Strawberry Crunch Bars

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Strawberry crunch bars are a no-bake layered dessert with a Golden Oreo crust, creamy strawberry cheesecake filling, and a crunchy strawberry crumble topping that mimics the iconic Good Humor ice cream bars.

They’re cold, creamy, crunchy, and taste like summer in bar form.

Why You’ll Love It

  • No baking required
  • Tastes just like the classic ice cream truck treat
  • Make-ahead friendly — needs to freeze anyway
  • Impressive layered presentation
  • Only 6 main ingredients

Ingredients

For the crust:

  • 1 package (14.3 oz) Golden Oreos (about 36 cookies)
  • 6 tablespoons unsalted butter, melted

For the strawberry cheesecake filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup freeze-dried strawberries, crushed into powder
  • 8 oz whipped topping (Cool Whip), thawed
  • 3-4 drops pink gel food coloring (optional)

For the strawberry crunch topping:

  • 1 cup freeze-dried strawberries, crushed into small pieces
  • 3/4 cup Golden Oreos, crushed into fine crumbs (about 8 cookies)
  • 3 tablespoons unsalted butter, melted

Steps

  1. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
  2. Place the Golden Oreos for the crust (whole package minus 8 cookies reserved for topping) in a food processor and pulse until finely crushed.
  3. Pour in the 6 tablespoons melted butter and pulse until the mixture looks like wet sand.
  4. Transfer the crumb mixture to the prepared pan and press it firmly into an even layer using the bottom of a measuring cup.
  5. Place the pan in the freezer while you prepare the filling.
  6. For the filling, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes.
  7. Add the powdered sugar and beat until combined.
  8. Crush 1/2 cup of freeze-dried strawberries into a fine powder using a food processor or by placing them in a bag and crushing with a rolling pin.
  9. Add the strawberry powder to the cream cheese mixture and beat until evenly distributed.
  10. Add a few drops of pink food coloring if you want a brighter pink color — the freeze-dried strawberries add color but it’s subtle.
  11. Fold in the thawed whipped topping with a spatula until fully combined and no white streaks remain.
  12. Remove the crust from the freezer and spread the filling evenly over the top.
  13. Return the pan to the freezer for 30 minutes while you make the crunch topping.
  14. For the topping, crush the remaining 1 cup freeze-dried strawberries into small pieces (not powder — you want some texture).
  15. Crush 8 Golden Oreos into fine crumbs.
  16. Combine the strawberry pieces, Oreo crumbs, and 3 tablespoons melted butter in a bowl and mix until everything is coated.
  17. Remove the pan from the freezer and sprinkle the crunch topping evenly over the filling, pressing gently so it adheres.
  18. Freeze for at least 4 hours, preferably overnight, until firm.
  19. Use the parchment overhang to lift the bars out of the pan and transfer to a cutting board.
  20. Let sit at room temperature for 5-10 minutes before cutting into bars with a sharp knife.

Helpful Tips & Substitutions

Freeze-dried strawberries are essential. Don’t substitute fresh or frozen strawberries — freeze-dried berries provide intense flavor and the signature crunch without adding moisture.

Find freeze-dried strawberries in the snack or dried fruit aisle of most grocery stores, or order online in bulk.

Let cream cheese soften fully. Cold cream cheese creates lumps — set it out for at least 1 hour before starting, or microwave in 15-second bursts.

Golden Oreos vs. regular. Golden Oreos have a vanilla flavor that works better here — regular chocolate Oreos will overpower the strawberry.

Cookie alternative. Vanilla wafers or Nilla wafers work as a substitute if you can’t find Golden Oreos.

Cutting tip. Dip your knife in hot water and wipe dry between cuts for clean, neat slices.

Individual portions. Make these in a muffin pan lined with cupcake liners for built-in portion control.

Serving Ideas

Serve strawberry crunch bars straight from the freezer on hot summer days when you want something cold and refreshing.

For a slightly softer texture, let them sit at room temperature for 10 minutes before serving.

Place each bar on a small plate with a fresh strawberry garnish for a prettier presentation.

These are perfect for summer birthday parties, Fourth of July, or any outdoor gathering where you want an easy handheld dessert.

Serve on a tiered serving tray at dessert tables for visual impact.

Make-Ahead & Storage

Freezer: Store in an airtight container, layered between parchment paper, for up to 2 months — they actually need to be frozen, so this is ideal make-ahead dessert territory.

Refrigerator: Will keep for 3-4 days refrigerated, but the texture is better when frozen and the topping stays crunchier.

Serving from frozen: Remove individual bars as needed — they thaw quickly at room temperature (5-10 minutes).

Make a day ahead minimum: The overnight freeze produces the best texture and allows the flavors to meld.

Transport tip: Keep these in a cooler with ice packs if bringing to an outdoor event — they’ll melt in warm temperatures.

Better Than the Ice Cream Truck

If you loved Good Humor strawberry shortcake bars as a kid, these homemade versions deliver the same nostalgic flavor in a richer, creamier package.

The crunch topping is the star — that combination of buttery cookie crumbs and freeze-dried strawberries creates an addictive texture.

Keep a batch in your freezer all summer and you’ll always have a crowd-pleasing dessert ready to go.

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