Super easy no bake strawberry crunch cheesecake is the perfect summer dessert, similar to an ice box pie. The filling is eggless and creamy, with fresh notes of lemon juice and sour cream. Inspired by good humor strawberry shortcake ice cream bars, the crust and topping are loaded with delicious nostalgic strawberry-flavored crumbles.
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No Bake Cheesecake Filling
On hot summer days, if you don’t want to turn on the oven or you just want an easy cheesecake recipe, no bake is the way to go. The eggless filling has a creamy and light texture that really allows the crust and topping flavors to shine.
Simply whip the cream cheese, powdered sugar, heavy cream, and the extra flavors into a fluffy mouse texture. I used about ½ cup of sugar, but add more if you would like sweeter filling.
Chill Time
To set a no-bake cheesecake place it in the refrigerator for a minimum of 4 hours, but overnight is best. More chilling time gives the filling a firmer texture.
Strawberry Shortcake Crunch Crust and Topping
This cheesecake is loaded with strawberry crunch crumbles in the crust and the topping. When mixing the crumble with butter mix until just combined. Press it evenly into your pan and keep refrigerated.
2 Ingredient Crunch Topping
The easiest strawberry shortcake crunch crumbles have only 2 ingredients, pink strawberry sugar wafers, and double-stuffed golden oreo cookies. Use a small blender, food processor, or zip bag with a rolling pin to crush the cookies.
Make Ahead & Storage
Make ahead the strawberry crunch crumbles up to a month in advance. The crust can be made up to 3 days ahead of time and stored in the refrigerator. Preparing the no-bake cheesecake filling no more than 2 days in advance being mindful of the best by-dates of the dairy ingredients.
Leftover no-bake cheesecake lasts up to 5 days in the refrigerator.
Can no bake cheesecake be stored in the freezer?
Make no-bake cheesecake up to two months in advance by storing it in the freezer. Wrap the cheesecake well with plastic wrap and aluminum foil. When ready to use remove it from the freezer and place it into the refrigerator to defrost, 2 days before serving.
How to Make Strawberry Crunch Cheesecake?
- In a small bowl mix melted butter and crumbles until combined.
2. Press mixture evenly into an 8-9 inch pan. Keep refrigerated.
3. For the cheesecake filling make sure the cream cheese is softened, it will make it easier to mix preventing lumps.
4. With a hand or stand mixer blend cream cheese, sour cream, lemon juice, vanilla, and powdered sugar for about 4 minutes. Add cold heavy cream in three intervals. Mix each addition until light and fluffy about 3 minutes.
5. Add cheesecake filling into the prepared pie crust. Smooth with a rubber spatula.
6. Top the cheesecake with no-bake strawberry crunch crumbles and cover the pan with plastic wrap. Refrigerate for a minimum of 4 hours but overnight is best.
7. When ready to serve garnish with whipped cram and fresh strawberries.
No Bake Strawberry Crunch Cheesecake
Equipment
- Mixing Bowls
- Rubber spatula
- Measuring Tools
- Hand or Stand Mixer
- Food Processor
- 8-9 inch Pie Pan
- Plastic Wrap
Ingredients
Strawberry Shortcake Crunch Pie Crust
- 1 ½ cups No Bake Strawberry Shortcake Crumbles
- 6 tablespoon Melted Butter
Cheesecake Filling
- 2 8oz Softened Cream Cheese
- ½ - 1 cup Powdered Sugar
- 1 cup Cold Heavy Cream
- 2 tablespoon Sour Cream
- 1 teaspoon Fresh Lemon Juice
- 2 tsp Vanilla Extract
Topping
- 1 cup No Bake Strawberry Shortcake Crumbles
- Whipped Cream & Fresh Strawberries Optional
Instructions
Strawberry Shortcake Crunch Pie Crust
- In a small bowl mix melted butter and crumbles until combined.
- Press mixture evenly into an 8-9 inch pie pan. Keep refrigerated.
Cheesecake Filling
- With a hand or stand mixer blend cream cheese, sour cream, lemon juice, vanilla, and powdered sugar for about 4 minutes. Until well blended.
- Add cold heavy cream in three intervals. Mix each addition until light and fluffy about 3 minutes. With a rubber spatula scrap the sides and bottom of bowl, for it to be well mixed.
Assemble
- Add cheesecake filling into the prepared pie crust. Smooth with a rubber spatula.
- Top with no bake strawberry crunch crumbles.
- Cover with plastic wrap and refrigerate for a minimum of 4 hours but overnight is best.
- When ready to serve top with whipped cream and fresh strawberries, if desired.
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