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    Home » Recipes » Cake

    Published: Jun 28, 2022 · Modified: Mar 28, 2023 by Ellie Haley · This post may contain affiliate links · 4 Comments

    Strawberry Crunch Cheesecake

    Jump to Recipe Print Recipe
    a slice of strawberry crunch cheesecake on a white plate with a fork next to it. it says strawberry crunch cheesecake across the top.

    Strawberry Crunch Cheesecake is an extra creamy vanilla cheesecake topped with fresh strawberry sauce and a crunchy golden Oreo and freeze-dried strawberry mixture. It is a delicious combination of flavors and textures.

    a slice of strawberry crunch cheesecake on a white plate with a fork next to it

    Cheesecake is one of my all-time favorite desserts (specifically this White Chocolate Cheesecake Recipe), but I can admit that as far as textures go it is usually pretty one-note. This Strawberry Crunch Cheesecake is different.

    The homemade graham cracker crust, the silky cheesecake filling, the smooth strawberry sauce, and the crunchy strawberry topping all play together so well and leave you reaching for another bite. This cheesecake is just stuffed with flavor! You can find this same delicious flavor combination in these Strawberry Crunch Cookies.

    If you're looking for more delicious cheesecake recipes check out this San Sebastian Cheesecake, Banana Pudding Cheesecake Bars, or Mini Creme Brûlée Cheesecakes.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Ingredient Notes
    • Substitutions and Variations
    • Step-By-Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • Recipe

    Why You'll Love This Recipe

    • The flavor combination of the creamy and rich cheesecake and the sweet strawberries and golden Oreo is so delicious! Find another delicious fruit flavor combination in these White Chocolate Raspberry Blondies.
    • It is so beautiful! This cheesecake decorates itself in the best way.
    • It is a classic dessert recipe with a fun and delicious new twist. My White Forest Cake is another twist on a classic.
    • This would be great dessert to use in place of a birthday cake.

    Ingredients

    all of the ingredients laid out and labeled on a grey background

    Ingredient Notes

    • The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
    • You can use fresh or frozen strawberries. I used fresh. I also use fresh strawberries in my Strawberry Scones Recipe.
    • Golden Oreos will be crushed up roughly so there are still decent sized chunks.
    • Freeze-Dried Strawberries will also be roughly crushed and added to the topping. I also use freeze-dried fruit in these White Chocolate Raspberry Macarons!

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • You can use regular Oreos for a chocolate addition.
    • The fresh strawberries and freeze dried strawberries can be switched out for any type of berry.
    • You can bake the cheesecake in a muffin tin to create mini cheesecakes.
    • You can use crushed waffle cone (like the one you'd eat with ice cream) in place of the golden Oreo.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step-By-Step Instructions

    HOMEMADE GRAHAM CRACKER CRUST

    STEP 1: Preheat the oven to 325 degrees (F). Wrap the bottom of a 9-inch springform pan with foil. This will keep water from the water bath out.

    STEP 2: In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.

    the graham cracker crust in a glass bowl on a grey background

    STEP 3: Use the bottom of a clean cup to firmly press the crumb mixture into the bottom of the prepared pan.

    STEP 4: Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.

    VANILLA CHEESECAKE FILLING

    STEP 1: Set a large pot of water to boil while you start the cheesecake filling.

    STEP 2: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Don’t over mix or you’ll add too much air into the mixture.

    STEP 3: Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.

    STEP 4: Add the heavy cream and vanilla. Mix until fully combined.

    the cheesecake filling in a glass bowl on a grey background

    STEP 5: Pour the cheesecake mixture onto the cooled graham cracker crust. Place the cheesecake in a large roasting pan or deep baking dish. Pour the water into the pan. It should come up about ⅓ to ½ of the way up the cheesecake pan. Place the pan in the oven.

    STEP 6: Bake the cheesecakes for 55-70 minutes. It should be set around the outside and slightly jiggly in the center. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow it to sit until cooled to room temperature.

    STEP 7: Transfer cheesecake to the fridge until ready to serve.

    STRAWBERRY SAUCE TOPPING

    STEP 1: Add the strawberries and sugar to a blender. Blend until smooth.

    the strawberry sauce in a glass bowl on a grey background

    STRAWBERRY CRUNCH

    STEP 1: In a small bowl combine the crushed Oreos, freeze-dried strawberries, and melted butter. Mix until well combined.

    the strawberry crunch in a glass bowl on a grey background

    Assembly

    STEP 1: Pour the strawberry sauce over the cooled cheesecake.

    STEP 2: Sprinkle the strawberry crunch mixture over the top of the strawberry sauce.

    Expert Baking Tips

    • Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
    • Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
    • Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
    • Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.

    Recipe FAQs

    Why is my cheesecake lumpy?

    The ingredients weren't at room temperature when you mixed the batter. It won't affect the taste of the strawberry crunch cheesecake, but the texture will be off.

    What is strawberry crunch topping made of?

    In this case we used Golden Oreos, freeze dried strawberries, and butter. The Oreos can be switched out for any vanilla cookie.

    Does cheesecake freeze well?

