Strawberry Crunch Cheesecake is a dreamy dessert that combines creamy cheesecake with a nostalgic strawberry shortcake ice cream bar topping. With a rich strawberry cheesecake filling, a golden cookie crust, and a sweet, crunchy crumble on top, every bite is bursting with flavor and texture. It’s a showstopping treat that I love making for birthdays, summer gatherings, or just because I’m craving something extra special.
Why You’ll Love This Recipe
I love how this cheesecake takes a classic dessert and gives it a fun, fruity twist. The strawberry flavor is bold but balanced by the smooth cream cheese, and that buttery, colorful topping brings the crunch I didn’t know I needed. It’s rich, refreshing, and always draws compliments when I serve it. Plus, it looks beautiful without needing a lot of decorating skill.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Golden Oreos or vanilla sandwich cookies
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Unsalted butter (melted)
For the filling:
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Cream cheese (room temperature)
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Granulated sugar
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Eggs
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Sour cream
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Strawberry gelatin or puree
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Vanilla extract
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Cornstarch or flour (optional, for stability)
For the strawberry crunch topping:
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Golden Oreos
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Freeze-dried strawberries or strawberry gelatin mix
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Unsalted butter (melted)
Optional toppings:
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Whipped cream
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Fresh strawberries
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Strawberry sauce or glaze
directions
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Make the crust: I pulse the cookies into fine crumbs, mix them with melted butter, and press the mixture into the bottom of a springform pan. I bake it briefly to set while prepping the filling.
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Prepare the filling: I beat the cream cheese and sugar until smooth, then mix in eggs, sour cream, vanilla, and strawberry gelatin or puree. I blend everything until silky and pour it over the cooled crust.
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Bake the cheesecake: I bake it at 325°F (163°C) in a water bath or with a pan of hot water in the oven for moisture. It takes about 55–65 minutes. I cool it gradually, then chill it in the fridge for at least 4 hours or overnight.
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Make the strawberry crunch topping: I crush golden Oreos and mix them with crushed freeze-dried strawberries or strawberry gelatin powder, then stir in melted butter to bind it all together.
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Assemble: Once the cheesecake is fully chilled, I top it generously with the strawberry crunch. I add whipped cream and fresh berries just before serving for a beautiful finish.
Servings and timing
This cheesecake serves 10–12 slices.
Prep time: 25 minutes
Bake time: 60 minutes
Cooling & chilling time: 6+ hours (including chill)
Total time: Around 7 hours
Variations
When I want to switch it up, I add a swirl of strawberry sauce into the filling before baking. I’ve also made mini versions in cupcake tins for a grab-and-go dessert. If I want a lighter version, I use Greek yogurt instead of sour cream and reduced-fat cream cheese. Chocolate sandwich cookies can be used for a chocolate-strawberry twist.
storage/reheating
I keep the cheesecake tightly wrapped or in an airtight container in the fridge for up to 5 days. For longer storage, I freeze it without the crunch topping for up to 2 months, then add the topping after thawing. I don’t reheat this dessert—it’s best served cold.
FAQs
Can I use fresh strawberries in the filling?
Yes, I’ve blended fresh strawberries into a puree and reduced it slightly on the stove before mixing it into the filling. It gives a fresh, natural strawberry flavor.
How do I keep the cheesecake from cracking?
I bake it in a water bath and avoid overmixing the batter. After baking, I cool it gradually in the oven with the door cracked open before refrigerating.
Can I make this without a springform pan?
I can use a deep pie dish or square baking dish, but I line it with parchment for easier removal. A springform pan gives the best clean edges, though.
What’s the best way to cut clean slices?
I dip a sharp knife in hot water and wipe it between slices. It helps me get neat, bakery-style cuts.
Is the crunch topping crunchy or soft?
It’s delightfully crisp thanks to the cookie base and butter. I add it just before serving so it stays fresh and doesn’t absorb moisture from the cheesecake.
Conclusion
Strawberry Crunch Cheesecake is the kind of dessert that makes everyone smile. It’s creamy, fruity, and topped with a nostalgic, irresistible crunch. Whether I’m making it for a special occasion or just to treat myself, this cheesecake never fails to impress—and it’s always worth every bite.
Strawberry Crunch Cheesecake
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Strawberry Crunch Cheesecake is a rich, creamy dessert with a strawberry-infused cheesecake filling, golden cookie crust, and a nostalgic strawberry crunch topping. It’s a showstopper perfect for parties, birthdays, or whenever you need a fruity, indulgent treat.
- Author: Ella
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 7 hours
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 24 Golden Oreos or vanilla sandwich cookies (for crust)
- 5 tbsp unsalted butter, melted (for crust)
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/3 cup strawberry gelatin or 1/2 cup strawberry puree
- 1 tsp vanilla extract
- 1 tbsp cornstarch or flour (optional)
- 10 Golden Oreos (for topping)
- 1/3 cup freeze-dried strawberries or 1 tbsp strawberry gelatin powder (for topping)
- 2 tbsp unsalted butter, melted (for topping)
- Whipped cream, fresh strawberries, and/or strawberry sauce (optional toppings)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
- Pulse cookies into fine crumbs, mix with melted butter, and press into the pan. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and strawberry gelatin or puree. Add cornstarch if using.
- Pour filling over the crust and place the pan in a water bath or add a pan of hot water to the oven. Bake for 55–65 minutes until the center is just set.
- Turn off oven, crack the door, and cool cheesecake for 1 hour. Chill in the fridge for at least 4 hours or overnight.
- Make topping: Crush Oreos and combine with crushed freeze-dried strawberries or gelatin powder. Stir in melted butter to create a crumbly topping.
- Sprinkle crunch topping over the chilled cheesecake. Add whipped cream and strawberries if desired before serving.
Notes
- Use reduced-fat cream cheese or Greek yogurt for a lighter version.
- Chocolate Oreos create a chocolate-strawberry twist.
- Make mini cheesecakes in cupcake tins for a portable dessert.
- Freeze without topping for up to 2 months; add topping after thawing.
- Always add the crunch topping just before serving to maintain texture.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg