There’s something magical about a dessert that combines the creamy richness of cheesecake with the nostalgic flavor of strawberry shortcake ice cream bars. This Strawberry Crunch Pink Cheesecake brings together these beloved treats in one showstopping dessert that’s surprisingly simple to make. The vibrant pink hue isn’t just Instagram-worthy—it signals the burst of strawberry flavor in every bite.
Perfect for spring gatherings, summer celebrations, or anytime you need a cheerful pick-me-up, this no-bake cheesecake delivers big on flavor without requiring hours in the kitchen. The contrast between the smooth, velvety filling and the crunchy strawberry cookie topping creates a textural experience that will have everyone asking for seconds.
Why You’ll Love This
- No baking required—perfect for warm weather or when you don’t want to heat up the kitchen
- The striking pink color makes for a beautiful presentation with minimal effort
- The crunchy strawberry cookie topping provides delightful texture contrast
- Can be made ahead of time, reducing day-of party stress
- Uses simple ingredients you can find at any grocery store
Ingredients
- 1 ½ cups crushed graham crackers
- ¼ cup melted butter
- 2 tbsp brown sugar
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- ¼ cup strawberry puree (or strawberry preserves)
- 1 tbsp strawberry Jell-O powder (for extra color & flavor)
- 2 tbsp all-purpose flour
- 10 Golden Oreos, crushed
- 2 tbsp melted butter
- 2 tbsp strawberry Jell-O powder
- ½ cup powdered sugar
- 2 tbsp strawberry puree
- 1 tbsp milk
Instructions
- Preheat oven to 325°F (163°C). Mix crushed graham crackers, melted butter, and brown sugar until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, strawberry puree, Jell-O powder, and flour until fully incorporated.
- Pour batter over the cooled crust. Wrap the pan in foil and place in a water bath (to prevent cracking). Bake at 325°F for 60-70 minutes, or until the center is slightly jiggly but set. Turn off the oven, crack the door, and let cool for 1 hour before refrigerating. Chill for at least 4 hours or overnight.
- Mix crushed Golden Oreos, melted butter, and strawberry Jell-O powder until crumbly.
- Whisk powdered sugar, strawberry puree, and milk until smooth.
- Sprinkle strawberry crunch topping evenly over the cheesecake. Drizzle with strawberry glaze for an extra touch of sweetness.
Tips & Variations
- For a firmer cheesecake, add 1 tablespoon of unflavored gelatin bloomed in 3 tablespoons of water to the filling
- Make individual servings by preparing in small jars or glasses for a fun presentation
- Substitute the graham cracker crust with crushed golden Oreos for an extra sweet base
- Add white chocolate chips to the filling for additional texture and flavor
- For a lighter version, use Neufchâtel cheese instead of full-fat cream cheese
- Make it gluten-free by using gluten-free graham crackers and cookies
Serving Suggestions
This Strawberry Crunch Pink Cheesecake is delightful on its own, but for an extra special presentation, serve each slice with a dollop of whipped cream and fresh strawberry slices. For a decadent touch, drizzle with white chocolate sauce or add a scoop of vanilla ice cream on the side.
This dessert pairs beautifully with coffee, tea, or even a glass of sparkling rosé for adult gatherings. For children’s parties, serve alongside glasses of cold milk or strawberry lemonade.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- For the best texture, remove from refrigerator 10-15 minutes before serving
- If the filling seems too soft, refrigerate for 30 minutes before adding the crunch topping
- The cheesecake can be frozen for up to 1 month—thaw overnight in the refrigerator
FAQs
Can I use frozen strawberries for the puree?
Yes! Thaw frozen strawberries completely, then blend until smooth. Strain if you prefer to remove seeds.
Can I make this without food coloring?
Absolutely. The strawberry puree will naturally tint the cheesecake pink, though the color won’t be as vibrant as with added food coloring.
Why is my filling not setting properly?
Make sure your cream cheese is fully softened and that you’ve whipped the heavy cream to stiff peaks. If it’s still too soft, add the optional gelatin mentioned in the tips section.
Can I make this with other fruit flavors?
Yes! Try raspberry, blueberry, or mango puree with coordinating gelatin flavors for the crunch topping.
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