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A slice of layered strawberry crunch cheesecake and banana pudding hybrid dessert. It has a cookie crust, creamy vanilla filling, whipped cream, fresh strawberries, banana slices, and a crumb topping, drizzled with strawberry sauce.

Strawberry Crunch Cheesecake

A creamy, no-bake strawberry cheesecake with a buttery cookie crust and a crunchy strawberry topping. Perfect for summer!
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups crushed golden sandwich cookies
  • 6 tbsp unsalted butter, melted
Strawberry Sauce
  • 3 cups fresh strawberries, diced
  • 1 tbsp lemon juice
  • 3 tbsp sugar
Cheesecake Filling
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 tbsp vanilla extract
Crunch Topping
  • 1.5 cups freeze-dried strawberries, crushed
  • 1 cup crushed vanilla wafer cookies

Equipment

  • Springform Pan

Method
 

  1. Mix crushed golden sandwich cookies and melted butter until the mixture resembles wet sand. Press into a springform pan and chill for 20 minutes.
  2. In a saucepan, cook strawberries, lemon juice, and sugar for 5–7 minutes until slightly thickened. Cool completely.
  3. Beat cream cheese and granulated sugar until smooth. Add heavy cream and vanilla extract and whip until fluffy.
  4. Fold half of the cooled strawberry mixture into the cream cheese filling to create a swirl.
  5. Pour filling over the crust, smooth the top, and refrigerate for at least 6 hours or overnight.
  6. Mix crushed freeze-dried strawberries with crushed vanilla wafers. Once the cheesecake is firm, press the mixture onto the top.
  7. Drizzle with remaining strawberry sauce before serving.

Notes

For a brighter flavor, add extra lemon zest to the strawberry sauce. Can also be frozen and thawed in the fridge before serving.