Strawberry Crunch Cheesecake
An easy no bake strawberry crunch cheesecake with golden Oreo crust. This vanilla bean and strawberry cheesecake is super creamy, light and fruity. Covered with a super simple golden Oreo strawberry crunch crumble topping.
Equipment
- 8" springform baking pan
- Parchment paper
- 2 large mixing bowl
- hand held electric beater
- small mixing bowl
- offset spatula
- spatula
- whisk
Ingredients
Ingredients for Golden Oreo Crust
- 28 Golden Oreos crushed into fine crumb
- 7 tablespoon unsalted butter melted
Ingredients for Vanilla and Strawberry No Bake Cheesecake Filling
- 12 oz cream cheese spreadable cream cheese at room temperature
- 5 oz mascarpone cheese at room temperature
- ¼ cup superfine granulated sugar or caster sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup heavy cream or double cream
- ⅓ cup powdered sugar or icing sugar
- 1 teaspoon freeze dried strawberry powder
Ingredients for Strawberry Crunch Crumble Topping
- 14 Golden Oreos crushed to a rough crumb
- 3 tablespoon unsalted butter melted
- 3 teaspoon freeze dried strawberry powder
Ingredients for Optional Decoration
- ½ cup heavy cream or double cream
- ½ tablespoon powdered sugar or icing sugar
- ½ teaspoon vanilla bean paste or vanilla extract
- fresh strawberries or freeze dried strawberry pieces
Instructions
Instructions for Golden Oreo Cheesecake Crust
- Begin by lining an 8" or 9" round springform cake pan with parchment paper.
- Place the finely crushed Golden Oreos in a large mixing bowl and pour in the melted butter. Stir to create a moist crumb and then press into the base and about 1" up the sides of the lined cake pan. For more detail, see my recipe for Golden Oreo Cookie Crust. Set in the refrigerator to chill while making the filling.
Instructions for Cheesecake Filling
- In a large mixing bowl, beat together the cream cheese, mascarpone and sugar. Add the vanilla bean paste and beat until smooth.
- Meanwhile, place the heavy cream and powdered sugar in a separate large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form (see note).
- Add the whipped cream to the cream cheese mixture and gently fold to combine.
- Reserve about ½ cup of the filling mixture and place in a small bowl. Add the strawberry powder to this and fold to incorporate. This will create a light pink strawberry flavoured cheesecake mixture.
- Spoon about half of your plain vanilla cheesecake filling on top of the prepared golden Oreo base and spread evenly. Next add the strawberry cheesecake mixture and spread in an even layer (see note). Finish with the remaining vanilla cheesecake filling, spread evenly and smooth the top with an offset spatula. Place in the refrigerator while you make the crumble topping.
Instructions for the Strawberry Crunch Crumble
- Place the roughly crushed Oreo pieces in a large mixing bowl. Sprinkle the strawberry powder over top and then pour the melted butter into the mix. Stir to coat the Oreo crumble in an uneven light pink.
- Sprinkle the crumble over top the cheesecake and return to the refrigerator to chill for at least 4 hours (better overnight) until set.
- Prior to serving, add any optional toppings, such as a few dollops of quick stabilized vanilla whipped cream (see detailed recipe here) and strawberries.
Notes
Whipped cream is key to a no-bake cheesecake filling. The cream needs to be whisked to stiff peaks, but it is important not to overbeat or this will split and become unpleasantly stiff (more like a butter than a cream). Over-beaten cream can stiff be used for making your filling, but the finished product will be more stiff and solid, and less creamy.
When adding the strawberry cheesecake filling, spread this over the centre, leaving about an inch gap around the edges as shown in the images in the blog post.
Nutrition
Calories: 481kcalCarbohydrates: 38.8gProtein: 5.5gFat: 34.1gSaturated Fat: 19gCholesterol: 83mgSodium: 319mgPotassium: 87mgFiber: 0.6gSugar: 23gCalcium: 60mgIron: 1mg
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