Description
Strawberry crunch no bake cheesecake delivers a luscious dessert experience with layers of creamy indulgence and crisp graham cracker texture. Silky cream cheese filling nestled atop a buttery base creates a refreshing summer treat that delights palates and promises pure enjoyment.
Ingredients
Scale
Primary Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 ½ cups (360 milliliters) heavy whipping cream
- 1 cup (120 grams) powdered sugar
- ¼ cup (50 grams) granulated sugar
Supplementary Ingredients:
- ¼ cup (60 milliliters) sour cream
- 2 teaspoons vanilla extract
Garnish:
- Whipped cream
- Handful of strawberries
Instructions
- Crush Oreos, wafers, and butter into fine crumbs, creating a uniform mixture for the base.
- Transfer crumb mixture into a springform pan, carefully pressing against bottom and sides to form an even, compact crust.
- Whip cream cheese until silky and light, gradually incorporating sugars to create a smooth, creamy texture.
- Gently fold in sour cream and vanilla extract, ensuring complete integration without deflating the mixture.
- Whip heavy cream until it forms stiff, glossy peaks that hold their shape perfectly.
- Delicately fold whipped cream into the cream cheese mixture, maintaining a light, airy consistency.
- Pour the combined filling over the prepared crust, using a spatula to distribute evenly and eliminate air pockets.
- Refrigerate the cheesecake for a minimum of 6 hours, allowing it to set and develop rich, creamy flavors.
- Prepare the crunch topping by combining crushed golden Oreos with melted butter and gelatin, creating a textured, crumbly mixture.
- Generously sprinkle the crunch topping across the chilled cheesecake’s surface.
- Decorate with piped whipped cream and fresh strawberries, adding visual appeal and complementary flavors.
- Slice carefully and serve chilled for a delightful dessert experience.
Notes
- Prepare ingredients at room temperature for smoother mixing and better texture.
- Use a springform pan for easy removal and clean slicing of the cheesecake.
- Refrigerate for at least 6 hours to allow the cheesecake to set properly and develop rich flavors.
- Crush Oreos coarsely for the topping to create a delightful crunchy texture contrast.
- Avoid overmixing the cream cheese to prevent a dense, tough cheesecake consistency.
- Pipe whipped cream and add fresh strawberries just before serving to maintain their vibrant appearance and freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 100 mg