mixed together. In photo 5, the crumbs are topped with plain golden Oreo crumbs. In photo 6, the topping is mixed together.
Use a food processor to blend the Golden Oreo Thins into semi-fine crumbs. Reserve about 1/3 of the plain crumbs for later. Pour the remaining cookie crumbs into a small bowl with some strawberry powder and the reserved strawberry chunks. Then, add the melted butter and mix until everything is evenly coated. Add the plain cookie crumbs and stir well. The mixture should be crumbly at this point.

Graham cracker crust

Six steps to making graham cracker crust. In photo 1, a food processor with graham crackers is on a pink counter. In photo 2, the graham crackers are blended. In photo 3, the food processor has butter in it. In photo 4, the graham cracker dough is in a springform pan. In photo 5, a woman's hands are pressing the dough. In photo 6, the finished crust.
First, place the graham crackers in the food processor and blend until you have semi-fine crumbs. Add the sugar, melted butter, and a pinch of salt. Blend until a thick dough forms. Then, tip the dough into a springform pan & use your hands to press the dough into a compact crust. Cover & refrigerate.

Strawberry cream cheese filling

Six steps to making strawberry cream cheese filling. In photo 1, a mixing bowl of whipping cream on a pink counter. In photo 2, the bowl has whipped cream in it. In photo 3, the bowl has cream cheese blocks and powdered sugar. In photo 4, the bowl has beaten cream cheese, lemon zest, strawberry powder, and sour cream. In photo 5, the strawberry cream cheese is mixed together. In photo 6, a rubber spatula folds the whipped cream into the strawberry filling.
To make the filling, whip the heavy cream until very stiff peaks form. Spoon the whipped cream into a bowl and set it aside. Then, beat the cream cheese, sugar, and powdered sugar until it’s combined. Add the lemon zest, lemon juice, vanilla, strawberry powder, and sour cream. Blend until it’s well-combined. Next, fold the whipped cream into the cream cheese mixture until it’s light and fluffy.

The texture of the strawberry filling is a bit more fluffy and mousse-like than traditional cheesecake. That’s just how I like it! But if you prefer a denser, more traditional cheesecake filling, reduce the whipping cream from 1 1/2 cups to 1 cup.

Assemble the cake

Three steps to making no-bake strawberry crunch cheesecake. In photo 1, the springform pan with graham cracker crust is topped with the strawberry filling on a pink counter. In photo 2, the filling is smoothed over the crust. In photo 3, a hand sprinkles strawberry crunch topping over the cheesecake.
To assemble the cake, spread the strawberry filling over the chilled graham cracker crust. Cover and refrigerate until the filling is set, at least 4 hours but preferably overnight. Once the filling is set, release the cheesecake from the pan. Then, sprinkle the topping over the top.

To help release the cheesecake from the pan, use a butter knife to gently cut the cake away from the pan. Once the cheesecake is loosened, release the sides of the springform pan, and you’ll have a gorgeous strawberry shortcake cheesecake ready to decorate!

A no-bake strawberry crunch cheesecake on a white plate next to a white plate of strawberries, white bowl of crunch white linen, and pink wine glasses on a light pink background.

Storage & make-ahead tips

To store leftover cheesecake, cover the it with plastic wrap or store individual slices in an airtight container. Refrigerate for up to 4 days. You can also make the cheesecake up to 3-4 days before serving. I would just add the crumb topping right before serving so it stays nice and crunchy.

8-inch springform pan

I tested this recipe using an 8-inch springform pan and it’s definitely my go-to size for a thick slice of cheesecake! Springform pans are traditional for cheesecakes because you can remove the sides to get that pretty layered effect. If you don’t have an 8-inch pan, you can use a 9-inch springform pan. Just keep in mind that the cheesecake will be a bit thinner. In a pinch, you can also use a deep pie plate!

A sliced strawberry crunch cheesecake with fresh strawberries on a pink counter next to a white bowl of crunch, white bowl of strawberries, white linen, and a pink wine glass.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

A slice of strawberry crunch cheesecake on a white plate next to a cheesecake and pink wine glasses on a pink background.
5 from 4 votes

No-Bake Strawberry Crunch Cheesecake

Yield: 8 people
Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Buckle up friends, you're going to want to make this no-bake strawberry crunch cheesecake ASAP! With graham cracker crust, creamy strawberry filling, and strawberry crunch topping, it's ridiculously delicious and decadent. Make it for dinner parties, BBQs, holidays, and everything in-between!
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Ingredients

Strawberry Powder

  • 2.4 ounces freeze-dried strawberries (2 bags)

Strawberry Crunch Topping

  • 14 Golden Oreo Thins (3/4 cup crumbs)
  • 1 Tablespoon strawberry powder
  • Reserved freeze-dried strawberry crumbs
  • 2 Tablespoons unsalted butter, melted

