Strawberry Crunch Cheesecake (Print version)

Creamy no-bake Strawberry Crunch Cheesecake with vanilla cookie crust, fresh strawberry filling, and a crisp pink crumble topping.

# Ingredients:

For the crust

01 - 30 Golden Oreo-style vanilla sandwich cookies, about 13 oz (370 g)
02 - 6 tablespoons (85 g) unsalted butter, melted
03 - Pinch of fine salt

For the strawberry puree

04 - 1 lb (450 g) fresh strawberries, hulled
05 - 2 tablespoons lemon juice

For the filling

06 - 16 oz (455 g) full-fat cream cheese, softened
07 - 1 cup (120 g) powdered sugar
08 - 2 teaspoons vanilla extract
09 - 1 cup (240 ml) cold heavy cream

For the crunch topping

10 - 8 Golden Oreo-style vanilla sandwich cookies, coarsely crushed
11 - 1/2 cup (18 g) freeze-dried strawberries, crushed into powder with some small pieces
12 - 2 tablespoons (28 g) unsalted butter, melted
13 - Fresh strawberries and whipped cream for serving, optional

# Instructions:

01 - Puree the strawberries with lemon juice in a blender. Pour into a small saucepan and simmer over medium-low heat, stirring often, until reduced to about 1/2 cup, 20-25 minutes. Cool completely.
02 - Crush 30 vanilla sandwich cookies into fine crumbs. Mix with melted butter and salt until evenly moistened, then press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 15 minutes.
03 - Beat the cold heavy cream in a clean bowl until stiff peaks form, 3-4 minutes. Set it in the refrigerator while you mix the cream cheese.
04 - Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Add the cooled strawberry puree and beat until fully blended, scraping the bowl as needed.
05 - Fold the whipped cream into the strawberry cream cheese mixture in two additions. Spread the filling over the chilled crust and smooth the top.
06 - Cover the pan and refrigerate for at least 8 hours, preferably overnight, until the center is firm and sliceable.
07 - Stir the crushed cookies, freeze-dried strawberry powder, and melted butter until lightly clumpy. Sprinkle over the cold cheesecake just before serving, then garnish with fresh strawberries and whipped cream if desired.

# Good to know:

01 - Chill time is 8-12 hours and is not included in the prep or cook time.
02 - For clean slices, wipe the knife after each cut.
03 - Best served cold, shortly after adding the crunch topping.

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