No-Bake Strawberry Crisp Cheesecake is a delightful, oven-free dessert that merges tangy strawberry flavor with creamy cheesecake and a crunchy cookie topping. It’s the perfect sweet treat when you crave something visually stunning yet ultra-easy to prepare. Best of all, there’s no need to heat up the kitchen—just chill, slice, and enjoy!
When I first tested this No-Bake Strawberry Crisp Cheesecake on a sizzling summer day, I was determined to create a show-stopping dessert without turning on the oven. After combining fresh strawberries, a velvety cheesecake layer, and a crispy cookie crumb, my husband peeked into the fridge multiple times in anticipation. Finally, when I unveiled the chilled masterpiece, our child’s eyes lit up at the bright pink filling and crumbly topping. Everyone agreed that each forkful tasted like a dream—light, cool, and bursting with fruity sweetness. Since then, it’s become our family’s favorite warm-weather dessert, and I’m thrilled to share it with you!
Why this No-Bake Strawberry Crisp Cheesecake Dessert
- Breezy to Assemble: Stir together a few pantry staples, and let the refrigerator work its magic.
- Crowd-Wowing Appearance: The pretty pink hue and crumbly finish make it a centerpiece-worthy dessert.
- No Oven Needed: Perfect for hot days or when you need a quick dessert solution.
- Great Texture Contrast: A creamy interior meets a pleasantly crunchy topping in every bite.
Ingredients (With Grams/Pounds)
(Serves 10–12)
Crust
- Vanilla Cream Cookies: 300 g (~0.66 lb), crushed
- Unsalted Butter: 85 g (~0.19 lb), melted
Filling
- Strawberry Gelatin: 1 packet (~85 g / ~0.19 lb)
- Boiling Water: 240 ml (1 cup)
- Cream Cheese: 450 g (~1 lb), softened
- Granulated Sugar: 150 g (~0.33 lb)
- Heavy Whipping Cream: 240 ml (1 cup), chilled
- Powdered Sugar: 60 g (~0.13 lb)
- Crushed Strawberry Wafer Cookies: ~10 pieces, for extra crunch in filling
Crunch Topping
- Strawberry Wafer Cookies: ~6 pieces, crushed
- Vanilla Cream Cookies: ~6 pieces, crushed
- (Optional) 2–3 drops pink food coloring for a vibrant look
How to Made No-Bake Strawberry Crisp Cheesecake
- Craft the Crust
- Crush 300 g vanilla cream cookies.
- Mix crumbs with melted butter until it resembles wet sand.
- Press into a 10-inch springform pan.
- Freeze for ~15 minutes to set.
- Prepare the Filling
- Dissolve strawberry gelatin in 1 cup of boiling water; let cool slightly.
- In a separate bowl, beat softened cream cheese and granulated sugar until smooth.
- Whip heavy cream and powdered sugar to stiff peaks in another bowl.
- Fold whipped cream into cream cheese mixture.
- Gently stir in cooled gelatin.
- Add crushed strawberry wafer cookies for extra texture.
- Layer It Up
- Spread half the filling on top of the crust; freeze ~15 minutes to firm the layer.
- Add remaining filling, smoothing the surface.
- Create the Crunch Topping
- Crush strawberry wafers and vanilla cream cookies; combine.
- For a pink hue, add a few drops of pink coloring if desired.
- Scatter over the top of the cheesecake, pressing gently.
- Chill & Serve
- Refrigerate at least 4 hours (or overnight) for best texture.
- Once set, carefully remove from the pan, slice, and enjoy this refreshing no-bake treat.
Notes
If you want to give your No-Bake Strawberry Crisp Cheesecake an even bolder strawberry hue, consider adding a couple of drops of pink or red food coloring. This extra pop of color makes the dessert stand out beautifully—perfect for parties or special occasions. Also, remember that allowing the cheesecake to chill overnight not only helps it set fully but also intensifies the flavors, making each slice even more irresistible the next day!
No-Bake Strawberry Crisp Cheesecake transforms basic ingredients into an airy, tangy-sweet dessert that dazzles both the eyes and taste buds. With creamy strawberry filling, a buttery cookie crust, and a crunchy wafer crumble on top, it’s got the perfect trifecta of flavors and textures. Whether for a birthday, holiday gathering, or a simple pick-me-up on a sunny day, each slice of this strawberry crisp dessert leaves everyone wanting more. Whip it up, chill it, and dig in—no oven needed!
Frequently Asked Questions
Do I need fresh strawberries?
Not necessarily. The gelatin provides the strawberry flavor. Adding fresh berries, though, amps up taste and texture.How do I store leftovers?
Keep slices in an airtight container in the fridge for up to 3 days. Freeze for longer storage (though texture may slightly change).Can I skip the wafer cookies in the topping?
Absolutely. You can replace with more vanilla cream cookies or even cereal crumbs for crunch.Is sugar-free gelatin an option?
Yes! This helps lower sugar content if you prefer a lighter dessert version.
No-Bake Strawberry Crisp Cheesecake
Ingredients
Crust
- Vanilla Cream Cookies: 300 g ~0.66 lb, crushed
- Unsalted Butter: 85 g ~0.19 lb, melted
Filling
- Strawberry Gelatin: 1 packet ~85 g / ~0.19 lb
- Boiling Water: 240 ml 1 cup
- Cream Cheese: 450 g ~1 lb, softened
- Granulated Sugar: 150 g ~0.33 lb
- Heavy Whipping Cream: 240 ml 1 cup, chilled
- Powdered Sugar: 60 g ~0.13 lb
- Crushed Strawberry Wafer Cookies: ~10 pieces for extra crunch in filling
Crunch Topping
- Strawberry Wafer Cookies: ~6 pieces crushed
- Vanilla Cream Cookies: ~6 pieces crushed
- Optional 2–3 drops pink food coloring for a vibrant look
Instructions
Craft the Crust
- Crush 300 g vanilla cream cookies.
- Mix crumbs with melted butter until it resembles wet sand.
- Press into a 10-inch springform pan.
- Freeze for ~15 minutes to set.
Prepare the Filling
- Dissolve strawberry gelatin in 1 cup of boiling water; let cool slightly.
- In a separate bowl, beat softened cream cheese and granulated sugar until smooth.
- Whip heavy cream and powdered sugar to stiff peaks in another bowl.
- Fold whipped cream into cream cheese mixture.
- Gently stir in cooled gelatin.
- Add crushed strawberry wafer cookies for extra texture.
Layer It Up
- Spread half the filling on top of the crust; freeze ~15 minutes to firm the layer.
- Add remaining filling, smoothing the surface.
Create the Crunch Topping
- Crush strawberry wafers and vanilla cream cookies; combine.
- For a pink hue, add a few drops of pink coloring if desired.
- Scatter over the top of the cheesecake, pressing gently.
Chill & Serve
- Refrigerate at least 4 hours (or overnight) for best texture.
- Once set, carefully remove from the pan, slice, and enjoy this refreshing no-bake treat.
Notes
