Strawberry Crunch Cheesecake
This no-bake Strawberry Crunch Cheesecake has a creamy strawberry filling, golden Oreo crust, and crunchy strawberry shortcake topping for the perfect easy dessert.
Servings: 6 servings
Ingredients
Crust:
- 20 to 25 golden Oreo cookies
- 4 tablespoons melted butter
Cheesecake Filling:
- Two 8 oz blocks cream cheese softened
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
- 1 ½ cups powdered sugar
- 1 8 oz container Cool Whip, thawed
- ¾ cup mashed strawberries
Strawberry Shortcake Crumble:
- 12 golden Oreo cookies
- ½ cup freeze-dried strawberries
- 3 tablespoons melted butter
Instructions
- Make the crust: Crush Oreos in a bag or food processor. Mix with melted butter. Press into the bottom of a springform pan or 8×8 dish. Freeze 10 minutes.
- Prepare the filling: Beat cream cheese, vanilla, lemon juice, and powdered sugar until smooth. Fold in Cool Whip, then stir in mashed strawberries until fully combined.
- Layer: Spread the strawberry cheesecake mixture evenly over the crust. Refrigerate 2 hours.
- Make the crumble: Add Oreos and freeze-dried strawberries to a food processor and pulse until ground. Add melted butter and pulse again.
- Finish: Sprinkle crumble over the cheesecake and serve.
Nutrition
Calories: 632kcal | Carbohydrates: 95g | Protein: 3g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 354mg | Potassium: 358mg | Fiber: 3g | Sugar: 69g | Vitamin A: 411IU | Vitamin C: 252mg | Calcium: 29mg | Iron: 6mg
