If there’s one dessert that instantly brings joy to any celebration, it’s my Strawberry Crunch Cheesecake Cake. Think creamy cheesecake, nostalgic strawberry crunchies, and a buttery cookie crust—all wrapped up in one perfectly chilled, sliceable dessert. It’s dreamy, rich, and beautifully textured, with a creamy filling and that signature sweet strawberry crunch on top. This cake is a fun twist on the classic Good Humor strawberry shortcake ice cream bar, but made even better with real cream cheese and a homemade crust!
Whether you’re hosting a summer birthday party, celebrating a milestone, or just craving something cold and creamy, this cake is always a hit. It’s no-bake, super easy to prep, and made to impress with its vibrant colors and nostalgic flavors. Bonus? You can make it ahead of time and just pull it out of the fridge when you’re ready to wow your guests.
About The Recipe
This cake has been a total game-changer in my dessert lineup. I grew up loving those strawberry shortcake ice cream bars, and I wanted to take that nostalgic flavor and elevate it into something a little more grown-up—but still fun and whimsical. That’s how this Strawberry Crunch Cheesecake Cake came to life.
It starts with a thick, buttery crust made from crushed Golden Oreos and Nilla wafers. That alone is addictive! But then, the real magic happens—an ultra-creamy, no-bake cheesecake filling that’s light but rich, thanks to a combination of cream cheese, sour cream, and whipped cream. It’s the perfect blend of tang and sweetness.
Then there’s the real showstopper: the strawberry crunch topping. Made with strawberry gelatin and even more crushed cookies, it gives this cake the iconic flavor and texture you expect. Top it all off with whipped cream swirls and a few fresh strawberries, and you’ve got a dessert that not only tastes amazing but looks incredible too.
Every time I serve this cake, it disappears in minutes. It’s simple, make-ahead friendly, and full of flavor. Truly a crowd favorite for all ages!
Ingredients & Descriptions
For the Crust:
- 2 sleeves Golden Oreos, crushed
- 1 cup Nilla wafers, crushed
- 6 tbsp unsalted butter, melted
Why it works: The mix of Golden Oreos and Nilla wafers gives the crust a buttery, vanilla base that balances beautifully with the tangy cheesecake filling. The melted butter helps bind the crumbs, creating a firm and flavorful foundation.
For the No-Bake Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- ¼ cup granulated sugar
- ¼ cup sour cream
- 2 tsp vanilla extract
- 1½ cups heavy whipping cream
Why it works: The combination of cream cheese and sour cream adds depth, while the whipped cream keeps it light and mousse-like. This filling sets perfectly in the fridge without the need for baking.
For the Strawberry Crunch Topping:
- 18 Golden Oreos, coarsely crushed
- 4 tbsp unsalted butter, melted
- 1 (3 oz) box strawberry gelatin powder
Why it works: This nostalgic strawberry crunch layer brings both color and flavor, mimicking the iconic ice cream bar topping with just the right amount of crunch and fruity zing.
For the Topping:
- Whipped cream (homemade or store-bought)
- Fresh strawberries
Why it works: These are the finishing touches that elevate the cake visually and flavor-wise—cool, creamy swirls of whipped cream and juicy, ripe berries that complement the strawberry crunch.
How to Make Strawberry Crunch Cheesecake Cake
Step 1: Prepare the Crust
Start by combining your crushed Golden Oreos and Nilla wafers in a medium mixing bowl. Stir in the melted butter until all the crumbs are evenly coated and resemble wet sand.
Line an 8- or 9-inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom of the pan and slightly up the sides using the back of a measuring cup or your fingertips. Set aside while you make the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese for 2–3 minutes until completely smooth and fluffy. Add in the powdered sugar and granulated sugar, and continue to beat until fully incorporated and silky.
Mix in the sour cream and vanilla extract. Set the cream cheese mixture aside.
In a separate chilled bowl, beat the heavy whipping cream on high speed until stiff peaks form. This step is key for that light, mousse-like texture.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. The result should be a creamy, airy batter.
Step 3: Fill and Chill
Pour the cheesecake filling onto the prepared crust, smoothing the top with an offset spatula or back of a spoon. Tap the pan gently on the counter to remove any air bubbles.
Refrigerate the cheesecake for at least 6 hours, or ideally overnight. This allows the cheesecake to fully set and makes for clean, beautiful slices.
Step 4: Make the Strawberry Crunch Topping
Right before serving (or just after chilling), prepare your strawberry crunch topping.
In a bowl, combine the crushed Golden Oreos with the melted butter and strawberry gelatin powder. Toss until the crumbs are coated and take on that signature strawberry color. Sprinkle the mixture generously over the top of the cheesecake.
Step 5: Decorate and Serve
Pipe swirls or dollops of whipped cream around the edges of the cheesecake using a piping bag fitted with your favorite tip. Top each swirl with a fresh strawberry or slice them in half for a decorative touch.
Slice with a hot knife for clean cuts and serve chilled. Every bite is creamy, crunchy, sweet, and tangy—the perfect treat for strawberry lovers!
