Strawberry Crunch Cheesecake is a rich, creamy dessert with layers of sweet strawberry flavor and a crunchy topping that adds the perfect contrast in texture. It’s a stunning dessert that tastes as good as it looks—perfect for special occasions or a weekend indulgence.
Why You’ll Love This Recipe
I love this recipe because it combines the elegance of a classic cheesecake with the fun and nostalgic flavor of strawberry crunch ice cream bars. The creamy cheesecake center pairs beautifully with the strawberry flavor and the buttery crunch topping. It’s a guaranteed crowd-pleaser that looks impressive but is surprisingly easy to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
graham crackers
unsalted butter
cream cheese
granulated sugar
eggs
vanilla extract
sour cream
strawberry gelatin mix
golden Oreos
freeze-dried strawberries
whipped topping (optional)
fresh strawberries (for garnish, optional)
Directions
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I start by preheating the oven and preparing a graham cracker crust with melted butter, pressing it into a springform pan and baking it for a few minutes to set.
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While the crust cools, I beat cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla extract and sour cream.
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I pour the filling into the crust and bake it in a water bath to prevent cracking. After baking, I let it cool completely and chill it in the refrigerator for several hours.
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For the strawberry crunch topping, I pulse golden Oreos, freeze-dried strawberries, and strawberry gelatin mix in a food processor, then stir in melted butter until crumbly.
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I sprinkle the topping generously over the chilled cheesecake, pressing lightly to make it stick.
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Optionally, I add whipped topping and fresh strawberries for decoration before serving.
Servings and timing
This cheesecake serves about 12 people. The total time to make it is around 8 hours, including chilling time. Active prep and baking time is about 1 hour.
Variations
To switch things up, I sometimes use chocolate cookies in the crust for a chocolate-strawberry twist. If I’m out of golden Oreos, vanilla wafer cookies also work well in the topping. For a tangier cheesecake, I swap sour cream with Greek yogurt. Adding a swirl of strawberry puree in the filling gives an extra punch of flavor and a pretty marbled effect.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 5 days. To freeze, I wrap slices individually and store them in a freezer-safe container for up to 2 months. Thawing overnight in the fridge keeps the texture smooth. I never microwave cheesecake to reheat—it’s best served chilled or brought slightly to room temperature.
FAQs
How do I prevent my cheesecake from cracking?
I always bake it in a water bath and avoid overmixing the batter, which helps reduce air bubbles that can cause cracks.
Can I make this cheesecake ahead of time?
Yes, I usually make it a day in advance to allow it to chill completely and for the flavors to develop.
What can I use if I don’t have freeze-dried strawberries?
I use strawberry-flavored cereal or more strawberry gelatin mix for a similar color and flavor if I can’t find freeze-dried strawberries.
How long should the cheesecake chill before adding the topping?
I let it chill for at least 4 hours or overnight to make sure it’s firm enough to hold the topping without getting soggy.
Do I need a food processor for the topping?
Not necessarily. I sometimes crush the cookies and strawberries in a plastic bag with a rolling pin if I want a chunkier texture.
Conclusion
Strawberry Crunch Cheesecake is one of those desserts that hits all the right notes—creamy, fruity, and delightfully crunchy. I love making it when I want something special that’s sure to impress. It’s a fun twist on a classic dessert that I’ll keep coming back to, especially during strawberry season.
Print
Strawberry Crunch Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 8 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Crunch Cheesecake is a rich, creamy dessert featuring layers of strawberry flavor and a crunchy topping reminiscent of classic strawberry ice cream bars.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 (3 oz) package strawberry gelatin mix
- 20 golden Oreos
- 1/2 cup freeze-dried strawberries
- 1/4 cup unsalted butter, melted (for topping)
- Whipped topping (optional)
- Fresh strawberries (for garnish, optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition.
- Mix in vanilla extract and sour cream until well combined.
- Pour the filling into the prepared crust. Wrap the pan with foil and place in a water bath. Bake for 55-65 minutes, or until the center is set.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour. Remove and chill in the refrigerator for at least 4 hours or overnight.
- For the topping, pulse golden Oreos, freeze-dried strawberries, and strawberry gelatin mix in a food processor. Stir in melted butter until crumbly.
- Sprinkle the topping over the chilled cheesecake, pressing lightly to adhere.
- Optional: Top with whipped topping and fresh strawberries before serving.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- A water bath helps prevent cracking.
- Refrigerate the cheesecake overnight for best results.
- Use a rolling pin if you don’t have a food processor for the topping.
- Vanilla wafer cookies can substitute golden Oreos.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
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