Strawberry Crunch Cheesecake
Every bite of this Strawberry Crunch Cheesecake is a celebration of texture and flavor—creamy, fruity, and satisfyingly crisp. With a buttery golden Oreo crust, a luscious strawberry-flecked filling, and a vibrant freeze-dried strawberry crunch topping, this dessert turns any gathering into a festive occasion. Whether you’re baking for a summer party, a birthday, or just craving something indulgent, this cheesecake hits every note: smooth, sweet, tangy, and beautifully crunchy. Plus, the vibrant pink topping makes it a true showstopper!
This recipe is ideal for intermediate bakers. It takes around 30 minutes of hands-on prep, a 55–65 minute bake time, and about 4 hours of chilling. So plan ahead—but the result is more than worth it. Let’s dive in!
KEY INGREDIENTS IN STRAWBERRY CRUNCH CHEESECAKE
Each component brings something special to the table. Here’s what you need to bring this layered beauty to life:
- Crushed golden Oreos – Forms a sweet, buttery base for the cheesecake.
- Melted unsalted butter – Binds the crust and delivers a rich flavor.
- Cream cheese – The creamy heart of the cheesecake, providing structure and tang.
- Granulated sugar – Balances the tang with smooth sweetness.
- Vanilla extract – Enhances all the other flavors with warm depth.
- Eggs – Give the cheesecake body and firmness.
- Sour cream – Adds moisture and a slight tang.
- Heavy cream – Lightens the filling to a silky consistency.
- Diced strawberries – Juicy bites of fruity flavor throughout.
- Cornstarch – Prevents berries from bleeding into the filling.
- Powdered sugar – Sweetens the final strawberry crunch topping.
- Crushed freeze-dried strawberries – The iconic crunchy pink topping.
HOW TO MAKE STRAWBERRY CRUNCH CHEESECAKE
Follow these steps to achieve that picture-perfect strawberry cheesecake with its irresistible crunch:
- Preheat oven to 325°F (165°C).
- Prepare the crust: Mix crushed golden Oreos with melted butter. Press into a greased 9-inch springform pan and smooth into an even layer.
- Make the filling: Beat softened cream cheese with granulated sugar until smooth. Add vanilla.
- Add the eggs: Mix in eggs one at a time on low speed. Don’t overmix.
- Add the creams: Fold in sour cream and heavy cream until fully incorporated.
- Prep strawberries: Toss diced strawberries with cornstarch. Gently fold into filling.
- Assemble: Pour the filling over the crust. Smooth the top.
- Bake: Bake for 55–65 minutes, until the edges are set and the center jiggles slightly.
- Cool gradually: Turn off the oven and leave the door cracked open for 1 hour.
- Chill: Let the cheesecake cool at room temperature, then refrigerate at least 4 hours or overnight.
- Add the crunch: Before serving, mix powdered sugar and freeze-dried strawberries and sprinkle over the top.
SERVING SUGGESTIONS FOR STRAWBERRY CRUNCH CHEESECAKE
- Fresh strawberry slices: Fan out on top for a beautiful garnish.
- Whipped cream rosettes: Pipe around the edge using a star tip.
- Strawberry compote: Spoon alongside each slice for extra fruity flair.
- Drink pairing: Sparkling lemonade or chilled rosé complements the creamy richness perfectly.
HOW TO STORE STRAWBERRY CRUNCH CHEESECAKE
- Refrigerate: Keep the cheesecake in the springform pan covered in plastic wrap for up to 4 days.
- Individual slices: Store with parchment paper between slices and cover tightly.
- Freeze: Wrap whole or sliced portions in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight before adding the topping.
- Store the topping separately: Keep the freeze-dried strawberry crunch in an airtight container and sprinkle just before serving.
CONCLUSION
This Strawberry Crunch Cheesecake is the perfect mix of dreamy, creamy, and crunchy. It’s a dessert that turns heads and wins hearts. From its golden Oreo crust to the vivid strawberry crunch on top, every detail is designed to deliver big flavor and even bigger satisfaction. Make it once, and you’ll find yourself coming back to this recipe for every special occasion.
Whether you’re a seasoned baker or someone looking to level up your dessert game, this cheesecake is well worth the effort. Ready to make something unforgettable? Let’s bake!
Strawberry Crunch Cheesecake
Ingredients
- 2 cups crushed golden Oreos
- ¼ cup melted unsalted butter
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 2 cups diced strawberries
- 1 tbsp cornstarch
- ½ cup powdered sugar
- 1 cup crushed freeze-dried strawberries
Instructions
- Preheat oven to 325°F (165°C).
- Combine crushed Oreos and melted butter; press into springform pan.
- Beat cream cheese and sugar until smooth; mix in vanilla.
- Add eggs one at a time on low speed.
- Fold in sour cream and heavy cream.
- Toss strawberries with cornstarch and fold into batter.
- Pour filling over crust and smooth top.
- Bake 55–65 minutes; turn oven off and let cool with door ajar for 1 hour.
- Let cool at room temp, then chill for 4+ hours.
- Before serving, mix powdered sugar and freeze-dried strawberries; sprinkle on top.
Notes
- For a firmer crust, bake it for 10 minutes before adding filling.
- All dairy should be at room temperature.
- Substitute graham crackers for Oreos if desired.
- Top with extra whipped cream or sliced berries for serving.
Frequently Asked Questions
Can I use a different cookie for the crust?
Yes! Graham crackers or shortbread cookies work well.
Why let the cheesecake cool in the oven?
Gradual cooling helps prevent cracks by reducing temperature shock.
How do I keep the filling smooth?
Use room temperature dairy, beat cream cheese until smooth, and avoid overmixing after adding eggs.
Can I make it ahead?
Yes! It stores well in the fridge for up to 4 days and freezes beautifully.
What does cornstarch do?
It keeps the strawberries from leaking juice into the cheesecake.
