No-Bake Strawberry Crunch Cheesecake
A no-bake strawberry crunch cheesecake that sets firm and slices clean. The set comes from two controlled variables: cream cheese mixed at 60°F–65°F and gelatin bloomed correctly. The topping — Golden Oreos, freeze-dried strawberries, and melted butter — goes on just before serving to stay crisp. Tested across three batches by Nate at ovenlytic.com.
Ingredients
Graham Crust
- 180 g ≈12 full-sheet graham crackers graham cracker crumbs
- 85 g 6 tbsp unsalted butter, melted
- 25 g 2 tbsp granulated sugar
- 1 pinch fine salt
Cream Cheese Filling
- 450 g 2 × 226g blocks full-fat block cream cheese — NOT spreadable
- 120 g 1 cup powdered sugar, sifted
- 1 tsp 5ml pure vanilla extract
- 15 g 1 tbsp fresh lemon juice — weigh it; do not exceed 15g
- 240 ml 1 cup heavy cream, fridge-cold
- 1 tsp 4g unflavored powdered gelatin
- 15 ml 1 tbsp cold water (for blooming the gelatin)
Strawberry Crunch Topping
- 130 g ≈10 cookies Golden Oreo cookies, roughly crushed
- 20 g ⅓ cup loosely packed freeze-dried strawberries, crushed to coarse powder
- 40 g 3 tbsp unsalted butter, melted
Instructions
- Sprinkle gelatin over the cold water. Do not stir. Let stand 5 minutes until it swells.
- Combine graham crumbs, melted butter, sugar, and salt. Press into the base and 1 inch up the sides of a 9-inch springform pan. Freeze 15 minutes.
- Bring cream cheese to 60°F–65°F (15°C–18°C). Check with a probe thermometer before mixing.
- Beat cream cheese smooth, about 2 minutes. Add powdered sugar, vanilla, and lemon juice. Beat 1 minute until glossy.
- Warm the bloomed gelatin in 10-second bursts to 95°F–120°F (35°C–49°C) until liquid. Cool 2 minutes, then fold in immediately.
- In a cold bowl, whip the cold heavy cream to firm stiff peaks. Do not overbeat.
- Fold one-third of the cream into the base to lighten it. Fold in the rest in two additions.
- Pour onto the frozen crust. Smooth the top. Cover and refrigerate 8 hours minimum; 12–24 hours for the cleanest slices.
- Just before serving, stir together crushed Golden Oreos, freeze-dried strawberry powder, and the melted butter until evenly coated.
- Release the springform ring. Spread the topping over the set cheesecake. Slice with a clean, dry knife, wiping between cuts. Serve immediately.
Nathan's Tips
Use block cream cheese, not spreadable. The fat content and structure are what set the filling — the tub kind won't hold.
Weigh the lemon juice. One tablespoon is about 15g. Past that, you risk thinning the emulsion.
Make the topping last, not in advance. Freeze-dried strawberries stay crisp; assembled early, the crunch softens within a few hours.
Weigh the lemon juice. One tablespoon is about 15g. Past that, you risk thinning the emulsion.
Make the topping last, not in advance. Freeze-dried strawberries stay crisp; assembled early, the crunch softens within a few hours.
