Strawberry Crunch Cheesecake

I love making desserts with a lot of character, and my Strawberry Crunch Cheesecake is exactly that, it’s like several delicious desserts in one. I craft it with fresh strawberries, golden Oreo cookies, a rich cheesecake layer, and a sweet strawberry crunch topping. I’ll walk you through it step by step, and trust me, this is a foolproof recipe that’s sure to impress anyone you serve it to.

Strawberry crunch has been a favorite in our house for as long as I can remember, and cheesecake is always a close second. Add strawberry cake to the mix, and it’s game over. So I thought, why not mix all three into one totally over-the-top dessert? Absolutely! If your crew loved this one, you’ve got to try my strawberry shortcake pie recipe next.

This strawberry crunch cheesecake is such a fun one to make, and even better to eat. I prepare a delicious strawberry cake, I crushed some golden Oreos for the crust, and I add a creamy cheesecake layer right in the middle. It’s all topped off with the fluffiest frosting, and it might just be my family’s new favorite strawberry dessert. If you love strawberry cakes too, check out my strawberry poke cake, and don’t even get me started on the strawberry lava cake, Oh my… totally worth it.

Why you will love this recipe 

• Three desserts in one slice: I love that this cake combines strawberry cake, cheesecake, and that cookie crunch all in one bite. It’s like the best of everything on one fork.
• That crumbly sweet topping everyone picks at first: The crushed golden Oreos mixed with strawberry flavor give this cake a sweet and crumbly topping that everyone always talks about.
• Easy to make, easy to enjoy: I make the strawberry cake from scratch, add a layer of creamy cheesecake, and top it with with a delicious strawberry crunch. My kids are obsessed with this, and honestly, I don’t blame them.
• Perfect for parties, holidays, or anytime: Whether I’m making it for a birthday, summer cookout, or just because we need something sweet, this cheesecake always steals the spotlight.

What you will need

For the cake:

• Fresh strawberry flavor: I use chopped strawberries, strawberry purée (cooled), and a box of strawberry gelatin for a rich strawberry taste.
• Dry ingredients: All-purpose flour, baking soda, baking powder, and granulated sugar give the cake structure and sweetness.
• Wet ingredients: Eggs (at room temperature), Greek yogurt (plain or vanilla), water, and vanilla extract add moisture and help bind everything together.
• Butter and color: I use softened unsalted butter (cut into tablespoon-sized pieces), and red food coloring gel gives it that bright strawberry cake look.

Cheesecake layer:

• Dairy and base ingredients: Cream cheese always softened to room temperature and heavy cream create a creamy texture of the cheesecake.
• Sweeteners and flavor: Granulated sugar and vanilla extract add sweetness and flavor.
• Eggs and cornstarch: I always use eggs at room temperature and cornstarch to help hold the cheesecake together.

Frosting:

• Heavy whipping cream: I love how this gives the frosting a light and fluffy finish.
• Sugar and vanilla: I use powdered sugar also called confectioners’ sugar and vanilla extract add sweetness and flavor.
• Creamy ingredients: Cream cheese and butter, both softened to room temperature, make the base rich and smooth.

Crunch topping:

• Golden Oreos: I crush up some Golden Oreos to give the topping that sweet cookie crunch.
• Dry gelatin mix: I mix in strawberry gelatin powder for extra flavor and that fun pink color.
• Whipped topping: I use thawed whipped topping to help everything stick together and make it creamy.

How to make

Preheat the oven and prepare the pan: I set my oven to 350 degrees F, then line the bottom of an eight-inch springform pan with parchment paper. I spray the sides with non-stick baking spray and set it aside until I’m ready to use it.

For the cheesecake:

Make the cheesecake mixture: I add the softened cream cheese to the bowl of my stand mixer with the paddle attachment and mix it for about five to six minutes until it’s fluffy and light. I make sure to stop and scrape down the sides and bottom of the bowl so everything gets mixed evenly.

Add the sugar: I turn the mixer to low and slowly add the cornstarch and sugar to the cream cheese. Once it’s all mixed in, I turn the speed up to medium and let it mix for another two to three minutes.

