If you are ready to indulge in an unforgettable treat, this Strawberry Crunch Cheesecake Recipe is going to be your new favorite dessert obsession. Imagine luscious layers of moist strawberry cake, a rich and creamy cheesecake center, and a delightful strawberry crunch crumble that adds the perfect texture contrast. Every bite offers a vibrant burst of fresh strawberry flavor combined with a luscious creaminess that feels like a celebration in your mouth. Whether you’re treating yourself or impressing guests, this recipe is a showstopper that’s surprisingly straightforward to make and absolutely irresistible.
Ingredients You’ll Need
These ingredients are thoughtfully chosen to balance sweetness, texture, and that irresistible strawberry flavor that brings this dessert to life. From fresh strawberries to cream cheese, each element plays a crucial role in building the layers of taste and texture.
- Strawberries (1 1/2 cup chopped): Fresh and juicy for the puree and crunch topping.
- Granulated sugar (multiple measures): Sweetens the cake, cheesecake, and strawberry layers perfectly without overpowering.
- Strawberry Jell-o (two 3 oz boxes): Adds that signature strawberry essence and aids in setting layers.
- Water (1/3 cup): Helps dissolve the Jell-o and soften the strawberries.
- All-purpose flour (2 1/2 cups): The foundation of the strawberry cake layers, ensuring a tender crumb.
- Baking powder (2 teaspoons) and baking soda (1/2 teaspoon): Essential for that fluffy rise in the cake.
- Unsalted butter (2 cups total, softened): Adds richness to both the cake and frosting layers.
- Greek yogurt (1 cup): Enhances moisture and adds a slight tang to the cake.
- Eggs (5 total, room temperature): Provide structure and richness throughout the cheesecake and cake.
- Vanilla extract: Enhances the flavors and adds a warm aromatic note.
- Strawberry puree (1 cup, cooled): Infuses the cake batter with real strawberry flavor and gorgeous color.
- Pink gel food coloring: To get that perfect, vibrant pink hue for the strawberry cake layers.
- Cream cheese (three 8 oz packages, softened): The star of the cheesecake layer and frosting, providing that creamy, tangy base.
- Cornstarch (2 tablespoons): Stabilizes the cheesecake, helping it set perfectly without cracking.
- Heavy cream and heavy whipping cream: Ensure a luxuriously smooth cheesecake and fluffy frosting.
- Powdered sugar (3-4 cups): Sweetens and smooths the frosting, giving it that silky finish.
- Golden Oreos (30 crushed): Create the irresistible strawberry crunch crumble topping.
- Whipped topping (1/3 cup, thawed): Binds the crunchy crumbs for the perfect textural contrast.
How to Make Strawberry Crunch Cheesecake Recipe
Step 1: Prepare the Cheesecake Layer
Begin by preheating your oven to 350 degrees Fahrenheit and preparing an 8-inch springform pan with parchment paper and non-stick spray. The cheesecake batter starts with softened cream cheese beaten until fluffy, which creates a velvety smooth foundation. Incorporate sugar and cornstarch carefully to maintain structure, then blend in eggs one at a time to keep the texture light. The addition of vanilla and heavy cream rounds out the flavor and richness, resulting in a cheesecake filling that’s creamy and dreamy. After pouring it into the pan, bake first at 350 degrees for 10 minutes and then reduce to 200 degrees to bake for nearly an hour until just set with a gentle jiggle in the center. Let it cool gradually to avoid cracks and chill it for a couple of hours or overnight for the best texture.
Step 2: Make the Strawberry Puree
This puree is the heart of the strawberry flavor in both the cake and the crunch crumble. Simmer chopped strawberries with sugar, strawberry Jell-o, and water until everything is melted into a luscious mixture bursting with strawberry goodness. Then puree until smooth, creating a vibrant sauce full of natural sweetness and tang — the perfect flavor boost for the cake batter.
Step 3: Bake the Strawberry Cake Layers
Prepare two 8-inch cake pans with parchment and non-stick spray to ensure your layers come out cleanly. Combine dry ingredients like flour, sugar, baking powder, and baking soda before cutting in softened butter for a tender crumb. Whisk together Greek yogurt, eggs, vanilla, and your prepared strawberry puree to create a moist, flavorful batter. Adding pink gel food coloring gives the cake that signature blush tone, making it as beautiful as it is tasty. Divide the batter evenly, bake until a toothpick comes out clean, then let cool completely — these layers provide the perfect fruity canvas for your cheesecake center and frosting.
Step 4: Whip Up the Vanilla Frosting
Your frosting is where lightness meets richness. Beat cream cheese with butter for a fluffy yet creamy base, then add vanilla and powdered sugar gradually. Incorporating whipping cream at the end helps make a smooth, spreadable frosting that balances sweetness with a gentle tang. Letting it chill before assembling helps it hold shape while you layer the cake perfectly.
