When you want a dessert that tastes like summer and helps you cool off at the same time, this gorgeous strawberry crunch cheesecake will make everyone happy.
A crunchy, strawberry-flavored crust is layered with traditional cheesecake filling. Strawberry syrup, crushed cookies, and a little buttercream or Cool Whip add the perfect finishing touch.
Why This Recipe
Tastes Like Summer. In the hot months of summer, a cold dessert made from strawberries couldn't be any more perfect.
Unique Dessert. This dessert will stand out at any event because it is a beautifully designed, unique cheesecake.
Basic Cheesecake Recipe. Our easy strawberry crunch cheesecake recipe is nothing too complicated. Follow the normal process for baking a cheesecake, chilling it overnight, and serving it cold!
How to Make Strawberry Crunch Cheesecake Recipe
Making our yummy cheesecake is a simple process. Make the crust first and bake it. Then add the cheesecake filling and bake it.
Chill the cheesecake overnight. If you are planning to use homemade strawberry syrup go ahead and make that as well and refrigerate it overnight separately. When you are ready to serve the cheesecake, top it with syrup, then the crunchy topping and dollops of either buttercream or Cool Whip. That's it! We've provided step-by-step instructions for you below.
Step 1 - Preheat oven and crush golden Oreos and dried strawberries together in a food processor or high-powered blender. Press into pan.
Step 2 - Prepare cheesecake mixture: blend cream cheese and sugar. Then add eggs, vanilla, sour cream and flour as directed in recipe card.
Step 3 - Pour prepared batter into pan. Place into oven at 350 Fahrenheit oven for 75 minutes.
Step 4 - Remove from the oven and water bath and let cool to room temperature for at least one hour. Cover and refrigerate overnight or for 5-6 hours to set. Top with remaining crunch topping.
Step 5 - Add whipped cream dollaps.
Step 6 - Add strawberries for garnish.
Equipment For This Recipe
- High powered blender or food processor
- 9 inch springform pan
- Electric hand or stand mixer
- Measuring bowls, cups, and spoons
- Rubber Spatula
- Plastic Wrap
Ingredients for the Strawberry Crunch Cheesecake
Ingredients for the Crust
- Golden Oreos. These get crushed and form the base of the crust. You could also use Lemon Oreos.
- Dried Strawberries. These also get crushed and add an amazing strawberry flavor.
- Strawberry Jello. Jello powder adds an even more intense strawberry flavor.
- Unsalted Butter. Holds all of the other ingredients together as the crust bakes.
Ingredients for the Filling
- Cream Cheese. Set this out so that it comes to room temperature. Brand name cream cheese is preferred.
- Granulated Sugar. White table sugar.
- Eggs. Set these out so that it comes to room temperature.
- Sour Cream. Full-fat sour cream works great. Check the ingredients if you are buying a store brand. Many of the store brands (generics) have added fillers and thickeners that are unnecessary and will change the outcome of this recipe.
- Vanilla Extract or Vanilla Bean Paste. Pure vanilla extract is preferred over imitation vanilla.
- Salt.
- All-Purpose Flour. For thickening.
Ingredients for the Strawberry Topping
- Strawberry Syrup. You can either use store-bought or homemade syrup. I've included instructions for the homemade version on the recipe card.
- Reserved Crushed Oreos + Dried Strawberries. This is how to make the strawberry crunch crumbs!
- American Buttercream or Cool Whip.
Ingredients for Homemade Strawberry Syrup
- Water. Warm water will speed up the cooking process a little bit.
- Granulated Sugar. White table sugar.
- Strawberries. Fresh. They will need to be sliced.
Step By Step Instructions
- Preheat the oven to 350ºF.
- Place eggs in a bowl of warm water to bring to room temp, set aside for 5-7 mins.
- Crush golden Oreos and dried strawberries together in a food processor or high-powered blender.
- Reserve 1 cup of this mix for the topping.
- With the remaining oreo/strawberry mix add 4 tablespoons of melted butter, 2 tablespoons jello powder, and mix until well coated (it should not look oily or wet-it just needs to be lightly coated).
- Pour into the base of a 9-inch springform pan and press down in an even layer.
- Bake for 10 mins at 350ºF. Remove from the oven and turn the heat down to 325ºF.
- Mix the four blocks of cream cheese until smooth, add in the sugar, and continue until well incorporated.
- Add in the eggs, one at a time, scraping the bowl between them.
- Add in the vanilla, sour cream, and flour.
- Mix until well combined.
- Pour the batter into the springform pan.
- Place the pan inside of a larger pan and fill with enough water to come up at least 1 inch on the side of the springform.
- Bake at 325ºF for 75 mins.
- Remove from the oven and water bath and let cool to room temperature for at least one hour.
- Cover and refrigerate overnight or for 5-6 hours to set.
- After it has been set remove it from the springform. Pour the strawberry syrup over top, and top with the remaining crunch.
- Add buttercream or cool whip dollops and fresh strawberries, serve and enjoy.
