If you love that classic ice cream truck treat, then you absolutely have to try this Strawberry Crunch Cheesecake. It’s a luscious combination of creamy cheesecake, fresh strawberries, and that irresistible crunchy topping you remember from childhood. This dessert bursts with layers of flavor and texture: a buttery strawberry graham crust, a rich and silky filling, clouds of whipped cream, and a bright, addictive strawberry crunch on top. With a little love and patience, you’ll turn humble ingredients into a showstopper that steals every summer gathering, birthday, or just a random Tuesday night in need of something special.
Ingredients You’ll Need
This Strawberry Crunch Cheesecake looks fancy, but the magic really comes from everyday ingredients working together. Each one has a purpose, whether it’s to add creaminess, tang, sweetness, or that signature crunchy finish that makes this dessert truly out of this world.
- Graham cracker crumbs: The ideal base for a buttery, toasty crust that holds each creamy slice together.
- Freeze-dried strawberries (for crust and crunch): They bring a true, concentrated strawberry punch and gorgeous color.
- Granulated sugar: Essential for both crust and filling to balance all the tangy, fruity flavors.
- Unsalted butter: Melted into the crust for richness and just the right amount of decadence.
- Cream cheese: The heart of any cheesecake, make sure yours is softened for the smoothest batter.
- Sour cream: Lends a little zip and makes for an ultra-creamy, slightly tangy filling.
- Eggs: They give the cheesecake structure and that classic silky texture.
- Vanilla extract: It’s the aromatic background note that ties everything together.
- All-purpose flour: Helps thicken the filling so it’s just the right consistency.
- Fresh strawberries: Diced strawberries add surprise bursts of freshness in every heavenly bite.
- Heavy whipping cream: Whipped to fluffy perfection for a beautiful finishing touch.
- Powdered sugar: Adds soft sweetness to the whipped cream topping without grittiness.
- Golden Oreo cookies: Crushed and mixed with strawberries for that legendary crunch topping (they’re the crunch game-changer).
How to Make Strawberry Crunch Cheesecake
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a mixing bowl, stir together the graham cracker crumbs, crushed freeze-dried strawberries, granulated sugar, and melted butter until everything is evenly coated. Press this mixture firmly into the bottom and about 1 inch up the sides of your pan. Bake for 10 minutes, then set aside to cool—your kitchen is going to start smelling amazing already!
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy—this is the secret to a lump-free Strawberry Crunch Cheesecake. Add your sour cream, then the eggs one at a time, mixing on low so you don’t overbeat. Gently blend in the vanilla extract and flour. Finally, fold in those juicy chopped fresh strawberries. Pour the whole creamy mixture over your cooled crust and smooth out the top.
Step 3: Bake with a Water Bath
Place your filled springform pan into a larger baking dish. Carefully pour hot water into the outer dish to come about halfway up the sides of the cheesecake pan. This gentle bath prevents cracking and keeps your Strawberry Crunch Cheesecake super creamy. Bake for 55–65 minutes, or until the center is set but still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake sit for another hour—hard, I know, but so worth it!
Step 4: Cool and Chill
Remove your cheesecake from the oven and let it cool completely on a wire rack. Then, transfer to the fridge to chill for at least four hours or overnight if you can. This patience is rewarded with the ultimate texture—firm yet meltingly smooth.
Step 5: Make the Whipped Cream Topping
Once your cheesecake is chilled and set, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe the whipped cream all over the top of your cheesecake—this fluffy cloud is one of the best parts!
Step 6: Create the Signature Strawberry Crunch Topping
Mix together your crushed Golden Oreo cookies and freeze-dried strawberries, then sprinkle this glorious mixture generously over the whipped cream and sides of your cheesecake. Not only does this deliver that nostalgic Strawberry Crunch Cheesecake finish, it looks and tastes like a celebration in every bite.
