Strawberry Crunch Cheesecake, a dessert that’s as visually stunning as it is delicious, is about to become your new favorite indulgence. Imagine layers of creamy, dreamy cheesecake nestled upon a buttery graham cracker crust, all crowned with a generous scattering of that iconic strawberry shortcake crumble. Are you drooling yet? I know I am just thinking about it!

While the exact origins of the strawberry crunch topping are a bit hazy, its nostalgic flavor profile instantly transports many of us back to childhood summers and those beloved strawberry shortcake ice cream bars. That familiar, sweet, and slightly salty crunch perfectly complements the rich tang of cheesecake, creating a symphony of textures and tastes that’s simply irresistible.

What makes this Strawberry Crunch Cheesecake so universally appealing? Beyond the delightful combination of flavors, it’s also surprisingly easy to make! While it looks impressive, this recipe is approachable for bakers of all skill levels. The creamy cheesecake filling, the satisfying crunch, and the vibrant strawberry flavor make it a guaranteed crowd-pleaser, perfect for birthdays, holidays, or any occasion that calls for a little bit of sweet celebration. Plus, who can resist that beautiful pink hue?

Ingredients:

For the Golden Oreo Crust:

24 Golden Oreo cookies, finely crushed (about 2 cups)
6 tablespoons (3 ounces) unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling:

32 ounces (4 packages) cream cheese, softened to room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, but adds a lovely depth)
4 large eggs, room temperature
1/4 cup heavy cream

For the Strawberry Crunch Topping:

1 cup freeze-dried strawberries
1 cup Golden Oreo crumbs (reserved from the crust, or use fresh)
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, cold and cubed

For the Strawberry Swirl (Optional):

1 cup fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice

Preparing the Golden Oreo Crust

Crush the Golden Oreos: In a food processor, pulse the Golden Oreos until they are finely crushed. You should have about 2 cups of crumbs. If you don’t have a food processor, you can place the cookies in a large zip-top bag and crush them with a rolling pin.
Combine with Butter and Sugar: In a medium bowl, combine the crushed Oreo crumbs, melted butter, and granulated sugar. Mix well until the mixture is evenly moistened and resembles wet sand.
Press into the Pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even and compact crust.
Pre-bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. This helps to set the crust and prevent it from becoming soggy.
Cool the Crust: Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling.

Making the Cheesecake Filling

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is crucial for a lump-free cheesecake, so make sure your cream cheese is truly at room temperature.
Add Sugar and Extracts: Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Add the vanilla extract and almond extract (if using) and mix until incorporated.
Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage, as overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking.
Add Heavy Cream: Stir in the heavy cream until the batter is smooth and creamy.

Creating the Strawberry Swirl (Optional)

Combine Strawberries, Sugar, and Lemon Juice: In a small saucepan, combine the sliced fresh strawberries, granulated sugar, and lemon juice.
Cook the Strawberry Mixture: Cook the mixture over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 5-7 minutes.
Puree the Strawberry Mixture: Remove the saucepan from the heat and use an immersion blender or a regular blender (carefully!) to puree the strawberry mixture until smooth.
Cool the Strawberry Puree: Let the strawberry puree cool slightly before swirling it into the cheesecake batter.

Assembling and Baking the Cheesecake

Pour the Cheesecake Filling: Pour the cheesecake filling over the cooled Golden Oreo crust.
Add Strawberry Swirl (Optional): If using the strawberry swirl, drop spoonfuls of the cooled strawberry puree over the cheesecake filling. Use a knife or skewer to gently swirl the puree into the filling, creating a marbled effect. Be careful not to over-swirl, as this can muddy the colors.
Prepare a Water Bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan.
Add Hot Water: Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps to create a moist environment in the oven, which prevents the cheesecake from cracking.
Bake the Cheesecake: Bake the cheesecake in a preheated oven at 325°F (160°C) for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the Oven and Let Cool: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent cracking.
Refrigerate the Cheesecake: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.

Making the Strawberry Crunch Topping

Prepare the Freeze-Dried Strawberries: Place the freeze-dried strawberries in a zip-top bag and crush them into a fine powder using a rolling pin or your hands. You can also use a food processor for this step.
Combine Dry Ingredients: In a medium bowl, combine the crushed freeze-dried strawberries, Golden Oreo crumbs (either reserved from the crust or freshly crushed), all-purpose flour, and granulated sugar.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs. The butter should be evenly distributed throughout the mixture.
Bake the Crunch Topping: Spread the crumble mixture evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the topping is golden brown and crispy. Be careful not to burn it.
Cool the Crunch Topping: Remove the baking sheet from the oven and let the crunch topping cool completely on the baking sheet. As it cools, it will become even crispier.

