Description

This Strawberry Crunch Cheesecake is a delightful no-bake dessert featuring a buttery Golden Oreo crust layered with creamy vanilla and strawberry-flavored cheesecake fillings. Topped with a crunchy strawberry-infused Oreo crumble and fresh strawberries, this recipe offers a perfect balance of textures and flavors that will impress at any gathering.

Ingredients

Crust

28 Golden Oreos, crushed into fine crumbs
7 tbsp unsalted butter, melted

Cheesecake Filling

12 oz cream cheese, spreadable and at room temperature
5 oz mascarpone cheese, at room temperature
¼ cup superfine granulated sugar (or caster sugar)
1 tsp vanilla bean paste (or vanilla extract)
1 cup heavy cream (or double cream)
⅓ cup powdered sugar (or icing sugar)
1 tsp freeze dried strawberry powder

Strawberry Crunch Crumble Topping

14 Golden Oreos, crushed to a rough crumb
3 tbsp unsalted butter, melted
3 tsp freeze dried strawberry powder

Additional Toppings

½ cup heavy cream (or double cream)
½ tbsp powdered sugar (or icing sugar)
½ tsp vanilla bean paste (or vanilla extract)
Fresh strawberries or freeze dried strawberry pieces

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Instructions

Prepare the crust: Line an 8″ or 9″ round springform cake pan with parchment paper. In a large mixing bowl, combine the finely crushed Golden Oreos with the melted butter until the crumbs are evenly moistened. Press this mixture firmly into the base and about 1 inch up the sides of the pan. Place in the refrigerator to chill while preparing the filling.
Make the cheesecake filling: In a large bowl, beat together the cream cheese, mascarpone, and superfine sugar until smooth. Add the vanilla bean paste and continue beating until fully incorporated and silky.
Whip the cream: In a separate large bowl or stand mixer bowl fitted with a whisk attachment, whip the heavy cream and powdered sugar together until stiff peaks form, indicating the cream holds its shape when lifted.
Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until just combined, maintaining a light and airy texture.
Create the strawberry cheesecake layer: Reserve about half a cup of the vanilla cheesecake filling in a small bowl and fold in the freeze dried strawberry powder until evenly tinted pink and flavored.
Assemble the cheesecake layers: Spoon half of the plain vanilla cheesecake filling evenly over the prepared crust. Next, layer the strawberry-flavored cheesecake mixture over that, spreading it into an even layer. Finish by spreading the remaining vanilla cheesecake filling over the top, smoothing the surface with an offset spatula. Refrigerate while preparing the crumble topping.
Prepare the strawberry crunch crumble: In a large bowl, mix the roughly crushed Oreos with the strawberry powder, then add the melted butter and stir until the pieces are lightly coated and tinged pink.
Top and chill: Sprinkle the strawberry crumble evenly over the assembled cheesecake. Return the cheesecake to the refrigerator and chill for at least 4 hours, ideally overnight, to allow it to set properly.
Serve with toppings: Before serving, optionally whip the ½ cup heavy cream with powdered sugar and vanilla bean paste to quick stabilized whipped cream. Garnish the cake with dollops of this whipped cream and fresh or freeze dried strawberry pieces for added freshness and visual appeal.

Notes

Ensure cream cheese and mascarpone are at room temperature to avoid lumps in the filling.
Beating the heavy cream to stiff peaks is crucial for a light and airy cheesecake texture.
Press the crust firmly and evenly for a stable base that holds the cheesecake layers well.
Chilling the cheesecake overnight improves the texture and flavor melding.
Freeze dried strawberry powder can be found online or at specialty baking stores; it adds natural strawberry flavor without excess moisture.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: No-Cook
Method: No-Cook
Cuisine: American