How to Serve Strawberry Crunch Cheesecake
Garnishes
The best part about the topping is you can tailor it to your tastes. Add a few more fresh strawberries, sliced or fanned out on top, or a drizzle of strawberry sauce for even more flair. A few mint leaves add color and a hint of freshness.
Side Dishes
Pair a slice with a scoop of vanilla bean ice cream or a light fruit salad for contrast. For a decadent afternoon treat, enjoy alongside a cup of hot coffee or a glass of chilled rosé—if you haven’t tried wine with cheesecake, you’re in for a treat!
Creative Ways to Present
Cut your Strawberry Crunch Cheesecake into bars for a picnic-friendly version, or use fun molds to make mini cheesecakes for parties. If you’re feeling extra, serve slices in dessert glasses layered with extra whipped cream and that epic crunch topping for a trifled twist.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Crunch Cheesecake in the fridge, tightly covered. It will stay fresh and delicious for up to 4 days. The crust will soften a bit over time, but those flavors just keep mingling and getting better.
Freezing
If you want to prep ahead, freeze the cheesecake before adding the whipped cream and crunch topping. Wrap slices (or the whole cake) tightly in plastic and foil, and freeze for up to one month. Thaw overnight in the fridge, then finish with your toppings to serve fresh and fabulous.
Reheating
No need to reheat Strawberry Crunch Cheesecake! Enjoy straight from the fridge for the best creamy texture. If you like a slightly softer slice, let it sit at room temperature for about 15 minutes before indulging.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely—just thaw and drain them well first so your filling doesn’t get watery. The flavor will still pop in your Strawberry Crunch Cheesecake!
What’s the best way to get a smooth, crack-free cheesecake?
Always bake your cheesecake in a water bath (as in this recipe) and avoid over-mixing your batter. Letting it cool gradually in the oven and then chilling overnight are also crucial steps.
Can I make Strawberry Crunch Cheesecake gluten-free?
Yes! Just use gluten-free graham crackers and gluten-free sandwich cookies in place of the originals. Double-check that your freeze-dried strawberries are gluten-free as well.
Why do I need to chill the cheesecake so long?
Chilling gives the filling time to firm up to that perfect, velvety texture, and allows all the flavors to come together. It’s the secret to truly swoon-worthy cheesecake slices.
Can I make the crunch topping ahead of time?
Yes! Store the mix of crushed cookies and freeze-dried strawberries in an airtight container at room temperature until you’re ready to top your cheesecake, so it stays perfectly crisp.
Final Thoughts
If you’re looking to create a dreamy dessert that turns every occasion into a celebration, look no further than Strawberry Crunch Cheesecake. It’s always a hit, always memorable, and just begging to be shared with someone you love. Give it a try—you’ll be hooked after the first forkful!
Print
Strawberry Crunch Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Crunch Cheesecake. A creamy cheesecake filling studded with fresh strawberries sits atop a crunchy graham cracker and strawberry crust, all topped with a luscious whipped cream and Oreo crunch topping.
Ingredients
Cheesecake Crust:
- 2 cups graham cracker crumbs
- ½ cup freeze-dried strawberries, crushed
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 ½ cups chopped fresh strawberries
Whipped Cream Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Crunch Topping:
- 1 cup golden Oreo cookies, crushed
- ½ cup freeze-dried strawberries, crushed
Instructions
- Prepare Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, crushed strawberries, sugar, and melted butter. Press into pan and bake for 10 minutes.
- Make Filling: Beat cream cheese and sugar, add sour cream, eggs, vanilla, and flour. Fold in chopped strawberries and pour over crust.
- Bake Cheesecake: Place in a water bath, bake for 55–65 minutes. Cool and chill.
- Add Toppings: Whip cream, sugar, and vanilla. Spread over cheesecake. Mix Oreos and strawberries, sprinkle over top.
Notes
- Enhance strawberry flavor with 1 tsp of strawberry extract.
- Use a water bath for even baking and to prevent cracking.
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