Are you ready to wow your taste buds with a dessert that combines the creaminess of cheesecake, the freshness of strawberries, and the irresistible crunch of a buttery topping? This Strawberry Crunch Cheesecake is the perfect indulgence for any occasion, from birthdays to casual gatherings. Packed with flavor and texture, this cheesecake will have your guests asking for seconds—and the recipe! So, read on to discover how you can make this delectable dessert at home.

What is Strawberry Crunch Cheesecake?
Strawberry Crunch Cheesecake is a decadent dessert that marries a classic, rich cheesecake base with a crunchy strawberry-flavored topping. Inspired by the nostalgic flavors of strawberry shortcake ice cream bars, this recipe elevates the traditional cheesecake to a whole new level. It's a mouthwatering fusion of creamy, sweet, and tangy notes that will have everyone raving about your baking skills.
Ingredients List for the Strawberry Crunch Cheesecake
For the Cheesecake Base:
- 2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages of cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ cup heavy cream
For the Strawberry Crunch Topping:
- 1 package of Golden Oreos (about 20 cookies), finely crushed
- 1 package of freeze-dried strawberries (1 oz), crushed
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Strawberry Sauce:
- 2 cups fresh strawberries, chopped
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Substitutions and Variations
If you don't have every ingredient or want to switch things up a little, here are some suggestions:
- Graham Cracker Crust: Swap the graham crackers for Oreos (remove the filling) or digestive biscuits. You can also use a pre-made crust to save time.
- Cream Cheese: Light cream cheese works well for a slightly lighter version of this cheesecake.
- Strawberries: Fresh or frozen strawberries can be used for the strawberry sauce. If you're not a fan of strawberries, swap them for raspberries, blueberries, or even a combination of different berries.
- Golden Oreos: If you prefer a chocolatey crunch, use regular Oreos instead of Golden Oreos for a different flavor twist.
- Gluten-Free Option: Use gluten-free cookies for the crust and topping to make this cheesecake gluten-free.
Step-by-Step Cooking Instructions

Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture into the bottom of the springform pan, making sure it is evenly distributed. Use a flat-bottomed glass to press it down firmly.
- Bake the crust for 10 minutes, then set it aside to cool.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, and flour until fully incorporated.
- Finally, add the heavy cream and beat for another 1-2 minutes until the mixture is smooth and well combined.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Place the cheesecake pan in a water bath (this helps prevent cracks) and bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent it from cracking.
- After cooling, refrigerate the cheesecake for at least 4 hours or overnight.
Step 4: Prepare the Strawberry Crunch Topping
- In a medium bowl, mix the crushed Golden Oreos, freeze-dried strawberries, sugar, and melted butter.
- Stir until the mixture resembles coarse crumbs.
Step 5: Make the Strawberry Sauce
- In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
- Cook over medium heat until the strawberries release their juices, about 5-7 minutes.
- Stir in the cornstarch mixture and continue cooking for another 2-3 minutes until the sauce thickens.
- Remove from heat and let the sauce cool.
Step 6: Top the Cheesecake
- Once the cheesecake is fully cooled and set, sprinkle the strawberry crunch topping over the surface, gently pressing it into the cheesecake to adhere.
- Drizzle the cooled strawberry sauce over the top, or serve it on the side for guests to add themselves.
How to Cook Strawberry Crunch Cheesecake: A Step-by-Step Guide
- Preheat the Oven: Set the oven to 325°F (160°C) to ensure the cheesecake cooks evenly.
- Prepare the Crust: Blend graham crackers with sugar and melted butter, press into the pan, and bake.
- Mix the Filling: Cream the softened cream cheese, add eggs one at a time, then fold in the sour cream, vanilla, flour, and heavy cream for a smooth filling.
- Bake in a Water Bath: Pour the filling over the crust and bake it in a water bath to keep the cheesecake creamy and prevent cracks.
- Cool Gradually: Turn off the oven and let the cheesecake cool with the door ajar to avoid rapid temperature changes.
