Strawberry Crunch Cheesecake

For those who grew up chasing after the ice cream truck for the strawberry shortcake bar, this strawberry crunch cheesecake will fill you with sweet nostalgia. In true cheesecake fashion, this strawberry-flavored dessert starts with a crumb crust, and is filled with an indulgently creamy no-bake cheesecake filling.

But the pièce de résistance is the crunchy topping: a collection of vanilla wafer crumbles, freeze-dried strawberries and a little butter to bind them together, reminiscent of our favorite part of the strawberry shortcake bar. When put together, this cheesecake is luxurious and decadent—and you don’t even have to turn on the oven.

Ingredients for Strawberry Crunch Cheesecake

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• Crust: Cheesecakes traditionally use graham cracker crumbs, but we opted for vanilla wafer crumbs to keep things consistent between the crust and topping. Granulated sugar sweetens it, and melted butter binds everything together.
• Cream cheese: Nope, that’s no typo! You’ll need three whole packages of the best cream cheese for this strawberry crunch cheesecake recipe. Soften the cream cheese in advance so it’s easier to whip up and knock out any lumps.
• Freeze-dried strawberries: You can find freeze-dried strawberries in most grocery stores, either in the snack aisle or where the packaged dried fruit is stationed.
• Confectioners’ sugar: While cheesecake filling is usually made with granulated sugar, we need to use confectioners’ sugar in our no-bake cheesecake filling. Confectioners’ sugar dissolves without heat; granulated sugar does not.
• Heavy whipping cream: The fat content of heavy whipping cream allows it to be whipped into stiff peaks—no other cream or milk does that. Don’t swap it for any other cream or milk.
• Vanilla wafers: Between the crust and crunchy crumb topping, you’ll need a lot of vanilla wafers. I like the familiarity of the Nilla Wafers brand, but use whatever brand you like, so long as the cookies are similar.
• Toppings: Optionally, serve each cheesecake slice with a dollop of homemade whipped cream and sliced fresh strawberries for an elevated presentation.

Directions

Step 1: Prepare the crust

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In a small bowl, stir together the wafer crumbs and the sugar, then stir in the butter. Press the crumb crust mixture onto the bottom and 1/2 inch up the sides of a greased 9-inch springform pan.

Editor’s Tip: Avoid packing the mixture in too tightly, or it will be impossible to cut through. I like to use a measuring cup to make the crust as even as possible, and it forms the curved edges nicely.

Step 2: Make the cheesecake batter

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Place the softened cream cheese in a food processor and blend it until the cream cheese is completely smooth and lump-free. Add in the freeze-dried strawberries, confectioners’ sugar, cornstarch, lemon juice and vanilla extract, and pulse until everything is well blended.

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In a large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream using an electric hand mixer set on high speed until stiff peaks form, two to three minutes. Gently fold the cream cheese mixture into the whipped cream until just combined.

Step 3: Transfer the batter into the pan

Pour the cheesecake filling into the springform pan. Using a mini offset spatula or a rubber spatula, spread the cheesecake filling evenly.

Step 4: Add the topping

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In a large bowl, stir together the vanilla wafer crumbs, freeze-dried strawberries and melted butter. Evenly sprinkle the crunch topping all over the top of the cheesecake.

Step 5: Chill and slice the cheesecake

Cover the cheesecake in the pan tightly with storage wrap, then pop it into the refrigerate for six hours or overnight to let the filling set.

Once you’re ready to serve, run a paring knife along the inside edge of the pan to separate the cheesecake from the sides, then remove the springform pan’s outer edge. Slice up the cheesecake and serve! If desired, add a cloud of whipped cream and fresh strawberries on top of each slice.

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Strawberry Crunch Cheesecake Variations

• Swap the cookies: If you can’t find vanilla wafers, feel free to use golden Oreo cookies instead. Just make sure to scrape out the creamy filling and use only the cookies.
• Decorate the sides: If you want to completely cover the strawberry cheesecake crunch cake with the crunchy crumb topping, double the batch and adhere it to the sides once the cheesecake has set and is out of the springform pan.
• Try another freeze-dried berry: Want something other than strawberries? There are tons of freeze-dried fruits that can be used in their place, like blueberries or raspberries. Just be aware that hey might be a little more tart. Snack on a few before committing.

How to Store Strawberry Crunch Cheesecake

Store leftover strawberry crunch cheesecake in the fridge for up to one week. You can keep the cheesecake in its pan and cover it tightly with storage wrap, or you can transfer slices to an airtight container.

Can you freeze strawberry crunch cheesecake?

While cheesecakes can be safely stored in the freezer for up to three months, unfortunately, it’s not recommended to freeze a strawberry crunch cheesecake. No-bake cheesecakes don’t thaw from frozen as well as baked cheesecakes, and the process adversely alters the texture and flavor.

Strawberry Crunch Cheesecake Tips

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Can you make this strawberry crunch cheesecake in a different pan?

Yes, you can assemble this strawberry crunch cake cheesecake in a 10-inch springform pan, although it will be a bit thinner. If you don’t have a springform pan, try a 9-inch cake pan or 10-inch cake pan. However, you must place a sheet of parchment paper inside the pan and leave a hefty overhang running over the sides of the pan; that way, you can use the parchment paper lift the cheesecake out.

How else can you decorate this strawberry crunch cheesecake?

In addition to or in place of whipped cream and fresh strawberries, try decorating the cheesecake with a drizzle of melted white chocolate or strawberry sauce.

How should you serve strawberry crunch cheesecake?

A summery dessert like this deserves an equally refreshing drink. For the adults, pair cheesecake slices with a glass of Prosecco, champagne or rosé. For non-alcoholic options, try a citrus green tea (hot or iced) or homemade lemonade. I love adding a fizzy component for a more sophisticated lemonade.