Strawberry Cheesecake with Crunch Topping Recipe

If you’re on the hunt for a dessert that’s both stunning to look at and absolutely delicious to eat, you’re in the right place. This Strawberry Cheesecake with Crunch Topping Recipe is one of those show-stoppers I just love making for family gatherings or when I want to spoil myself a little. It’s got that creamy cheesecake goodness, fresh strawberry flavor throughout, and a satisfyingly crunchy topping that takes it to the next level. Stick with me here—I’ll walk you through all the steps and tips to make sure your cheesecake turns out perfect every single time.

this Recipe

Ingredients You’ll Need

Each ingredient in this Strawberry Cheesecake with Crunch Topping Recipe is chosen to bring out that fresh strawberry flavor while keeping the cheesecake smooth, the cake fluffy, and that topping irresistibly crunchy. When selecting strawberries, go for the freshest, juiciest ones you can find—they make all the difference!

• Strawberries: Fresh is best for the puree, add natural sweetness and vibrant color.
• Granulated Sugar: Balances the tartness of strawberries and enhances flavors.
• Strawberry Jell-O: Adds concentrated strawberry flavor and helps set the puree and topping.
• All-Purpose Flour: Provides structure to the strawberry cake layers.
• Unsalted Butter: Use room temperature for easy mixing and rich flavor.
• Greek Yogurt: Adds moisture and a slight tang to the cake layers.
• Eggs: Room temperature eggs mix more evenly into batter and cheesecake.
• Vanilla Extract: Enhances sweetness and amps up flavor complexity.
• Cream Cheese: The heart of the cheesecake—soften it fully for best results.
• Cornstarch: Stabilizes the cheesecake, preventing cracks and giving a creamy texture.
• Heavy Cream & Whipping Cream: Adds silkiness to cheesecake and lightness to frosting.
• Powdered Sugar: For a smooth, sweet frosting with no grit.
• Golden Oreos: Crushing these creates the perfect base for the crunch topping.
• Pink Gel Food Coloring: Optional but recommended for that lovely strawberry pink without watering down the batter.

Variations

I love how versatile this Strawberry Cheesecake with Crunch Topping Recipe can be. Over time, I’ve played with different tweaks to tailor it to different occasions and cravings—and I encourage you to experiment too!

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend and double-check your baking powder is gluten-free to make this doll delicious for everyone at the table.
• Vegan Adaptation: Use vegan cream cheese alternatives, egg replacers, and plant-based whipped topping; though I haven’t tried it myself, I’ve heard it works well with some tweaks.
• Mixed Berry Twist: Replace half the strawberries with blueberries or raspberries in the puree and cake layers for a berry medley my family adored last summer.
• Quick Version: If you’re short on time, use a boxed strawberry cake mix and store-bought cream cheese frosting—then just add your own crunchy topping for that homemade touch.

How to Make Strawberry Cheesecake with Crunch Topping Recipe

Step 1: Prepare the Cheesecake Layer

This cheesecake layer is the creamy, dreamy foundation of the whole cake, so it’s worth giving it your full attention. Start by preheating your oven to 350°F and lining an 8” springform pan with parchment paper on the bottom—this helps avoid sticking and makes removal easier later on.

Beat the softened cream cheese on medium speed for about 5 minutes until it’s incredibly smooth and light. This is where patience pays off, because cream cheese can be stubborn. Then add sugar and cornstarch, mixing gently to combine without overmixing.

Next, add the eggs one at a time on low speed to keep the batter smooth. Incorporate vanilla and whipping cream, mixing until silky. Pour this batter into your pan and give it a gentle tap on the counter to release any air bubbles.

Bake the cheesecake at 350°F for 10 minutes, then reduce the oven temperature to 200°F and bake for another 55-60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle—this ensures a moist, creamy texture. Let it cool gradually in the oven for 15 minutes before moving to a wire rack. Chill it in the refrigerator for at least 2 hours or overnight for best results.

Step 2: Create the Strawberry Puree

This simple strawberry puree is the secret ingredient that flavors both the cake layers and adds a beautiful blush color. Combine chopped strawberries, sugar, strawberry Jell-O, and water in a saucepan and bring to a boil. Stir and let it cook for 2-3 minutes until the strawberries are soft and everything’s melted together.

