Strawberry Crunch Cheesecake

Table of Contents

1. Strawberry Crunch Cheesecake Ingredients
2. Strawberry Crunch Cheesecake Cake Substitutions and Additions
3. How to Make This Strawberry Crunch Cheesecake Recipe
4. How to Serve Strawberry Crumble Cheesecake
5. How to Slice Cheesecake
6. When to Serve This Easy Strawberry Crunch Cheesecake Recipe
7. How to Store This Layered Strawberry Cheesecake
8. Why Strawberry Crunch Cheesecake is the Best
9. More Cheesecake Recipes You'll Love
10. JUMP TO RECIPE
11. More Favorite Recipes

The strawberry crunch cheesecake is an extraordinary recipe that stands out for its delightful blend of creamy, tangy cheesecake and the unique, crispy strawberry topping.

Strawberry Crunch Cheesecake Ingredients

Who wouldn’t adore a strawberry crunch cheesecake? It’s like every bite is a little celebration on your palate.

Imagine the sweet, juicy strawberries blending perfectly with the rich, creamy cheesecake, all balanced on a delightfully crunchy base. That irresistible mix of textures and flavors makes it a total crowd-pleaser.

Whether you’re a cheesecake purist or someone who loves a fruity twist to their desserts, this one will steal your heart. Plus, it looks so pretty!

You’ll need:

Approximately 4-6 cups of boiling water for a water bath to bake the cheesecake.

Crust

• 2 cups graham cracker crumbs (from 15-16 full-sized graham crackers)
• 4 tablespoons granulated sugar
• 4 tablespoons salted butter, melted

Cheesecake filling

• 32 ounces (four 8-ounce blocks) full-fat cream cheese, softened to room temperature
• 1½ cups granulated sugar
• 3 teaspoons vanilla extract
• 6 large eggs, at room temperature
• ½ cup full-fat sour cream, at room temperature

Strawberry Crunch topping

• 2 tablespoons salted butter, melted
• 1½ tablespoons strawberry gelatin powder
• 13 golden Oreo cookies, crushed into coarse crumbs
• ⅓ cup strawberry preserves (I used Bonne Maman brand)

Garnish

• 4 ounces whipped topping, thawed
• 5 whole fresh strawberries, cut in half

Strawberry Crunch Cheesecake Cake Substitutions and Additions

This rich cheesecake boasts a creamy filling topped with a cookie crumble, just like the classic strawberry shortcake ice cream bar. Your sweet tooth is sure to be satisfied with this irresistible treat!

CRUST: Instead of graham crackers, make your homemade Oreo crust topped with the creamy cheesecake filling. For the crust, you could use Golden Oreos, classic Oreos, digestive biscuits, vanilla cookies, or vanilla wafers.

If you’re sticking with graham crackers, you can use a food processor to make your own crumbs or purchase them already crushed in the baking aisle.

FREEZE-DRIED STRAWBERRIES: Adding half a cup of crushed freeze-dried strawberry powder to the topping can intensify the flavor without adding extra moisture.

GELATIN FLAVORS: Instead of strawberry Jell-o, experiment with different gelatin powder flavors like raspberry or cherry to give a unique twist to the strawberry crunch topping.

FRESH ZEST: Adding a teaspoon of lemon zest to the filling can introduce a bright, citrusy note that complements the strawberries perfectly. You could also use lime or orange zest as well.

CHOCOLATE DRIZZLE: Drizzle hot fudge over the finished cheesecake for chocolatey goodness.

HERBS: Sprinkle some finely chopped basil or mint leaves over the cheesecake before serving for a fresh, aromatic finish. Herbs can surprisingly elevate the fruitiness of the strawberries.

WHIPPED CREAM: Use homemade stabilized whipped cream for decorating instead of store-bought.

How to Make This Strawberry Crunch Cheesecake Recipe

For the Crust

TO BEGIN: Preheat oven to 375°F. Spray the inside of the springform pan with baker’s spray and place a parchment round onto the bottom of the pan.

Tear off two large pieces of heavy-duty aluminum foil.

Using a nine-inch springform pan, set the pan on one of the pieces of foil and bring it up around the sides of the pan.

Repeat with the second piece of foil.

Be sure that the foil is tightly wrapped around the sides of the pan to ensure that none of the water from the water bath will leak into the pan while the cheesecake bakes.

STEP ONE: To make the crust, mix the graham cracker crumbs, granulated sugar, and melted butter in a large bowl until fully combined.

Press the crumbs into the bottom and halfway up the sides of the prepared springform pan. Be sure to pack the crumbs tightly to make a sturdy crust.

STEP TWO: Bake the crust on the middle rack of the oven for ten minutes.

Remove and set aside to cool completely. Reduce the oven temperature to 325°F.

STEP THREE: Start your water boiling by adding water to a six to eight-cup, microwave-safe spouted measuring cup.

It typically takes three to four minutes on high to boil the water.

Alternatively, you can boil water on the stovetop in a kettle.

