No Bake Strawberry Cheesecake Lasagna

Strawberry Crunch Cheesecake combines the creamy, rich texture of classic cheesecake with the sweet, tangy flavor of strawberries and a delightful crunchy topping. This dessert is a showstopper, perfect for special occasions or whenever you want to indulge in something truly special. The crunchy topping, reminiscent of the beloved strawberry shortcake ice cream bars, adds a unique texture and flavor that sets this cheesecake apart. Here’s how to create this decadent treat.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup pureed strawberries (from fresh or frozen strawberries)

For the Strawberry Crunch Topping:

• 1 cup freeze-dried strawberries
• 1/2 cup golden Oreo cookies (or similar), crushed
• 1/2 cup unsalted butter, melted

For the Strawberry Sauce (Optional):

• 1 cup strawberries, diced
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 2 tablespoons water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions:

Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
2. Mix the crust ingredients together and press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and cool on a wire rack.

Make the Cheesecake Filling:

1. Beat the cream cheese in a large bowl until smooth. Add sugar and vanilla, beating until combined.
2. Add the eggs, one at a time, mixing on low speed after each just until blended. Stir in the sour cream and strawberry puree.
3. Pour the filling over the crust and smooth the top.

Bake the Cheesecake:

1. Place the springform pan in a large baking pan. Pour hot water into the baking pan to come halfway up the side of the springform pan, creating a water bath.
2. Bake for 55-60 minutes or until the center is almost set. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
3. Remove from the oven and water bath, then cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.

Prepare the Strawberry Crunch Topping:

1. Pulse the freeze-dried strawberries and cookies in a food processor until you have a mixture of fine and chunky crumbs.
2. Stir in melted butter until the mixture is well combined.
3. Spread the topping over the chilled cheesecake just before serving.

Make the Strawberry Sauce (Optional):

1. Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries soften.
2. Add the slurry, stirring constantly until the sauce thickens. Cool before serving with the cheesecake.

Serving:

Remove the cheesecake from the fridge and carefully release it from the springform pan. Evenly spread the strawberry crunch topping over the cheesecake. Drizzle with the strawberry sauce if using, or serve the sauce on the side.

This Strawberry Crunch Cheesecake is not only a feast for the eyes but also a delightful blend of textures and flavors. The creamy cheesecake, the bright strawberry notes, and the irresistible crunch make this dessert a memorable treat for any occasion.