Description
This no-bake strawberry shortcake cheesecake is a dreamy summer dessert featuring a buttery golden cookie crust, creamy cheesecake filling, and juicy strawberries. It’s easy to make, requires no oven, and is perfect for gatherings or a sweet treat any day.
Ingredients
- 30 golden sandwich cookies (such as Golden Oreos, about 11.5 oz or 330g)
- 1/2 cup (1 stick, 115g) unsalted butter, melted
- 16 oz (2 packages, 450g) full-fat cream cheese, softened
- 3/4 cup (90g) powdered sugar
- 1 cup (240ml) cold heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest (optional)
- 1 lb (16 oz, 450g) fresh strawberries, hulled and sliced
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15ml) lemon juice
- Whipped cream (about 1 cup, 240ml), for garnish (optional)
- 2–3 crushed cookies, for garnish (optional)
- Extra strawberries, whole or halved, for garnish (optional)
Instructions
- In a medium bowl, combine sliced strawberries with granulated sugar and lemon juice. Toss gently and let sit for 30 minutes until juicy. For extra syrup, lightly mash half the berries.
- Crush golden sandwich cookies in a food processor or in a zip-top bag with a rolling pin until fine crumbs form. Mix with melted butter until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Chill in the freezer for 15 minutes.
- In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy (about 2 minutes). Add vanilla extract and lemon zest; mix until blended.
- In a separate bowl, whip cold heavy cream to stiff peaks (about 3 minutes). Gently fold the whipped cream into the cream cheese mixture until light and airy.
- Spread half the cheesecake filling over the chilled crust. Spoon half the strawberry mixture over the filling. Add the remaining cheesecake filling and smooth the top. Finish with the rest of the strawberries and their syrup. For a swirled effect, marble the filling with some berry juice using a knife.
- Cover and refrigerate for at least 4 hours, or overnight for best results. (Alternatively, freeze for 2 hours for a firmer, icier texture.)
- Release the cheesecake from the pan. Garnish with whipped cream, crushed cookies, and extra strawberries as desired. Slice with a sharp knife, wiping between cuts for clean edges.
Notes
For best results, use full-fat cream cheese and real heavy cream. Chill the cheesecake for at least 4 hours for a firm set. If using frozen strawberries, thaw and drain before using. For gluten-free, use gluten-free sandwich cookies. The cheesecake can be made a day ahead and keeps well for up to 3 days in the fridge. For clean slices, use a sharp knife and wipe between cuts.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350
- Sugar: 23
- Sodium: 260
- Fat: 23
- Saturated Fat: 14
- Carbohydrates: 36
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, strawberry shortcake, summer dessert, easy cheesecake, no oven, golden oreo crust, fresh strawberries, party dessert, kid friendly, egg free