For the Cheesecake Batter

STEP FOUR: Add the room-temperature cream cheese and granulated sugar to a large mixing bowl.

Beat on medium speed for one to two minutes, using a handheld mixer, until smooth. 

STEP FIVE: With the low-speed mixer, add the vanilla extract and the eggs, one egg at a time, to the cream cheese mixture, fully incorporating each egg before adding the next.

Be sure to scrape down the bottom and sides of the bowl as needed to ensure all the ingredients blend well and your cream cheese is free of any lumps.

STEP SIX: Add the sour cream and mix just until fully incorporated. Be sure not to overmix this cheesecake filling, as you want as few air bubbles in the batter as possible.

STEP SEVEN: Slowly pour the cheesecake filling into the cooled graham cracker crust. Spread out the top surface into an even layer.

Tap the pan on the counter twice to remove any air bubbles from the cheesecake filling.

STEP EIGHT: Place the cheesecake into a large roasting pan and place the roasting pan into the oven on the center rack.

Very carefully pour the boiling water into the roasting pan, ensuring not to get any water into the cheesecake, until it comes up about one inch on the side of the springform pan.

STEP NINE: Bake for 90 minutes or until the cheesecake is barely set in the center (it will barely wiggle) when the pan is lightly nudged.

It will continue to bake as it cools.

Turn off the oven, do not remove the cheesecake, and crack open the oven door about one inch. Allow the cheesecake to cool in the oven for one hour.

STEP TEN: Remove the roasting pan from the oven and remove the springform pan from the roasting pan.

Take the aluminum foil off of the sides of the springform pan. Run a sharp knife along the cheesecake’s edges to ensure that as it cools, the cheesecake does not stick to the sides of the pan. 

STEP ELEVEN: Allow the cheesecake to cool on the counter for another hour, then place it into the refrigerator for at least eight hours, or up to overnight, to cool and set completely.

For the Strawberry Crunch Topping

STEP TWELVE: While the cheesecake is cooling, preheat the oven to 350°F. Line a rimmed baking pan with a piece of parchment paper.

STEP THIRTEEN: Add the melted butter and strawberry gelatin powder in a small bowl. Stir to dissolve the strawberry powder.

STEP FOURTEEN: Add the crushed golden Oreo cookies and the strawberry-flavored butter to a medium mixing bowl. Stir to coat the cookie pieces.

Not all cookie crumbs will be coated in the strawberry butter. This is good as you want a contrast of color.

Spread the strawberry crunch mixture into an even layer on the prepared baking pan.

STEP FIFTEEN: Bake the strawberry crunch topping for eight to ten minutes. Remove from the oven and allow it to cool completely.

Once cooled, break up any large chunks on the strawberry crunch.

STEP SIXTEEN: Remove the outer ring of the springform pan from the chilled cheesecake.

Spread the strawberry preserves in a thin layer on the chilled cheesecake. Be sure to leave about a half inch of space around the outer edge of the cheesecake.

STEP SEVENTEEN: Add the strawberry crunch topping onto the top of the strawberry preserves to cover the preserves completely.

STEP EIGHTEEN: Garnish the strawberry crunch cheesecake just before serving.

Add the thawed whipped topping to a large piping bag fitted with a large piping tip. Pipe ten dollops of whipped topping around the outer edge of the cheesecake.

Add one of the halved strawberries to the center of each whipped cream dollop. Slice and serve.

How to Serve Strawberry Crumble Cheesecake

This delicious cheesecake can be served with fresh strawberries, whipped cream, chocolate shavings, and crushed nuts.

Serve slices of cheesecake on individual plates with a mint leaf garnish. Drizzle a little strawberry sauce around the plate for an extra touch of elegance and a pop of color for a special occasion.

You could also add a light dusting of powdered sugar over the slice just before serving adds a touch of sophistication and sweetness.

It’s delicious paired with a vanilla latte, hot chocolate, or iced tea.

How to Slice Cheesecake

Slicing a piece of cheesecake beautifully is an art and a technique that ensures each serving looks as good as it tastes.

Here are some tips to help you achieve perfect slices:

Chill the Cheesecake

Ensure your cheesecake is thoroughly chilled before attempting to slice it. A chilled cheesecake holds its shape better and is less likely to crumble or squish during slicing. Ideally, refrigerate it for at least eight hours or overnight.

Use a Sharp, Thin Knife

A sharp, thin-bladed knife is key to cutting clean slices. A dull knife can drag and tear the cheesecake, while a thin blade cuts through more easily.

Heat the Knife

Dip your knife in hot water before the first cut, then dry it with a clean towel. The warmth helps the knife glide through the cheesecake more smoothly. Repeat this step before each slice for the cleanest cuts.

Make a Clean First Cut

Place the knife’s point in the center of the cheesecake and gently press down to cut all the way through to the bottom. Then, draw the knife back towards you to complete the slice. This method helps prevent dragging any crumbs or filling across the cheesecake.

Clean the Knife Between Slices

After each cut, clean the knife with a warm, damp cloth or rinse it in hot water and dry it off. This removes accumulated crumbs or filling and helps ensure that each slice is as clean as the first.

