Strawberry Cheesecake Crunch Cake
Strawberry Cheesecake Crunch Cake : Creamy, Fruity, and Packed with Crunch
If strawberry shortcake and cheesecake had a baby, and covered it in a buttery crunch topping, you’d get this irresistible dessert. Strawberry cheesecake crunch cake is the showstopper you didn’t know you needed. It’s creamy, sweet, chilled, and layered with vanilla cake, whipped cheesecake filling, and a golden strawberry crunch topping that brings it all together.
At Tasty Plated, Chef Rachael makes this cake a must-bake for any occasion, from summer barbecues to birthdays and potlucks. It’s surprisingly easy to pull together, and even easier to devour.
• Why Strawberry Cheesecake Crunch Cake Is So Popular
This cake isn’t just pretty, it’s full of flavor and texture. You get soft vanilla cake, rich cheesecake mousse, sweet strawberry flavor, and a golden crunch made from cookies and freeze-dried strawberries.
Here’s why it’s a hit:
No need to bake from scratch, box mix works beautifully
Chilled, no-fuss cheesecake layer
Crispy cookie topping adds nostalgic flair
Perfect for summer or year-round parties
Freezer-friendly and great for prep-ahead
• Chef Rachael’s Strawberry Crunch Cake Method
Chef Rachael makes this dreamy dessert beginner-friendly by combining shortcuts with smart layering. You get maximum visual appeal and flavor, with half the effort of a baked cheesecake.
Chef Rachael’s Key Tips
Use boxed cake mix for easy, fluffy vanilla layers
Whip cream cheese with pudding mix for a no-bake cheesecake base
Let the cake chill overnight for cleaner slicing and better flavor
Use freeze-dried strawberries + golden cookies for that signature crunch
Layer carefully, cake, filling, cake, frosting, then crunch topping
This cake holds beautifully in the fridge, and the crunch stays crisp thanks to butter binding the topping.
• Tasty Plated’s Step-by-Step Strawberry Cheesecake Crunch Cake Recipe
This makes one 2-layer 9-inch cake. Serves 10-12 slices.
Ingredients
For the Cake:
1 box vanilla or white cake mix
Eggs, oil, and water (as required by mix)
Optional: 1 tsp vanilla extract for richer flavor
For the Cheesecake Filling:
8 oz cream cheese, softened
1 box (3.4 oz) instant cheesecake or vanilla pudding
1 cup milk (cold)
1½ cups whipped topping (Cool Whip or homemade)
½ cup chopped fresh strawberries or freeze-dried strawberry bits
For the Crunch Topping:
20 golden Oreos or shortbread cookies
¾ cup freeze-dried strawberries
4 tbsp melted butter
Optional Frosting:
1 cup whipped topping or cream cheese frosting
Additional crushed Oreos or berries for garnish
Instructions
Bake the cake layers according to box instructions. Let cool completely.
Make cheesecake layer: Beat cream cheese until smooth. Add pudding mix + cold milk and mix until thick. Fold in whipped topping and strawberries.
Make crunch topping: Pulse cookies and freeze-dried strawberries in a food processor. Mix in melted butter.
Assemble the cake: Place first cake layer on a stand. Spread cheesecake filling evenly. Top with second cake layer.
Frost top and sides lightly with whipped topping or frosting.
Press crunch topping onto sides and top of cake. Chill for at least 2 hours, preferably overnight.
Slice and serve cold.
• Flavor Add-In & Topping Table
| Add-In or Swap | Flavor Boost | Texture Impact | Best For |
|---|---|---|---|
| Crushed freeze-dried raspberries | Tart twist | Lighter, brighter crunch | Spring or Valentine’s cakes |
| Strawberry jello in filling | Deeper berry flavor | Silkier cheesecake layer | Fruit lovers |
| White chocolate drizzle | Sweet finish | Glossy, rich topping | Birthday cakes |
| Mascarpone instead of cream cheese | Less tangy | Smoother, milder base | Elegant variations |
• Ways to Serve & Customize Strawberry Crunch Cake
This cake is highly adaptable. Here are Chef Rachael’s favorite twists:
Mini versions in jars or cups
Sheet cake style for larger gatherings
Swap vanilla cake for strawberry or funfetti
Top with fresh sliced strawberries and mint leaves
Add white chocolate curls for bakery-style garnish
Party idea, serve chilled slices with a strawberry milkshake or sparkling lemonade for a picture-perfect dessert table.
• Storage, Make-Ahead & Freezer Tips
| Storage Method | How Long | Tips |
|---|---|---|
| Fridge (covered) | 3-4 days | Keep chilled to maintain structure and freshness |
| Freezer (whole cake) | Up to 1 month | Wrap tightly and freeze without topping |
| Crunch topping (make-ahead) | 1 week | Store dry topping in airtight jar |
| Rebuild tip | Add fresh crunch day-of | Keeps topping from softening in fridge |
• FAQs About Strawberry Cheesecake Crunch Cake
1. Can I make this ahead of time?
Yes! It actually tastes better after chilling overnight. Just add crunch topping day-of for freshness.
2. What can I use instead of golden Oreos?
Shortbread cookies or vanilla wafers also work well.
3. Does this need to be baked beyond the cake?
Nope, the cheesecake layer is no-bake and sets perfectly in the fridge.
4. Can I use fresh strawberries in the topping?
Not recommended, they’ll add too much moisture. Stick with freeze-dried or fresh for garnish only.
• Conclusion
Strawberry cheesecake crunch cake is the kind of dessert that stops the show, rich layers, creamy filling, and that irresistible golden crunch. Whether you’re baking for a birthday, brunch, or just treating yourself, this cake delivers flavor, texture, and beauty in every chilled slice.
Chef Rachael’s version at Tasty Plated makes it easy, achievable, and unforgettable. Want more bakery-style sweets with shortcut secrets?
Head to tastyplated.com where bold bakes meet simple steps.