Before anything else—thank you for being here. Whether you stumbled upon this recipe while craving something sweet or you’re one of my cherished returning readers, I’m so glad you stopped by. Today’s recipe is one of those jaw-dropping, melt-in-your-mouth, “Why didn’t I make this sooner?” kind of desserts. Get ready to meet your new favorite treat: Strawberry Crunch Cheesecake.
This dreamy cheesecake brings together the classic flavors of creamy vanilla and juicy strawberries with a nostalgic crunch topping that tastes just like those strawberry shortcake bars we all loved as kids. It’s indulgent, eye-catching, and yes—surprisingly simple to make.
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What is Strawberry Crunch Cheesecake?
Strawberry Crunch Cheesecake is a luscious dessert that layers a buttery graham cracker crust, velvety strawberry cheesecake filling, and a topping of sweet strawberry glaze and buttery golden strawberry crunch crumbles.
This isn’t just any cheesecake—it’s a slice of strawberry-swirled joy topped with crunchy magic! It’s no-bake (aside from the crust if you want it firmer), incredibly creamy, and absolutely packed with strawberry flavor.
Why You’ll Love This Strawberry Crunch Cheesecake
It’s both show-stopping and easy to make.
It features a nostalgic crunch topping reminiscent of childhood ice cream bars.
No water baths or complicated techniques.
It keeps beautifully in the fridge and is ideal for parties, holidays, or just a midweek pick-me-up.
What Does It Taste Like?
Every bite delivers creamy strawberry cheesecake filling, buttery graham cracker crust, fresh strawberry sweetness, and a delightful crunch that takes the texture to the next level. It’s smooth, fruity, slightly tangy, and anything but boring.
Benefits of This Strawberry Crunch Cheesecake
Perfect for summer gatherings, birthdays, or any occasion where you want to impress.
Can be made ahead and chilled overnight.
Versatile and easily adapted to different fruit toppings.
Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup strawberries, finely chopped
1 tsp vanilla extract
1/2 tsp lemon juice
1 cup heavy cream, whipped
Strawberry Crunch Topping:
1/2 cup crushed golden Oreos
1/2 cup freeze-dried strawberries, crushed
2 tbsp unsalted butter, melted
Strawberry Glaze:
1/2 cup strawberries
2 tbsp sugar
1 tsp cornstarch mixed with 1 tbsp water
Tools You’ll Need For Strawberry Crunch Cheesecake
9-inch springform pan
Mixing bowls
Hand or stand mixer
Rubber spatula
Food processor or rolling pin (for crumbs)
Saucepan (for glaze)
Ingredient Additions & Substitutions
No golden Oreos? Try vanilla wafers or graham crackers for the topping.
You can use frozen strawberries—just make sure to thaw and drain them well.
Feel free to add a few drops of red food coloring to boost the pink hue of the filling.
Swap lemon juice for lime if that’s what you have on hand.
Step-by-Step Instructions
Make the crust:
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Chill for 30 minutes or bake at 350°F (175°C) for 10 minutes if you prefer a firmer crust.Prepare the filling:
Beat the softened cream cheese until smooth. Add sugar, vanilla, lemon juice, and chopped strawberries. Fold in whipped heavy cream gently until combined.Assemble:
Pour the filling into the prepared crust and smooth the top. Chill for at least 6 hours or overnight.Make the strawberry glaze:
In a small saucepan, heat strawberries and sugar until bubbling. Add cornstarch slurry and stir until thickened. Let cool before pouring over the chilled cheesecake.Make the crunch topping:
Mix crushed Oreos and freeze-dried strawberries with melted butter. Sprinkle generously over the glazed cheesecake.Serve and enjoy!
Slice, serve, and prepare for compliments.
What to Serve with Strawberry Crunch Cheesecake
A dollop of whipped cream
Fresh berries
Mint sprigs for a pop of green
Iced coffee, tea, or sparkling wine
Tips for Success
Make sure the cream cheese is fully softened for the smoothest filling.
Chill the cheesecake for at least 6 hours, but overnight is best for clean slices.
Use parchment paper to easily lift the cheesecake from the base if you want to plate it elsewhere.
Storage Instructions
Store the cheesecake in the fridge, covered, for up to 5 days.
You can also freeze it (without glaze or topping) for up to 2 months. Thaw overnight in the fridge before topping and serving.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This cheesecake is actually better the next day once it’s had time to set and the flavors have melded.
Is this a no-bake cheesecake?
Yes—except for the crust, which can be either chilled or baked, depending on your preference.
Can I use store-bought strawberry sauce?
Sure! But homemade adds a fresh, vibrant flavor that’s worth the extra five minutes.
Conclusion
This Strawberry Crunch Cheesecake is the kind of dessert that leaves a lasting impression. It’s beautiful, it’s bursting with flavor, and it’s easier to make than it looks. Whether you’re making it for a birthday, potluck, or just a weekend treat, it’s guaranteed to bring smiles.
If you loved this, don’t miss out on my other peach-perfect creations like Peach Cobbler Cheesecake Bars and No-Bake Peach Delight.
Share the Love
Did you make this cheesecake? I’d love to see it! Tag your photos with #bakeswithlove and share them on Pinterest. Your creations make my day.
Nutritional Information (approx. per slice, based on 12 servings)
Calories: 420
Fat: 28g
Carbohydrates: 38g
Protein: 5g
Sugar: 27g
Strawberry Crunch Cheesecake
Equipment
- 9-inch springform pan
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Food processor or rolling pin
- Saucepan
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup strawberries finely chopped
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1 cup heavy cream whipped
Strawberry Crunch Topping
- 1/2 cup crushed golden Oreos
- 1/2 cup freeze-dried strawberries crushed
- 2 tbsp unsalted butter melted
Strawberry Glaze
- 1/2 cup strawberries
- 2 tbsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the base of a springform pan. Chill for 30 mins or bake for 10 mins at 350°F (175°C).
- Beat cream cheese until smooth. Add sugar, vanilla, lemon juice, and strawberries. Mix until fully combined.
- Gently fold in whipped cream. Pour mixture over the crust and smooth the top. Refrigerate for at least 6 hours, preferably overnight.
- To make the glaze, heat strawberries and sugar in a saucepan until bubbling. Stir in cornstarch slurry and cook until thickened. Let cool.
- Combine crushed Oreos, freeze-dried strawberries, and melted butter for the crunch topping.
- Top the chilled cheesecake with cooled glaze and sprinkle crunch topping. Slice and serve!
