Strawberry Crunch Cake
A heavenly dessert with a buttery Oreo crust, creamy no-bake cheesecake layer, fresh strawberries, and a golden crunchy topping. Perfect for summer parties or weeknight cravings!
Ingredients
For the Crust:
- 24 Oreo cookies crushed, filling included
- 6 tbsp melted butter
For the Filling:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy cream whipped
For the Topping:
- 1 cup freeze-dried strawberries crushed
- 1 cup shortbread cookies crumbled
- ¼ cup melted butter
For the Glaze (Optional):
- 1 cup fresh strawberries sliced
- ¼ cup sugar
Instructions
Crust:
- Mix crushed Oreos and melted butter. Press into a springform pan. Chill 15 mins.
Filling:
- Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over crust.
Topping:
- Combine crushed strawberries, shortbread crumbs, and butter. Sprinkle over filling.
Glaze (Optional):
- Simmer strawberries and sugar for 10 mins. Cool, then drizzle over cake.
Chill:
- Refrigerate 2+ hours. Slice and serve!
Notes
- No-Bake Option: Skip baking the crust (just chill 1 hour).
- Storage: Keep refrigerated for up to 5 days.
- Swap: Use frozen strawberries if fresh aren’t available.
- Pro Tip: Add lemon zest to the filling for a tangy twist!