Graham Cracker Crust

  • 10 full graham cracker sheets (1 1/2 cup crumbs)
  • 1/4 cup sugar
  • 6 Tablespoons unsalted butter, melted
  • Pinch of Kosher salt

Strawberry Cream Cheese Filling

  • 1 1/2 cups heavy whipping cream, cold
  • 16 ounces full-fat cream cheese, cold
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest (about 1 lemon)
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
  • 1/3 cup full-fat sour cream
  • Reserved strawberry powder
  • Fresh strawberries, for garnish

Equipment

  • 8'' springform pan
  • Food processor (optional)
  • Stand mixer (optional)

Instructions 

Strawberry Powder

  • To make the strawberry powder, place the freeze-dried strawberries in the bowl of a food processor. Blend until the strawberries are a fine powder (a few small chunks are ok). Sift the powder through a fine-mesh sieve to remove any chunks and set aside. Save the strawberry chunks for the crunch topping!

Strawberry Crunch Topping

  • Pour the Golden Oreo Thins into the bowl of a food processor. Pulse until you have fine crumbs. You should have about 3/4 cup crumbs. Place about 1/3 of the plain cookie crumbs in a small bowl and set aside.
  • Combine the remaining 2/3 of the cookie crumbs, 1 Tablespoon of the strawberry powder, the reserved strawberry chunks, and the melted butter. Stir until everything is well-coated.
  • Add the remaining plain cookie crumbs and stir until the mixture is crumbly and combined. Store in an airtight container and refrigerate for later.

Graham Cracker Crust

  • Place the graham crackers in the bowl of the food processor and pulse until you have semi-fine crumbs. You should have about 1 1/2 cups of crumbs.
  • Add the sugar, melted butter, and salt. Pulse until the graham crackers are finely ground and the mixture clumps together.
  • Tip the graham cracker mixture into the springform pan and use clean hands to press the mixture evenly into the bottom of the pan. You can also use a measuring cup to help compact the crust. Cover, and place the crust in the fridge for later.

Strawberry Cream Cheese Filling

  • Pour the cold heavy whipping cream into the bowl of a stand mixer with a whisk attachment. Whip the cream into stiff peaks, about 5 minutes. Spoon the whipped cream into a mixing bowl, and set aside.
  • Next, add the cold cream cheese, sugar, and powdered sugar to the bowl of a stand mixer with a paddle attachment. Beat the mixture until it's smooth and there are no more lumps. Scrape down the sides of the bowl, as necessary.
  • Add the lemon zest, lemon juice, vanilla bean paste or extract, sour cream, and the rest of the freeze-dried strawberry powder. Beat for another 2-3 minutes on medium-high speed until the mixture is very smooth and there are no streaks of strawberry powder.
  • Using a rubber spatula, gently fold the whipped cream into the strawberry cream cheese mixture about 1 cup at a time. Do this slowly so that you don't deflate the whipped cream! Continue folding until there are no more streaks of whipped cream.
  • Spoon the strawberry cream cheese filling over the chilled graham cracker crust. Use an offset spatula or rubber spatula to evenly spread the filling over the crust. Make sure to gently push the filling into the edges of the pan so you don't get gaps between the crust and the cream cheese layer.
  • Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. The longer it chills, the better the texture of the filling.
  • Once the filling is set, use a butter knife to gently loosen the cheesecake from the sides of the pan. Remove the sides of the springform pan. Then, use a spoon to sprinkle the crumb mixture over the top of the cheesecake. Gently press down on the crumbs to adhere them to the top of the cheesecake. Decorate with fresh strawberries, slice, and enjoy!

Notes

If you don’t have a food processor, place the freeze-dried strawberries, cookies, and graham crackers in zipper bags and use a rolling pin to crush them instead.
If you do not have a stand mixer, you can also use a hand mixer.
The texture of the strawberry filling is a bit more fluffy and mousse-like than traditional cheesecake. If you prefer a denser, more traditional cheesecake filling, reduce the whipping cream from 1 1/2 cups to 1 cup.
The strawberry crumb topping may clump together in the fridge. Just use your hands or a spoon to gently break it apart into smaller crumbs.
I recommend using an 8” springform pan for easy slicing. If you don’t have a springform pan, you can also use a pie plate or a 9” springform pan. The layers will just be a bit thinner.
If you want to decorate both the top and sides of the cheesecake with crumbs, double the topping recipe. I prefer just the top sweetness-wise, but it does look super cute with crumbs on the sides.
This cheesecake will make 8 large or 12-16 small slices. It’s pretty rich, so smaller slices are usually plenty!
There is no need to wash the food processor or stand mixer in-between steps as long as you follow the steps above in order!
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1slice, Calories: 622kcal, Carbohydrates: 49.3g, Protein: 6.5g, Fat: 45.2g, Saturated Fat: 26.7g, Cholesterol: 127mg, Sodium: 358mg, Potassium: 186mg, Fiber: 1.2g, Sugar: 34g, Calcium: 81mg, Iron: 2mg
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