Name: Berrylicious Strawberry Crunch Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 6 h
Cuisine: American
Ingredients: 2 cups Golden Oreos or vanilla cookies, crushed; 1/2 cup butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1 cup fresh strawberries, chopped or pureed; 2 tablespoons strawberry gelatin mix; 1/2 cup freeze-dried strawberries, crushed; 1/2 cup additional crushed cookies (for topping); Optional: whipped topping or fresh whole strawberries for garnish

This Berrylicious Strawberry Crunch Cheesecake is one of those show-stopping desserts that always gets people talking. With its creamy cheesecake filling, fresh strawberry topping, and buttery golden crunch layered throughout, every bite delivers the perfect balance of sweet, tangy, and rich. I love making this when I want something indulgent, fruity, and impossible to resist.

Why You’ll Love This Recipe

I love how this cheesecake brings together all the textures and flavors I crave in a dessert—smooth, crunchy, and bursting with strawberry flavor. It’s not just a cheesecake; it’s a full experience. The strawberry crunch topping reminds me of those nostalgic ice cream bars, and paired with the rich cream cheese filling, it’s absolutely divine. Plus, it’s surprisingly easy to make ahead, which makes it a go-to for gatherings and celebrations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Fresh strawberries, chopped or pureed
Strawberry gelatin mix (for flavor and color)
Golden Oreos or vanilla cookies, crushed
Butter, melted
Freeze-dried strawberries, crushed (for crunch topping)
Optional: whipped topping or fresh whole strawberries for garnish

Directions

I preheat the oven to 325°F (160°C) and prepare a springform pan by greasing it or lining the bottom with parchment.
I mix the crushed cookies with melted butter to form the crust, then press it firmly into the bottom of the pan and chill it while I make the filling.
In a mixing bowl, I beat the cream cheese until smooth, then add sugar, eggs, sour cream, and vanilla. I mix until creamy and lump-free.
I fold in chopped or pureed strawberries along with a little strawberry gelatin powder for that signature flavor and pink hue.
I pour the filling over the crust and smooth out the top.
I bake the cheesecake for 45–50 minutes, or until the center is just set. Then I turn off the oven and let it sit with the door slightly open for 1 hour.
Once cooled, I refrigerate it for at least 4 hours (usually overnight).
For the topping, I mix crushed freeze-dried strawberries with more crushed cookies and sprinkle it generously over the top.
I garnish with whipped topping or fresh strawberries before serving.

Servings and timing

This cheesecake makes about 10–12 servings and takes approximately 6 hours total, including chilling time—about 20 minutes for prep, 50 minutes for baking, and a minimum of 4 hours in the fridge.

Variations

I sometimes mix in blueberries or raspberries for a mixed-berry twist. Chocolate cookie crusts give it a different vibe, and adding a layer of strawberry jam between the crust and filling gives it extra punch. For a no-bake version, I swap the baked filling for a whipped cream and cream cheese blend stabilized with gelatin.

storage/reheating

I store this cheesecake in the fridge, covered, for up to 5 days. It also freezes beautifully—just wrap individual slices in plastic and foil, then thaw in the fridge overnight when I’m ready to enjoy again. I never microwave it; I let it soften naturally.

FAQs

Can I use frozen strawberries?

Yes, I can use frozen strawberries, but I always thaw and drain them well to avoid excess moisture in the filling.

Can I make this cheesecake ahead of time?

Absolutely. I often make it the night before since it needs time to chill and set. It actually tastes even better the next day.

Do I need a water bath for baking?

I usually skip it for this recipe since it’s more forgiving, but if I want a perfectly smooth top without cracks, a water bath definitely helps.

What’s the best way to crush the cookies and strawberries for the topping?

I use a food processor for a fine, even texture, but a zip-top bag and rolling pin work just fine too.

How do I keep the topping crunchy?

I add the crunch topping just before serving so it stays crisp. If I store it with the topping already on, I expect a little softening over time.

Conclusion

This Berrylicious Strawberry Crunch Cheesecake is one of those desserts that’s as fun to make as it is to eat. It’s fruity, rich, and full of nostalgic crunch, making it perfect for any celebration—or just when I want to treat myself. Once I took that first bite, I knew it was a keeper.