Assembling the Strawberry Crunch Cheesecake

Remove Cheesecake from Pan: Once the cheesecake is completely chilled, carefully remove it from the springform pan. Run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the sides.
Top with Strawberry Crunch: Sprinkle the cooled strawberry crunch topping evenly over the top of the cheesecake.
Slice and Serve: Slice the Strawberry Crunch Cheesecake and serve immediately. Enjoy!

Tips for Success:

Room Temperature Ingredients: Using room temperature ingredients, especially the cream cheese and eggs, is crucial for a smooth and creamy cheesecake.
Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, which can cause the cheesecake to crack during baking. Mix until just combined.
Water Bath: The water bath is essential for preventing the cheesecake from cracking. Make sure the springform pan is tightly wrapped in foil to prevent water from seeping in.
Cooling Process: The gradual cooling process in the oven and refrigerator is important for preventing cracks and allowing the cheesecake to fully set.
Freeze-Dried Strawberries: Using freeze-dried strawberries provides a concentrated strawberry flavor and a vibrant pink color to the crunch topping.
Make Ahead: The cheesecake can be made 1-2 days in advance and stored in the refrigerator. Add the strawberry crunch topping just before serving to prevent it from becoming soggy.

Variations:

Different Oreo Flavors: Experiment with different Oreo flavors for the crust and topping. Chocolate Oreos or other flavored Oreos would also be delicious.
Other Berries: Substitute other freeze-dried berries, such as raspberries or blueberries, for the strawberries in the crunch topping.
Chocolate Drizzle: Drizzle melted white chocolate or milk chocolate over

Conclusion:

This Strawberry Crunch Cheesecake isn’t just a dessert; it’s an experience. The creamy, tangy cheesecake filling, the burst of fresh strawberry flavor, and that irresistible, crunchy topping all come together in perfect harmony. Trust me, once you take a bite, you’ll understand why I’m so passionate about this recipe. It’s a guaranteed crowd-pleaser, perfect for birthdays, holidays, or simply a special treat for yourself.

But what truly elevates this cheesecake is its versatility. While the classic strawberry combination is a winner, don’t be afraid to experiment! Imagine swapping the strawberries for raspberries or blueberries for a different berry burst. You could even try a tropical twist with mango or pineapple. For the crust, consider using crushed Golden Oreos instead of vanilla wafers for a slightly different flavor profile. And if you’re feeling extra adventurous, a drizzle of white chocolate ganache over the top adds a touch of elegance and decadence.

Serving suggestions? The possibilities are endless! A simple dollop of whipped cream and a fresh strawberry slice are always a classic choice. For a more indulgent presentation, try serving it with a scoop of vanilla ice cream or a drizzle of strawberry sauce. You could even create mini cheesecake parfaits by layering crumbled cheesecake, whipped cream, and fresh berries in individual glasses. And for a truly special occasion, consider making a larger, tiered cheesecake for a stunning centerpiece.

I know baking a cheesecake can seem intimidating, but I promise this recipe is straightforward and easy to follow. The key is to be patient and allow the cheesecake to cool completely before slicing. This will ensure a clean, even cut and prevent the filling from cracking. And don’t worry if it’s not perfect the first time – even slightly imperfect cheesecakes taste amazing!

I’ve poured my heart into perfecting this Strawberry Crunch Cheesecake recipe, and I’m confident that you’ll love it as much as I do. It’s a showstopper that’s surprisingly simple to make, and the flavor combination is simply divine. It’s the perfect balance of sweet, tangy, and crunchy, making it a truly unforgettable dessert.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece. I’m so excited for you to try this recipe and experience the joy of homemade cheesecake.

And most importantly, I want to hear about your experience! Did you try any variations? Did you make it for a special occasion? What did your friends and family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures. Happy baking! Let me know if you have any questions along the way, I am here to help you make the best Strawberry Crunch Cheesecake you have ever tasted! I am sure you will love it.
Strawberry Crunch Cheesecake: The Ultimate Dessert Recipe

Decadent Golden Oreo cheesecake with homemade strawberry crunch topping and optional fresh strawberry swirl.

