Why You’ll Love This Recipe

I love how this recipe layers flavors and textures into every bite. The creamy cheesecake filling balances perfectly with the fruity strawberry layer and that irresistible buttery crunch on top. It’s no-bake, so I don’t have to turn on the oven, and it chills beautifully in the fridge until I’m ready to serve it. Plus, it looks impressive but comes together with simple ingredients and steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese
Whipped topping (like Cool Whip)
Sugar
Vanilla extract
Strawberry gelatin or strawberry pie filling
Golden Oreos or shortbread cookies
Freeze-dried strawberries or strawberry-flavored gelatin powder (for the crunch topping)
Butter (melted)
Optional: fresh strawberries for garnish

Directions

I crush the Golden Oreos or shortbread cookies and mix them with crushed freeze-dried strawberries or gelatin powder. I stir in the melted butter and set the crunchy topping aside.
In a large bowl, I beat the softened cream cheese with sugar and vanilla extract until smooth.
I fold in the whipped topping until the mixture is light and fluffy.
In a 9×13-inch dish, I spread the cheesecake filling evenly.
I carefully spoon the strawberry gelatin (prepared and cooled) or pie filling over the cheesecake layer.
I sprinkle the strawberry crunch topping over everything, pressing it down gently.
I refrigerate for at least 4 hours, or overnight, until it’s fully set and easy to slice.

Servings and timing

This recipe makes about 12 servings. It takes 15–20 minutes to prepare and at least 4 hours to chill, though I like to let it sit overnight for the best texture.

Variations

Sometimes I switch the strawberry layer with raspberry or blueberry pie filling for a fun twist. If I want a chocolatey version, I use chocolate cookies for the crust and add chocolate chips to the cheesecake layer. I’ve also made individual servings in small jars for a party—super cute and convenient.

Storage/reheating

I store this dessert covered in the refrigerator for up to 4 days. It holds its shape well and tastes even better the next day as the flavors settle. Since it’s a no-bake, cold dessert, I don’t reheat it—just serve it chilled straight from the fridge.

FAQs

Can I use fresh strawberries instead of pie filling?

Yes, I can! I just macerate fresh strawberries with a little sugar and lemon juice and spread them over the cheesecake layer.

Is this a no-bake recipe?

Yes, it’s completely no-bake. I don’t need to turn on the oven at all.

Can I use homemade whipped cream instead of whipped topping?

Absolutely. I just whip heavy cream with a little sugar until stiff peaks form and use it in place of store-bought whipped topping.

What’s in the crunch topping?

I usually use crushed Golden Oreos mixed with crushed freeze-dried strawberries or strawberry gelatin powder and melted butter.

Can I make this ahead of time?

Yes, and I prefer to! Making it a day ahead allows the layers to set properly and the flavors to blend beautifully.

Conclusion

Strawberry Crunch Cheesecake Delight is one of those feel-good desserts that never fails to impress. It’s sweet, creamy, fruity, and crunchy all at once—everything I want in a dessert, without the baking. Whether it’s for a party, a potluck, or just because, this no-bake delight is always a hit on the table.