From my kitchen experience, No Bake Strawberry Crunch Strawberries elevate traditional chocolate covered strawberries with fresh strawberries, melted white chocolate, and homemade strawberry crunch.
This simple, delicious no bake dessert is easy to make, especially with cheesecake stuffed shortcake berries dipped in creamy cheesecake and finished with a crunchy topping. Learning how to use them as decoration for cakes, cupcakes, or the top of favorite ice cream adds versatility.
Strawberry Crunch Strawberries-The Short Answer
Shortbread cookies, freeze-dried strawberries, butter, and a little emulsion give an authentic flavor. The taste reminds me of classic ice cream bars from the truck as a kid, where the best part was always the vanilla crunchies on the outside, now relived in a whole bowl of crumbles.
Why This Recipe Wins Every Time
- I genuinely love making strawberry crunch strawberries because they impress everyone with minimal effort, something I’ve learned matters most when hosting.
- This stuffed strawberry recipe feels more exciting than traditional chocolate covered strawberries, thanks to rich cheesecake centers that are smooth and creamy.
- The mix of Oreos and white chocolate creates a truly delicious, decadent treat that still looks fancy on any table.
- They’re perfect for dinner parties, relaxed BBQs, and festive holidays, especially when made with fresh, juicy strawberries and classic cheesecake flavor.
Ingredients (Simplified & Unified)
Strawberry Crunch Topping
- From experience, the best strawberry crunch strawberries come from smart Ingredients that work together without repetition.
- For the Strawberry Crunch Topping, I use 1 ¼ cup freeze dried strawberries or 1 ounce freeze-dried strawberries, pulsed into a coarse powder.
- These mix with Golden Oreo crumbs from about 15 cookies or 24 Oreos.
- I blend in Crushed golden Oreos with 3 Tablespoons butter softened or Butter melted, measured as Tbsp, tbsp, or cups, using US Customary or Metric.
- This Crunch Topping, made by combining three simple ingredients, creates a true homemade crunch.
Strawberries, Filling, and Coating
- For the base, you’ll need Strawberries, usually 15-20 large strawberries, closer to 20, roughly 2 lbs.
- I coat them using white chocolate, either 10 ounces white chocolate melting wafers or White chips from a 12 oz bag, plus Vegetable oil for smoothness.
- The filling is a no bake cheesecake stuffed shortcake made with Cream cheese (4 oz, 1/2 block), Powdered sugar, Heavy whipping cream, Vanilla extract (1/4 tsp vanilla extract), and Jell-O mix.
- This helps elevate traditional covered strawberries with very little effort.
Flavor and Inspiration
- The recipe tastes like an elevated version of ice bars you used get off truck, bringing Pure nostalgia.
- Each bite is juicy, tangy, sweet all at the same time.
- This easy and quick no bake dessert is unbelievably delicious, impossible to resist, so make it when cravings hit.
- I’ve tested versions with shortbread cookies, 8 ounces, 2 cups, ½ teaspoon strawberry emulsion optional, and different oz, cups, and bag sizes, and the result always feels simple, comforting, and satisfying.
Instructions: A Smarter, More Intuitive Method
Prepping the Strawberries
- I wash and dry the strawberries, keeping the green leaves and green stem to make handling easier.
- For cheesecake stuffed strawberries or a cheesecake filled strawberry, I scoop a small hole on one side with a melon baller.
- I gently pat the inside berries using a paper towel so the filling sticks, keeping that sweet, juicy strawberry feel you get from strawberry cheesecake or strawberry shortcake.
Making the Crunch
- I use a food processor, but a blender or mixer works too.
- I pulse, chop, and blend golden Oreos, vanilla shortbread cookies, or mixed cookies into crumbs, aiming for fine crumbs with a few bigger pieces.
- If needed, I break up big crumbs using a rolling pin, mallet, or knife.
- In a large mixing bowl, I combine crumbs with freeze dried strawberries or freeze dried strawberry powder straight from bag—Pro-Tip: work quickly so they don’t absorb moisture from the air and turn gummy.
- I add softened butter or melted butter and mix with a whisk, spoon, or my hands until evenly coated, then set aside the strawberry crunch crumble.
Preparing the Filling
- In a medium mixing bowl, I mix softened cream cheese, powdered sugar, heavy whipping cream, and vanilla extract until smooth and creamy.
- This simple no bake cheesecake mixture goes into a piping bag or Ziploc bag.
- I cut off one end and fill the strawberries, creating a classic treat with a fun twist and natural sweetness.
Coating and Setting
- I melt white chocolate wafers or white chocolate chips with vegetable oil in a microwave safe bowl, heating in 30 seconds or 15 second intervals, stirring until melted and smooth—note that white chocolate burns easily.
- Holding each berry by the stem or a toothpick, I dip, coat, and shake off excess chocolate, keeping the outside light.
- While the chocolate is still wet, I roll the berries in strawberry crunch topping.
- I place them on a baking sheet lined with parchment paper or a silicone baking mat, let them sit at room temperature for 30 minutes until the chocolate set, or refrigerate in the fridge if I need them sooner.
- They remind me of strawberry crunch ice-cream bars, just fresher, crunchy, perfect for enjoying or to store leftovers in the refrigerator.
