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Homemade strawberry crunch cheesecake slice with layers of graham cracker crust, creamy filling, fresh strawberries, and crunchy topping, garnished with whole strawberries on a plate.

Strawberry Crunch Cheesecake

A no-bake, nostalgic dessert with creamy cheesecake layers, sweet strawberry filling, and a signature freeze-dried Strawberry Crunch Cheesecake topping inspired by classic strawberry shortcake ice cream bars.
4 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Baked strawberry crunch cheesecake, Best strawberry crunch cheesecake recipe, Easy strawberry crunch cheesecake recipe, Strawberry Crunch Cheesecake, Strawberry crunch cheesecake bars, Strawberry crunch cheesecake recipe, Strawberry crunch cheesecake recipe no bake
Prep Time: 45 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12
Calories: 380kcal
Cost: $17

Equipment

  • 9-inch springform pan (Or substitute square pan with parchment)
  • Food processor (For crust and crunch topping)
  • Electric mixer (Hand or stand mixer)
  • Silicone spatula (For smooth mixing and layering)
  • Medium saucepan (To cook the strawberry layer)
  • Mixing bowls (Various mixing steps)

Ingredients

Crust:

  • 1 ½ cups Graham cracker crumbs - About 10 full sheets
  • 6 tablespoon Butter - Melted
  • 2 tablespoon Sugar
  • 1 pinch Salt - Max’s “invisible yummy maker”

Cheesecake Filling:

  • 16 oz Cream cheese - Room temperature
  • 1 cup Powdered sugar
  • 1 cup Heavy cream - Whipped to stiff peaks
  • 1 teaspoon Vanilla extract - Or almond for variation
  • 1 tablespoon Lemon juice - Fresh, for brightness

Strawberry Layer:

  • 2 cups Strawberries - Fresh, chopped
  • 2 tablespoon Sugar
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cornstarch - Mixed with 2 tablespoon water (slurry)

Crunch Topping:

  • 20 Golden Oreos - Or vanilla cookies
  • ½ cup Freeze-dried strawberries - Crushed to a powder
  • 3 tablespoon Butter - Melted
  • ⅛ teaspoon Almond extract - Optional, the “secret drop”
  • 1 pinch Salt Optional

Optional White Chocolate Layer:

  • ⅓ cup White chocolate chips - Melted, for crust barrier
  • 2 tablespoon Heavy cream - For ganache layer (optional)

Instructions

  • Crush graham crackers, mix with melted butter, sugar, and salt. Press into pan and chill.
  • Melt white chocolate, spread thin layer over chilled crust. Let set.
  • Beat cream cheese, mix in powdered sugar, lemon juice, and vanilla. Fold in whipped cream.
  • Spread half of cheesecake mixture over crust. Chill while making strawberry layer.
  • Simmer strawberries with sugar and lemon juice. Thicken with cornstarch slurry. Cool.
  • Spread cooled strawberry filling over first cheesecake layer.
  • Pulse cookies and freeze-dried strawberries separately, combine with butter and almond extract.
  • Sprinkle half the crunch topping over strawberry layer. Add remaining cheesecake, top with more crunch.
  • Refrigerate cheesecake at least 4 hours or overnight.
  • Top with fresh strawberries and optional freeze-dried dust before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 140g | Calories: 380kcal (19%) | Carbohydrates: 38g (13%) | Protein: 4g (8%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 65mg (22%) | Sodium: 210mg (9%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 820IU (16%) | Vitamin C: 15mg (18%) | Calcium: 80mg (8%) | Iron: 0.8mg (4%)
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