This strawberry crunch cheesecake is creamy, packed with strawberry flavour, and topped with loads of strawberry sauce and crunch. It's the perfect no bake summer dessert! The cheesecake uses a strawberry jello packet to help it set and give it loads of strawberry flavour. Whipped cream is folded in for an airy texture and it’s topped off with homemade strawberry sauce, an easy strawberry crunch, and more whipped cream.
Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.
Why you will LOVE this recipe:
- No bake: You don’t have to turn your oven on and even though there are a lot of components, it’s actually very easy to make.
- Strawberry flavour: Strawberry jello mix and homemade strawberry sauce gives the cheesecake loads of strawberry flavour that actually tastes very good!
- Creamy: The texture is ultra creamy while still holding its shape.
- Two colours: Two different colours and flavours of filling in one cheesecake couldn’t be easier to make.
Jump to:
- Why you will LOVE this recipe:
- Why you need gelatin for this recipe:
- How to get two different coloured layers
- The key to an easy strawberry crunch
- Toppings
- The key to a perfectly set no bake cheesecake
- Make ahead
- Key ingredients
- Making homemade strawberry sauce
- How to make the crust
- Making the filling
- Homemade strawberry crunch topping
- Assembling the cheesecake
- FAQ
- Check out these other recipes:
- 📖 Recipe
Why you need gelatin for this recipe:
I really tried to have the cheesecake hold its shape without gelatin but it just wasn’t happening. Strawberry sauce inside the cheesecake filling made it too runny.
Then I tried adding a packet of jello and it turned out perfectly. And the flavour was amazing too! Also it was so much easier than melting white chocolate and adding strawberry sauce into the filling.
Check out these biscoff and funfetti no bake cheesecake for a gelatin-free cheesecake.
How to get two different coloured layers
The bottom half of the cake is vanilla flavoured, and the top half is strawberry flavoured. SPread half of the filling into the crust. Dissolved jello mix and a bit of heavy cream are added to the second half of the filling before spreading on top.
This gives the cheesecake a beautiful and effortless two toned effect.
The key to an easy strawberry crunch
This strawberry crunch recipe I use is so easy to put together! All you need are three ingredients. Reserved strawberry jello powder, a few tablespoons of strawberry sauce (you can use storebought but this recipe has instructions for homemade strawberry sauce). The crunch comes from golden oreos.
Crush the oreos, add the jello powder and strawberry sauce. And that’s it!
The strawberry crunch needs to be made just before topping and serving the cheesecake because it doesn’t stay crunchy for long.
It’s a great quick and easy option for topping ice cream and cupcakes too!
Toppings
The chilled and set cheesecake is topped with homemade strawberry sauce (you can use storebought in a pinch), strawberry crunch, whipped cream (optional) and lots of fresh strawberries.
The key to a perfectly set no bake cheesecake
- Whip the heavy cream to stiff peeks. Chill the bowl, whisk, and cream before whipping to ensure that it whips up. Don't use cream lower than 35% or it might not whip up.
- Gently fold the whipped cream into the filling. Use a spatula or a balloon whisk and be careful not to deflate the filling.
- Chill the cheesecake for at least 7 hours or overnight. This helps the cheesecake set and solidify, giving you perfect slices. It's the perfect make ahead dessert.
- Use a springform pan to help release the cheesecake easily. Choose one with a removable bottom. I use one with a glass bottom so that the bottom doubles as a serving plate.
Make ahead
You can make the strawberry sauce up to a few days ahead of time. Refrigerate it in an airtight container or jar.
The strawberry crunch cheesecake itself can be made up to 2 days ahead of serving. Just make sure to make the crunch and decorate it right before serving.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Cream cheese: Full fat brick style cream cheese will give the creamiest texture and the best results. I recommend Philadelphia cream cheese. Low fat cream cheese will be too watery and the cheesecake won't set.
Strawberry jello mix: This is the strawberry jello powder I use. The flavour is amazing and it helps the cheesecake set up perfectly.
Strawberries: Fresh or frozen will work great for the strawberry sauce. Definitely decorate the cake with fresh strawberries because frozen won't look good.