Add the eggs and vanilla: I turn the mixer down to low and add the eggs one at a time, making sure each one is fully mixed in before adding the next. I scrape down the sides and bottom of the bowl, then pour in the vanilla extract and mix for another two minutes on low. After that, I add the cream and let it whip for another minute or two until everything is smooth and creamy.

Bake the cheesecake: I pour the cheesecake batter into the pan, give it a gentle tap on the counter to release any air bubbles, and bake it at 350 degrees F for 10 minutes. Then, I lower the oven to 200 degrees F and let it bake for another 55 to 60 minutes until the edges are set and the center has a slight jiggle.

Cool the cake: After I turn off the oven, I let the cheesecake sit inside for about 15 minutes to cool slowly. Then I take it out, set it on a wire rack until it’s fully cooled, and chill it in the fridge for at least two hours or overnight.

Make the strawberry cake:

Preheat the oven: I start by preheating the oven to 350 degrees F, then I line two cake pans with parchment paper so they’re ready to go. Once that’s done, I set them aside and move on to the cake batter.

Make the strawberry puree: While the oven heats, I get the puree going by adding chopped strawberries, jello, water, and sugar to a small saucepan. I let it simmer for a few minutes until the berries soften and everything melts together, then I blend it until smooth and set it aside to cool.

Combine the dry ingredients: I use my stand mixer with the paddle attachment to mix the flour, sugar, baking powder, and baking soda. Then, while it’s running on low, I slowly add the softened butter and let it mix until everything looks crumbly.

Mix in the wet ingredients: I whisk the strawberry puree, eggs, and sour cream together in a separate bowl, then slowly pour that into the flour mixture. I keep the mixer on low speed and let it run just until everything comes together smoothly.

Add color and bake the cake: After the batter is mixed, I add just enough pink food coloring to get that pretty strawberry color I’m going for. I scrape down the bowl and mix it on high speed for a couple of minutes, then divide the batter evenly between the two cake pans. I bake them for about 20 to 25 minutes, or until a toothpick poked in the center comes out clean.

Cool completely: Once the cakes are done, I let them sit in the pans for about 10 minutes. Then I gently take them out and place them on a wire rack to cool all the way before assembling.

Make the frosting:

Cream the butter: I use my stand mixer to beat the butter and cream cheese together for a few minutes until it’s nice and fluffy. Then I pour in the vanilla extract and give it another good mix.

Mix in the sugar: I turn the mixer to low and slowly add the powdered sugar, one cup at a time. I make sure to scrape the sides and bottom of the bowl so everything blends smoothly.

Add the whipping cream: I pour in the whipping cream and let the mixer run on high for a couple of minutes until the frosting gets nice and fluffy.

Make the crumble:

Crush the cookies: I toss the cookies into a food processor and pulse a few times until they turn into coarse crumbs, just enough to give the topping some crunch without turning it into powder.

Mix in the whipped topping and jello: I scoop half of the crushed cookies into a bowl and stir in half the whipped topping and strawberry gelatin mix. I use a fork to gently toss it all together until the crumbs are evenly coated and pink.

Combine the rest: I pour the remaining crushed cookies into a separate bowl to make it plain and gently mix in the rest of the whipped topping. A quick toss is all it takes to get everything mix.

Assemble the cake:

Flip the bottom cake layer: I place one of the strawberry cake layers upside down on my cake stand so the flat side is on top. Then I spread about 1/4 of the frosting evenly across the surface with an offset spatula.

Add the cheesecake: Next, I carefully place the cheesecake upside down on top of the frosted cake layer. Then I gently peel off the bottom of the springform pan and the parchment paper, and spread on half of the remaining frosting.

Flip on the last layer and frost: Then I add the final strawberry cake layer right on top of the cheesecake and gently spread the rest of the frosting all over the top.

Add the crumbles: After that, I press the crumbles all around the cake, gently patting them on so they stick. I like to switch between the vanilla and strawberry ones to make a fun mix, and I always save a little extra for the top.