Step 5: Prepare the Strawberry Crunch Crumble
Using crushed golden Oreos lends the perfect buttery crunch that contrasts beautifully with the soft cake and creamy cheesecake. Mixing part of the crumbs with whipped topping and strawberry Jell-o not only binds them together but also infuses the crunch with even more strawberry flavor. Combining the coated crumbs back with plain crumbs gives you a well-rounded texture that will coat the cake’s sides and top like a sweet, colorful confetti of joy.
Step 6: Assemble Your Strawberry Crunch Cheesecake Recipe
Start by placing one strawberry cake layer face-down on your serving plate, then spread a generous layer of frosting. Gently flip your chilled cheesecake layer face-down on top and remove its pan base and parchment for a clean presentation. Add more frosting, then the second strawberry cake layer, followed by frosting to cover the outside of the entire cake. Press the strawberry crunch crumbs onto the sides and sprinkle on top for that iconic texture and look. Chill for several hours or overnight to let all those flavors and textures meld together — this wait is well worth the deliciousness that follows.
How to Serve Strawberry Crunch Cheesecake Recipe
Garnishes
For the ultimate finishing touch, decorate with dollops of fresh whipped cream and vibrant fresh strawberries. These simple garnishes not only add a fresh burst of flavor but also elevate the cake’s appearance into a stunning centerpiece that screams homemade elegance.
Side Dishes
Pair this decadent dessert with a light, refreshing side like a simple mint leaf salad or even a scoop of light vanilla bean ice cream. The contrast helps balance the richness of the cheesecake while complementing strawberry’s natural sweetness.
Creative Ways to Present
Try serving individual slices on elegant dessert plates, topped with a drizzle of strawberry sauce or a few edible flowers for a romantic touch. You can also create mini versions of the Strawberry Crunch Cheesecake Recipe in small ramekins for personal servings that impress at parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Cover leftover cheesecake tightly with plastic wrap or place it in an airtight container and refrigerate for up to 5 days. Keeping it cold preserves the texture and flavor—not to mention how delightful it is to enjoy the next day!
Freezing
This cheesecake freezes beautifully. Wrap it securely in plastic wrap followed by aluminum foil and keep it in the freezer for up to 2 months. Thaw it overnight in the refrigerator for a fresh-from-the-oven taste experience when you’re ready to indulge.
Reheating
Reheating is generally not necessary or recommended for cheesecake since it’s best served chilled. If you prefer a softer slice, allow it to sit at room temperature for 15 to 20 minutes before serving.
FAQs
Can I use frozen strawberries for the puree?
Yes! Frozen strawberries work well, just make sure to thaw and drain any excess liquid before cooking to keep the puree from becoming too watery.
Do I need a springform pan for the cheesecake layer?
A springform pan is highly recommended because it makes removing the delicate cheesecake layer much easier without damaging it.
Is it necessary to chill the frosting before assembling the cake?
Chilling the frosting makes it firmer and easier to spread, which helps keep your layers neat and the cake looking professional.
Can I substitute regular whipped cream for the whipped topping in the crumble?
Yes, fresh whipped cream can be used, but whipped topping has more stability which helps keep the crumbs together better for the crunchy texture.
How long should the Strawberry Crunch Cheesecake Recipe chill before serving?
For best results, chill it for at least 4 hours or overnight. This allows all the layers to firm up and the flavors to meld beautifully.
Final Thoughts
This Strawberry Crunch Cheesecake Recipe is truly one of those desserts that brings joy with every bite. It’s a perfect blend of creamy cheesecake, vibrant strawberry cake, and irresistible crunchy topping that shows off your baking skills without overwhelming you in the kitchen. I absolutely encourage you to make this for your next celebration or just a weekend treat—you deserve a slice of happiness this gorgeous and delicious!
Print
Strawberry Crunch Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 8 hours 30 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This luscious Strawberry Crunch Cheesecake features a creamy cheesecake layer sandwiched between two moist and flavorful strawberry cake layers, all topped with a smooth vanilla frosting and a crunchy strawberry-infused Oreo crumble. Perfect for special occasions or dessert lovers seeking a beautiful, layered treat bursting with fresh strawberry flavor.
Ingredients
Strawberry Puree
- 1 1/2 cup strawberries, chopped
- 3 tablespoons granulated sugar
- 1 3 oz box strawberry Jell-o
- 1/3 cup water
Strawberry Cake Layers
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened and cut into pieces
- 1 cup Greek yogurt
- 3 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup strawberry puree (from above, cooled)
- Pink gel food coloring, as needed
Cheesecake Layer
- 2 (8 oz) packages cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Vanilla Frosting
- 1 cup unsalted butter, softened to room temperature
- 1 (8 oz) package cream cheese, softened to room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons heavy whipping cream
- 3–4 cups powdered sugar
Strawberry Crunch Crumble
- 30 golden Oreos, crushed
- 1/3 cup whipped topping, thawed
- 1 3 oz box strawberry Jell-o
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and prepare an 8-inch springform pan by lining it with parchment paper on the bottom and spraying the sides with non-stick spray. Set aside.
