Berrylicious Strawberry Crunch Cheesecake – Creamy, Crunchy & Bursting with Flavor

If you’re craving a dessert that’s rich, fruity, and irresistibly textured, this Berrylicious Strawberry Crunch Cheesecake is calling your name. With a velvety cream cheese filling, a classic graham cracker crust, and a playful strawberry shortcake crumble topping, every bite is a delightful contrast of creamy and crunchy.

This cheesecake combines the elegance of a baked New York-style base with the nostalgic joy of a strawberry crunch ice cream bar — making it ideal for birthdays, holidays, or any occasion that deserves a show-stopping dessert.

You can prepare it in a springform pan for classic presentation or make it in a 9×13 for easy slicing. Whether you’re serving it chilled or topped with whipped cream and fresh berries, this cheesecake delivers on flavor and flair.

Ingredients Overview

This recipe layers flavor and texture from crust to topping. Here’s what you’ll need:

Graham Cracker Crust

A buttery, slightly salty base that supports the rich filling.

• Graham cracker crumbs (about 1½ cups)

• Melted butter (5 tbsp)

• Granulated sugar (2 tbsp)

Alternative: Use crushed Golden Oreos or vanilla wafers for a sweeter, cookie-style crust.

Cheesecake Filling

A rich, smooth blend that’s lightly sweet and holds up well when sliced:

• Cream cheese (3 packages, 8 oz each – full-fat, room temp)

• Granulated sugar (¾ cup)

• Sour cream (½ cup) for tang and silkiness

• Eggs (3 large)

• Vanilla extract (2 tsp)

• Optional: 1 tbsp cornstarch for extra stability

Make sure all dairy is at room temperature to avoid lumps.

Strawberry Crunch Topping

The star of the show — sweet, colorful, and crunchy:

• Golden Oreos or vanilla sandwich cookies (20 cookies)

• Freeze-dried strawberries (1 cup)

• Unsalted butter (¼ cup, melted)

Crushed together, this mixture mimics the famous strawberry shortcake bar topping. It adds color, texture, and fruity contrast to the creamy filling.

Strawberry Layer (Optional but Delicious)

• Strawberry jam or preserves (½ cup), slightly warmed for spreading

• Can swirl into the cheesecake before baking or layer on top afterward

Optional Garnishes

• Fresh strawberries, sliced or halved

• Whipped cream

• White chocolate drizzle

Step-by-Step Instructions

1. Preheat and Prep the Pan

• Preheat oven to 325°F.

• Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.

• Wrap the outside of the pan in foil to prepare for a water bath (or place a separate water-filled dish on the oven rack beneath the cheesecake).

2. Make the Crust

• In a bowl, combine:

  • 1½ cups graham cracker crumbs

  • 5 tbsp melted butter

  • 2 tbsp sugar

• Press firmly into the bottom of the prepared pan.

• Bake for 8–10 minutes. Let cool while you prep the filling.

3. Prepare the Cheesecake Filling

• In a stand mixer or large bowl, beat 24 oz cream cheese until smooth (2–3 minutes).

• Add ¾ cup sugar, beat until light and fluffy.

• Mix in ½ cup sour cream and 2 tsp vanilla extract.

• Add eggs one at a time, mixing gently after each until just combined.

• Optional: Add 1 tbsp cornstarch for a firmer set.

Optional swirl: Gently swirl ¼–½ cup strawberry jam into the batter.

4. Bake the Cheesecake

• Pour filling over the crust and smooth the top.

• Place cheesecake pan into a large roasting pan filled with 1 inch of hot water (for even baking).

• Bake for 50–60 minutes, until edges are set and center jiggles slightly.

• Turn oven off and crack door open. Let cheesecake sit in oven 1 hour to cool slowly.

Then refrigerate at least 4–6 hours, preferably overnight.

5. Make the Strawberry Crunch Topping

In a food processor, pulse together:

• 20 Golden Oreos (cream filling included)

• 1 cup freeze-dried strawberries

Add ¼ cup melted butter and pulse until mixture resembles coarse crumbs.

No processor? Crush cookies and strawberries in a zip-top bag with a rolling pin, then mix with butter.

6. Assemble

• Once cheesecake is chilled, spread a thin layer of strawberry jam or whipped topping over the top.

• Press strawberry crunch topping over the surface, covering fully.

• Garnish with sliced fresh strawberries or dollops of whipped cream if desired.

Slice with a warm knife for clean edges.

Tips, Variations & Substitutions

Expert Tips

• Room temp ingredients prevent lumpy filling.

• Don’t overmix once eggs are added — keeps the texture creamy, not dense.

• Chill thoroughly for best structure and flavor.

• Use a water bath or steam tray to avoid cracking.

Variations

• No-Bake Version: Use a no-bake cheesecake base and chill overnight before topping.

• Strawberry Shortcake Bars: Turn this recipe into bars using a 9×13-inch pan.

• Layered Cheesecake: Swirl jam through the middle and top with whole strawberries.

Substitutions

• No Golden Oreos? Use vanilla wafers, shortbread, or graham crackers.

• No freeze-dried strawberries? Use strawberry Jell-O powder mixed with cookie crumbs as a backup.

• Want it lighter? Use Neufchâtel cheese and low-fat sour cream.

Serving Ideas & Occasions

This show-stopping cheesecake is ideal for:

• Spring and summer parties

• Mother’s Day brunch

• Baby showers

• Birthday celebrations

• Dessert tables and potlucks

Serve chilled with:

• Fresh berries

• Whipped cream

• A drizzle of white chocolate or extra jam

Pairs beautifully with iced coffee, sparkling water, or a glass of rosé.

Nutritional & Health Notes

This is a decadent dessert meant for indulging — creamy, rich, and celebratory.

Estimated per slice (based on 12 servings):

• Calories: ~450–550

• Fat: 30–35g

• Carbs: 35–45g

• Protein: 5–7g

To lighten:

• Use light cream cheese

• Cut sugar by 25%

• Add a fresh strawberry topping instead of cookie crumble

FAQs

Q1: Can I make this ahead of time?

A1: Yes! It’s even better the next day. Make the cheesecake 1–2 days in advance and add the crunch topping the day you serve.

Q2: Can I freeze this cheesecake?

A2: Absolutely. Freeze without the topping. Wrap tightly and freeze up to 2 months. Thaw in fridge overnight and add topping before serving.

Q3: What’s the best way to slice clean pieces?

A3: Use a hot knife, wiping clean between cuts. This ensures neat, sharp slices.

Q4: Can I use store-bought strawberry crunch topping?

A4: Yes, but homemade has better flavor and texture. It only takes 5 minutes to make from Oreos and freeze-dried strawberries.

Q5: What if I don’t have a springform pan?

A5: Use a deep 9×9 or 9×13-inch pan. Line with parchment so you can lift the cheesecake out after chilling.

Q6: Can I add gelatin to make it firmer?

A6: For a no-bake version, yes. Add 1 tbsp dissolved unflavored gelatin to the filling before chilling. Not needed for baked cheesecakes.

Q7: Can I make mini cheesecakes?

A7: Yes! Line muffin tins with cupcake liners. Bake 18–22 minutes at 325°F. Top with jam and crumble once cooled.

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