Strawberry Crunch Cheesecake – Easy & Delicious Recipe

Have you ever craved the nostalgic flavor of those classic strawberry shortcake ice cream bars—but in cheesecake form? This Strawberry Crunch Cheesecake brings that exact experience to your plate. With a luscious, creamy center, a sweet strawberry glaze, and a buttery golden crunch topping, this dessert is the ultimate fusion of comfort food and gourmet indulgence.

This showstopping cheesecake isn’t just about flavor—it’s about texture. The smooth, velvety filling contrasts beautifully with the crumbly vanilla-strawberry topping, creating a multi-sensory experience in every bite. Whether you’re making it for a summer BBQ, holiday gathering, or just because, this homemade strawberry crunch cheesecake is guaranteed to wow your guests.

Strawberries are also loaded with antioxidants and vitamin C, giving this decadent dessert a subtly health-conscious twist (you’re welcome). Plus, the crunch topping made with freeze-dried strawberries and golden Oreos adds a modern spin on a classic favorite.

If you love this dessert, you’ll definitely enjoy our No-Bake Strawberry Cheesecake—perfect for when you want creamy flavor without turning on the oven.

Let’s dive into the layers of flavor and find out how to make this stunning cheesecake from scratch.

Ingredients for Strawberry Crunch Cheesecake

Here’s everything you need to create this dreamy dessert. This recipe includes layers: crust, cheesecake filling, strawberry topping, and the iconic crunch.

For the Crust:

• 2 cups Golden Oreo crumbs (about 24 cookies, crushed)
• 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream, room temperature
• 1 tsp vanilla extract
• 3 large eggs, room temperature

For the Strawberry Topping:

• 1½ cups fresh strawberries, chopped
• ½ cup granulated sugar
• 2 tbsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water (for slurry)

For the Crunch Topping:

• 12 Golden Oreos, crushed
• ¼ cup freeze-dried strawberries, crushed
• 2 tbsp unsalted butter, melted

Ingredient Tip: Use organic strawberries for maximum flavor and fewer pesticides.
Substitution Option: Can’t find Golden Oreos? Use vanilla wafer cookies instead.
Learn more: How to Choose the Best Cream Cheese for Cheesecakes

How to Make Strawberry Crunch Cheesecake

Follow these simple, detailed steps to create your very own bakery-worthy cheesecake.

1. Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix crushed Golden Oreos with melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool while preparing the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese until smooth.
2. Add sugar, sour cream, and vanilla extract. Mix until combined.
3. Add eggs one at a time, mixing gently after each to avoid overbeating.
4. Pour the batter into the crust and smooth the top.

3. Bake the Cheesecake

1. Place the pan into a water bath (bain-marie) to prevent cracking.
2. Bake at 325°F for 55–65 minutes, until the center is almost set.
3. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
4. Chill in the refrigerator for at least 4 hours, preferably overnight.

4. Make the Strawberry Topping

1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat until strawberries break down (5–6 minutes).
3. Stir in the cornstarch slurry and cook until thickened (2–3 minutes).
4. Let cool before spreading over the cheesecake.

5. Make the Crunch Topping

1. In a bowl, mix crushed Oreos, freeze-dried strawberries, and melted butter.
2. Sprinkle generously over the top of the cheesecake.

Pro Tip: For clean slices, dip your knife in hot water before each cut.
Try this pairing: Serve with our Blueberry Cream Cheese French Toast Bake for the ultimate summer combo.

Expert Tips for Perfect Strawberry Crunch Cheesecake

• Substitutions: Swap sour cream for Greek yogurt if you want a protein-packed twist.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap, then foil. Freeze for up to 2 months. USDA Freezing Guidelines
• Reheating: Cheesecake is best served cold, but you can warm it slightly for a softer texture.
• Crunch Tip: Add the crunch topping just before serving to keep it crisp.

Frequently Asked Questions About Strawberry Crunch Cheesecake

Can I make this cheesecake gluten-free?

Yes! Use gluten-free vanilla cookies instead of Golden Oreos and check that your cream cheese and toppings are certified gluten-free.

What can I substitute for freeze-dried strawberries?

If unavailable, use crushed strawberry cereal for a similar texture and flavor. It’s a nostalgic and fun twist.

How do I keep my cheesecake from cracking?

Use a water bath, avoid overmixing the eggs, and cool the cheesecake slowly in the oven with the door ajar.

Can I use frozen strawberries for the topping?

Absolutely. Just thaw and drain them first to avoid excess moisture.

How far in advance can I make this?

Make it up to 2 days in advance. Just store it in the fridge, and add the crunch topping before serving.

Conclusion

Whether you’re a seasoned baker or just starting out, this Strawberry Crunch Cheesecake is a must-try dessert that balances classic flavor with modern flair. It’s easy to make, visually stunning, and irresistibly delicious.

We’d love to see your creations—tag us on Instagram or leave a review below. Your feedback helps others find their next favorite dessert!

Looking for more inspiration? Try our Spicy Avocado Toast with Jammy Eggs and Chili Crunch next—it’s another creamy masterpiece you won’t want to miss!