For Best Results When Preparing
- From my experience, clear instructions matter. I prefer using a melon baller instead of a paring knife to make a clean hole on the side of each strawberry, which prevents puncturing the other side and keeps strawberries neatly covered.
- It’s important to keep them dry; I wipe the inside with a paper towel to remove excess juice so the filling doesn’t turn soggy.
- In this recipe, softened cream cheese is key. When fully ready, it incorporates with the ingredients easily and ensures a super smooth, not lumpy, texture.
- Transferring the cheesecake filling into a piping bag helps control how much goes in and keeps everything nice and neat; a ziploc works too.
- A food processor is no problem for evenly crushed oreo crumbs, but I often use a large resealable bag with a rolling pin, mallet, or something similar to crush cookies without chunks, saving time for other recipes.
- Careful melting is necessary. If chocolate gets overheated, it can seize and turn grainy, so go slow and take your time, even if it seems tempting to rush.
- Adding a little vegetable oil to the chips is my secret trick; it thins the chocolate and makes it easier to dip with a silky finish every time.
- After dipping, I run the bottom along the bowl to remove and scrape off excess, so it doesn’t create a pool or foot.
- For chilling, transfer the berries to the fridge for 15 minutes to allow them to set faster. They’re best enjoyed directly at serving, and for storing, I recommend eating them the same day, not more than 1, because they turn soft if you refrigerate too long and lose their crunch.
Notes & Nutrition
- From my own kitchen experience, I always check nutrition when making strawberries, especially chocolate covered strawberries.
- One Serving (1serving) provides Calories 485kcal, Carbohydrates 72g, Protein 3g, and Fat 20g including Saturated Fat 10g, Polyunsaturated Fat 2g, Monounsaturated Fat 6g, and Trans Fat 0.2g.
- It also contains Cholesterol 19mg, Sodium 144mg, Potassium 691mg, Fiber 5g, Sugar 56g, Vitamin A 148IU, Vitamin C 482mg, Calcium 93mg, and Iron 9mg, making it indulgent yet thoughtfully balanced.
- For best results, I Store them by placing chocolate covered strawberries in a single layer inside an airtight container and refrigerate up to 3 days.
- This method has personally helped me keep the strawberries fresh, glossy, and party-ready.
- When planning ahead, I Freeze them by arranging a single layer on a baking sheet, freeze until solid for about 1 hour.
- Once frozen, I transfer them to a Ziploc bag or freezer-safe airtight container.
- Frozen chocolate covered strawberries will keep up to 3 months; Thaw in the refrigerator before serving, and be aware the strawberries may be a bit mushy after freezing.
Crunchy Flavor Variations
- From my kitchen experience, I love a mixed berry crunch combination made with freeze dried raspberries and blackberries, which adds a bold crunch topping to covered strawberries.
- Depending on my preferred type, I alternate between dark or milk chocolate, using chocolate chips or melting wafers instead of white chocolate for a richer bite.
- To elevate texture, I always add a nut crunch by mixing finely chopped nuts like almonds and pecans directly into the crunch coating, a trick I picked up after years of trial and error.
Fun Serving Suggestions
If you’re enjoying Cheesecake Strawberry Crunch Strawberries with Crunch Top, you’ll also love easy no-bake favorites like Cheez-It Peanut Butter Chocolate No-Bake Snack and Sweet & Gooey Graham Cracker Marshmallow Chocolate, perfect for quick sweet cravings. For a cozy, bakery-style bite, Irresistible Cinnamon Sugar Biscuit Bites: Sweet & Crispy! fits right into the same indulgent dessert vibe.
To keep things simple and crowd-friendly, Avalanche Cookies Made Easy (No-Bake Recipe) is always a reliable go-to. And if you want something fun and crunchy to complement Cheesecake Strawberry Crunch Strawberries with Crunch Top, try Popcorn Cake Recipe | Super Quick & Easy No-Bake Treat for a playful no-bake finish.
FAQ
Can You Use Other Chocolate for Dipping?
Yes, you can absolutely use other types of chocolate instead of white chocolate for dipping. I often use milk chocolate or dark chocolate, including melting wafers or chips, and the flavor will be richer and more decadent with strawberry crunch strawberries.
Is Tempering Chocolate Necessary?
You don’t need to temper chocolate before dipping strawberries. There is no need to go through the full tempering process for simple chocolate covered strawberries; I just be careful not to overheat the chocolate.
Can Strawberry Crunch Be Made Ahead?
Yes, you can make the strawberry crunch topping in advance. The strawberry crumb mixture can be made up to 2 weeks in advance, and I store it in an airtight container in the refrigerator until ready to use.
Why Does Strawberry Crunch Get Sticky?
Strawberry crunch becomes sticky either when you added too much butter or it wasn’t sealed and absorbed moisture from the air. When this happens to my strawberry crunch crumbles, I spread them onto a baking sheet, bake at 350°F for 5 minutes, and dry them out.
Can Fresh Strawberries Be Used?
You can use fresh strawberries for strawberry crunch, but freeze dried strawberries will make life a lot easier. In this recipe, if I only have fresh berries, I dry them yourself before using.
What Is Strawberry Crunch Made Of?
Strawberry crunch is made of a strawberry shortcake crumble mixture with ground up shortbread cookies, freeze dried strawberries, and butter. This nostalgic topping is perfect sprinkled over ice cream, mixed into yogurt, or used to decorate cakes and cupcakes.