- Make the Cheesecake Layer: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed for 5 minutes or until light and creamy. Scrape the bowl.
- Add Sugar and Cornstarch: Lower mixer speed, add granulated sugar and cornstarch, and mix until combined. Scrape bowl again.
- Beat Additional: Increase speed to medium and beat for 2-3 more minutes for a smooth texture.
- Add Eggs and Flavor: On low speed, add eggs one at a time, fully incorporating each before next. Add vanilla extract, scrape sides, and whisk an additional 1-2 minutes.
- Incorporate Heavy Cream: Add heavy cream and mix on medium speed for another 2-3 minutes to achieve a creamy consistency.
- Transfer and Bake Cheesecake: Pour batter into prepared pan, gently tap to remove air bubbles. Bake initially for 10 minutes at 350°F. Then reduce oven temperature to 200°F without opening the door and bake for a further 55-60 minutes until cheesecake edges are set but the center slightly jiggles.
- Cool Cheesecake: Turn off oven, allow cheesecake to cool inside for 15 minutes, then remove. Cool fully on a wire rack before refrigerating at least 2 hours or overnight.
- Prepare Strawberry Puree: Combine chopped strawberries, sugar, strawberry Jell-o, and water in a small saucepan. Bring to a boil, stirring constantly, and boil 2-3 minutes until strawberries soften and Jell-o dissolves. Puree mixture in a food processor and set to cool.
- Prepare Cake Pans: Line two 8-inch cake pans with parchment paper and spray with non-stick spray. Set aside.
- Mix Dry Ingredients: In a stand mixer with paddle attachment, combine flour, sugar, baking powder, and baking soda. Stir to mix evenly.
- Add Butter: Add softened butter and mix on low until incorporated into the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk sour cream, eggs, vanilla extract, and cooled strawberry puree together until smooth.
- Combine Wet and Dry: Add the wet mixture to the flour mixture. Mix on low-medium speed until evenly combined, scraping bowl sides and bottom.
- Add Pink Gel Coloring: Add drops of pink gel food coloring to achieve desired pink shade and mix for a few minutes on medium speed.
- Bake Cake Layers: Divide batter evenly between prepared pans, tap to release air bubbles, and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool Cake Layers: Let cakes cool in pans 10 minutes, then remove and cool completely on wire racks.
- Make Vanilla Frosting: In mixer with paddle attachment, beat cream cheese and butter for 2-3 minutes until light and fluffy. Add vanilla and mix just to combine.
- Add Powdered Sugar: On low speed, gradually add powdered sugar 1 cup at a time, mixing fully between additions and scraping bowl as needed.
- Add Heavy Cream: Add whipping cream and increase speed from low to high, whipping frosting for 2-3 minutes until fluffy and smooth.
- Chill Frosting: Refrigerate frosting for 30 minutes before assembling cake to improve handling.
- Make Strawberry Crunch Crumble: Pulse golden Oreo cookies in a food processor until coarse crumbs form.
- Prepare Crumble Mixture: Divide crumbs into two bowls. Mix whipped topping and strawberry Jell-o into one bowl until crumbs are fully coated.
- Combine Crumbles: Mix the coated crumbs with the plain crumbs to create the strawberry crunch crumble.
- Assemble Cake – First Layer: Place one strawberry cake layer face-down on cake stand. Spread about 3/4 cup frosting evenly over the layer.
- Add Cheesecake Layer: Remove cheesecake from springform pan by removing ring and bottom. Flip cheesecake face-down onto frosted cake layer. Carefully peel off parchment paper.
- Add Frosting on Cheesecake: Spread another 3/4 cup frosting evenly over cheesecake layer.
- Add Second Cake Layer: Place second strawberry cake layer on top and frost with 3/4 cup frosting evenly.
- Cover Entire Cake: Use the remaining frosting to cover the entire cake, smoothing the sides and top.
- Add Strawberry Crunch Crumble: Gently press the strawberry crunch crumbs around cake sides and sprinkle on top, lightly pressing to adhere.
- Chill Cake: Refrigerate assembled cake for at least 4 hours, preferably overnight, to set and develop flavor.
- Serve: Garnish with fresh whipped cream and strawberries before slicing and serving.
Notes
- Ensure all dairy ingredients are at room temperature before mixing for best texture.
- Do not open the oven door during the cheesecake’s second bake phase to prevent cracking.
- Chilling the frosting makes it easier to spread and helps achieve smooth finish.
- Use fresh strawberries for best flavor in the puree; frozen can be substituted but will alter texture.
- Store leftover cake tightly covered in refrigerator and consume within 3 days for optimal freshness.
