Imagine creamy cheesecake swirled with sweet strawberries and topped with a crunchy cookie garnish. If you’re in the mood for a beautiful and show-stopping, but still easy and no-bake dessert, this No-Bake Strawberry Crunch Cheesecake is just what you’re looking for! With no oven involved, it’s a cool and refreshing treat that’s great for summer parties, holidays, or whenever you want something sweet added to the agenda—without the trouble of baking.
This no-fuss cheesecake has a buttery vanilla cookie crust, a light and airy strawberry-scented filling, and a cheerfully crunchy strawberry wafer topping. The result? A show-stopping dessert that’s as stunning to look at as it is to eat!
So, are you ready to WOW your family and friends with this indulgent dessert? Let’s dive right in!
No-Bake Strawberry Crunch Cheesecake Features
There is a lot to love about this recipe! Here’s why it’s destined to be one of your favorites:
✔️ No ovens required – Avoid heating up the kitchen even more, and don’t deal with the @#!% of baking!
✔️ The correct amount of creaminess — Each bite is melt-in-your-mouth delicious, courtesy of whipped cream and cream cheese.
✔️ Crunchy and flavorful topping — The combination of strawberry wafer and vanilla cookies provides a nice contrast.
✔️ Simple and fail-proof – No fancy-schmancy techniques, just mix, layer, and chill!
✔️ So beautiful — Its bright pink strawberry filling and crunchy topping make for a feast for the eyes.
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Must-Have Essentials of the Best Strawberry Crunch Cheesecake
For that ideal combination of creamy, sweet, and crunchy, you’ll need a few simple but satisfying ingredients:
For the Crust:
- Vanilla Cream Cookies – They make for a buttery, flavorful base. Golden Oreos work great, too!
- Unsalted Butter – Binds the crust together without imparting saltiness.
For the Cheesecake Filling:
- Strawberry Jello – Provides pops of strawberry flavor and colors the filling its beautiful pink color.
- Cream Cheese – The main component of any cheesecake! Just be sure to soften it for a smooth, lump-free texture.
- Heavy Whipping Cream – When whipped to stiff peaks, this lightens the texture.
- Granulated Sugar & Powdered Sugar – The ideal combination of sweetness without being overwhelming.
- Strawberry Wafer Cookies – Provides an additional crunch inside the filling.
For the Crunch Topping:
- Crushed vanilla cream cookies & strawberry wafers – For a sweet and crunchy topping that helps this cheesecake shine!
- (Optional) Pink Food Coloring – A couple drops will amp up the color if you’d like an extra vibrant topping.
Step-by-Step Guide to Making No-Bake Strawberry Crunch Cheesecake
Step 1: Make the Cookie Crust
- Crush the cookies – Place 26 vanilla cream cookies in a food processor and pulse until you have fine crumbs. Save some for the topping.
- Mix with butter – In a mixing bowl, mix the crumbs with 6 tablespoons of melted butter. Mix with a spatula until the mixture resembles wet sand.
- Press into pan – Firmly press the mixture into the bottom of a 10-inch springform pan. Use the back of a spoon or a flat-bottomed glass to even it out.
- Chill – While preparing the filling, place the crust in the freezer for 15 minutes.
Step 2: Make the Strawberry Cheesecake Filling
- Dissolve the Jello – Dissolve 1 packet of strawberry jello in 1 cup of boiling water in a medium-sized bowl. Let cool slightly (not in refrigerator!).
- Beat the cream cheese – In a large mixing bowl, beat 16 oz of softened cream cheese with ¾ cup sugar until smooth.
- Whip the cream – In another bowl, whip 2 cups heavy whipping cream with ½ cup powdered sugar until stiff peaks form.
- Combine everything – Fold the whipped cream into the cream cheese mixture, and you’ve got a light, airy filling. Then slowly fold in the cooled strawberry Jello.
- Add crunch – Crush 10 strawberry wafer cookies and fold them into the filling for a fun texture.
Step 3: Assemble the Layers of Cheesecake
- First layer – Take the crust out of the freezer and spread half of the filling evenly on top of the crust.
- Chill briefly – Put the cheesecake in the freezer for 15 minutes to set the first layer.
