Strawberry Crunch Cheesecake Salad Recipe

Introduction

Strawberry Crunch Cheesecake Salad is a delightful no-bake dessert that combines creamy cheesecake, fresh strawberries, and a crispy cookie topping. It’s easy to prepare and perfect for gatherings or a sweet treat any time of year.

Ingredients

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (or Cool Whip)
• 2 cups fresh strawberries, sliced
• 1 cup mini marshmallows (optional, for fluffiness)
• 1 cup crushed Golden Oreos or shortbread cookies
• ½ cup freeze-dried strawberries, crushed
• 2 tbsp melted butter

Instructions

1. Step 1: Make the crunch topping by mixing crushed Oreos, freeze-dried strawberries, and melted butter in a bowl until combined. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 5 minutes for extra crispiness, if desired. Let it cool completely before using.
2. Step 2: Prepare the cheesecake base by beating cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, or skip this step if using Cool Whip. Gently fold the whipped cream or Cool Whip into the cream cheese mixture until well combined.
3. Step 3: Assemble the salad by carefully folding sliced strawberries and mini marshmallows (if using) into the cheesecake mixture. Just before serving, sprinkle the crunch topping over the salad to keep the texture crisp.

Tips & Variations

• Use Cool Whip instead of heavy cream for a quicker, easier option.
• Swap Golden Oreos for shortbread cookies to change up the crunch flavor.
• For extra freshness, try adding chopped kiwi or blueberries with the strawberries.
• Make the crunch topping in advance and store it in an airtight container to maintain crispness.

Storage

Store the salad covered in the refrigerator for up to 2 days. To keep the crunch topping crisp, add it to individual servings just before eating rather than mixing it in ahead of time. Leftovers can be gently reheated for a few seconds if softened, but best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert vegan?

You can try using vegan cream cheese, coconut whipped cream, and vegan cookies for the topping. The texture will be slightly different but still delicious.

Is it necessary to bake the crunch topping?

Baking adds extra crispiness, but you can skip this step if short on time. Just be sure the topping is well mixed and cooled before adding to the salad.

Strawberry Crunch Cheesecake Salad Recipe

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★★★★★

4.4 from 105 reviews

This Strawberry Crunch Cheesecake Salad is a delightful layered dessert combining creamy cheesecake base, fresh strawberries, and a crunchy topping made from crushed cookies and freeze-dried strawberries. Light, fluffy, and easy to prepare, it’s a perfect no-bake treat for gatherings and summer parties.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 5 minutes (optional baking for crunch topping)
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cheesecake Base:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (or Cool Whip)

For the Strawberry Mixture:

• 2 cups fresh strawberries, sliced
• 1 cup mini marshmallows (optional, for fluffiness)

For the Crunch Topping:

• 1 cup crushed Golden Oreos or shortbread cookies
• ½ cup freeze-dried strawberries, crushed
• 2 tbsp melted butter

Instructions

1. Make the Crunch Topping: In a bowl, combine crushed Oreos, freeze-dried strawberries, and melted butter until well mixed. For extra crispiness, spread the mixture on a baking sheet and bake at 350°F (175°C) for 5 minutes. Allow the topping to cool completely before using.
2. Prepare the Cheesecake Base: In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form (if using Cool Whip, skip this whipping step). Gently fold the whipped cream or Cool Whip into the cream cheese mixture until fully combined and fluffy.
3. Assemble the Salad: Carefully fold sliced fresh strawberries and mini marshmallows (if using) into the cheesecake base mixture. Just before serving, sprinkle the prepared crunch topping over the salad to maintain its crunchy texture.

Notes

• The marshmallows are optional but add a nice fluffiness and sweetness to the salad.
• For a quicker version, skip baking the crunch topping, but baking enhances its crunch.
• You can substitute heavy whipping cream with Cool Whip for an easier no-whip method.
• Use Golden Oreos for a unique color and flavor, or shortbread cookies for a buttery crunch.
• Best served chilled and enjoyed the same day for optimal freshness and texture.

Keywords: strawberry cheesecake salad, no bake cheesecake, summer dessert, crunchy dessert, creamy strawberry salad