Cut with Confidence

Apply even, gentle pressure as you cut. Hesitation can lead to jagged edges or uneven slices. Confidence in your slicing motion contributes to the overall presentation.

Serve with the Right Tool

Use a cake server or a thin spatula to carefully lift and transfer the slice from the cheesecake to the plate. Slide it under the cut piece, gently supporting the whole slice, and lift it away from the cheesecake base.

Consider the Size

Think about the size of your slices before you start cutting. Cheesecakes are rich, so smaller slices often suffice. A common approach is to cut the cheesecake in half, then cut each half into equal portions, adjusting the size based on the number of servings you need.

Following these tips will help you serve up slices of cheesecake that look just as professional and inviting as those from a bakery. Enjoy the beauty of each perfectly cut piece and its deliciousness!

When to Serve This Easy Strawberry Crunch Cheesecake Recipe

GARDEN TEA: The fresh, fruity flavor of the strawberry pairs beautifully with the outdoors during the warmer months. It’s a refreshing dessert that perfectly complements a garden party’s light, airy vibe perfectly.

BRIDAL AND BABY SHOWERS: With its elegant appearance and universally loved flavors, strawberry crunch cheesecake is the perfect addition to the dessert table at a shower. Its stunning presentation and irresistible taste will have guests talking long after the party ends.

AT A BIRTHDAY PARTY: This cheesecake offers a sophisticated twist for those who prefer something a bit less traditional than a birthday cake. It’s a delightful surprise that can be decorated for any age or style, making the birthday celebrant feel special.

FOR HOLIDAY GATHERINGS: Whether it’s a Christmas feast, a Fourth of July barbecue, or a Mother’s Day brunch, this cheesecake fits in seamlessly. Its versatility allows it to be dressed up or down, making it a fitting dessert for any holiday table.

ROMANTIC OCCASIONS: Anniversaries, Valentine’s Day, or a date night at home can be even sweeter with a slice of this cheesecake. Its luxurious texture and the combination of strawberries and cream cheese speak the language of love fluently.

How to Store This Layered Strawberry Cheesecake

After savoring the delightful creamy, crunchy, and fruity flavors in our strawberry crunch cheesecake, ensuring it stays just as delicious for leftovers is key.

Whether you’re lucky enough to have leftovers or planning ahead, proper storage is crucial for the best results, maintaining the food’s taste and texture.

Make Ahead:

Our strawberry crunch cheesecake is a fabulous make-ahead dessert, perfect for when you want to spread your baking efforts over a couple of days or need to prep in advance for an event.

You can fully prepare and bake the cheesecake, minus the strawberry crunch topping and garnishes, three to four days before you plan to serve it.

Just wrap the cooled cheesecake (still in its springform pan) tightly in plastic wrap and store it in the fridge.

Prepare the strawberry crunch topping and store it in an airtight container at room temperature.

Add the topping and garnishes on the day you’re ready to serve, ensuring the crunch remains crunchy!

In the Fridge:

The fridge is your friend for storing leftover cheesecake or the make-ahead base.

Once the cheesecake has cooled and set completely, cover it with a dome of aluminum foil or an overturned bowl to protect it without touching the surface, and store it in the refrigerator.

Properly stored, the cheesecake will last for up to five days. Remember, the sooner you enjoy it, the fresher it will taste.

Always allow the cheesecake to sit at room temperature for about 15 minutes before serving to ensure the flavors really shine.

In the Freezer:

Freezing is a fantastic option for extending the life of your strawberry crunch cheesecake.

Place the cooled, unset cheesecake (without the strawberry topping) on a baking sheet and freeze until solid.

Once solid, wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil. It can last in the freezer for up to two months.

When you’re ready to enjoy, thaw the cheesecake overnight in the refrigerator. Add the strawberry crunch topping and any garnishes after it has thawed completely to maintain the texture and freshness of the toppings.

Why Strawberry Crunch Cheesecake is the Best

The Perfect Blend of Textures: The creamy smoothness of the cheesecake filling contrasts beautifully with the crunchy base and the delightful crispiness of the strawberry topping.

Visual Appeal: With its vibrant red strawberries, contrasting layers, and inviting crunch topping, it’s a feast for the eyes. The presentation alone can make us fall in love with it even before taking the first bite, proving that we indeed eat with our eyes first.

Versatile: This cheesecake can be adapted to suit various occasions, from casual gatherings to elegant celebrations. It can be dressed up or down, making it a reliable choice for any event and a favorite among many taste preferences.

Strawberry Crunch Cheesecake Frequently Asked Questions

This dessert is a true crowd-pleaser, combining the classic, rich flavor of cheesecake with the fresh, fruity zest of strawberries and an irresistible crunch that adds an unexpected twist. Perfect for any occasion, from casual gatherings to elegant celebrations, its visually stunning presentation and exquisite taste profile promise to impress your guests. This amazing strawberry crunch cheesecake will become a favorite for dessert.

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