Name: Berrylicious Strawberry Crunch Cheesecake
Prep time: 25 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 2 cups crushed golden sandwich cookies (like Golden Oreos); 1/2 cup freeze-dried strawberries, crushed; 1/2 cup unsalted butter, melted; 24 oz cream cheese, softened; 3/4 cup granulated sugar; 1 tsp vanilla extract; 1/2 cup sour cream or whipped topping; 1/2 cup heavy cream or 1/3 cup condensed milk; 1 packet strawberry gelatin or 1/2 cup strawberry puree; Optional: fresh strawberries for garnish

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Berrylicious Strawberry Crunch Cheesecake is a dreamy, layered dessert that combines the rich creaminess of cheesecake with sweet strawberry flavor and a crunchy cookie topping. It’s indulgent, refreshing, and always a showstopper. I love making this for summer gatherings, birthday treats, or whenever I want to wow with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I enjoy in a dessert: creamy cheesecake, fruity strawberry flavor, and that nostalgic crunch reminiscent of strawberry shortcake ice cream bars. The textures are incredible—silky, crumbly, and crisp all in one bite. Plus, it’s no-bake (or partially baked), which makes it easy and convenient for warm-weather days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Golden sandwich cookies (like Golden Oreos), crushed
Freeze-dried strawberries, crushed
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Vanilla extract
Sour cream or whipped topping
Heavy cream or condensed milk
Strawberry gelatin or strawberry puree
Optional: fresh strawberries for topping

directions

I start by combining crushed golden cookies and freeze-dried strawberries with melted butter to form the crust. I press it into a springform pan and chill it while I prep the filling.
In a mixing bowl, I beat cream cheese and sugar until smooth and fluffy.
I add in vanilla and sour cream, then fold in the whipped topping or slowly beat in the heavy cream until thick and smooth.
I divide the filling in half and stir strawberry gelatin or puree into one half for that signature berry layer.
I spread the plain cheesecake layer over the crust first, then top it with the strawberry layer.
I refrigerate the cheesecake for at least 6 hours or overnight until firm.
Just before serving, I sprinkle the strawberry crunch topping (a mix of more crushed cookies and freeze-dried strawberries) generously over the top and garnish with fresh strawberries if I have them.

Servings and timing

This cheesecake serves about 10–12 people. Prep time takes around 25 minutes, with a chill time of at least 6 hours (or overnight). I like to make it the day before for the best texture and flavor.

Variations

Sometimes I swap in chocolate cookies for a twist or use raspberry or mixed berry puree instead of strawberry. For a baked version, I bake the crust at 350°F for 10 minutes before cooling and layering. I’ve also made mini versions in cupcake liners for individual servings.

storage/reheating

I store the cheesecake in the refrigerator, tightly covered, for up to 5 days. To freeze, I wrap it well in plastic and foil, then store it in an airtight container for up to 2 months. I thaw it in the fridge overnight before serving. I don’t reheat it—just slice and enjoy chilled.

FAQs

What is strawberry crunch made of?

I make it with crushed golden sandwich cookies and freeze-dried strawberries. Some people add a bit of melted butter to make it clump slightly, but I like it crumbly and light.

Can I make this without gelatin?

Yes, I often use strawberry puree for a more natural flavor. I just make sure to fold it into the cream filling gently so it stays fluffy.

Can I use store-bought crust?

Absolutely. A pre-made graham cracker crust works in a pinch, though I prefer the cookie and strawberry version for extra flavor.

How do I get clean slices?

I use a sharp knife dipped in hot water and wiped clean between cuts. It keeps the layers distinct and neat.

Is this cheesecake baked or no-bake?

It’s usually a no-bake cheesecake, though I sometimes bake the crust for 10 minutes to help it set better—it’s optional but helpful for structure.

Conclusion

Berrylicious Strawberry Crunch Cheesecake is the kind of dessert that makes people ask for seconds—and the recipe. I love its creamy texture, bright strawberry flavor, and that nostalgic cookie crunch on top. It’s a joyful treat that looks gorgeous and tastes even better. Whether I’m serving a crowd or just indulging myself, it always brings the wow factor.