If you’re looking for a showstopping dessert that combines creamy, fruity, and nostalgic flavors in every bite, Strawberry Crunch Cheesecake is truly the treat of your dreams. Imagine the luscious silkiness of classic cheesecake, the playful crunch of golden Oreos and freeze-dried strawberries, and a pop of real strawberry flavor all in one glorious slice. This recipe brings together the best parts of a strawberry shortcake ice cream bar and a New York cheesecake, making it perfect for celebrations or simply brightening up any day.
Ingredients You’ll Need
Every ingredient in this recipe serves a delicious purpose, from the ultra-creamy filling to the irresistible strawberry crunch topping. These simple components come together to create a Strawberry Crunch Cheesecake that’s as easy as it is impressive.
- Golden Oreos (for both crust and topping): Their vanilla flavor is the perfect base and adds that signature crunch and color.
- Unsalted butter: Melted butter binds the crumbs for both the crust and the topping, and adds rich flavor.
- Cream cheese: Softened cream cheese is the secret to a smooth, velvety cheesecake texture.
- Granulated sugar: Sweetens the filling just right without overpowering the strawberry taste.
- Sour cream: Adds a gentle tang and extra creaminess to the cheesecake.
- Vanilla extract: Enhances all the flavors and gives a subtle warmth.
- Large eggs: Help set the cheesecake, giving it structure while keeping it creamy.
- Strawberry purée: Brings in that real, vibrant berry flavor and gorgeous pink color.
- Freeze-dried strawberries: Intensifies the strawberry crunch topping with pure, tart berry goodness.
How to Make Strawberry Crunch Cheesecake
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides well. This helps the cheesecake release easily and keeps the crust crisp.
Step 2: Make the Golden Oreo Crust
In a mixing bowl, combine the crushed golden Oreos and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan, making sure it’s even. Bake the crust for 10 minutes, then set it aside to cool while you work on the filling.
Step 3: Whip Up the Strawberry Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until completely smooth and creamy. Add the sour cream and vanilla extract, mixing until everything is blended. Next, beat in the eggs one at a time, scraping down the bowl as needed. Finally, gently fold in the strawberry purée until your batter is a dreamy, pale pink.
Step 4: Bake in a Water Bath
Pour the strawberry cheesecake filling over your cooled crust. For that perfectly creamy texture without cracks, wrap the bottom of your springform pan in foil and set it in a roasting pan filled with about an inch of hot water. Bake for 60 to 70 minutes, or until the edges look set but the center is slightly jiggly.
Step 5: Cool Gradually, Then Chill
Once baking is done, turn off the oven and crack the door open slightly. Let your Strawberry Crunch Cheesecake cool inside for one hour — this gentle cooling prevents cracks. Afterward, refrigerate for at least 4 hours or overnight to set completely.
Step 6: Make the Strawberry Crunch Topping
When you’re ready to serve, pulse the golden Oreos and freeze-dried strawberries in a food processor until you have a bright, crumbly mixture. Stir in the melted butter, then sprinkle generously over the chilled cheesecake for that signature crunch and burst of color.
How to Serve Strawberry Crunch Cheesecake
Garnishes
For the ultimate finish, top each slice with a swirl of whipped cream and a few fresh strawberries. The extra strawberries echo the flavors inside, while the cream adds a cloud-like touch. A few extra sprinkles of crunch topping make every piece look bakery-worthy.
Side Dishes
While this cheesecake is a star on its own, you can serve it with a simple berry salad or a scoop of vanilla ice cream for a fun dessert duo. If you’re hosting, offer iced coffee or sparkling lemonade alongside to balance the richness with something light and refreshing.
Creative Ways to Present
You can get playful by serving mini Strawberry Crunch Cheesecake bites in cupcake liners or layering the components in jars for a picnic-friendly parfait. For party flair, drizzle extra strawberry purée on the plate before placing your slice, or add edible flowers for a beautiful, summery touch.
