If you’re searching for a show-stopping dessert that will absolutely wow your friends and family, look no further than this irresistible Strawberry Crunch Cheesecake. With its creamy, tangy cheesecake filling, a buttery graham cracker crust, sweet strawberry topping, and a delightful layer of crunchy strawberry crumble, this treat is a celebration of flavors and textures in every bite. It’s the kind of recipe that’s easy to fall in love with and perfect for any special occasion or just because you deserve something extraordinary!

Strawberry Crunch Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Strawberry Crunch Cheesecake is in its straightforward yet carefully chosen ingredients. Each one plays a crucial role—from the base to the creamy center to that playful crunch on top—creating an unforgettable dessert experience that’s as fun to make as it is to eat.

Graham cracker crumbs (2 cups): These form the foundation, adding a toasty, buttery crunch and classic cheesecake flavor.
Unsalted butter, melted (1/2 cup): Melted butter binds the crust and gives it a rich, golden finish.
Granulated sugar (3 tablespoons, plus 1 cup): A touch in the crust and more in the filling for perfect sweetness throughout.
Cream cheese, softened (3 packages/8 oz each): The star ingredient for a smooth, luscious, and creamy cheesecake base.
Eggs (3 large): Eggs help the filling set and give the cheesecake body and richness.
Sour cream (1 cup): Adds tang and makes the filling extra creamy.
Vanilla extract (1 1/2 teaspoons, divided): Layers of vanilla in both the filling and whipped cream enhance the overall flavor.
All-purpose flour (1/4 cup): Just a bit helps stabilize the cheesecake and keep it tender.
Strawberry pie filling (1 1/2 cups) or fresh strawberries tossed with sugar: The sweet, fruity topping that brings the strawberry flavor front and center.
Heavy whipping cream (1 cup): Whipped into clouds for a light, creamy topping layer.
Powdered sugar (1/4 cup): Sweetens the whipped cream without any graininess.
Golden Oreos, crushed (15 cookies): A vanilla cookie crunch that pairs beautifully with the strawberry topping.
Freeze-dried strawberries, crushed (1/2 cup): Intensifies the strawberry flavor and adds brilliant color to the crunch topping.
Butter, melted (2 tablespoons): Brings the crunch topping together with a satisfying richness.

How to Make Strawberry Crunch Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and a few tablespoons of sugar. Mix until every crumb is coated and the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan, making sure to create an even layer. Bake for 10 minutes to set the crust, then let it cool while you make the filling. This step sets the perfect base for your Strawberry Crunch Cheesecake.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s super smooth and free of lumps. Add in the cup of granulated sugar and continue beating until the mixture is light and fluffy. Next, mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Blend in the sour cream, vanilla extract, and flour just until combined—not overmixing helps keep the cheesecake velvety and prevents cracks.

Step 3: Bake the Cheesecake

Pour the creamy cheesecake batter over your cooled crust and smooth the top with a spatula. Bake for 55 to 65 minutes—look for set edges and a slightly jiggly center. Once baked, turn off the oven and crack the door, letting the cheesecake cool gently inside for an hour. This slow cooling helps prevent sinking or cracking. Afterward, refrigerate for at least 4 hours, or overnight for best results. Patience pays off for the perfect Strawberry Crunch Cheesecake!

Step 4: Whip the Cream and Add Strawberry Topping

While your cheesecake chills, whip together the heavy cream, powdered sugar, and a dash of vanilla extract until stiff peaks form. Once the cheesecake is completely cold, spread the whipped cream generously over the top. Then, spoon the strawberry pie filling (or sugared fresh strawberries) over the whipped cream, letting some of that glorious red sauce drip down the sides for a truly mouthwatering look.

Step 5: Make and Add the Strawberry Crunch Topping

For the signature crunch, mix together the crushed Golden Oreos, freeze-dried strawberries, and melted butter in a bowl until everything is well coated and clumping together. Sprinkle this vibrant, strawberry-studded crunch all over the top of your cheesecake just before serving. It adds a playful texture and that nostalgic strawberry shortcake ice cream bar flavor, making your Strawberry Crunch Cheesecake unforgettable.

How to Serve Strawberry Crunch Cheesecake

Garnishes

To elevate your Strawberry Crunch Cheesecake, try garnishing with a few fresh strawberry slices, a sprig of mint, or even a drizzle of strawberry sauce. These little touches add a pop of color and freshness that make each slice as beautiful as it is delicious.

Side Dishes

While this cheesecake is definitely the star of the show, it pairs nicely with a scoop of vanilla bean ice cream or a simple fruit salad. For a light and refreshing contrast, serve with sparkling lemonade or a fruity iced tea—your guests will appreciate the balance.

