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Strawberry Crunch Cheesecake
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Craving something tasty and quick? Try our easy-to-make Strawberry Crunch Cheesecake recipe that's bursting with flavor and sure to impress. With simple ingredients and straightforward steps, this dish is perfect for any meal. Don't miss out on creating this delicious treat in your own kitchen today!
Follow the easy guide below with step-by-step photos and directions to help you every step of the way. We've included pro tips and tricks to make your dish even better, and additionally, you can check out the answers to the most frequently asked questions for a seamless cooking experience.
More Recipes ⭐ Blackberry Crumble | Blackberry Crumble | Blueberry Cream Cheese Dump Cake
Get ready to make the most delicious dish in just 30 minutes! This recipe is perfect for a quick dinner, potluck, or any special occasion. Additionally, with its rich flavors and easy steps, you'll impress everyone without breaking a sweat. The best part? It's so simple that you'll want to make it again and again!
Ingredients
What you'll need to make this Strawberry Crunch 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
Substitutions and Additions
Personalize your Strawberry Crunch Cheesecake Cake recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cheesecake uniquely yours. Here are some top substitutions and additions:
- Substitute Strawberries: Use raspberries or blueberries for a different berry twist in your Strawberry Cheesecake Crunch cake, however, stir the blueberries in carefully so your batter doesn't turn purple.
- Substitute Cream Cheese: Swap with mascarpone cheese for a richer, creamier texture in your cheesecake.
- Add Crushed Cookies: Mix crushed chocolate Oreos or graham crackers into the crust however, the flavor will be quite different.
- Substitute Vanilla Extract: Try almond or lemon extract to give your cheesecake a fresh, new flavor.
- Add Chocolate Chips: Fold in white or dark chocolate chips for an extra sweet surprise in every bite.
How to Make Strawberry Crunch Cheesecake
Follow our pictures, step-by-step instructions, and tips below to make this easy Strawberry Crunch Cheesecake recipe. Let’s get started! This recipe guides you to create a delicious and creamy cheesecake with a crunchy, flavorful topping.
FIRST STEP: 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, making sure you pack the crumbs tightly to make a sturdy crust.
SECOND STEP: Bake the crust on the middle rack of the oven for ten minutes, then remove and set aside to cool completely. Reduce the oven temperature to 325°F.
THIRD STEP: 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, but alternatively, you can boil water on the stovetop in a kettle.
FOURTH STEP: 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.
FIFTH STEP: 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.
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.
SIXTH STEP: Add the sour cream and mix just until fully incorporated. Be sure not to overmix this cheesecake filling, because you want as few air bubbles in the batter as possible.
SEVENTH STEP: Slowly pour the cheesecake filling into the cooled graham cracker crust, then spread out the top surface into an even layer.
Tap the pan on the counter twice, trying to remove any air bubbles from the cheesecake filling.
EIGHTH STEP: 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.
NINTH STEP: 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.
TENTH STEP: 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.
ELEVENTH STEP: 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.
TWELVTH STEP: While the cheesecake is cooling, preheat the oven to 350°F. Line a rimmed baking pan with a piece of parchment paper.
THIRTEENTH STEP: Add the melted butter and strawberry gelatin powder in a small bowl, then stir to dissolve the strawberry powder.
FOURTEENTH STEP: Add the crushed golden Oreo cookies and the strawberry-flavored butter to a medium mixing bowl. Next, 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.
FIFTEENTH STEP: Bake the strawberry crunch topping for eight to ten minutes, then remove it from the oven and allow it to cool completely.
Once cooled, break up any large chunks on the strawberry crunch.
SIXTEENTH STEP: Remove the outer ring of the springform pan from the chilled cheesecake.
Spread the strawberry preserves in a thin layer on the chilled cheesecake. However, be sure to leave about a half inch of space around the outer edge.
SEVENTEENTH STEP: Add the strawberry crunch topping onto the top of the strawberry preserves to cover the preserves completely.
EIGHTEENTH STEP: Garnish the layered strawberry cheesecake just before serving.