How to Make Strawberry Syrup from Scratch
- Add all of the ingredients to a small saucepan and mix on medium-high until brought to a boil.
- Use a wooden spoon to crush the strawberries.
- After about 7-8 mins add 2 teaspoon cornstarch + 2 teaspoon water stirred together to create a "slurry". Add this mixture to the saucepan.
- Constantly stir and reduce the heat until thickened.
- Let cool and then refrigerate until ready to serve.
Tips for the Best Strawberry Crunch Cheesecake
The water bath helps prevent cracks in the cheesecake.
It’s best to boil the water for the water bath prior to it going into the oven.
I used a 9-inch springform pan inside of a 15x11 inch pan.
Resist the urge to add more butter to the crust, it will just sit on top and your cheesecake won't come out correctly.
If you can't find golden Oreos, Lemon Oreos, Nilla wafers, chessman cookies, or Lorna dunes vanilla cookies will also work.
FAQ
I don't have a food processor what should I do?
If you do not have a food processor, you can crush the cookies and dried strawberries using a rolling pin with the ingredients in a plastic zipper bags. You may need to double up on the bags if you have the storage bags and not freezer bags.
Why do I have to put my cheesecake in a pan of water in the oven?
This is called the water bath method and allows the cheesecake to cook more evenly and helps prevent cracking.
More Great Strawberry Recipes
Easy Strawberry Muffins Recipe
Simple Strawberry Goat Cheese Bruschetta
Strawberry Crunch Cheesecake
Equipment
- High powered blender or food processor
- 9inch spring form pan
- Electric hand or stand mixer
- Measuring bowls, cups and spoons
- Rubber Spatula
- Plastic Wrap
Ingredients
Crust
- 24 golden Oreos crushed
- 1 cup dried strawberries crushed
- 2 tablespoon strawberry jello
- 4 tablespoon unsalted butter melted
Filling
- 32 oz 4 blocks cream cheese, room temperature
- 1 ½ cup granulated sugar
- 4 eggs brought to room temperature
- ⅓ cup sour cream
- 1 tablespoon vanilla extra or vanilla bean paste
- ½ teaspoon salt
- 2 tablespoon all purpose flour
Topping
- Strawberry Syrup store bought or home made
- 1 cup of the reserved crushed oreos + dried strawberries
- 1 cup American buttercream* see notes
Instructions
- Preheat the oven to 350F
- Place eggs in a bowl of warm water to bring to room temp, set aside for 5-7 mins
- Crush golden Oreos and dried strawberries together in a food processor or high powered blender.
- Reserve 1 cup of this mix for the topping.
- With the remaining )reo strawberry mix add 4 tablespoons melted butter, 2 tablespoon tablespoons and mix until well coated.
- Note: it should not look oily or wet-it just needs to be lightly coated
- Pour into the base of a 9 inch spring form pan and press down in an even layer
- Bake for 10 mins at 350 °f. Remove from oven and turn the heat down to 325.
- Mix the four blocks of cream cheese until smooth, add in the sugar and continue until well incorporated.
- Add in the eggs, one at a time, scraping the bowl between.
- Add in the vanilla, sour cream and flour.
- Mix until well combined.
- Pour the batter into the spring form pan.
- Place the pan inside of a larger pan and fill with enough water to come up at least 1 inch on the side of the springform.
- Bake at 325 for 75 mins.
- Remove from the oven and water bath and let cool to room temperature for at least one hour.
- Cover and refrigerate overnight or for 5-6 hours to set before frosting.
Notes
It’s best to boil the water for the water bath prior to it going into the oven.
I used a 9 inch springform pan inside of a 15*11 inch pan Resist the urge to add more butter to the crust, it will just sit on top and your cheesecake wont
come out correctly. If you can't find golden oreos, nilla wafers, chessman cookies or lorna dunes vanilla cookies
Nutrition
*If making strawberry syrup from scratch:
½ cup water
½ cup granulated sugar
4-5 strawberries sliced
Add all to a small pot and mix on medium high until brought to a boil.
Use a wooden spoon to crush the strawberries.
After about 7-8 mins add in 2 teaspoon cornstarch + 2 teaspoon water stirred together to create a "slurry"
Constantly stir and reduce the heat until thickened.
Let cool and then refrigerate until ready to serve.
After it has set remove from spring form. Pour the strawberry syrup over top, top with remaining crunch.
Add buttercream or cool whip dollops and fresh strawberries, serve and enjoy.
We hope you enjoyed this easy strawberry cake recipe.
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Tamara
What a dream. I can almost feel the crunch. We picked strawberries over the weekend and we're looking for things to do with them!
Glenda
Oh yum! This was one of the best strawberry flavored desserts I've ever eaten. And it's all down to nothing artificial. The dried strawberries in the crunch is GENIUS! Great flavor, excellent texture, a true winning dessert. Thanks!
Phoebe
This is something that could come straight from the bakery!! Impressive and delicious!
Wendy
This was such a hit at our house!
laura
Strawberry crunch is SO AMAZING! And so is this cheesecake!