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.

looking down on a strawberry crunch cheesecake

Cheesecake is one of my all-time favorite desserts, 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.

a slice of strawberry crunch cheesecake on a plate

Ingredients for Strawberry Crunch Cheesecake:

Ingredients for Homemade Graham Cracker Crust:

  • Graham Crackers. They need to be finely crushed. I always use a food processor to do this.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Granulated Sugar. We’ll use a small amount of sugar to sweeten up the graham cracker pie crust.
  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.

Ingredients for Vanilla Cheesecake Filling:

  • Cream Cheese. The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
  • Granulated Sugar. This will add flavor and sweetness to the cheesecake bars.
  • Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
  • Heavy Cream. Heavy cream will help make the cheesecake extra creamy.
  • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.

Ingredients for Strawberry Sauce:

  • Strawberries. You can use fresh or frozen strawberries. I used fresh.
  • Granulated Sugar. See above note.

Ingredients for Strawberry Crunch:

  • Golden Oreos. You will crush these up roughly.
  • Freeze-Dried Strawberries. You will also crush these up roughly.
  • Unsalted Butter. See above note.
all of the ingredients needed for this recipe

How To Make Strawberry Crunch Cheesecake

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 combined in a bowl.

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 overmix 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 mixture combined in a bowl

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 1/3 to 1/2 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 bowl

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 mixture in a bowl

Strawberry Crunch Cheesecake 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.

a side view of the strawberry crunch cheesecake

Tips to make creamy cheesecake:

I think that cheesecake is best when it is extra creamy and there are a few steps that you can take to ensure you get the creamiest cheesecake possible.

  • 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.
the cheesecake with two slices cut out of it

Your Strawberry Crunch Cheesecake Questions Answered

HOW LONG WILL THIS CHEESECAKE LAST?

If stored correctly in an airtight container in the fridge Strawberry Crunch Cheesecake can last 3 to 4 days in the fridge. However, the strawberry crunch topping will start to get soggy. If you are wanting to store the cheesecake in the fridge I would leave the topping off and add it when you are ready to serve.

CAN I FREEZE THE CHEESECAKE?

Yes! I recommend not adding the strawberry sauce or strawberry crunch topping, wrapping the cheesecake in foil, and then freezing.

a slice of strawberry crunch cheesecake on its side

More Cheesecake Recipes From Kitchen 335:

  • Mini Strawberry Cheesecakes– a homemade graham cracker crust, a creamy vanilla cheesecake filling, and a fresh strawberry sauce topping.
  • Chocolate Covered Strawberry Cheesecake Bars– a homemade graham cracker crust, a creamy cheesecake filling with chunks of fresh strawberries, and a rich chocolate ganache topping.
  • Blueberry Crumble Cheesecake Bars– a crunchy homemade graham cracker crust, a creamy blueberry cheesecake filling, and a sweet crumble topping.
  • Basque Cheesecake– a crustless cheesecake that is baked at a higher temperature for a beautifully burnt exterior and ultra-creamy interior.
a side view of the strawberry crunch cheesecake

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5 from 1 vote

Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake is an extra creamy vanilla cheesecake topped with fresh strawberry sauce and a crunchy golden Oreo and freeze-dried strawberry mixture.
Prep Time20 mins
Cook Time1 hr 20 mins
Resting Time2 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, strawberry crunch, strawberry crunch cheesecake
Servings: 16 slices
Calories: 594kcal

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
  • 1/4 teaspoon salt

For Vanilla Cheesecake Filling:

  • 4 blocks (908 grams) cream cheese room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 4 large eggs room temperature
  • 2/3 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 1/2 cups freeze-dried strawberries roughly crushed
  • 3 tablespoons (42 grams) unsalted butter melted

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 1/3 to 1/2 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. 

Nutrition

Serving: 1slice | Calories: 594kcal | Carbohydrates: 62.2g | Protein: 8.3g | Fat: 35.5g | Saturated Fat: 19.4g | Cholesterol: 132mg | Sodium: 449mg | Potassium: 152mg | Fiber: 1.4g | Sugar: 41g | Calcium: 62mg | Iron: 14mg
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