Save This Recipe

Prep Time45 minutes

Cook Time88 minutes

Total Time433 minutes

Yield12 servings

👨‍🍳By: Sharey

📂Category: Dessert

📊Difficulty: Easy

🌍Cuisine: American

🍽️Yield: 12 servings

🥗Dietary: Vegetarian

Ingredients

0124 Golden Oreo cookies, finely crushed (about 2 cups)

026 tablespoons (3 ounces) unsalted butter, melted

032 tablespoons granulated sugar

0432 ounces (4 packages) cream cheese, softened to room temperature

051 1/2 cups granulated sugar

061 teaspoon vanilla extract

071/2 teaspoon almond extract (optional)

084 large eggs, room temperature

091/4 cup heavy cream

101 cup freeze-dried strawberries

111 cup Golden Oreo crumbs (reserved from the crust, or use fresh)

121/4 cup all-purpose flour

131/4 cup granulated sugar

141/4 cup (1/2 stick) unsalted butter, cold and cubed

151 cup fresh strawberries, hulled and sliced

162 tablespoons granulated sugar

171 tablespoon lemon juice

Instructions

Step 01

Crush the Golden Oreos in a food processor or zip-top bag until finely crushed (about 2 cups).

Step 02

In a medium bowl, combine the crushed Oreo crumbs, melted butter, and granulated sugar. Mix well.

Step 03

Press the crumb mixture firmly into the bottom of a 9-inch springform pan.

Step 04

Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes.

Step 05

Cool the crust completely.

Step 06

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Step 07

Gradually add the granulated sugar, beating until well combined.

Step 08

Add the vanilla extract and almond extract (if using) and mix until incorporated.

Step 09

Add the eggs one at a time, beating well after each addition.

Step 10

Stir in the heavy cream until the batter is smooth and creamy.

Step 11

In a small saucepan, combine the sliced fresh strawberries, granulated sugar, and lemon juice.

Step 12

Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices (about 5-7 minutes).

Step 13

Puree the strawberry mixture using an immersion blender or regular blender.

Step 14

Let the strawberry puree cool slightly.

Step 15

Pour the cheesecake filling over the cooled Golden Oreo crust.

Step 16

If using the strawberry swirl, drop spoonfuls of the cooled strawberry puree over the cheesecake filling. Use a knife or skewer to gently swirl the puree into the filling.

Step 17

Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan.

Step 18

Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Step 19

Bake the cheesecake in a preheated oven at 325°F (160°C) for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.

Step 20

Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.

Step 21

Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

Step 22

Place the freeze-dried strawberries in a zip-top bag and crush them into a fine powder.

Step 23

In a medium bowl, combine the crushed freeze-dried strawberries, Golden Oreo crumbs, all-purpose flour, and granulated sugar.

Step 24

Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs.

Step 25

Spread the crumble mixture evenly on a baking sheet lined with parchment paper.

Step 26

Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the topping is golden brown and crispy.

Step 27

Cool the crunch topping completely on the baking sheet.

Step 28

Once the cheesecake is completely chilled, carefully remove it from the springform pan.

Step 29

Sprinkle the cooled strawberry crunch topping evenly over the top of the cheesecake.

Step 30

Slice and serve immediately.
Recipe Notes
- Using room temperature ingredients, especially the cream cheese and eggs, is crucial for a smooth and creamy cheesecake.
- Don’t overmix the cheesecake batter. Mix until just combined.
- The water bath is essential for preventing the cheesecake from cracking.
- The gradual cooling process in the oven and refrigerator is important for preventing cracks and allowing the cheesecake to fully set.
- Using freeze-dried strawberries provides a concentrated strawberry flavor and a vibrant pink color to the crunch topping.
- The cheesecake can be made 1-2 days in advance and stored in the refrigerator. Add the strawberry crunch topping just before serving to prevent it from becoming soggy.
Frequently Asked Questions

→ How do I ensure the bread stays moist?

Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.

→ Can I substitute ingredients?

Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.

→ How long does this bread keep?

Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.

→ What if I don't have all the spices?

You can adjust spices to taste or substitute with similar warming spices.

→ Can I freeze this bread?

Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

Strawberry Crunch Cheesecake: The Ultimate Dessert Recipe