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Strawberry Crunch Cheesecake

A delightful cheesecake that combines classic strawberry shortcake ice cream flavors with a creamy cheesecake texture, topped with a buttery crunch.

  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, mix crushed Golden Oreos with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool while preparing the filling.
  3. In a large bowl, beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla extract. Mix until combined. Add eggs one at a time, mixing gently after each to avoid overbeating. Pour the batter into the crust and smooth the top.
  4. Place the pan into a water bath (bain-marie) to prevent cracking. Bake at 325°F for 55–65 minutes, until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours, preferably overnight.
  5. In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries break down (5–6 minutes). Stir in the cornstarch slurry and cook until thickened (2–3 minutes). Let cool before spreading over the cheesecake.
  6. In a bowl, mix crushed Oreos, freeze-dried strawberries, and melted butter. Sprinkle generously over the top of the cheesecake.

Notes

For clean slices, dip your knife in hot water before each cut. Store leftovers in an airtight container in the fridge for up to 5 days.

  • Author: mehdilmh
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 250mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cheesecake, strawberry, dessert, summer, baking