No-Bake Strawberry Crunch Cheesecake is a show-stopping dessert that brings together the delightful flavors of strawberries and cream in a creamy, no-fuss cheesecake with a crunchy twist. This cheesecake is layered with a buttery vanilla cream cookie crust, a light and airy strawberry-infused filling, and finished with a strawberry crunch topping that adds both color and texture.
Each step in this recipe is designed to be straightforward while delivering impressive results. The cookie crust sets the foundation with its crisp, buttery texture, and the strawberry Jello in the filling provides a beautiful color and fruity flavor that perfectly complements the rich cream cheese. Adding whipped cream lightens the filling, giving it that classic cheesecake creaminess without the need for baking.
The crushed strawberry wafer cookies folded into the filling bring an extra layer of crunch, while the cookie crumbles on top add a finishing touch that’s both decorative and delicious. Once set, decorate with whipped topping for a final flourish that will wow your guests. This no-bake cheesecake is perfect for special occasions, potlucks, or anytime you want a refreshing, crowd-pleasing dessert without turning on the oven!
Why You’ll Love It:
No Oven Needed: This dessert keeps your kitchen cool and eliminates the need for baking.
Crowd-Pleaser: With its creamy texture, vibrant strawberry flavor, and crunchy topping, it’s an instant hit at any gathering.
Simple to Prepare: No complicated steps—just blend, layer, and chill!
Beautiful Presentation: The layers of strawberry, creamy filling, and cookie crunch make it a visually stunning dessert that impresses with minimal effort.
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Key Ingredients:
Vanilla Cream Cookies: These cookies serve as the cheesecake base, adding a buttery, vanilla note to each bite. Golden Oreos or other vanilla-flavored cookies work well if you can’t find traditional vanilla cream cookies.
Butter: Use unsalted butter to let the sweetness of the cookies and filling shine without added saltiness.
Strawberry Jello: Not only does this add flavor, but it gives the cheesecake a vibrant color. For a natural option, use gelatin with strawberry puree instead of Jello.
Cream Cheese: Ensure it’s softened for easy mixing, resulting in a smooth, lump-free filling.
Heavy Whipping Cream: Whipping the cream separately adds lightness and helps create the ideal cheesecake texture without baking.
Strawberry Wafer Cookies: These add a unique crunch and complement the strawberry Jello flavor. If you like extra crunch, you can sprinkle more on top before serving.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
The Crust:
Prepare the Cookie Crumbs: Place 26 vanilla cream cookies in a food processor and pulse until they are fine crumbs. Reserve additional cookies for the topping.
Combine with Butter: In a mixing bowl, combine the cookie crumbs with 6 tablespoons of melted butter, mixing until crumbs resemble wet sand.
Form the Crust: Press the crumb mixture firmly into the bottom of a greased 10-inch springform pan, using the back of a spoon or bottom of a glass to ensure even thickness.
Set the Crust: Place the crust in the freezer for 15 minutes to firm up while you prepare the filling.
The Filling:
Dissolve the Jello: In a medium bowl, dissolve 1 packet of strawberry jello in 1 cup of boiling water, stirring until fully dissolved. Set aside to cool but not refrigerate, as it needs to remain liquid for mixing.
Prepare the Cream Cheese Mixture: In a large bowl, beat 16 oz of softened cream cheese with 3/4 cup of granulated sugar using an electric mixer until smooth and lump-free.
Whip the Cream: In a separate bowl, whip 2 cups of heavy whipping cream with 1/2 cup of powdered sugar until stiff peaks form.
Combine Components: Gently fold the whipped cream into the cream cheese mixture, creating a light, airy filling. Gradually fold in the cooled strawberry jello until fully combined.
Add Crunch: Crush 10 strawberry wafer cookies and fold them into the filling for added texture and flavor.
Layer the Filling:
First Layer: Remove the crust from the freezer and spread half of the cheesecake filling over the crust in an even layer.
Set the Layer: Place the cheesecake in the freezer for 15 minutes to allow the first layer to firm up slightly.
Second Layer: After 15 minutes, spread the remaining cheesecake filling evenly over the first layer.
The Topping:
Prepare the Crunch Topping: Crush the reserved vanilla cream cookies and strawberry wafers. For a more vibrant color, you can add a few drops of pink food coloring if desired.
Sprinkle the Topping: Evenly sprinkle the crushed cookie mixture over the top of the cheesecake, pressing down gently so they adhere.
Set the Cheesecake:
Refrigerate: Place the cheesecake in the refrigerator for at least 4 hours, allowing it to fully set and the flavors to meld.
Garnish with Whipped Topping:
Pipe the Decoration: Just before serving, use whipped topping in a pastry bag to pipe decorative swirls around the edge of the cheesecake for a festive finishing touch.
Serving Suggestions:
Fresh Strawberries: Add a few sliced strawberries on top for a fresh, fruity touch.
Mint Leaves: Garnish with mint leaves for a refreshing pop of green.
Extra Strawberry Sauce: Drizzle strawberry sauce over each slice for added flavor and color.
Storage Tips:
Refrigerate: Cover the cheesecake tightly with plastic wrap or store in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it taste even better the next day!
Freezing: You can freeze this cheesecake for up to a month. Wrap it in plastic wrap and place it in an airtight container. Thaw in the fridge overnight before serving.
Variations:
Mixed Berry Cheesecake: Add blueberries or raspberries along with the strawberry for a mixed berry flavor.
Chocolate-Covered Strawberry Cheesecake: Drizzle melted chocolate over the top layer and sprinkle chocolate chips in the filling.
Lemon Strawberry Cheesecake: Add 1 tablespoon of lemon zest to the filling and a teaspoon of lemon juice to enhance the berry flavor.
Low-Sugar Version: Use sugar-free strawberry Jello and reduced-sugar cookies to cut back on sweetness without sacrificing flavor.
Vegan Strawberry Cheesecake: Substitute the cream cheese with dairy-free cream cheese, use coconut cream in place of heavy cream, and swap out the cookies with vegan-friendly versions.
Conclusion:
This No-Bake Strawberry Crunch Cheesecake is a fantastic dessert for any occasion, bringing you the creamy, refreshing taste of strawberries in a beautifully layered cheesecake. It’s the ultimate combination of creamy filling, crunchy topping, and vibrant strawberry flavor—all while being wonderfully easy to prepare. So grab a fork and savor each cool, creamy, and crunchy 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.