Make Ahead and Storage
Storing Leftovers
Cover your cheesecake tightly with plastic wrap or store slices in an airtight container in the fridge. It’ll stay fresh, creamy, and delicious for up to 5 days — perfect for enjoying a sneaky midnight treat or sharing with friends the next day.
Freezing
Strawberry Crunch Cheesecake freezes surprisingly well! Wrap individual slices or the whole cake (minus the topping) in plastic and foil, then freeze for up to 2 months. Add the crunch topping just before serving for the best texture and flavor.
Reheating
There’s no need to reheat this cheesecake, as it’s best served chilled. If you’ve frozen it, let it thaw overnight in the fridge. For a softer texture, let your slice sit at room temperature for about 15 minutes before digging in.
FAQs
Can I use regular Oreos instead of golden Oreos?
Golden Oreos give this recipe its classic “crunch” flavor and a beautiful color, but if you’re feeling adventurous, chocolate Oreos will add a rich twist. Just note that the overall flavor and appearance will be a bit different from traditional Strawberry Crunch Cheesecake.
Do I have to use a water bath when baking?
A water bath is highly recommended for a super creamy texture and to prevent cracks. If you skip it, your cheesecake may bake unevenly or develop cracks, but it will still taste fabulous!
What’s the best way to make strawberry purée?
Simply blend fresh or thawed frozen strawberries until smooth, then strain to remove the seeds. This gives you a vibrant, seedless purée that mixes beautifully into the cheesecake filling.
Can I make this recipe gluten-free?
Absolutely! Just use gluten-free sandwich cookies in place of golden Oreos for both the crust and the crunch topping, and double-check that your other ingredients are gluten-free.
How do I get clean slices when serving?
For picture-perfect slices, dip a sharp knife in hot water and wipe it clean between each cut. This helps glide through the creamy cheesecake and crunchy topping without making a mess.
Final Thoughts
If you love cheesecake and crave a little nostalgia, I can’t recommend Strawberry Crunch Cheesecake enough. It’s the kind of dessert that sparks joy at first sight and delivers pure happiness with every bite. Give it a try — your taste buds (and your guests) will thank you!
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Strawberry Crunch Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Crunch Cheesecake combines a creamy, tangy strawberry-infused cheesecake filling with a sweet golden Oreo crust and a crunchy topping infused with freeze-dried strawberries. Perfectly balanced with fresh strawberry purée and a crunchy Oreo-strawberry topping, this dessert is an irresistible American classic ideal for gatherings or special occasions.
Ingredients
For the Crust:
- 24 golden Oreos, crushed
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup strawberry purée (fresh or frozen strawberries blended and strained)
For the Strawberry Crunch Topping:
- 10 golden Oreos
- 1/4 cup freeze-dried strawberries
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the Pan: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make the Crust: In a bowl, mix the crushed golden Oreos and melted butter until it resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then let it cool completely.
- Prepare the Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, blending well. Beat in eggs one at a time, then gently fold in the strawberry purée until fully incorporated, creating a smooth pink batter.
- Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Wrap the bottom of the pan with foil to prevent water seepage. Place the pan in a water bath by setting it inside a large roasting pan filled with about 1 inch of hot water. Bake for 60 to 70 minutes, or until the center is just set and slightly jiggly.
- Cool Down: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Prepare the Strawberry Crunch Topping: In a food processor, pulse the 10 golden Oreos and freeze-dried strawberries until crumbly. Stir in the melted butter until the mixture holds together slightly.
- Serve: Sprinkle the strawberry crunch topping over the chilled cheesecake just before serving. For added freshness and presentation, top with fresh strawberries and whipped cream if desired.
Notes
- Top with fresh strawberries and whipped cream for an extra treat.
- You can swirl in extra strawberry purée into the batter before baking for a beautiful marbled effect.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Using a water bath helps prevent cracks and keeps the cheesecake moist.
- If you don’t have freeze-dried strawberries, finely chop fresh strawberries and pat dry before using for the topping.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg
