This Strawberry Cheesecake Crunch is one of my favorite cheesecakes, easy to make and perfect for holiday gatherings. Can also be made into cheesecake bars or a cheesecake dip.
Made with my homemade whipped cream recipe and topped with a delicious strawberry crunch topping. If you enjoy cheesecakes, you’ll love my Pound Cake Cheesecake, Cinnamon Roll Cheesecake, Peach Cobbler Cheesecake and other desserts.
Strawberry Crunch Cheesecake Recipe:
If you enjoy any strawberry dessert, then you’ll fall in love this Strawberry Crunch Cheesecake. Made with a golden Oreo crust and topped with strawberry crunch and fresh strawberries. Cheesecake is one of the most versatile desserts. Can truly use your imagination and create any delicious combinations you think of.
Strawberry Crunch Cheesecake Ingredients:
- Freeze Dried Strawberries: One of the ingredients used to make the strawberry crunch topping. Adds the authentic strawberry taste.
- Cream Cheese: Most cheesecake bases are cream cheese, this is an essential ingredients when making this.
- Golden Oreos: Forms the perfect crust, adds tons of flavor as well as a solid base.
- Eggs: Adds moisture as well as loosens the cheesecake batter. Which creates a velvety texture.
- Vanilla Paste: Aside from the delicious flavor, also adds appealing vanilla specs throughout the cheesecake.
- Lemon Extract: Adds a slight tangy flavor as well as acidity. Balances the flavors very well in this dish.
- Flour: Used to thicken the batter slightly as well as help it come together when baking.
- Sugar: Adds sweetness to the dish. Used in the cheesecake as well as the crust.
- Fresh Strawberries: For the topping. Adds a great look as well as delicious taste.
- Butter: Used to bring together the crust of this dish, creates a delicious crumble.
- Sour Cream: Adds a amazing creaminess to the dish.
How to make Strawberry Crunch Cheesecake:
- Set your oven to 350°F to preheat.
- In a food processor, crush 40 Oreos with 1/4 cup sugar. Gradually add 6 tbsp melted butter until combined.
- Press the mixture into a parchment-lined springform pan. Bake for 10 minutes, then place in the freezer to chill. Add 2 inches of water to an aluminum pan and set it on the oven’s bottom rack.
- To make the crunch topping, blend 20 Oreos, freeze-dried strawberries, and 4 tbsp melted butter until the mixture forms crumbs. Set aside.
- In a stand mixer, beat together the cream cheese and 1 cup sugar until smooth.
- Add sour cream, lemon extract, vanilla paste, flour, and a pinch of salt.
- Mix well, then incorporate the eggs one at a time. If desired, gently fold in 1/3 of the crunch topping.
- Pour the cheesecake batter over the prepared crust.
- Bake for 45 minutes, let cool for 20 minutes, then refrigerate for 8 hours or overnight.
- Finish with whipped cream, the remaining crunch topping, and fresh strawberries before serving.
- SERVE & ENJOY!
How to store Strawberry Cheesecake Crunch:
Refrigerate:
- Cover the cheesecake tightly with plastic wrap or store it in an airtight container.
- Keep it in the fridge for up to 5–7 days.
Freeze for Longer Storage:
- Wrap individual slices or the entire cheesecake in plastic wrap, then in aluminum foil to prevent freezer burn.
- Store in an airtight container or freezer-safe bag.
- Freeze for up to 3 months.
Strawberry Cheesecake Crunch
This Strawberry Cheesecake Crunch is one of my favorite cheesecakes, easy to make and perfect for holiday gatherings. Can also be made into cheesecake bars or a cheesecake dip.
Equipment
- Stand Mixer/Hand Mixer
- Springform Pan 10 In
- Aluminum Pan
- Spatula
- Food Processor
Ingredients
- 32 Oz Cream Cheese
- 3 Fresh Strawberries Topping
- 3 Tbsp Flour
- 60 Golden Oreos
- 1 Oz Freeze Dried Strawberries
- 2 Tbsp Vanilla Paste
- 1 Tbsp Lemon Extract
- 1 1/4 Cup Sugar
- 2 Eggs Jumbo
- 1-3 Cup Sour Cream
- 10 Tbsp Butter
Instructions
- Preheat oven to 350°F.
- In a food processor, blend 40 Oreos with 1/4 cup sugar, then slowly add 6 tbsp melted butter. Press into a parchment-lined springform pan. Bake for 10 minutes, then freeze until needed.
- Fill an aluminum pan with 2 inches of water and place on the bottom oven rack.
- For the crunch topping, blend 20 Oreos, freeze-dried strawberries, and 4 tbsp melted butter until crumbly. Set aside.
- In a stand mixer, cream cream cheese and 1 cup sugar. Add sour cream, lemon extract, vanilla paste, flour, and a pinch of salt. Mix, then add eggs one at a time. Optionally fold in 1/3 of the crunch topping.
- Pour cheesecake batter over the baked crust and bake for 45 minutes. Cool for 20 minutes, then refrigerate for 8 hours or overnight.
- Top with whipped cream, remaining crunch topping, and fresh strawberries.
- SERVE & ENJOY!!
FAQ
What is strawberry crunch cheesecake?
- Strawberry crunch cheesecake is a creamy dessert with a rich cheesecake filling, a graham cracker crust, and a crunchy strawberry topping often made with crushed cookies and freeze-dried strawberries or flavored gelatin mix.
What is the “crunch” topping made of?
- The crunch topping typically consists of: Crushed Golden Oreos, Freeze-Dried Strawberries, Butter to bind it together.
Does it need to be baked?
- It depends on the recipe! Some strawberry crunch cheesecakes are no-bake, requiring chilling to set, while others involve baking for a firmer texture.
Can I make it ahead of time?
- Yes! Prepare the cheesecake a day or two in advance and add the crunch topping right before serving.
What other cheesecake variations can I try?
Hi should the cheesecake be placed inside the aluminum pan or on the rack above the aluminum pan? What is the importance of this process?
I place the cheesecake on the rack above the aluminum pan. Some people place it in. The point of the process is to help the cheesecake stay moist and prevent cracks on the cheesecake.