Add the thawed whipped topping to a large piping bag fitted with a large piping tip. Following, 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, then slice and serve.
How to Serve Strawberry Crunch Cheesecake
Serving your Strawberry Crumble Cheesecake can be just as fun as making it! Here are some ideas to make your dessert the star of any occasion:
- Special Occasions: Serve this cheesecake at birthdays, family gatherings, or holidays. The bright, sweet flavors make it a crowd-pleaser. Pair it with a refreshing lemonade or sparkling punch for an extra festive touch.
- Seasonal Treats: Enjoy this cheesecake during summer picnics or springtime celebrations. The fresh strawberry crunch perfectly matches warm-weather vibes, especially if you serve it with a side of strawberry sorbet or a chilled fruit salad for a refreshing finish.
- Kid-Friendly Fun: Kids love the creamy texture and crunchy topping. It’s perfect for birthday parties or after-school treats. Add some fun with mini cheesecakes or pair it with chocolate milk or fruit kabobs for a playful dessert experience.
This versatile cheesecake is sure to impress at any event, in any season!
Why You'll Love This Strawberry Crunch Cheesecake Recipe
Strawberry Crunch Cheesecake is more than just a dessert—it's a beloved favorite for several irresistible reasons:
- A Burst of Flavor: This recipe combines the creamy richness of cheesecake with the sweet, fruity crunch of fresh strawberries, and the buttery crunch adds the perfect texture to every bite.
- Nostalgic Comfort: Many of our readers cherish this recipe for its nostalgic, homey feel, because it reminds them of family gatherings and summertime treats.
- A Crowd-Pleasing Favorite: Whether for a special occasion or just because, this cheesecake never fails to impress. It’s a hit with both kids and adults alike.
Strawberry Crunch Cheesecake isn't just another dessert—it's a slice of happiness that delights everyone who tastes it. Enjoy every bite!
Recipe FAQ
How do I create the crunchy topping for Strawberry Crunch Cheesecake?
Mix crushed Golden Oreos with melted butter and freeze-dried strawberries, then press the mixture onto the cheesecake for a sweet, crunchy topping.
Can I use fresh strawberries in the Strawberry Crunch Cheesecake?
Yes, fresh strawberries work beautifully in the cheesecake layer and as a garnish, since they will add a juicy, sweet flavor.
How long should I chill Strawberry Crunch Cheesecake before serving?
Chill the cheesecake for at least 4 hours, but overnight chilling gives it the perfect, firm texture.
What type of crust works best for Strawberry Crunch Cheesecake?
A graham cracker or Golden Oreo crust complements the cheesecake’s creamy filling and crunchy topping, adding a delicious, buttery base. However, you can also make a graham cracker crust if you prefer.
Serving FAQ
How should I slice Strawberry Crunch Cheesecake for the best presentation?
Use a sharp knife dipped in hot water and wipe clean between each cut, since it will help you to create neat, beautiful slices.
Can I serve Strawberry Crunch Cheesecake at room temperature?
Serve the cheesecake chilled for the best texture and flavor. Allow it to sit out for just 10 minutes before serving.
What is the best way to garnish Strawberry Crunch Cheesecake?
You can top with fresh strawberries and a sprinkle of extra cookie crumbs for a visually stunning and delicious finishing touch. However, this cheesecake will also taste delicious without additional garnishes.
How do I transport Strawberry Crunch Cheesecake to a party?
Place the cheesecake in a sturdy container and keep it chilled in a cooler with ice packs, since this will keep it cold and help it to maintain its texture and freshness.
Storage FAQ
Follow the directions, tips, and tricks below for optimal storage of your Strawberry Crunch Cheesecake. From making it ahead to reheating, we’ve got you covered!
Can I prepare Strawberry Crunch Cheesecake ahead of time?
Yes, make the cheesecake up to two days in advance. Store it in the fridge, covered, until you’re ready to serve, as this will keep it fresh.
