Strawberry Crunch Cheesecake
A no-bake cheesecake featuring creamy layers, a vibrant strawberry filling, and a crunchy topping made from Golden Oreos and freeze-dried strawberries.
Ingredients
For the crust
- 1 ½ cups Graham cracker crumbs (About 10 full sheets)
- 6 tbsp Butter (Melted)
- 2 tbsp Sugar
- 1 pinch Salt Max’s “invisible yummy maker”
For the cheesecake filling
- 16 oz Cream cheese (Room temperature)
- 1 cup Powdered sugar
- 1 cup Heavy cream (Whipped to stiff peaks)
- 1 tsp Vanilla extract Or almond for variation
- 1 tbsp Lemon juice Fresh, for brightness
For the strawberry layer
- 2 cups Strawberries (Fresh, chopped)
- 2 tbsp Sugar
- 1 tbsp Lemon juice
- 1 tbsp Cornstarch Mixed with 2 tbsp water (slurry)
For the crunchy topping
- 20 pieces Golden Oreos (Or vanilla cookies)
- ½ cup Freeze-dried strawberries Crushed to a powder
- 3 tbsp Butter (Melted)
- 1/8 tsp Almond extract Optional, the “secret drop”
- 1 pinch Salt
- ⅓ cup White chocolate chips Melted, for crust barrier (optional)
- 2 tbsp Heavy cream For ganache layer (optional)
Instructions
Preparation
- Crush graham crackers, mix with melted butter, sugar, and salt. Press into the pan and chill.
- Melt white chocolate, spread a thin layer over the chilled crust. Let set.
- Beat cream cheese, mix in powdered sugar, lemon juice, and vanilla. Fold in whipped cream.
- Spread half of the cheesecake mixture over the crust. Chill while making the strawberry layer.
- Simmer strawberries with sugar and lemon juice. Thicken with cornstarch slurry. Cool.
- Spread the cooled strawberry filling over the first cheesecake layer.
- Pulse cookies and freeze-dried strawberries separately, combine with butter and almond extract.
- Sprinkle half the crunch topping over the strawberry layer. Add remaining cheesecake, top with more crunch.
- Refrigerate the cheesecake for at least 4 hours or overnight.
Notes
To serve, garnish with fresh strawberries, whipped cream, or a drizzle of melted white chocolate.