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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 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!

You need to make this cheesecake

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.

  • This cheesecake is no-bake, make-ahead, and so simple. Not to mention pretty!
  • The filling is creamy, lemony, and has an intense strawberry flavor thanks to a secret ingredient.
  • The cookie crunch topping is totally addictive. Seriously, I could eat it by the spoon.
  • This recipe makes a big cake. The best for parties, BBQs, holidays, & get-togethers!

Grocery list

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 – this is a key ingredient. The freeze-dried berries add an intense strawberry flavor without making the filling too liquid-y! Raspberries or blueberries would be delicious too.
  • Golden Oreo Thins – these will make up the base of the crunch topping. I prefer the thins over the regular Oreos, because they’re less sweet. You can also use vanilla shortbread.
  • Unsalted butter – a bit of melted butter will help both the crunch topping and the graham cracker crust stick together.
  • Honey graham crackers – for the bottom crust. To save an ingredient, try using extra Golden Oreos or vanilla shortbread cookies instead.
  • Sugar – granulated white sugar adds sweetness to the crust and filling. It also helps break down the cream cheese, creating pockets of air and a creamy texture!
  • Kosher salt – just a pinch to offset the sweetness in the cheesecake. I use Morton’s Kosher salt.
  • Heavy whipping cream – whipped cream lightens the cream cheese filling so it’s not too dense.
  • Cream cheese – full-fat is absolutely necessary. Make sure to get blocks, not the stuff you use on bagels!
  • Powdered sugar – while we’ll use granulated sugar to help make the filling fluffy, a bit of powdered sugar will add stability thanks to the added cornstarch.
  • Lemons – lemon zest will add citrusy flavor to complement the strawberries and the juice will add a hint of classic cheesecake tartness!
  • Vanilla bean paste – to add depth. Pure vanilla extract works too.
  • Sour cream – just a touch for the classic tanginess in cheesecake.
  • Fresh strawberries – for a pop of freshness. These are totally optional but definitely recommended!

Step-by-step directions

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. 😉

Strawberry powder

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.
  1. First thing’s first, you’ll want to make the strawberry powder! Place the freeze-dried strawberries into the bowl of a food processor.
  2. Blend the strawberries until they are a fine powder. A few small chunks are ok!
  3. 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.
  1. To make the topping, use a food processor to blend the Golden Oreo Thins into semi-fine crumbs.
  2. Place about 1/3 of the plain crumbs into a bowl and set them aside for later.
  3. Pour the remaining cookie crumbs into a small bowl. Add a bit of strawberry powder and the reserved strawberry chunks and stir it all together.
  4. Then, add the melted butter and mix until everything is evenly coated.
  5. Add the plain cookie crumbs and stir well. The mixture should be crumbly at this point.
  6. Store the crumb mixture in an airtight container and refrigerate for later!

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.
  1. First, place the graham crackers in the food processor and blend until you have semi-fine crumbs.
  2. Add the sugar, melted butter, and a pinch of salt. Blend until a thick dough forms.
  3. Then, tip the dough into a springform pan.
  4. Use your hands to press the dough into the pan until you have 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.
  1. To make the filling, whip the heavy cream until very stiff peaks form.
  2. Spoon the whipped cream into a bowl and set it aside.
  3. Then, beat the cream cheese, sugar, and powdered sugar until it’s combined.
  4. Add the lemon zest, lemon juice, vanilla, strawberry powder, and sour cream. Blend until it’s well-combined.
  5. 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.
  1. To assemble the cake, spread the strawberry filling over the chilled graham cracker crust.
  2. Cover and refrigerate until the filling is set, at least 4 hours but preferably overnight. The filling holds its shape better the longer it chills. If you don’t let it chill properly, the filling will be too runny to slice!
  3. Once the filling is set, release the cheesecake from the pan. Then, sprinkle the topping over the top. Decorate with berries, slice, and enjoy!

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!

The secret ingredient

While I was testing this recipe, I tried using strawberry purée, strawberry preserves, and freeze-dried strawberries in the filling. But the winner was 100% clear – it’s freeze-dried strawberries all the way! When they’re blended into a powder, they give the filling a sweet, tart, and intense berry flavor without making the filling too runny.

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!

Serving & decoration ideas

This cheesecake will serve 8 very generous slices. But since it’s so rich and creamy, I’ve stretched it into 12-16 thinner slices for a big crowd before. And if you want to make it extra-special for a dinner party or holiday, try topping the cheesecake with:

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.

A few recipe tips

  • For pretty slices, wipe the knife with a damp towel in-between each cut. Gorgeous cheesecake, every time!
  • If you don’t have a food processor, no worries! You can place the freeze-dried strawberries, cookies, and graham crackers in zipper bags and use a rolling pin to crush them instead.
  • Use cold cream cheese for the filling. When I tried this recipe with room temp cream cheese, the filling did not hold its shape very well. And don’t worry about lumps! The sugar will help break down the cream cheese and make it lump-free.
  • If you want to decorate both the top and sides of the cheesecake with crumbs, double the topping recipe. I prefer just the top, but it does look super cute with crumbs on the sides.

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. The crust might lose a bit of its crunch but will still taste delicious!

Making this cake in advance is also super easy! Since the cheesecake needs time to set, you can 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.

Sorry but I do not recommend freezing this cake! The freezer will affect the texture of the cream cheese filling and make it gummy. It’s best to make this cake fresh or a few days in advance.

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. It also makes it so much easier to slice and serve.

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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