Nina Johnson
Imagine a dessert that’s creamy, crunchy, and bursting with fresh strawberry flavor in every bite. This Strawberry Crunch Cheesecake Salad combines the smooth, rich taste of cheesecake with the lightness of whipped cream and the satisfying crunch of golden crumbled cookies. It’s the perfect no-bake treat that looks as beautiful as it tastes, making it a stunning addition to potlucks, picnics, and summer gatherings.
With just a handful of simple ingredients, this dessert comes together effortlessly. The sweetness of ripe strawberries blends with a velvety cheesecake mixture, while the crushed cookies add an irresistible contrast of texture. Whether you need a quick party dish or a sweet indulgence after dinner, this creamy, fruity, and crunchy salad will have everyone coming back for more.
Ingredients for Strawberry Crunch Cheesecake Salad
- 1 lb fresh strawberries, sliced
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (Cool Whip or homemade)
- 1 ½ cups crushed golden sandwich cookies (Golden Oreos or similar)
- 2 tbsp melted butter
- ½ cup mini marshmallows (optional)
Step 1: Prepare the Crunch Topping
In a mixing bowl, combine the crushed golden sandwich cookies with melted butter. Stir until the crumbs are well coated, then spread them out on a baking sheet. Let them air dry or bake at 350°F (175°C) for 5 minutes to make them extra crispy. Set aside to cool.
Step 2: Make the Cheesecake Mixture
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped topping, ensuring a light and fluffy texture.
Step 3: Assemble the Salad
Add the sliced strawberries and mini marshmallows (if using) into the cheesecake mixture. Gently fold everything together to evenly coat the strawberries without crushing them.
Step 4: Add the Crunch and Serve
Right before serving, sprinkle the prepared cookie crunch mixture over the cheesecake salad. Lightly mix to distribute the crunch while keeping some on top for garnish. Serve immediately and enjoy!
Storage Instructions
To keep your Strawberry Crunch Cheesecake Salad fresh, store it in an airtight container in the refrigerator for up to 2 days. Since the cookie crunch topping can become soft over time, it’s best to store it separately and sprinkle it on just before serving. Avoid freezing, as the texture of the cream cheese and whipped topping may change.
Estimated Nutrition (Per Serving)
Serving size: 1 cup
- Calories: ~280
- Carbohydrates: 32g
- Protein: 3g
- Fat: 16g
- Saturated Fat: 9g
- Sugar: 22g
- Fiber: 2g
Nutritional values may vary based on ingredient brands and portion sizes.
Frequently Asked Questions
Can I make this cheesecake salad ahead of time?
Yes! You can prepare the cheesecake mixture and slice the strawberries in advance. Store them separately and mix everything together just before serving.
What can I use instead of Golden Oreos?
If you don’t have Golden Oreos, you can use vanilla wafers, graham crackers, or shortbread cookies for a similar crunch.
Can I use fresh whipped cream instead of Cool Whip?
Absolutely! Substitute Cool Whip with 1 cup of heavy cream whipped with 2 tbsp of powdered sugar until stiff peaks form.
How do I prevent the strawberries from becoming too watery?
To avoid excess moisture, pat the sliced strawberries dry with a paper towel before adding them to the cheesecake mixture.
Can I add other fruits to this salad?
Yes! Bananas, blueberries, or raspberries make great additions to this salad for extra flavor and color.
How do I keep the cookie topping crunchy?
Store the cookie crumbs separately and sprinkle them on just before serving to maintain their crunch.
Is this recipe gluten-free?
No, because Golden Oreos contain gluten. However, you can substitute them with gluten-free cookies to make the dish gluten-free.
Can I use frozen strawberries instead of fresh?
It’s best to use fresh strawberries, as frozen ones release too much liquid when thawed, making the salad watery.
Strawberry Crunch Cheesecake Salad
- Prep Time: 10 minutes
- Cook Time: Cooking Time: 5 minutes (if baking the cookie crunch)
- Total Time: 15 Minutes
- Yield: 6–8 servings 1x
- Category: Dessert
Description
If you’re looking for a sweet, creamy, and crunchy dessert that comes together in minutes, this Strawberry Crunch Cheesecake Salad is the perfect choice! It features juicy fresh strawberries, a velvety cheesecake mixture, and a buttery cookie crunch topping that creates the ultimate texture combination. This no-bake dessert is perfect for summer parties, potlucks, or as a quick treat when you’re craving something indulgent. It’s an easy, crowd-pleasing recipe that will have everyone asking for seconds!
Ingredients
1 lb fresh strawberries, sliced
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
8 oz whipped topping (Cool Whip or homemade)
1 ½ cups crushed golden sandwich cookies (Golden Oreos or similar)
2 tbsp melted butter
½ cup mini marshmallows (optional)
Instructions
- Prepare the Crunch Topping – In a bowl, mix crushed cookies with melted butter. Spread onto a baking sheet and let dry or bake at 350°F (175°C) for 5 minutes to crisp up. Set aside.
- Make the Cheesecake Mixture – In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in the whipped topping until fully combined.
- Assemble the Salad – Gently mix in the sliced strawberries and mini marshmallows (if using) to coat them with the creamy cheesecake mixture.
- Add the Crunch & Serve – Just before serving, sprinkle the cookie crunch mixture over the salad. Lightly mix to distribute and leave some on top for garnish. Serve immediately and enjoy!
