Those classic strawberry shortcake ice cream bars? This is their more grown-up, way creamier cousin—layered, luscious, and topped with a crunchy strawberry crumble that takes things over the top. This no-bake strawberry crunch cheesecake is an easy crowd-pleaser for warm days, busy schedules, or honestly, any excuse to pull out a springform pan and make something that gets a full-on wow at first bite.
No baking, no water baths, no stress. Just creamy, fruity, crunchy goodness that looks impressive but is secretly simple.
Let’s get into it.
What You’ll Need
For the Crust
- 2 cups graham cracker crumbs (about 15 full crackers)
- 2 tablespoons granulated sugar
- 10 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 oz full-fat cream cheese, room temp
- ½ cup granulated sugar
- ¼ cup sour cream, room temp
- 2 teaspoons lemon juice
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ¾ cup freeze-dried strawberries, ground into powder
- 1¼ cups heavy whipping cream, cold
- ¼ cup powdered sugar
For the Strawberry Crunch Topping
- ¼ cup freeze-dried strawberries, ground
- 9 vanilla sandwich cookies (Golden Oreos work great)
- 2 tablespoons salted butter, melted
Optional Toppings
- Fresh whipped cream
- Sliced fresh strawberries
Pro Tips
- Use freeze-dried strawberries These pack a punch of flavor without adding moisture, so the filling sets up perfectly and slices like a dream.
- Plan ahead for chill time Six hours minimum in the fridge is non-negotiable. Overnight is even better for that firm, creamy texture that holds its shape.
- Press that crust firmly A flat-bottomed measuring cup is perfect for pressing the crust evenly and tightly into the pan. This keeps it from crumbling when slicing.
- Go for the layered look Want a visual moment when it’s sliced? Divide the cheesecake filling and mix strawberry powder into only half. Spoon the layers in gently to keep them distinct.
- Hot water = clean slices For bakery-worthy cuts, dip a sharp knife into hot water, wipe it clean between each slice, and repeat.
Tools You’ll Need
- 9-inch springform pan
- Electric hand mixer or stand mixer
- Mixing bowls
- Food processor or blender
- Measuring cups and spoons
- Rubber spatula
- Fine mesh strainer (optional, for sifting strawberry powder)
Substitutions and Variations
- Crust swap: Try crushed Golden Oreos or Nilla Wafers instead of graham crackers for a sweeter base.
- Dairy-free version: Use dairy-free cream cheese, coconut cream, and plant-based sour cream.
- Berry switch: Freeze-dried raspberries or blueberries can sub in for strawberries for a fun twist.
- Extra fancy: Add a thin layer of strawberry jam between the crust and filling for even more berry flavor.
Make-Ahead Tips
- Crust and topping can be made a day or two in advance and stored separately.
- The full cheesecake can be made up to 2 days ahead—just wait to add the crunch topping until right before serving.
How to Make It
- Crust
- Pulse graham crackers in a food processor until fine.
- Add sugar and melted butter and pulse to combine.
- Press into the bottom and slightly up the sides of a 9-inch springform pan. Chill while making the filling.
- Filling
- Beat cream cheese and granulated sugar until smooth.
- Add sour cream, lemon juice, and vanilla. Beat until creamy.
- Whip cold heavy cream and powdered sugar in a separate bowl until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Divide the filling in half; stir strawberry powder into one half.
- Assemble
- Spread the plain filling into the crust first, smoothing it out.
- Carefully spread the strawberry filling over the top. Smooth again.
- Cover and refrigerate at least 6 hours, preferably overnight.
- Strawberry Crunch Topping
- Pulse sandwich cookies and freeze-dried strawberries in a processor until crumbly.
- Stir in melted butter until it looks like coarse crumbs.
- Serve
- Remove cheesecake from pan.
- Sprinkle strawberry crunch topping over the top.
- Add whipped cream and fresh strawberries if using.
- Slice and serve chilled.
Additional Details
Nutritional Breakdown (per slice, based on 12 slices)
- Calories: ~450
- Fat: 30g
- Carbs: 40g
- Protein: 5g
- Sugar: 25g
Ingredient Swaps for Dietary Needs
- Gluten-free: Use gluten-free graham crackers or cookies for both the crust and topping.
- Vegan: Swap dairy ingredients for plant-based alternatives, and use vegan sandwich cookies.
Pairing Ideas
- Serve after grilled chicken or a simple pasta salad.
- Pairs well with sparkling lemonade, a light rosé, or cold brew coffee for brunch.
Time-Saving Tips
- Use a stand mixer with the whisk attachment to quickly whip the cream and combine the filling.
- Crunch topping and crust can be prepped while the cheesecake chills.
Leftovers and Storage
- Store cheesecake in the fridge in an airtight container for up to 5 days.
- To freeze, wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Topping may lose crunch after refrigeration, so sprinkle fresh if needed.
FAQ
Can fresh strawberries be used instead of freeze-dried? Not recommended. Freeze-dried strawberries bring flavor without moisture, which is key for setting the filling.
No springform pan? A regular 9-inch cake pan with parchment lining can work, but removing it cleanly may be tricky.
Can this be made gluten-free or vegan? Yes! Use gluten-free cookies for the crust/topping and plant-based swaps for dairy as listed above.
Does the cheesecake need to be frozen? No freezing needed—just plenty of fridge time. It sets up firm and creamy without the freezer.
Wrap Up
This no-bake strawberry crunch cheesecake brings all the flavor of a childhood favorite, with a grown-up upgrade and none of the oven drama. It’s rich, refreshing, and honestly kind of addictive in the best way. Definitely one to make ahead for holidays, cookouts, birthdays, or just because dessert is a valid reason all on its own.
Tried it? Drop a comment with how it went and any questions. Would love to hear what toppings, swaps, or fun variations were added to make it your own.