Creative Ways to Present

Go beyond the classic slice! Try cutting your Strawberry Crunch Cheesecake into bite-sized bars for a party platter, or layer cubes of cheesecake, strawberries, and crunch topping in parfait glasses for a fun twist. Mini mason jars also make adorable single-serve options for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Crunch Cheesecake keeps beautifully in the refrigerator. Simply cover the pan or transfer slices to an airtight container, and enjoy within four days for the best flavor and texture. If possible, sprinkle on the crunch topping just before serving to keep it crisp.

Freezing

If you want to save your cheesecake for later, freeze it without the whipped cream or crunch topping. Wrap tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator, and add fresh toppings just before serving for a just-made taste.

Reheating

Cheesecake is best enjoyed cold or at room temperature, so there’s no need for reheating. If you prefer it a little softer, let a slice sit out for 15 to 20 minutes before digging in. This brings out the flavors and creaminess even more.

FAQs

Can I use a different type Dessert

Absolutely! While Golden Oreos give a classic flavor and color, you can swap in vanilla wafers or shortbread cookies for a slightly different twist. Just make sure to use a crunchy, sweet cookie as your base for the best results.

Is it possible to make Strawberry Crunch Cheesecake gluten-free?

Yes! Use gluten-free graham crackers and gluten-free sandwich cookies for the crust and topping. Double-check that your other ingredients are gluten-free, and you’ll have a deliciously safe treat for gluten-sensitive guests.

What if I can’t find freeze-dried strawberries?

If freeze-dried strawberries aren’t available, you can substitute them with extra Golden Oreos or try another freeze-dried berry for a unique flavor. Fresh or dried strawberries don’t provide the same crunch, so stick with freeze-dried options if possible.

Can I make this cheesecake ahead for a party?

Definitely! In fact, Strawberry Crunch Cheesecake tastes even better after chilling overnight. Prepare the cheesecake a day or two before your event, then add the whipped cream, strawberry topping, and crunch right before serving for the freshest presentation.

Why did my cheesecake crack, and how can I prevent it?

Cracks are usually caused by overmixing, sudden temperature changes, or overbaking. To prevent them, mix just until combined, let the cheesecake cool gradually in the oven with the door cracked, and don’t worry—whipped cream and crunch topping can cover any little imperfections!

Final Thoughts

There’s something so joyful about sharing a homemade Strawberry Crunch Cheesecake with people you love. Whether you’re celebrating or just treating yourself, this dessert is sure to bring big smiles and requests for the recipe. Give it a try—you’ll be amazed at how easy and rewarding it is to make, and your taste buds will thank you!

Strawberry Crunch Cheesecake Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 7 hours (includes chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This Strawberry Crunch Cheesecake is a luscious and creamy dessert featuring a graham cracker crust, rich cream cheese filling, and a delightful strawberry topping. The cheesecake is crowned with a crunchy layer of crushed Golden Oreos and freeze-dried strawberries, adding texture and vibrant flavor to every bite. Perfect for berry lovers and those craving a decadent yet refreshing treat.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 tablespoons granulated sugar

Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup all-purpose flour

Strawberry Topping

1 1/2 cups strawberry pie filling (or chopped fresh strawberries tossed with sugar)

Whipped Cream Layer

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Crunchy Topping

15 Golden Oreos, crushed
1/2 cup freeze-dried strawberries, crushed
2 tablespoons melted butter

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Instructions

Prepare the crust: Preheat the oven to 325°F. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue beating until the mixture is fluffy. Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter. Next, fold in the sour cream, vanilla extract, and all-purpose flour until just combined.
Bake the cheesecake: Pour the cream cheese batter over the cooled crust and smooth the top using a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Once baked, turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking.
Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or preferably overnight, to allow it to fully set and develop flavor.
Prepare the whipped cream topping: In a small bowl, whip the heavy whipping cream along with powdered sugar and vanilla extract until stiff peaks form. Carefully spread this whipped cream evenly over the chilled cheesecake surface.
Add the strawberry topping: Spoon the strawberry pie filling or sweetened fresh strawberries over the layer of whipped cream, distributing it evenly across the cheesecake.
Make the strawberry crunch topping: Combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter in a bowl. Mix thoroughly until the ingredients are well combined into a crumbly topping.
Finish and serve: Sprinkle the strawberry crunch topping generously over the strawberry layer just before serving to maintain its crisp texture and add an irresistible crunch to each slice.

Notes

For a stronger strawberry flavor, swirl strawberry puree into the cheesecake batter before baking.
This cheesecake holds well in the fridge for up to 4 days when covered.
Freeze the cheesecake without any toppings for up to 2 months; add toppings fresh after thawing.
Use a water bath if desired to prevent cracking, though gradual cooling in the oven works well.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American