    It does! With this cheesecake I recommend freezing the cake before adding any of the toppings and adding the topping when it is thawed and ready to serve.

    How do I store this cheesecake?

    Room Temperature: The cheesecake shouldn't be held at room temperature for too long because it is cream cheese based. I wouldn't recommend longer than a few hours.
    Refrigerator:
    If stored correctly in an airtight container the Strawberry Crunch Cheesecake will last up to 1 week in the fridge. The topping will lose some of it's crunch while refrigerated.
    Freezer
    : If stored correctly in an airtight container it will last up to 2 months in the freezer. I recommend freezing the cake before adding any of the toppings and adding the topping when it is thawed and ready to serve.

    a full strawberry crunch cheesecake on a white dish with a cream colored linen laying next to it

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    If you tried this Strawberry Crunch Cheesecake or any other recipe on my website, please leave a star rating and let me know how it went in the  comments below. I so appreciate hearing from you!

    Recipe

    a slice of strawberry crunch cheesecake on a white plate with a fork next to it

    Strawberry Crunch Cheesecake

    Ellie Haley
    Strawberry Crunch Cheesecake is an extra creamy vanilla cheesecake topped with fresh strawberry sauce and a crunchy golden Oreo and freeze-dried strawberry mixture. It is a delicious combination of flavors and textures.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    Resting Time 2 hours hrs
    Total Time 3 hours hrs 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 slices
    Calories 594 kcal

    Ingredients
      

    For Homemade Graham Cracker Crust:

    • 9 graham cracker sheets finely crushed
    • 5 tablespoons (71 grams) unsalted butter melted
    • 4 tablespoons (50 grams) granulated sugar
    • ¼ teaspoon salt

    For Vanilla Cheesecake Filling:

    • 4 blocks (908 grams) cream cheese room temperature
    • 1 ½ cups (300 grams) granulated sugar
    • 4 large eggs room temperature
    • ⅔ cup (150 grams) heavy cream room temperature
    • 2 tablespoon vanilla extract

    For Strawberry Sauce:

    • 1 cup (167 grams) strawberries fresh or frozen
    • 1 tablespoon (11 grams) granulated sugar

    For Strawberry Crunch:

    • 10 golden Oreos roughly crushed
    • 1 ½ cups freeze-dried strawberries roughly crushed
    • 3 tablespoons (42 grams) unsalted butter melted
    Prevent your screen from going dark

    Instructions
     

    For Homemade Graham Cracker Crust:

    •  Preheat the oven to 325 degrees (F). Wrap the bottom of a 9-inch springform pan with foil. This will keep water from the water bath out.
    • In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
    • Use the bottom of a clean cup to firmly press the crumb mixture into the bottom of the prepared pan.
    • Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow it to cool completely.

    For Vanilla Cheesecake Filling:

    • Set a large pot of water to boil while you start the cheesecake filling.
    •  In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
    • Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
    • Add the heavy cream and vanilla. Mix until fully combined.
    • Pour the cheesecake mixture onto the cooled graham cracker crust. Place the cheesecake in a large roasting pan or deep baking dish. Pour the water into the pan. It should come up about ⅓ to ½ of the way up the cheesecake pan. Place the pan in the oven.
    • Bake the cheesecakes for 55-70 minutes. It should be set around the outside and slightly jiggly in the center. Turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow it to sit until cooled to room temperature.
    • Transfer cheesecake to the fridge until ready to serve.

    For Strawberry Sauce:

    • Add the strawberries and sugar to a blender. Blend until smooth.

    For Strawberry Crunch:

    •  In a small bowl combine the crushed Oreos, freeze-dried strawberries, and melted butter. Mix until well combined.

    For Strawberry Crunch Cheesecake Assembly:

    • Pour the strawberry sauce over the cooled cheesecake.
    • Sprinkle the strawberry crunch mixture over the top of the strawberry sauce. 

    Notes

    • Beat at a low speed.Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
    • Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
    • Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
    • Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, they will set up and be a perfect consistency.
    • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

    Nutrition

    Serving: 1sliceCalories: 594kcalCarbohydrates: 62.2gProtein: 8.3gFat: 35.5gSaturated Fat: 19.4gCholesterol: 132mgSodium: 449mgPotassium: 152mgFiber: 1.4gSugar: 41gCalcium: 62mgIron: 14mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Gigi De Leon says

      March 29, 2023 at 3:12 pm

      5 stars
      This cheesecake is so delicious! I’ve made it twice and it surely impressed my friends😁

      Reply
    2. Gigi De Leon says

      March 29, 2023 at 2:30 pm

      This recipe is so delicious! I’ve made it twice and this cheesecake beats all others!! My friends were impressed 😁

      Reply
    3. Patricia says

      July 05, 2022 at 6:06 pm

      Hi, can I use digestive biscuits instead of Graham crackers and also omit the freeze- dried strawberries?
      Thank you so much

      Reply
      • Ellie Haley says

        July 05, 2022 at 6:08 pm

        Sure! It will definitely change the flavor but it should be good!

        Reply

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    Hi, I'm Ellie!

    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

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