Remember those strawberry shortcake ice cream bars from your childhood? This Strawberry Crunch Cheesecake takes that beloved flavor profile and transforms it into an elegant, show-stopping dessert that combines the best of both worlds. The magic lies in its unique combination of textures – a buttery graham cracker crust, velvety smooth cheesecake filling, fresh strawberry topping, and that iconic strawberry crunch coating that gives a delightful crackle with every bite.

Strawberry Crunch Cheesecake: A Nostalgic Dessert Reimagined

What makes this cheesecake truly special is its ability to bridge the gap between sophisticated dessert and playful nostalgia. The classic New York-style cheesecake base provides a rich, creamy canvas that’s elevated by the addition of real strawberry flavor and the signature crunch topping. Unlike many strawberry desserts that rely on artificial flavoring, this recipe incorporates both fresh and freeze-dried strawberries to achieve an authentic, intense berry flavor that perfectly balances the richness of the cream cheese.

This dessert has an undeniable “wow factor” that makes it perfect for special occasions, yet it’s approachable enough for home bakers to master. The strawberry crunch coating, made with crushed Golden Oreos and freeze-dried strawberries, adds not only a beautiful pink-and-white speckled appearance but also a delightful textural contrast that sets this cheesecake apart from traditional versions. It’s the kind of dessert that draws gasps when you bring it to the table and creates lasting memories with every slice served.

Recipe Introduction: A Symphony of Creamy and Crunchy

Welcome to the ultimate fusion of classic cheesecake and nostalgic ice cream bar flavors. This Strawberry Crunch Cheesecake features a silky-smooth strawberry cheesecake crowned with fresh strawberry topping and an irresistible strawberry cookie crunch coating. Each bite delivers the perfect balance of creamy and crunchy textures, making it an unforgettable dessert that’s sure to become your new signature recipe.

Storage Options

Room Temperature: Up to 2 hours during serving
Refrigerator: 5-7 days in an airtight container
Freezer: Up to 3 months when properly wrapped (add crunch topping after thawing)

Summary:

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 8 hours
Total Time: 10 hours
Servings: 12 slices
Difficulty Level: Intermediate

Equipment:

9-inch springform pan
Stand mixer or hand mixer
Large roasting pan (for water bath)
Aluminum foil
Food processor
Mixing bowls
Measuring cups and spoons
Spatula
Cooling rack
Parchment paper

Ingredients: For the Crust:

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the Cheesecake:

4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs, room temperature
1/3 cup heavy cream
2 teaspoons vanilla extract
1/4 cup strawberry puree (from fresh strawberries)

For the Strawberry Topping:

2 cups fresh strawberries, sliced
1/4 cup sugar
1 tablespoon lemon juice

For the Crunch Coating:

24 Golden Oreos
2 cups freeze-dried strawberries
1/4 cup unsalted butter, melted
Pink food coloring (optional)

Instructions:

Prepare the Pan:
- Preheat oven to 325°F
- Wrap springform pan with double layer of aluminum foil
- Grease pan and line bottom with parchment paper
Make the Crust:
- Mix graham cracker crumbs, sugar, and melted butter
- Press mixture into bottom and slightly up sides of pan
- Bake for 10 minutes, then cool
Prepare Cheesecake Filling:
- Beat cream cheese until smooth
- Gradually add sugar, beating until creamy
- Add eggs one at a time, mixing on low speed
- Mix in heavy cream and vanilla
- Fold in strawberry puree
Bake the Cheesecake:
- Pour filling into crust
- Place in roasting pan with hot water halfway up sides
- Bake 1 hour 15 minutes or until edges are set but center jiggles slightly
- Turn off oven, leave door closed for 1 hour
- Remove from water bath, cool completely
Prepare Toppings: For Strawberry Topping:
- Combine sliced strawberries, sugar, and lemon juice
- Let sit for 30 minutes
For Crunch Coating:
- Pulse Golden Oreos in food processor
- Crush freeze-dried strawberries separately
- Mix both with melted butter
Assembly:
- Chill cheesecake for at least 8 hours
- Top with strawberry mixture
- Press crunch coating around sides and top edge

Notes:

Ensure all ingredients are at room temperature before starting
Do not overmix after adding eggs to prevent cracks
Water bath is essential for even baking
Cool cheesecake gradually to prevent cracking
Add crunch coating just before serving to maintain crispness
Can substitute strawberry jam for fresh puree if needed
Store crunch coating separately if not serving entire cake at once
For clean slices, dip knife in hot water between cuts
Can be made up to 2 days ahead (without toppings)
Freeze-dried strawberries can be found in most grocery stores
If cheesecake browns too quickly, tent with foil during baking

Print Recipe

Strawberry Crunch Cheesecake

Prep Time: 45 minutes Cook Time: 1 hour 15 minutes Chill Time: 8 hours Total Time: 10 hours Servings: 12 slices Difficulty Level: Intermediate

Equipment

9-inch springform pan
Stand mixer or hand mixer
Large roasting pan (for water bath)
Aluminum foil
Food processor
Mixing bowls
Measuring cups and spoons
Spatula
Cooling rack
Parchment paper

Ingredients

For the Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter melted
For the Cheesecake:
4 8 oz packages cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs room temperature
1/3 cup heavy cream
2 teaspoons vanilla extract
1/4 cup strawberry puree from fresh strawberries
For the Strawberry Topping:
2 cups fresh strawberries sliced
1/4 cup sugar
1 tablespoon lemon juice
For the Crunch Coating:
24 Golden Oreos
2 cups freeze-dried strawberries
1/4 cup unsalted butter melted
Pink food coloring optional

Instructions

Prepare the Pan:
Preheat oven to 325°F
Wrap springform pan with double layer of aluminum foil
Grease pan and line bottom with parchment paper
Make the Crust:
Mix graham cracker crumbs, sugar, and melted butter
Press mixture into bottom and slightly up sides of pan
Bake for 10 minutes, then cool
Prepare Cheesecake Filling:
Beat cream cheese until smooth
Gradually add sugar, beating until creamy
Add eggs one at a time, mixing on low speed
Mix in heavy cream and vanilla
Fold in strawberry puree
Bake the Cheesecake:
Pour filling into crust
Place in roasting pan with hot water halfway up sides
Bake 1 hour 15 minutes or until edges are set but center jiggles slightly
Turn off oven, leave door closed for 1 hour
Remove from water bath, cool completely
Prepare Toppings:
For Strawberry Topping:
Combine sliced strawberries, sugar, and lemon juice
Let sit for 30 minutes
For Crunch Coating:
Pulse Golden Oreos in food processor
Crush freeze-dried strawberries separately
Mix both with melted butter
Assembly:
Chill cheesecake for at least 8 hours
Top with strawberry mixture
Press crunch coating around sides and top edge

Notes

Ensure all ingredients are at room temperature before starting
Do not overmix after adding eggs to prevent cracks
Water bath is essential for even baking
Cool cheesecake gradually to prevent cracking
Add crunch coating just before serving to maintain crispness
Can substitute strawberry jam for fresh puree if needed
Store crunch coating separately if not serving entire cake at once
For clean slices, dip knife in hot water between cuts
Can be made up to 2 days ahead (without toppings)
Freeze-dried strawberries can be found in most grocery stores
If cheesecake browns too quickly, tent with foil during baking