I like to blend it in a food processor afterward to get that smooth, luscious texture. Set aside and cool completely before using in the cake batter.

Step 3: Bake the Strawberry Cake Layers

Line two 8” round cake pans with parchment and non-stick spray. In your mixer, whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter until it looks crumbly, then mix the Greek yogurt, eggs, vanilla, and your cooled strawberry puree in a separate bowl.

Add the strawberry mixture to the dry ingredients and combine until just incorporated—don’t overwork it. If you want that gorgeous pink hue, stir in a few drops of pink gel food coloring until you get the color you like. Divide the batter evenly between the pans and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted comes out clean.

Let the cakes cool in the pans briefly, then transfer to wire racks to cool completely. I usually bake these the day before to make assembly so much easier.

Step 4: Whip Up the Vanilla Frosting

The frosting is what pulls the whole cake together, so it should be smooth, light, and not too sweet. Beat together cream cheese and softened butter until fluffy, add vanilla, then gradually mix in powdered sugar. To finish, add heavy whipping cream and whip on high until you get a light, creamy consistency.

A quick chill in the fridge for about half an hour makes it easier to spread cleanly when you start assembling.

Step 5: Make the Strawberry Crunch Topping

This topping is the fun part! Crush golden Oreos in a food processor until you have coarse crumbs. Split the crumbs into two bowls: mix strawberry Jell-O and whipped topping into one bowl to coat those crumbs, then toss them together with the plain crumbs from the other bowl. This mix becomes your crunchy, strawberry-flavored crumb topping that adds amazing texture and a pop of flavor.

Step 6: Assemble Your Strawberry Cheesecake with Crunch Topping Recipe

Place one cake layer face-down on your cake stand and spread about 3/4 cup of frosting evenly on top. Remove the cheesecake from its springform pan—carefully peel off the parchment and flip it face-down onto the frosted cake layer. Spread another 3/4 cup of frosting over the cheesecake.

Add the second cake layer on top, flip right side up, and spread the remaining frosting over the whole cake. Now, gently press the strawberry crunch topping all around the sides and sprinkle some on top, pressing lightly to help it stick.

Chill for at least 4 hours or, even better, overnight to let everything meld beautifully. Just before serving, garnish with fresh whipped cream and strawberries for that extra wow factor.

How to Serve Strawberry Cheesecake with Crunch Topping Recipe

Garnishes

I typically top this cake with dollops of freshly whipped cream and whole or halved fresh strawberries—simple touches that make it feel extra special. Sometimes, a light dusting of powdered sugar adds a subtle snowy effect that delights the eyes at any celebration.

Side Dishes

This dessert pairs wonderfully with a cup of strong coffee or a chilled glass of sparkling rosé. If you want to go all out, serving it alongside a scoop of vanilla bean ice cream brings another creamy contrast that’s totally irresistible.

Creative Ways to Present

For birthdays or special occasions, I’ve decorated this cake with edible flowers and pastel-colored sprinkles around the edges to add a whimsical flair. Another trick I’ve tried is layering thin strawberry jam glazes between the cake and cheesecake layers for an extra pop of color and flavor that wows guests.

Make Ahead and Storage

Storing Leftovers

After serving, cover leftover cheesecake tightly with plastic wrap or place it in an airtight container to keep it moist and prevent it from absorbing fridge odors. I usually keep mine refrigerated and enjoy slices within 3-4 days for the best texture.

Freezing

I’ve frozen the leftovers before by wrapping individual slices tightly in plastic foil and then in aluminum foil. When thawed overnight in the fridge, they retain almost the same creamy texture and taste—perfect for making in advance or saving some for later.

Reheating

Since it’s a cheesecake, I typically serve it straight from the fridge or at room temperature. If you want it softer, letting it sit out for about 15-20 minutes before slicing works wonders. I avoid microwaving because it can break down the texture and melt the crunchy topping.

FAQs

Final Thoughts

This Strawberry Cheesecake with Crunch Topping Recipe has become one of my all-time favorites for special occasions and cozy nights alike. It’s got all the elements I adore: fresh fruit, creamy cheesecake, fluffy cake, and that addictive crunch. I hope you’ll give it a try—you really can make this at home with a little patience and love, and the joy you’ll get from sharing it is priceless. So, preheat that oven and get ready to impress!

Print