This cheesecake is a showstopper—rich, velvety cream cheese filling layered over a buttery vanilla cookie crust, topped with a vibrant strawberry crunch made from crushed cookies and strawberry gelatin. It’s a dessert that blends creamy indulgence with playful texture, perfect for birthdays, summer parties, or just a sweet escape. The strawberry crunch topping adds a delightful contrast to the smooth cheesecake, making every bite a celebration of flavor and nostalgia.
Ingredients:
For the Crust:
- 24 Golden Oreo cookies (or vanilla wafers), crushed
- 4 tbsp salted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese (3 blocks), softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 1½ cups heavy whipping cream
For the Strawberry Crunch Topping:
- 10 Golden Oreo cookies
- ½ cup freeze-dried strawberries or 2 tbsp strawberry gelatin mix
- 2 tbsp melted butter
Instructions:
1. Make the Crust
- Crush the cookies in a food processor or zip-top bag until fine crumbs form.
- Mix with melted butter until evenly moistened.
- Press into the bottom of a 9-inch springform pan and about 1 inch up the sides.
- Freeze for 15 minutes to set while you prepare the filling.
2. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add powdered sugar, vanilla, and lemon juice; mix until fully combined.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture, preserving the airy texture.
- Divide the mixture in half. Optionally, stir strawberry puree or a few drops of pink food coloring into one half for a layered effect.
3. Layer the Cheesecake
- Pour one half of the filling over the chilled crust and smooth the top.
- Freeze for 15 minutes to firm up.
- Add the second layer and smooth again.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
4. Make the Strawberry Crunch Topping
- Crush cookies and freeze-dried strawberries (or gelatin mix) together until crumbly.
- Stir in melted butter until the mixture clumps slightly.
- Sprinkle generously over the chilled cheesecake, pressing lightly to adhere.
5. Serve and Enjoy
- Remove cheesecake from pan and slice with a hot knife for clean edges.
- Garnish with whipped cream swirls, fresh strawberries, or a drizzle of white chocolate.
🌟 Tips & Variations:
- No freeze-dried strawberries? Use strawberry gelatin mix for color and flavor.
- Want a baked version? Bake the crust for 10 minutes at 350°F before chilling.
- Mini Cheesecakes: Use cupcake liners for individual servings.
- Flavor twist: Add strawberry puree to the filling or swirl in strawberry jam.
- Storage: Keep refrigerated for up to 5 days or freeze slices for up to 2 months.
💖 Why You’ll Love It:
- No baking required—perfect for warm days or quick prep
- Creamy, dreamy filling with a nostalgic crunch topping
- Customizable with fruit, chocolate, or citrus
- Make-ahead friendly and freezer-safe
- A guaranteed hit at any gathering
Want to turn this into cheesecake bars or cones? I’ve got variations ready to roll!