If you’ve been searching for the perfect dessert that will impress both your taste buds and your guests, look no further. This Strawberry Crunch Cheesecake recipe is a delicious combination of creamy cheesecake, sweet strawberries, and a crunchy topping that will leave everyone craving more. Whether you’re planning a dinner party, celebrating a birthday, or just want a delightful dessert, this cheesecake is sure to be the star of the show. Read on to discover the secrets behind this heavenly dessert and make it for your next special occasion!

What is Strawberry Crunch Cheesecake?
Strawberry Crunch Cheesecake is a decadent dessert that combines the rich flavors of traditional cheesecake with the refreshing taste of strawberries and a crunchy, buttery topping. It’s inspired by the classic strawberry shortcake ice cream bars, but takes the concept to a whole new level with layers of creamy cheesecake, strawberry sauce, and a crunchy cookie topping. The contrast between the smooth, velvety cheesecake and the crispy crunch gives this dessert a unique texture that’s hard to resist.
Ingredients List for Strawberry Crunch Cheesecake
For this Strawberry Crunch Cheesecake recipe, you'll need a few separate ingredient lists for the different layers. These include the crust, cheesecake filling, strawberry topping, and the famous strawberry crunch topping. Here’s what you need to gather before starting:
Ingredients for the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Ingredients for the Cheesecake Filling:
- 24 oz cream cheese, softened (3 8-oz packages)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoon all-purpose flour
Ingredients for the Strawberry Sauce:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
Ingredients for Strawberry Crunch Topping:
- ½ cup freeze-dried strawberries
- ½ cup Golden Oreos (or vanilla wafer cookies)
- ¼ cup unsalted butter, melted
- 2 tablespoon granulated sugar (optional)
Substitutions and Variations
The beauty of this Strawberry Crunch Cheesecake is its versatility. You can easily adapt this recipe to suit your tastes or dietary needs.
- Crust Variations: Instead of graham crackers, try using crushed Golden Oreos, digestive biscuits, or even a gluten-free cookie if you need a gluten-free version.
- Cheesecake Flavor Variations: If you’re not a fan of strawberries, swap the strawberries for blueberries, raspberries, or even a mixed berry topping. You can also add a splash of lemon juice or zest to brighten up the flavor of the filling.
- Vegan Version: Substitute the cream cheese with vegan cream cheese, use flax eggs in place of eggs, and swap the butter for coconut oil or a plant-based alternative.
- Strawberry Sauce: You can use store-bought strawberry jam or pie filling to save time, but making your own allows for a fresher, more vibrant flavor.
- Crunch Topping: Feel free to swap the freeze-dried strawberries for freeze-dried raspberries or mixed berries for a different flavor profile.
Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s dive into the step-by-step process to make the perfect Strawberry Crunch Cheesecake.
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with nonstick spray or line it with parchment paper for easy removal.
- In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and have a sand-like consistency.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, ensuring it’s packed tightly and evenly. Use the bottom of a glass or a flat spatula to smooth it out.
- Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the sugar and vanilla extract, and continue to beat until fully incorporated.
- One at a time, add the eggs, mixing on low speed and scraping down the sides of the bowl between additions. Be careful not to overmix, as this can cause cracks in the cheesecake.
- Fold in the sour cream and flour gently until the mixture is smooth and well-combined.
- Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Step 3: Bake the Cheesecake
- Place the cheesecake in the center of the preheated oven.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open to cool slowly. This helps prevent cracks.
- Once cooled, transfer the cheesecake to the fridge and let it chill for at least 4 hours or overnight for best results.
Step 4: Prepare the Strawberry Sauce
- In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture becomes syrupy.
- If you prefer a thicker sauce, stir in the cornstarch, whisking continuously until the sauce thickens.
- Remove from heat and allow the strawberry sauce to cool completely.
Step 5: Make the Strawberry Crunch Topping
- In a food processor, pulse the freeze-dried strawberries and Golden Oreos until they form a coarse crumb mixture.
- Add the melted butter and pulse again until everything is well combined and resembles wet sand.
Step 6: Assemble the Cheesecake
- Once the cheesecake has fully chilled, spread a layer of strawberry sauce over the top of the cheesecake.
- Sprinkle the strawberry crunch topping generously over the strawberry sauce, pressing down lightly to adhere.
How to Cook Strawberry Crunch Cheesecake: A Step-by-Step Guide
- Prepare the ingredients: Have all your ingredients measured and ready before starting.
- Bake the crust: This helps set the base for your cheesecake and provides a crunchy foundation.
- Mix the filling: Cream cheese needs to be softened for a smooth, lump-free filling.