Graham crackers: I buy pre-crushed graham cracker crumbs. You can also use biscoff or oreos. Adjust the amount of butter as needed - when you squeeze the crust mixture it should hold its shape.
Heavy whipping cream: Use cream 35% milk fat or higher. Don't use anything lower in milkfat because it won't whip up and the cheesecake won't set. To ensure it whips up properly make sure your whisk, bowl, and cream are chilled well.
Making homemade strawberry sauce
Step 1 - Combine strawberries, sugar, lemon, and cornstarch in a medium saucepan. Stir and let it come to a simmer on medium heat. Stir constantly until the strawberries release their liquid.
Step 2 - Once the strawberries become soft and the sauce thickens, Take it off the heat and blend with an immersion blender or mash with a potato masher until it becomes a sauce.
Step 3 - Transfer to a non metal container and refrigerate until chilled.
How to make the crust
Step 1 - Combine graham crackers, salt, and melted butter in a large bowl. Stir until even and test the crumb by squishing it with your hand. If it holds its shape when squeezed, it has enough butter. If it doesn’t hold its shape, add more melted butter a tablespoon at a time.
Step 2 - Line the bottom of a 9” round springform pan with parchment paper. Add the crumb mixture into the bottom of the pan and spread it out.
Step 3 - Use the bottom of a glass to compact the crumb into a crust. Push some of the crumbs up the sides to make walls. Set aside while working on the filling.
Making the filling
Step 1 - Set aside 2 tablespoons of jello powder for later. In a medium bowl, dissolve the rest of the jello packet in hot water. Stir frequently until dissolved.
Step 2 - In a large bowl or stand mixer, beat whipping cream until stiff peaks. Set aside in the fridge until ready to use.
Step 3 - Combine cream cheese and powdered sugar in a large bowl. Beat until creamy and no more lumps remain.
Step 4 - Add vanilla extract, lemon juice, and salt. Beat until it comes together. Gently fold the previously whipped cream into the cream cheese mixture.
Step 5 - Spread half of the cream cheese filling into the crust and spread it out evenly.
Step 6 - Add the dissolved jello mix into the cream cheese filling. Fold until incorporated. Add the un-whipped heavy cream into the cream cheese mixture, fold until combined.
Step 7 - Pour the strawberry flavoured filling on top of the rest of the filling in the crust and smooth the top with a spatula or spoon. Refrigerate the cheesecake for at least 7 hours or overnight to set.
Homemade strawberry crunch topping
Step 1 - Make the strawberry crunch topping right before assembling and serving the cheesecake. Crush the cookies into large pea sized pieces using a food processor or in a large ziploc bag.
Step 2 - Add the reserved jello mix into the crushed cookies. Add 2 tablespoons of strawberry sauce - just enough to barely moisten the crumble. Don’t add too much or it will be soggy. I mixed it all right in the same bag.
Assembling the cheesecake
Step 1 - Release the cheesecake by running a knife along the edge. Take the ring off the cake and slide it onto a cake stand or serving plate.
Step 2 - Spread strawberry sauce on top of the cheesecake, letting some drip down the edges. Sprinkle the strawberry crunch on top of the sauce.
Step 3 - Optionally, whip heavy whipping cream with powdered sugar until stiff peaks and pipe a rope border on top of the crunch. Add fresh strawberries on top and serve.
FAQ
I use strawberry flavoured powdered jell-o mix. Try to use jell-o brand for the best flavour if you can! Don't use the sugar free kind.
You can use any similar vanilla flavoured sandwhich cookie for the strawberry crunch.
Yes you can, the cheesecake will just be thinner and more like a bar. You can make this in a 9" by 13" or similar sized pans.
Frozen strawberries will work great for the strawberry sauce. I don't recommend decorating the top of the cheesecake with frozen strawberries because they will be soggy and drip everywhere.
Yes, you can use other flavours of jello mix and berries for the sauce. Try raspberry, mixed merry, or even cherry.
Check out these other recipes:
Happy baking!
