Strawberry Crunch Cheesecake

Omg this strawberry crunch cheesecake is literally everything. I made it last weekend and couldn’t stop thinking about it since. The combo of creamy cheesecake with that addictive strawberry crunch topping is just perfection. You know those strawberry shortcake ice cream bars from childhood? This tastes EXACTLY like that but in cheesecake form. The crunchy, buttery, strawberry-packed topping against the smooth, rich cheesecake is seriously mind-blowing. Trust me, you need this recipe in your life rn.

Why You’ll Love This Strawberry Crunch Cheesecake

Making cheesecake can be intimidating – all that worry about cracks and water baths. But this strawberry crunch cheesecake recipe is super forgiving and basically foolproof. First time I made it for my sister’s birthday, I was nervous it wouldn’t set right. Everyone literally gasped when I brought it out. The strawberry crumble cheesecake was the hit of the party and now it’s requested at every family gathering.

What’s awesome is how versatile it is. You can make it as no-bake strawberry cheesecake if you’re short on time, or go full New York style for special occasions. Switch up the base with graham crackers, vanilla wafers or even strawberry cookies. The strawberry crunch topping works amazing on everything.

Now let’s get to the good stuff – how to make this incredible dessert.

Ingredients for Strawberry Crunch Cheesecake

For the Crust:

• 2 cups graham cracker crumbs – these provide the perfect sturdy base, but you can sub vanilla wafers for a sweeter option
• 1/2 cup unsalted butter, melted – brands matter less than making sure it’s fully melted
• 3 tbsp granulated sugar – helps bind everything together
• Pinch of salt – enhances flavor without making it salty

For the Cheesecake Filling:

• 4 (8oz) packages cream cheese, softened – full-fat works best here, low-fat can make texture watery
• 1 cup granulated sugar – balances the tang of cream cheese perfectly
• 4 large eggs, room temp – must be room temp to blend smoothly
• 1 tbsp vanilla extract – use pure not imitation for best flavor
• 1/4 cup sour cream – adds moisture and subtle tanginess
• 1/4 cup heavy cream – creates silky texture

For the Strawberry Crunch Topping:

• 1 cup freeze-dried strawberries – these provide intense strawberry flavor without making things soggy
• 12 Golden Oreos (or vanilla sandwich cookies) – the vanilla cookie pairs perfectly with strawberry
• 1/4 cup unsalted butter, melted – binds the crunch mixture
• 1 box strawberry Jell-O powder (3oz) – this is key for that classic strawberry shortcake flavor
• Fresh strawberries for garnish – optional but makes it look amazing

How to Make Strawberry Cheesecake Crunch Cake

Step 1: Prepare the Crust

1. Preheat oven to 325°F and grab a 9-inch springform pan
2. Mix graham cracker crumbs, melted butter, sugar and salt in bowl until it resembles wet sand
3. Press mixture firmly into bottom and slightly up sides of pan – use flat-bottomed glass for even packing
4. Bake for 10 mins until slightly golden and smells fragrant
5. Remove and let cool completely while prepping filling

Step 2: Make the Cheesecake Filling

1. Beat softened cream cheese and sugar on med speed until completely smooth and fluffy (about 3-4 mins) – no lumps!
2. Add eggs one at a time, mixing just until incorporated – overmixing now can cause cracks later
3. Mix in vanilla, sour cream and heavy cream until just combined
4. Pour filling over cooled crust and smooth top with spatula

Step 3: Bake the Cheesecake

1. Wrap bottom of springform pan with foil and place in larger roasting pan
2. Pour hot water into roasting pan halfway up sides of springform pan (water bath prevents cracks)
3. Bake for 55-65 mins until edges are set but center still has slight wobble
4. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour
5. Remove from oven and water bath, cool completely at room temp
6. Refrigerate at least 4 hours or overnight

Step 4: Make Strawberry Crunch Topping

1. Pulse freeze-dried strawberries in food processor until they’re fine crumbs
2. Add vanilla cookies and pulse until coarsely crushed
3. Transfer to bowl and mix with melted butter and Jell-O powder
4. Crumble mixture gently with fingers until it forms perfect crunchies

Step 5: Assemble Your Strawberry Crunch Cheesecake

1. Remove chilled cheesecake from springform
2. Generously cover entire top with strawberry crunch topping, pressing gently so it sticks
3. Option to add fresh strawberry slices around edge for extra pop
4. Return to fridge for 30 mins to set the topping

Delicious Variations of Strawberry Crunch Cheesecake

Mini Strawberry Crunch Cheesecake Bars

Make in muffin tin with liners for perfect individual portions – reduce baking time to 20-25 mins.

No-Bake Strawberry Crunch Cheesecake

Skip the oven completely! Add 1 envelope unflavored gelatin to mixture and chill overnight for perfect set.

Chocolate Strawberry Crunch Cake

Add 1/4 cup cocoa powder to the filling for chocolate strawberry combo that’s basically heaven.

Strawberry Shortcake Cheesecake Swirl

Swirl strawberry puree through filling before baking for beautiful pink marble effect.

Vegan Strawberry Crumble Cheesecake

Sub cashew cream cheese and coconut cream with agar powder for amazing plant-based version.