- Second layer – Pour the rest of the cheesecake filling on top of the first layer and smooth it out evenly.
Step 4: Prepare the Strawberry Crunch Topping
- Crush the cookies – Reserve vanilla cream cookies and strawberry wafers, crush, and mix together.
- Brighten the color – If you prefer a vibrant topping, add a few drops of pink food coloring to the mixture.
- Sprinkle generously – Evenly distribute the crunch topping over the top of the cheesecake, pressing down on it a little to help it stick.
Step 5: Let It Set
- Chill the cheesecake – Cover the cheesecake well and chill for at least 4 hours and up to overnight for the best texture and flavor.
Step 6: Garnish & Serve
- Pipe whipped topping – Just before serving, pipe swirls of whipped topping on top using a piping bag.
- Top with fresh strawberries – For extra flair, top with sliced strawberries or a drizzle of strawberry sauce.
Serving Suggestions: Elevate Your Cheesecake
- Fresh Strawberries – Imparts a natural fruity sweetness.
- Mint Leaves – A hint of green takes the dessert to another level of gorgeousness.
- Chocolate Drizzle – Melted white or dark chocolate for a decadent addition.
- Extra Crunch – Top with additional crushed cookies right before serving.
Storage Tips: How to Store Cheesecake
Refrigerator Storage:
- Cover the cheesecake tightly and refrigerate it for up to 3 days. The flavors only get better with time!
Freezing Instructions:
- To freeze, wrap the cheesecake in plastic wrap and place it in an airtight container.
- Freeze for up to 1 month.
- Let thaw in the refrigerator overnight before serving.
Yummy Variations & Fun Twists
- Chocolate Strawberry Cheesecake – Top with melted chocolate and chocolate chips in the filling.
- Mixed Berry Cheesecake – Use blueberries or raspberries for a medley of berry flavors.
- Lemon Strawberry Cheesecake – Fold in 1 tablespoon of lemon zest for a tart twist.
- Vegan Version – Substitute dairy cream cheese with dairy-free cream cheese, full-fat coconut cream, and vegan-friendly cookies.
In Conclusion: An Indulgent No-Bake Treat
The easiest but most impressive dessert? Between its smooth, creamy filling, buttery crust, and crunchy topping, it’s a crowd-pleaser at any gathering.
Whether you’re making it for a birthday, holiday, or casual get-together, this no-bake masterpiece is guaranteed to have everyone going back for seconds (or thirds!).
So, what are you waiting for? Get your ingredients, throw it together, and eat each delicious bite!
No-Bake Strawberry Crunch Cheesecake
Ingredients
- 1 lb vanilla cream cookies about 34 cookies, some reserved for topping
- 6 tbsp butter melted, for crust
- 3.3 oz Strawberry Jello 1 small box
- 1 cup boiling water for dissolving Jello
- 16 oz cream cheese softened
- 3/4 cup granulated sugar for filling
- 2 cups heavy whipping cream for filling
- 1/2 cup powdered sugar for filling
- 10 strawberry wafer cookies about 4 oz, for filling
- 1/2 small tub whipped topping thawed, for garnish
Instructions
- Place 26 vanilla cream cookies in a food processor and pulse until they are fine crumbs. In a mixing bowl, combine the cookie crumbs with melted butter, mixing until crumbs resemble wet sand. Press the mixture into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes.
- In a medium bowl, dissolve the strawberry jello in 1 cup of boiling water, stirring until fully dissolved. Set aside to cool.
- In a large bowl, beat the softened cream cheese with granulated sugar until smooth. In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Gradually fold in the cooled strawberry jello until combined.
- Crush the strawberry wafer cookies and fold them into the filling for extra texture and flavor.
- Remove the crust from the freezer and spread half of the cheesecake filling over it. Freeze for 15 minutes to firm up, then spread the remaining filling evenly over the first layer.
- Crush the reserved vanilla cream cookies and strawberry wafers, and sprinkle over the top of the cheesecake. Press gently to adhere.
- Refrigerate the cheesecake for at least 4 hours, allowing it to fully set.
- Just before serving, pipe decorative swirls of whipped topping around the edge of the cheesecake.
