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.

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

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.

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.

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.

STRAWBERRY CRUNCH

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

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

More Recipes You'll Love

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!

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