- Bake the cheesecake: Use a water bath if you're concerned about cracks. Place the cheesecake in a roasting pan filled with water about halfway up the sides.
- Cool gradually: Sudden temperature changes cause cracks, so be patient with cooling.
- Assemble with care: Be sure your toppings are cooled and that the cheesecake is fully chilled before adding the final layers.
Common Mistakes to Avoid
- Overmixing the Batter: Too much air in the batter can cause your cheesecake to puff up and crack. Mix the filling just until combined.
- Skipping the Cooling Period: Allow the cheesecake to cool in the oven and then fully in the fridge. Rushing this process can lead to a soggy or cracked cheesecake.
- Not Pressing the Crust Firmly Enough: A loosely packed crust can crumble when sliced. Use a flat object like a glass to press it down evenly.
- Undercooking or Overcooking: Cheesecake should still have a slight wobble in the center when done. Overcooking results in a dry, crumbly texture, while undercooking leads to a runny center.
Serving and Presentation Tips
The way you serve and present your Strawberry Crunch Cheesecake can elevate the overall dining experience. Here are some ideas:
How to Serve Strawberry Crunch Cheesecake
- Chilled: Always serve your cheesecake cold for the best texture and flavor. Keep it refrigerated until you're ready to slice.
- With Fresh Strawberries: Garnish each slice with fresh strawberry halves or a dollop of whipped cream for a refreshing touch.
- Drizzle Extra Strawberry Sauce: Pour some additional strawberry sauce over each slice before serving for an extra burst of flavor.
Presentation Ideas for Strawberry Crunch Cheesecake
- Layered Garnish: Sprinkle some additional strawberry crunch topping around the edges of the cheesecake plate to give it a professional touch.
- Mini Cheesecakes: Make individual servings by using a muffin tin and lining it with cupcake liners. Add the strawberry crunch topping after baking and chilling.
- Strawberry Rose Garnishes: Create delicate rose shapes from fresh strawberries by slicing them thinly and fanning them out into a rose-like design.
Strawberry Crunch Cheesecake Recipe Tips
- Soften Your Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This ensures a smooth filling without lumps.
- Don’t Rush the Chill: Patience is key. For the best texture, allow the cheesecake to chill overnight before serving.
- Use a Water Bath: If you want to avoid cracks altogether, bake the cheesecake using a water bath. Wrap the springform pan tightly in aluminum foil to keep water out, then place it in a larger pan filled with hot water.
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes! In fact, this cheesecake tastes even better the next day. Make it the night before and let it chill overnight for the best flavor and texture.
2. Can I freeze the Strawberry Crunch Cheesecake?
Absolutely! Wrap the cheesecake tightly in plastic wrap and then in aluminum foil before freezing. When ready to serve, thaw in the refrigerator for several hours.
3. What should I do if my cheesecake cracks?
Don’t worry if your cheesecake cracks! You can easily cover any imperfections with the strawberry sauce and crunch topping.
4. How long will this cheesecake last?
Stored in the refrigerator, this cheesecake will stay fresh for up to 5 days. If frozen, it can last up to 3 months.
Conclusion
This Strawberry Crunch Cheesecake is a must-try dessert that offers a delicious blend of creamy, fruity, and crunchy textures. With its visually stunning presentation and irresistible flavor, it’s guaranteed to be a hit at any event. Follow the recipe, enjoy the process, and serve up a dessert that everyone will be raving about!
PrintStrawberry Crunch Cheesecake Recipe
Indulge in a decadent Strawberry Crunch Cheesecake with a creamy filling and a sweet, crunchy topping. This cheesecake recipe features a smooth cheesecake base combined with fresh strawberries and a buttery crunch, making it the perfect dessert. Easy to follow, it’s ideal for special occasions or everyday cravings!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 ½ cups chopped strawberries
- ½ cup heavy cream
- Crunch Topping: 1 cup freeze-dried strawberries, 1 cup crushed shortbread cookies, ¼ cup melted butter
Instructions
- Preheat the oven to 325°F (163°C). Grease a springform pan.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes and cool.
- Beat the cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating after each addition.
- Stir in heavy cream and fold in chopped strawberries. Pour the mixture over the crust.
- Bake for 50-60 minutes until the center is set. Cool to room temperature, then refrigerate for at least 4 hours.
- For the crunch topping, mix freeze-dried strawberries, crushed cookies, and melted butter. Sprinkle over the cheesecake before serving.
Notes
- You can use frozen strawberries if fresh ones aren’t available.
- For extra flavor, drizzle strawberry syrup over each slice before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 280mg
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