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
Scale
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.