Strawberry Crunch Cheesecake

This strawberry crunch cheesecake is the perfect blend of creamy cheesecake and a sweet, buttery strawberry topping. It’s an irresistible dessert that tastes just like strawberry shortcake ice cream bars but in cheesecake form.

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Course: Dessert

Cuisine: American

Keyword: cheesecake recipe, crunch cheesecake, no-bake cheesecake, Strawberry cheesecake, strawberry shortcake

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 4 hours hours 35 minutes minutes

Servings: 12

Calories: 350kcal

Author: info.thekitcheen

Equipment

• 9-inch springform pan
• Food processor
• Mixing bowls
• Electric mixer
• Roasting pan (for water bath)

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter melted
• 3 tbsp granulated sugar
• Pinch of salt

For the Cheesecake Filling:

• 4 8oz packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1 tbsp vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the Strawberry Crunch Topping:

• 1 cup freeze-dried strawberries
• 12 Golden Oreos or vanilla sandwich cookies
• 1/4 cup unsalted butter melted
• 1 box strawberry Jell-O powder 3oz
• Fresh strawberries for garnish optional

Instructions

Prepare the Crust:

• Preheat oven to 325°F. In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes and let cool.

Make the Cheesecake Filling:

• Beat cream cheese and sugar until smooth and fluffy (3-4 mins). Add eggs one at a time, mixing just until incorporated. Add vanilla, sour cream, and heavy cream, mixing until combined. Pour over cooled crust and smooth the top.

Bake the Cheesecake:

• Wrap the bottom of the pan with foil and place it in a roasting pan. Pour hot water into the roasting pan, halfway up the sides of the springform pan. Bake for 55-65 minutes until edges are set but center has slight wobble. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours.

Make Strawberry Crunch Topping:

• Pulse freeze-dried strawberries and cookies in a food processor until finely crushed. Add melted butter and Jell-O powder, mixing gently until it forms crunchies.

Assemble the Cheesecake:

• Once the cheesecake is fully chilled, remove it from the springform pan. Generously cover the top with the strawberry crunch topping. Optionally, garnish with fresh strawberries and refrigerate for 30 minutes before serving.

Notes

Room temperature ingredients are crucial for smooth cheesecake filling.

You can skip the oven entirely and make a no-bake version by adding unflavored gelatin to the filling.

For a twist, add cocoa powder to the filling for a chocolate strawberry combo.

Make sure to use freeze-dried strawberries for the topping; frozen berries can make it soggy.

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 6g | Fat: 24g | Cholesterol: 80mg | Sodium: 230mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg

Strawberry Crunch Cheesecake FAQ

What are the strawberry shortcake crunchies made of?

The strawberry crunchies are mix of crushed vanilla cookies, freeze-dried strawberries, strawberry Jell-O powder and melted butter. The freeze-dried strawberries are key for intense flavor without moisture that would make topping soggy. The Jell-O powder gives that signature strawberry shortcake ice cream bar taste everyone loves.

What is the difference between New York style cheesecake and regular cheesecake?

New York style cheesecake is denser, richer and creamier than regular cheesecake. It uses more cream cheese and includes extra egg yolks for that signature richness. Regular cheesecake is lighter, less sweet and sometimes incorporates other ingredients like sour cream or ricotta. This strawberry crunch cheesecake recipe follows New York style for ultimate decadence.

Can I use frozen strawberries to make cheesecake?

You can use frozen strawberries if making puree or sauce, but not for fresh topping. For the strawberry crunch topping specifically, you must use freeze-dried strawberries since frozen ones contain too much moisture and would make the crunchies soggy. If using frozen berries for puree, thaw completely and drain excess liquid first.

Is cheesecake better baked or unbaked?

Both styles have their fans! Baked cheesecake like this strawberry crunch cheesecake recipe has richer, more complex flavor and firmer texture that holds up well to toppings. Unbaked versions are creamier, lighter and perfect for hot summer days. The best part about this recipe is it can be adapted to either style depending on your preference.

Is it better to overcook or undercook cheesecake?

Slightly undercook is definitely better than overcook! Perfect cheesecake should still have slight wobble in center when you finish baking. It’ll continue cooking as it cools. Overcooked cheesecake gets dry, cracked and rubbery, while slightly undercooked one stays creamy. The center should reach about 150°F if you’re using thermometer.

Tips for the Best Homemade Strawberry Crunch Cheesecake

• Room temp ingredients are non-negotiable for smooth filling
• Don’t overmix after adding eggs to prevent too much air
• Water bath is worth the extra effort for crack-free cake
• Cool gradually to prevent sudden temperature change that causes sinking
• Make strawberry crunch topping right before serving for maximum crunch factor
• Freeze cheesecake for 30 mins before slicing for clean cuts

This easy strawberry crunch cheesecake has seriously changed dessert time at my house. First time my mom tried it she said it reminded her of the strawberry cakes her grandma used to make, but with modern twist. There’s something magical about that strawberry crunch topping that brings back childhood memories for everyone who tries it.

I hope this recipe becomes part of your family traditions too. Make it your own – add more crunchies, swirl in extra strawberries, or serve with homemade whipped cream. The joy of sharing homemade strawberry cheesecake crunch cake with people you love is what makes cooking so special. Would love to hear how yours turns out!