Do Share Recipe

Strawberry Crunch Cheesecake Recipe | Creamy, Sweet Dessert

I’m so excited to share this Strawberry Crunch Cheesecake recipe, because after making it myself, I couldn’t stop sneaking slices! The balance of creamy cheesecake and a crunchy, strawberry-kissed crust is pure bliss. If you like, you can also try our “Berry Cheesecake Parfaits recipe” for a lighter twist just explore our guide below.

Ingredients (makes about 10 servings)

Here’s what I used — and why each ingredient matters:

For the crust / crunch layer

24 Golden Oreos, crushed (I like these because their vanilla flavor pairs beautifully with strawberries)
1 cup dried strawberries, crushed (this boosts strawberry flavor without adding moisture)
2 tbsp strawberry Jello powder (to deepen the strawberry color and aroma)
4 tbsp unsalted butter, melted (binds the crumbs so they hold shape)

For the cheesecake filling

32 oz (4 blocks) cream cheese, room temperature (so the batter becomes silky and lump-free)
1½ cups granulated sugar (sweetens evenly)
4 eggs, room temperature (helps with smooth texture when beaten one at a time)
⅓ cup sour cream (adds creaminess and a touch of tang)
1 tbsp pure vanilla extract (always choose pure over imitation for better flavor)
½ tsp salt (to balance sweetness)
2 tbsp all-purpose flour (stabilizes the filling)

For the strawberry topping & finish

Strawberry syrup (store-bought or homemade — see how below)
Reserved crushed Oreos + dried strawberry crumbs (for crunch on top)
1 cup vanilla buttercream or Cool Whip (for a decorative finish)

For homemade strawberry syrup (if making from scratch):

½ cup water
½ cup granulated sugar
4-5 fresh strawberries, sliced
2 tsp cornstarch + 2 tsp water (mixed into a slurry)

Note: several servings — this yields about 10 generous slices of cheesecake.

Cooking Time

Prep Time: 45 minutes
Cook / Bake Time: 75 minutes (in cheesecake water bath)
Chill / Set Time: 5 to 6 hours or overnight
Total Time: ~6½ to 7½ hours (including chilling)

How to Make Strawberry Crunch Cheesecake

1. Prepare the Crunchy Strawberry Crust

First, preheat your oven to 350 °F (about 175 °C). In a food processor or high-powered blender, crush the Golden Oreos together with the dried strawberries until they form coarse crumbs. Reserve about 1 cup of this mixture for topping later.

To the remaining crumbs, add the melted butter and strawberry Jello, stirring until just moistened (don’t overdo it — you don’t want a soggy crust). Press this mixture firmly into the bottom of a 9-inch springform pan, covering evenly. Bake for 10 minutes, then lower oven temperature to 325 °F for the next stage.

2. Whip Up the Cheesecake Filling

In a large mixing bowl or stand mixer, beat the softened cream cheese on low until smooth and lump-free. Add granulated sugar and continue mixing until fully incorporated.

Then add eggs one at a time, scraping the bowl between each addition to keep texture consistent. Next, blend in sour cream, vanilla extract, salt, and flour until everything is just combined and creamy.

3. Bake the Cheesecake in a Water Bath

Pour the filling into the prepared crust. Place the springform pan inside a larger baking pan (e.g. a 15 × 11 in pan) and pour in hot water so that it rises about 1 inch up the side of the cake pan (this is the water bath method that prevents cracks). Bake at 325 °F for 75 minutes, until the edges are set but the center still has a slight jiggle.

4. Cool, Chill & Top It Gorgeous

Remove the cheesecake (still in its springform) from the water bath. Let it cool to room temperature for at least one hour. Then cover and refrigerate for 5–6 hours or overnight so it fully sets. Once chilled, release from the springform ring.

Pour strawberry syrup over the top, then sprinkle the reserved crunchy crumbs evenly. Finally, dollop vanilla buttercream or Cool Whip decoratively, and garnish with fresh strawberries if you like.