Chill the cake: Lastly, I pop the whole cake in the fridge for a few hours so it sets nicely. I either use an airtight cake container or wrap it up with plastic wrap to keep it fresh.

Garnish and serve: When I’m ready to serve, I pipe on a few cream cheese frosting roses, scatter some chopped strawberries on top, and finish with an extra sprinkle of those sweet strawberry cookie crumbs. It’s the perfect final touch!

Expert tip

Plan layers in advance

I know this cake might look a little intimidating, but if you follow my top tip, I promise you’ll nail it. The best way to tackle this Strawberry Crunch Cheesecake is to make the cheesecake and cake layers a day ahead. Letting them chill overnight makes assembly so much easier and helps the flavors really come together. The frosting goes on like a dream, the crumbs stick perfectly, and the slices come out clean and gorgeous. Trust me, it’s totally worth the extra time!

More tips to consider:

• If I’m out of gel coloring, liquid food coloring works just fine for the cake.
• I always place a baking sheet under the cake stand to catch any crumbs while decorating.
• No stand mixer? No problem, I use my hand mixer and a big bowl and it works great.
• I add the crumble right after frosting so it sticks while everything’s still soft.
• Freezing the cheesecake layer overnight really helps hold the cake together when stacking.
• I’m careful not to overmix the cheesecake so it doesn’t sink once I add the final layer.
• When I’m short on time, I swap in a boxed cake mix and store-bought frosting to make it quicker.

Recipe variations

• Strawberry lemonade twist: I sometimes use a lemon cake mix instead of strawberry to give it a citrusy flavor. It’s a fun way to turn this into a strawberry lemonade cheesecake.
• Extra strawberry flavor: If I want more strawberry flavor, I’ll use a strawberry cake mix. When I can’t find one, I just add 1 to 2 teaspoons of strawberry extract or syrup to a vanilla mix.
• Graham cracker topping: When I don’t have Golden Oreos, crushed graham crackers work perfectly. I use about 1 ½ cups for the crumble.
• Graham cracker crust layer: If I’m really leaning into the graham cracker vibe, I press a layer of crust (about 1 cup of crushed grahams mixed with ¼ cup melted butter) between the cake and cheesecake layers.
• More berries: I love tossing in a handful of fresh fruit like blueberries or raspberries. About ½ cup of extra berries adds more color and flavor.
• Tropical vibes: To give it a tropical twist, I mix in ¼ cup of shredded coconut and a few tablespoon of crushed pineapple to the puree. It’s like a little vacation in a cake.

Serving suggestions

This cake has turned into a birthday tradition at our house. The first time I made it was for my daughter’s party, and everyone was asking who brought the bakery cake. Now she requests it every year, and I always end up guarding the last slice because it vanishes fast. I love bringing it out for summer barbecues too. One Fourth of July, I served it alongside a tray of my air fryer pork belly bites, and I swear no one even looked at the other desserts or appetizers.

If we’re doing something casual like a backyard dinner with friends, I get a head start by making the layers a day ahead and letting everything chill. Just before serving, I finish it off with a swirl of my homemade whipped topping and a few dollops of fresh strawberry sauce to brighten everything up. If I want to guarantee myself a slice, I’ve learned to pre-slice it before it hits the table. Ha! This strawberry crunch cheesecake always finds its way into our celebrations, whether it’s birthdays, cookouts, or holidays because it’s easy to make ahead and most importantly so fun to serve!

How to store leftovers

• Store it in the fridge: I keep any leftover strawberry crunch cheesecake in an airtight container in the fridge, and it stays fresh for up to three days.
• Freezing is tricky: Frosted cakes don’t usually freeze well, but if I really need to, I wrap it tightly in plastic wrap, pop it in a freezer-safe container, and cross my fingers.
• Thaw overnight: When I freeze it, I always let it thaw in the fridge overnight before serving.
• No reheating needed: This one’s best served cold, so no need to reheat, just slice and enjoy!

Frequently asked questions

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