What's the best way to store leftover Strawberry Crunch Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge, as this is the best way to keep it fresh. It should be good for up to five days.
Can I freeze Strawberry Crunch Cheesecake?
Yes, you can freeze the cheesecake, however, we recommend freezing it without the topping. Wrap it tightly in plastic wrap and freeze for up to one month.
How do I thaw and add the topping to frozen Strawberry Crunch Cheesecake?
Thaw the cheesecake overnight in the fridge. Add the crunchy topping just before serving for the best texture.
Strawberry Crunch Cheesecake
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Ingredients
Crust
- 2 cups graham cracker crumbs from 15-16 full-sized graham crackers
- 4 tablespoons granulated sugar
- 4 tablespoons salted butter melted
- You will need approximately 4-6 cups of boiling water for a water bath to bake the cheesecake.
Cheesecake Filling
- 32 ounces four 8-ounce blocks full-fat cream cheese (softened to room)
- 1 ½ 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)
- 1 ½ 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
DIRECTIONS
- 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 9-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.
- To make the crust, mix together, in a large bowl, the graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press the crumbs into the bottom and halfway up the sides of the prepared springform pan. Be sure to tightly pack the crumbs to make a sturdy crust.
- Bake the crust on the middle rack of the oven for 10 minutes. Remove and set aside to cool completely. Reduce the oven temperature to 325°F.
- Start your water boiling by adding water to a 6-8 cup, microwave-safe spouted measuring cup. It typically takes 3-4 minutes (in an 1100-watt microwave) on high to boil the water. Alternatively, you can boil water on the stovetop in a kettle.
Cheesecake Filling
- To make the cheesecake filling, add the room-temperature cream cheese and granulated sugar to a large mixing bowl. Beat on medium speed for 1-2 minutes, using a handheld mixer, until smooth.
- With the mixer on low speed, add the vanilla extract and the eggs, one egg at a time, to the cream cheese mixture, being sure to fully incorporate each egg before adding the next. Be sure to scrape down the bottom and sides of the bowl as needed to ensure that all the ingredients get blended well, and your cream cheese is free of any lumps.
- 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.
- Slowly pour the cheesecake filling into the cooled graham cracker crust. Spread out the top surface into an even layer. Gently tap the pan on the counter 2-3 times to remove any air bubbles from the cheesecake filling.
- 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, being sure not to get any of the water into the cheesecake, until it comes up about 1 inch on the side of the springform pan.
- Bake for 1 hour and 30 minutes or until the cheesecake is just barely set in the center (it will just 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 1 inch. Allow the cheesecake to cool in the oven for 1 hour.
- 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 edges of the cheesecake to make sure that as it cools, the cheesecake does not stick to the sides of the pan.
- Allow the cheesecake to cool on the counter for another hour, then place it into the refrigerator for a minimum of 8 hours, or up to overnight, to cool and set completely.
Strawberry Crunch Topping
- While the cheesecake is cooling, preheat the oven to 350°F. Line a rimmed baking pan with a piece of parchment paper.
- In a small bowl, add the melted butter and strawberry gelatin powder. Stir to dissolve the strawberry powder.
- Add the crushed golden Oreo cookies and the strawberry-flavored butter to a medium mixing bowl. Stir to coat the cookie pieces. Note that not all the 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.
- Bake the strawberry crunch topping for 8-10 minutes. Remove from the oven and allow it to cool completely. Once cooled, break up any large chunks on the strawberry crunch.
- Remove the outer ring of the springform pan from the chilled cheesecake. Spread the strawberry preserves in a thin layer on top of the chilled cheesecake. Be sure to leave about a half inch of space around the outer edge of the cheesecake.
- Add the strawberry crunch topping onto the top of the strawberry preserves to completely cover the preserves.
- Garnish the strawberry crunch cheesecake just before serving by adding the thawed whipped topping to a large piping bag fitted with a large piping tip, and 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.
Nutrition
Calories: 279kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 78mg | Potassium: 82mg | Fiber: 0.1g | Sugar: 44g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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