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Strawberry Crunch Cheesecake
Ingredients
Strawberry sauce
- 1 ½ cups strawberries destemmed and chopped
- ¼ cup granulated sugar
- ½ lemon squeezed
- 1 tablespoon cornstarch
Crust
- 3 cups graham crackers crushed into crumbs
- ¼ teaspoon sea salt
- ¾ cup butter melted and cooled
Filling
- 3 oz packet strawberry jello mix packet set aside 2 tablespoons
- ¼ cup boiling water
- 1 ¼ cup heavy whipping cream
- 24 oz cream cheese softened
- 2 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice freshly squeezed
- ⅛ teaspoon sea salt
- ¼ cup heavy whipping cream unwhipped
Strawberry crunch topping
- 2 tablespoons jello mix reserved
- 2 tablespoons strawberry sauce
- 1 pack golden oreos
Assembly (optional)
- ½ cup whipped cream
- 2 tablespoons powdered sugar
- 6 fresh strawberries halved
Instructions
Strawberry sauce
- Combine strawberries, sugar, lemon, and cornstarch in a medium saucepan. Stir and let it come to a simmer on medium heat. Stir constantly until the strawberries release their liquid.1 ½ cups strawberries, ¼ cup granulated sugar, ½ lemon squeezed, 1 tablespoon cornstarch
- Once the strawberries become soft and the sauce thickens, Take it off the heat and blend with an immersion blender or mash with a potato masher until it becomes a sauce.
- Transfer to a non metal container and refrigerate until chilled.
Crust
- Combine graham crackers, salt, and melted butter in a large bowl. Stir until even and test the crumb by squishing it with your hand. If it holds its shape when squeezed, it has enough butter. If it doesn’t hold its shape, add more melted butter a tablespoon at a time.3 cups graham crackers, ¼ teaspoon sea salt, ¾ cup butter
- Line the bottom of a 9” round springform pan with parchment paper. Add the crumb mixture into the bottom of the pan and spread it out.
- Use the bottom of a glass to compact the crumb into a crust. Push some of the crumbs up the sides to make walls. Set aside while working on the filling.
Filling
- Set aside 2 tablespoons of jello powder for later. In a medium bowl, dissolve the rest of the jello packet in boiling hot water. Stir frequently until dissolved.3 oz packet strawberry jello mix packet, ¼ cup boiling water
- In a large bowl or stand mixer, beat whipping cream until stiff peaks. Set aside in the fridge until ready to use.1 ¼ cup heavy whipping cream
- Combine cream cheese and powdered sugar in a large bowl. Beat until creamy and no more lumps remain.24 oz cream cheese, 2 cups powdered sugar
- Add vanilla extract, lemon juice, and salt. Beat until it comes together. Gently fold the previously whipped cream into the cream cheese mixture.1 tablespoon pure vanilla extract, 1 tablespoon lemon juice, ⅛ teaspoon sea salt
- Spread half of the cream cheese filling into the crust and spread it out evenly.
- Add the dissolved jello mix into the cream cheese filling. Fold until incorporated. Add the un-whipped heavy cream into the cream cheese mixture, fold until combined.¼ cup heavy whipping cream
- Pour the strawberry flavoured filling on top of the rest of the filling in the crust and smooth the top with a spatula or spoon. Refrigerate the cheesecake for at least 7 hours or overnight to set.
Strawberry crunch topping
- Make the strawberry crunch topping right before assembling and serving the cheesecake. Crush the cookies into large pea sized pieces using a food processor or in a large ziploc bag.1 pack golden oreos
- Add the reserved powdered jello mix into the crushed cookies. Add 2 tablespoons of strawberry sauce - just enough to barely moisten the crumble. Don’t add too much or it will be soggy.2 tablespoons jello mix, 2 tablespoons strawberry sauce
Assembly
- Release the cheesecake by running a knife along the edge. Take the ring off the cake and slide it onto a cake stand or serving plate.
- Spread strawberry sauce on top of the cheesecake, letting some drip down the edges. Sprinkle the strawberry crunch on top of the sauce.
- Optionally, whip heavy whipping cream with powdered sugar until stiff peaks and pipe a rope border on top of the crunch. Add fresh strawberries on top and serve.½ cup whipped cream, 2 tablespoons powdered sugar, 6 fresh strawberries
Did you make this recipe? Let me know!