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Judy John

No Bake Strawberry Crunch Dessert

No bake strawberry crunch dessert layers creamy filling, fresh berries, and crisp cookie topping into a chilled crowd-pleasing treat with zero oven stress.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 258
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups golden cookie crumbs finely crushed
  • 0.5 cup butter melted
Filling
  • 8 oz cream cheese softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups whipped topping thawed
  • 2 cups strawberries diced
Crunch Topping
  • 1.5 cups golden cookies crushed
  • 0.25 cup freeze-dried strawberries crumbled
  • 2 tbsp butter melted

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Spatula
  • Freezer
  • Scoop
  • Tray
  • 8x8 Pan
  • Refrigerator

Method
 

  1. Mix crust crumbs with melted butter until evenly coated. Press into lined pan.
  2. Chill crust 10 minutes so it sets firmly.
  3. Beat cream cheese, sugar, and vanilla until smooth and fluffy.
  4. Fold in whipped topping gently to keep the filling light.
  5. Spread half the filling over crust. Scatter strawberries evenly.
  6. Add remaining filling and smooth the top with a spatula.
  7. Combine topping crumbs, freeze-dried berries, and butter. Sprinkle generously over dessert.
  8. Refrigerate until firm, then slice into neat squares and serve chilled.

Notes

For softer texture, chill only until set. For crispier crunch, add topping just before serving. Freeze 20 minutes for cleaner cuts. Handle layers gently to avoid mixing. Swap cookies or berries for custom flavor. Store covered in refrigerator up to 3 days.