Strawberry Crunch Cheesecake
This no bake strawberry crunch cheesecake with golden Oreos takes your favorite summer ice cream truck treat and turns it into a fabulous dessert.
Ingredients
- 24 cookies Golden Oreos:
- 4 tbsp Salted Butter melted
- 24 ounces Cream Cheese softened to room temperature
- 2 cup Powdered Sugar:
- 1 ½ cups Heavy Whipping Cream
- 2 tbsp Lemon Juice
- 2 tbsp Vanilla Extract
- 15 gms freeze dried strawberries
Instructions
Crust Preparation
- Crush 24 Golden Oreos into coarse crumbs using a food processor.
- Mix the melted butter with the cookie crumbs until well combined.
- Press the mixture into the bottom and up the sides (about 1 inch) of the springform pan. Place in the freezer to chill while preparing the filling.
Filling Preparation
- In a large mixing bowl, combine the softened cream cheese with powdered sugar, vanilla extract, and lemon juice. Beat with an electric mixer until smooth.
- In a separate bowl, whip the heavy whipping cream until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated, ensuring not to deflate the mixture.
- Divide the mixture into two parts. Fold the pureed strawberries into one part until smoothly combined.
Cheesecake Assembly:
- Pour the strawberry cream cheese mixture over the chilled crust, smoothing it out evenly.
- Carefully add the remaining half of the plain cream cheese mixture on top and smooth it out.
- Cover the cheesecake with plastic wrap and freeze for at least 4-5 hours, or overnight, to set.
- Adding the Crunch Topping:
- Just before serving, sprinkle the top and sides of the cheesecake with your homemade strawberry crunch topping made from additional crushed Golden Oreos, freeze-dried strawberries, and melted butter.