Strawberry Crunch Cheesecake

Why I’ll Love This Recipe

I love how this cheesecake brings together everything I adore in the iconic ice-cream-truck strawberry crunch bar—sweet berries, creamy filling, and that irresistible crumbly topping—while still feeling like an elegant bakery dessert. The layers are simple to assemble, make-ahead friendly, and guaranteed to wow at birthdays, potlucks, or any night I want strawberry bliss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Granulated sugar

• Melted unsalted butter

• Full-fat cream cheese, softened

• Sour cream

• Large eggs, room temperature

• Vanilla extract

• Fresh strawberries, hulled and chopped

• Lemon juice

• Strawberry gelatin powder (for extra color and flavor)

• Golden sandwich cookies (like Golden Oreos), crushed

• Freeze-dried strawberries, crushed

• Unsalted butter, melted (for the crunch topping)

directions

1. I preheat my oven to 325 °F (165 °C) and wrap the outside of a 9-inch springform pan in foil.

2. Crust: I blend graham crumbs, sugar, and melted butter, press the mixture firmly into the pan, and bake 8 minutes. I let it cool while preparing the filling.

3. Cheesecake batter: I beat cream cheese until smooth, then mix in sugar and sour cream. I blend in eggs one at a time and finish with vanilla, taking care not to overmix.

4. I pour the batter over the cooled crust, set the pan in a water bath, and bake 55–65 minutes until the edges are set and the center jiggles slightly. I cool the cake in the turned-off oven, door cracked, for 1 hour, then chill at least 4 hours.

5. Strawberry sauce: I simmer chopped strawberries with sugar and lemon until jammy, then cool completely.

6. Crunch topping: I pulse golden cookies and freeze-dried strawberries to crumbs, stir in gelatin powder for vivid color, then drizzle in melted butter until the crumbs clump slightly.

7. Assemble: I spread cooled strawberry sauce over the chilled cheesecake and press the strawberry-cookie crumbs all over the top and sides. I chill 30 minutes more to set before slicing.

Servings and timing

This cheesecake yields about 12 slices. I spend 25 minutes prep, 1 hour bake, and at least 5 hours chilling/cooling, so dessert is ready in roughly 6 hours (mostly inactive).

Variations

• I swap half the cream cheese for mascarpone for extra richness.

• For a pink batter, I whisk 2 tablespoons strawberry gelatin into the cheesecake filling.

• When fresh berries aren’t in season, I use frozen strawberries for the sauce—no need to thaw first.

• A gluten-free cookie crust and crumbs turn the whole cake gluten-free without other changes.

storage/reheating

I store slices covered in the fridge up to 4 days. For longer storage, I freeze un-topped cheesecake slices up to 2 months, then thaw overnight and add sauce and crumbs just before serving. Cheesecake is best enjoyed chilled; no reheating is needed.

FAQs

 How do I prevent cracks in my cheesecake?

I bake in a gentle water bath, avoid over-beating the eggs, and cool the cake slowly in the turned-off oven.

 Can I skip the water bath?

I can, but the texture isn’t quite as creamy and the top may crack. If I skip it, I reduce the oven to 300 °F and watch closely.

 Will low-fat cream cheese work?

It works, but the texture is lighter and slightly less silky. I prefer full-fat for the creamiest result.

 How do I keep cookie crumbs from getting soggy?

I press the crumbs on just before serving or within a few hours; the butter helps them stay crisp even after chilling.

 Can I use strawberry pie filling instead of homemade sauce?

Yes—I spread about 1 cup of canned filling over the cheesecake, then top with crunch crumbs as directed.

Conclusion

This Strawberry Crunch Cheesecake takes me straight back to summertime treats while giving me the creamy decadence of classic cheesecake. With its vibrant berry sauce, nostalgic crumb topping, and make-ahead ease, it’s a dessert I’m proud to bring to any celebration—and one I’m always excited to share.