The Ultimate Strawberry Crunch Cheesecake: Creamy, Crunchy, and Completely Irresistible

There’s something undeniably nostalgic about the combination of strawberries and crunch. It brings back memories of strawberry shortcake ice cream bars, school lunches, and backyard birthday parties. Now, imagine that flavour experience wrapped inside a rich, creamy cheesecake.

This strawberry crunch cheesecake is the kind of dessert that turns heads at gatherings, impresses at potlucks, and satisfies every kind of sweet tooth. It’s creamy, fruity, and topped with a colourful pink crumble that’s as fun as it is flavourful. And with Chef Rachael’s guidance from Tasty Plated, it’s easier to make than you think.

Whether you’re a seasoned baker or trying cheesecake for the first time, this guide will walk you through the perfect strawberry crunch cheesecake, step by delicious step.

• Why This Cheesecake Has Everyone Talking

From TikTok to Pinterest, strawberry crunch cheesecake has taken off. But its appeal is about more than viral fame. It combines three irresistible elements: smooth cheesecake filling, buttery cookie crust, and a strawberry crunch topping that looks as good as it tastes.

The flavour hits all the right notes: tartness from strawberries, creamy depth from the cheesecake, and a toasty vanilla-coconut crunch from the topping. Together, it creates an experience that’s rich, balanced, and indulgent.

Plus, it’s visually stunning. The bold pink topping pops against the creamy white filling and makes this dessert the centrepiece of any table.

• What You’ll Need to Make It

This cheesecake has three main components: the crust, the filling, and the strawberry crunch topping. Each layer plays a role in the flavour and texture, and they’re all easy to prepare with a few basic ingredients.

For the Crust

• 1 ½ cups crushed Golden Oreos (or vanilla wafers)
• 5 tablespoons unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling

• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 eggs
• 1 tablespoon all-purpose flour (for structure)

For the Strawberry Crunch Topping

• 10 Golden Oreos
• 5 freeze-dried strawberries
• 2 tablespoons unsalted butter, melted

Optional:
Fresh strawberries for garnish
Whipped cream
White chocolate drizzle

• Step-by-Step Strawberry Crunch Cheesecake Recipe

This version uses a baked cheesecake base for a traditional texture, but you can easily adapt it to a no-bake version by skipping the eggs and adding whipped topping or gelatin.

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).

2. In a bowl, mix crushed cookies, melted butter, and a pinch of salt.

3. Press mixture firmly into the bottom of a 9-inch springform pan.

4. Bake crust for 8–10 minutes. Let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese and sugar together until smooth and fluffy.

2. Add sour cream and vanilla, mix until combined.

3. Add eggs one at a time, mixing on low speed. Do not overmix.

4. Mix in flour just until incorporated.

5. Pour filling over cooled crust and smooth the top.

Step 3: Bake the Cheesecake

1. Wrap the outside of the pan with foil and place in a water bath (to prevent cracking).

2. Bake at 325°F for 55–65 minutes until the centre is slightly jiggly.

3. Turn off oven, crack the door, and let it sit for 1 hour.

4. Chill in the fridge for at least 4 hours or overnight.

Step 4: Make the Strawberry Crunch Topping

1. Add cookies and freeze-dried strawberries to a food processor and pulse until crumbly.

2. Stir in melted butter until mixture holds together slightly.

3. Sprinkle generously over the chilled cheesecake.

Step 5: Garnish and Serve

Top with fresh strawberries or whipped cream if desired. Slice with a clean, hot knife for smooth edges.

• Chef Rachael’s Method for the Perfect Texture

At Tasty Plated, we believe dessert should feel indulgent and joyful, but never stressful. That’s why Chef Rachael’s cheesecake methods focus on smart technique over complicated steps.

Her cheesecake tips include:

• Use room-temperature ingredients to avoid lumps

• Add eggs one at a time and mix gently to prevent air bubbles

• Always use a water bath for even baking

• Chill completely before topping or slicing

Chef Rachael also recommends using freeze-dried strawberries over jam or fresh fruit in the crunch topping. They bring concentrated flavour, a pop of colour, and hold up well against the creamy base.

“Texture matters just as much as flavour,” she says. “This cheesecake has it all, creamy, crisp, and crumbly in every forkful.”

• Table: Key Layers and Flavour Notes

This cheesecake is all about balance. Here’s a breakdown of what each layer brings to the dish.

Use this table as inspiration when creating variations or adapting to individual servings.

• Variations to Try

There are plenty of ways to adapt this strawberry crunch cheesecake for different occasions or preferences:

Mini Cheesecakes
Use muffin tins and paper liners. Bake for 15–18 minutes and top with crunch after chilling.

No-Bake Version
Skip the eggs and baking step. Fold whipped cream into sweetened cream cheese and chill for 6 hours.

Chocolate Drizzle
Add melted white or dark chocolate on top for a twist.

Shortcake Crust
Use pound cake crumbs or shortbread instead of Oreos for a softer base.

• Serving Tips and Storage

Chill Time
Always chill your cheesecake fully, at least 4 hours or overnight.

Slicing Tip
Use a hot, clean knife for every slice. Wipe between cuts for the best presentation.

Storage
Keep refrigerated in an airtight container for up to 4 days. Freeze slices individually for up to 1 month.

Make-Ahead Option
Make the crust and filling one day ahead, then top with crunch just before serving.

• FAQs About Strawberry Crunch Cheesecake

1. Can I use fresh strawberries in the topping?
Yes, but freeze-dried strawberries provide more crunch and brighter colour.

2. Do I have to bake the cheesecake?
No. You can use a no-bake cheesecake base with whipped cream or gelatine.

3. What’s the best pan to use?
A springform pan works best for easy removal and presentation.

4. How do I keep it from cracking?
Use a water bath, don’t overmix, and cool slowly with the oven door open.

5. Can I use flavoured cream cheese?
You can, but plain cream cheese offers more control over sweetness and consistency.

6. What’s a good substitute for Golden Oreos?
Vanilla wafers, graham crackers, or even shortbread cookies work well.

• Final Slice: A Dessert That Brings Everyone Back for Seconds

The strawberry crunch cheesecake is more than a trend, it’s a dessert that delivers on flavour, texture, and presentation. It’s fun to make, easy to customize, and impossible to resist.

At Tasty Plated, we believe that great recipes should feel approachable and taste exceptional. Chef Rachael’s cheesecake method brings precision without pressure, making this show-stopping dessert accessible for any home cook. Make it for a birthday, a brunch, or just because strawberries are in season.

This is the kind of cheesecake that leaves your guests asking for the recipe, and scraping every last crumb from the plate.