- Add the Crunch Topping: Sprinkle the strawberry crunch topping on the cooled cheesecake for a perfect contrast in textures.
Common Mistakes to Avoid
- Overmixing the Batter: Mixing too much introduces air, leading to cracks in the cheesecake.
- Not Using a Water Bath: This helps to keep the cheesecake moist and crack-free.
- Skipping the Cooling Period: Letting the cheesecake cool slowly in the oven is key to achieving a smooth texture.
- Not Chilling Long Enough: Cheesecake needs time to set in the fridge—rushing this step will make it runny.
Serving and Presentation Tips
The way you serve and present your cheesecake can make it even more appealing. Here are a few tips to make your Strawberry Crunch Cheesecake look as good as it tastes.
How to Serve Strawberry Crunch Cheesecake
- Chill Before Slicing: Always ensure the cheesecake has chilled for at least 4 hours (preferably overnight) before serving. This helps it set properly and makes slicing much easier.
- Warm Knife: Dip a sharp knife in warm water before each cut to get clean, smooth slices.
Presentation Ideas for Strawberry Crunch Cheesecake
- Garnish with Fresh Strawberries: Place a few whole or sliced fresh strawberries on top of each slice for an extra burst of freshness.
- Drizzle Extra Strawberry Sauce: Serve each slice with a small drizzle of strawberry sauce on the side for extra flavor and a beautiful presentation.
- Whipped Cream: Add a dollop of homemade whipped cream on the side for an elegant touch.
Strawberry Crunch Cheesecake Recipe Tips
- Room Temperature Ingredients: Always use room temperature cream cheese and eggs for a smoother, creamier texture.
- Crust Firmness: Make sure you press the crust firmly into the pan to prevent it from crumbling when you slice the cheesecake.
- Water Bath Hack: If you're worried about water leaking into your cheesecake, wrap the pan in several layers of aluminum foil before placing it in the water bath.
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake in advance?
Yes! Cheesecake is actually best when made a day in advance, as it needs time to set in the fridge.
2. Can I freeze Strawberry Crunch Cheesecake?
Absolutely. Just be sure to freeze it without the strawberry crunch topping. You can add the topping after it has thawed.
3. How long does it last in the fridge?
Your cheesecake will last up to 5 days in the refrigerator if properly covered.
4. Can I use low-fat cream cheese?
Yes, but keep in mind that the texture may be slightly less creamy and rich compared to using full-fat cream cheese.
5. Do I have to use a water bath?
While it’s not strictly necessary, a water bath helps prevent cracks and ensures even cooking.
Conclusion
There you have it—the ultimate Strawberry Crunch Cheesecake recipe that’s sure to impress your friends, family, and anyone lucky enough to snag a slice. This dessert combines rich cheesecake, sweet and tangy strawberries, and a buttery crunch that will leave everyone asking for more. Follow the recipe carefully, take note of the tips provided, and most importantly, enjoy every bite! Ready to get baking?
PrintStrawberry Crunch Cheesecake Recipe
Strawberry Crunch Cheesecake combines a creamy cheesecake base with a crunchy strawberry-flavored topping and a buttery graham cracker crust. This recipe is a crowd-pleaser with fresh strawberry flavor and a perfect balance of textures.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham crackers (for crust)
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Heavy cream
- Fresh strawberries
- Strawberry gelatin
- Butter
- Crushed cookies or cereal (for crunch topping)
Instructions
- Preheat the oven and prepare a springform pan with nonstick spray.
- Mix graham crackers and melted butter for the crust, press into the pan.
- Blend cream cheese, sugar, and vanilla. Add eggs one at a time. Pour over crust.
- Bake the cheesecake until set. Let it cool.
- Prepare the strawberry crunch topping with strawberry gelatin and crushed cookies or cereal.
- Top the cheesecake with fresh strawberries and the strawberry crunch mixture.
- Chill before serving.
Notes
- Use room temperature cream cheese for smoother cheesecake.
- Chill the cheesecake for at least 4 hours to ensure proper setting.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
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