5. Serve and Enjoy

Slice carefully, wiping your knife clean between cuts so each slice looks pristine. Serve cold and watch it vanish!

Additional Tips for Making This Recipe Better

From my own trial runs, here are some tips I swear by:

I always let my cream cheese and eggs sit at room temperature — it helps me avoid lumps.
I mix the crust ingredients gently — too much pressure crushes the dried strawberries more than I want.
I pre-boil the water for the bath before placing the pan; that helps maintain stable oven temperature.
I resist adding extra butter to the crust — adding too much makes it oily and loose.
I use a sharp knife dipped in hot water and wiped dry before slicing — clean cuts every time.

Variations

Want to mix things up? Here are some delicious twists (inspired by dessert recipes trends):

Dairy-free version: Use dairy-free cream cheese and coconut cream in place of sour cream.
Sugar-free / reduced sugar: Use a sugar substitute suitable for baking in place of granulated sugar and sugar in the syrup.
Berry blend: Swap or add freeze-dried raspberries or blueberries in the crunch mixture for extra flavor.
Chocolate swirl: Swirl melted dark chocolate into part of the cheesecake batter before baking for a marbled effect.
Lightened version: Use part Greek yogurt instead of sour cream for a tangy twist and fewer calories.

You can also explore other dessert recipes in a similar style for inspiration.

Equipment You Need

Here’s what I used — with why:

High powered blender or food processor (to crush Oreos + dried strawberries)
9-inch springform pan (for easy release of cheesecake)
Electric hand mixer or stand mixer (to beat cream cheese smooth)
Measuring cups, spoons, and bowls (for accuracy)
Rubber spatula (to gently fold mixture)
Larger baking pan (for water bath)
Plastic wrap (to cover cheesecake while chilling)

How to Serve Strawberry Crunch Cheesecake

Presentation is half the fun! Here are serving ideas:

Serve each slice on chilled dessert plates with a drizzle of extra strawberry syrup on the side
Add extra dollops of whipped cream or buttercream on top
Garnish with fresh strawberry slices or a mint sprig for a pop of color
Serve small slices with a spoonful of berry compote or a side of fresh berries
Use a warmed knife (wipe dry) to make clean, beautiful cuts

You might even pair it with something like Sweet Coconut Cream Pancake Recipe on a brunch menu to wow your guests.

Calories & Nutrition Facts

Here’s the approximate nutritional breakdown per slice (10 slices total):

Calories: 207 kcal
Carbohydrates: 33 g
Protein: 3 g
Fat: 8 g
Saturated Fat: 4 g
Sugar: 31 g
Sodium, cholesterol, fiber, vitamins also listed in detailed nutrition table on source

How to Store It

In the fridge: Keep cheesecake in an airtight container or covered with plastic wrap — stays fresh for about 3–4 days.
Freezing: You can freeze individual slices wrapped tightly in plastic wrap + foil; they last for up to 1 month.
Thawing / reheating: Thaw in the refrigerator overnight; serve cold (don’t reheat — it’s best eaten chilled).

Why You’ll Love This Recipe

Here’s why this recipe stands out:

It strikes a perfect balance of creaminess and crunch — no soggy crusts.
The strawberry flavor is layered and intense, from the syrup to the dried fruit.
It’s versatile — you can adapt it for dairy-free, lower sugar, or flavour twists.
It makes a showstopper dessert that’s impressive yet approachable.
It pairs beautifully with other treats like pancakes or parfaits for a full dessert spread.

Final Thoughts & Extra Details

One more thing I’ll tell you from my experience: chilling it properly is key. If you slice too soon, it won’t hold. Also, make sure your crust isn’t over-buttered — less is more.

Use quality ingredients (pure vanilla, full-fat dairy) for the best flavor. And when it comes to serving, a hot, dry knife yields the clean slices I always aim for.

Ben Carraoli