This no-bake dessert is a playful yet elegant treat that merges velvety cream cheese filling with vibrant strawberry compote, nestled atop a buttery golden cookie crust. The real showstopper? A mesmerizing strawberry “crunch” topping—made with crushed cookies and strawberry gelatin—that adds nostalgia and whimsy. It’s a dish made for celebration, evoking the spirit of a childhood strawberry shortcake ice cream bar, but dressed to impress.
🥄 Ingredients:
For the crust:
- 2 cups golden sandwich cookies (like Golden Oreos), finely crushed
- 6 tbsp unsalted butter, melted
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups cold heavy cream
For the strawberry swirl:
- 1 ½ cups fresh strawberries, hulled and chopped
- 3 tbsp sugar
- 1 tsp lemon juice
For the crunch topping:
- 1 cup crushed golden sandwich cookies
- ½ cup freeze-dried strawberries, lightly crushed
- 2 tbsp strawberry gelatin powder (like Jell-O)
- 3 tbsp melted butter
Optional garnishes:
- Fresh strawberries
- Whipped cream rosettes
- Mint leaves
👩🍳 Instructions:
Step 1: Prepare the crust
In a bowl, mix the finely crushed golden cookies with melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate for at least 30 minutes while you prepare the filling.
Step 2: Make the strawberry swirl
In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Simmer on medium heat for about 10 minutes, stirring occasionally, until the mixture becomes syrupy and slightly thickened. Let it cool completely, then blend or mash slightly for a smoother texture if desired.
Step 3: Whip the cream
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Set aside.
Step 4: Make the cheesecake filling
In a separate large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully incorporated and fluffy.
Step 5: Assemble the cheesecake
Pour half the cheesecake filling over the chilled crust and spread evenly. Drop spoonfuls of the cooled strawberry swirl on top, and gently swirl with a knife for a marbled effect. Pour in the remaining filling and repeat the swirl technique. Smooth the top with a spatula. Chill in the refrigerator for at least 6 hours, or overnight for best results.
Step 6: Create the strawberry crunch topping
Mix crushed cookies, freeze-dried strawberries, and gelatin powder in a bowl. Add the melted butter and stir until it forms a crumbly texture. Just before serving, sprinkle generously over the top of the cheesecake for that vibrant crunch.
Step 7: Garnish and serve
Release the cheesecake from the springform pan. Decorate with fresh strawberries, dollops of whipped cream, or even edible flowers if you like to amp up the celebration. Slice and serve with pride!
🍴Chef’s Tip:
For an extra flavor twist, try adding a touch of almond extract to the filling or folding in white chocolate chips into the crust mixture for more decadence.
Let me know if you want to transform this into a baked version or serve it up in mini jars for a party flair!