My decadent strawberry crunch cheesecake with a Golden Oreo crust takes classic cheesecake to the next level! I love how the topping tastes like the strawberry shortcake ice cream bars from my childhood.
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My Strawberry Crunch Cheesecake Recipe
A few years ago, I was trying to think of a way to dress up my classic cheesecake recipe when I suddenly remembered those strawberry shortcake ice cream bars I loved as a kid, especially that crunchy topping. That’s how my strawberry crunch cheesecake was born!
I was making the cheesecake for a little gathering with some friends. Ben was on soccer practice duty with my kids for the morning, which meant I had time to play around. That’s rare, so I had to take advantage of it!
I’ve always loved Oreo crusts for cheesecakes and pies, so I decided to use Golden Oreos for my new creation. Over the years, I’ve tried baked cheesecakes, no-bake versions, and even mini cheesecakes, but for this recipe, I had a feeling a classic cheesecake in a 9-inch springform pan would be perfect.
Ben came home with the kids just as I was getting ready to leave, and as soon as he saw my strawberry cheesecake crunch cake, he made me promise to bring him home a slice. But my cheesecake was such a hit with my friends that I ended up having to hide the last slice just to bring it home for him!
For more cheesecake recipes, check out my apple crumble cheesecake, no bake cheesecake with Cool Whip, 3 ingredient no bake cheesecake, and red velvet Oreo cheesecake!
Strawberry Cheesecake Crunch Cake Ingredients
- Golden Oreos – These give my crust its sweet, buttery base. I crush them with a rolling pin until they’re fine crumbs so the crust sets nicely, then crush up more to go on top of the cheesecake.
- Butter – Melted butter binds the crumbs for both the crust and the topping.
- Cream cheese – Full-fat cream cheese gives the filling its classic creamy texture and smooth finish.
- Granulated sugar – This adds the perfect sweetness to the filling to balance the tangy cream cheese.
- Whole milk – Adds moisture to the batter and keeps my cheesecake soft for that perfect texture.
- All-purpose flour – Just a bit helps stabilize the filling as it bakes and gives the cheesecake some structure.
- Pure vanilla extract – A small amount gives the cheesecake warmth and rounds out the flavor.
- Eggs – These are crucial to bind the filling and help create that velvety texture I love in a baked cheesecake.
- Strawberry Jell-O gelatin – This coats the crushed Golden Oreos to give the topping its signature bright color and nostalgic flavor.
- Cream cheese frosting – I use store-bought when I’m in a hurry, but my homemade frosting works beautifully too. It’s the “glue” that holds the strawberry crunch on top of the cheesecake.
How to Make Strawberry Crunch Cheesecake
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and apply nonstick baking spray to a 9-inch springform pan. Place the Golden Oreos in a food processor and pulse them for about 45 seconds until they form a fine crumb. Add the melted butter in and pulse until it’s a wet sand consistency.
STEP TWO: Transfer the crust to the pan, then press it into an even layer on the bottom and about 1 inch up the sides. Bake the crust for 10 minutes and then set it aside to cool.
STEP THREE: Add the cream cheese and sugar to a bowl of a stand mixer and beat on medium speed for about 2 minutes until it’s light and fluffy. Reduce the speed and slowly add the milk, then the flour and vanilla.
Be sure to scrape the sides of the bowl to mix and combine. Reduce the speed again and add the eggs one at a time and mix until it’s just blended.
STEP FOUR: Pour the mixture on top of the crust and bake it for 55-60 minutes or until the center is set. Turn off the oven and open the door, but leave the cheesecake inside.
Allow it to cool in the oven for about an hour to prevent cracking. Once it’s reached room temperature, place it in the fridge to chill for at least 4 hours, or overnight.
STEP FIVE: Add Golden Oreos to a Ziploc bag and smash them until they become small chunks. Add the strawberry Jell-O and shake the bag so that the cookies are completely coated. Add the melted butter and shake again until it’s a crumble like consistency.
STEP SIX: Carefully remove the cheesecake from the spring form pan and place it on a serving platter. Spread the cream cheese frosting on top, then sprinkle the topping all over to create your strawberry crunch cheesecake!
Tips for the Best Strawberry Crunch Cake Cheesecake
- To crush the Golden Oreos for the topping, I like to put them in a plastic freezer bag and crush them with a rolling pin until I have the size I want.
- I let the crust fully cool on a wire rack after baking so it won’t heat up the cheesecake filling too much when I add it to the crust.
- After I add the eggs to the stand mixer to make the filling, I scrape the sides of the bowl and mix until the batter is fully combined while being careful not to overmix, which can deflate the texture.
- I don’t use a water bath when I’m making my strawberry crunch cheesecake, and I rarely get any cracks!
- When the cheesecake is done baking, I leave it in the oven with the door open for about an hour. This lets the cheesecake cool gradually, which is the key to avoiding cracking.
- I try to chill my cheesecake overnight whenever possible so it has plenty of time to set, but in a pinch, a minimum of 4 hours in the refrigerator will do.
Strawberry Crunch Cheesecake Recipe Variations and Substitutions
- For a delicious berrylicious twist, I swap the strawberry gelatin for raspberry and add a few crushed freeze-dried raspberries to the topping.
- If I’m in the mood for a chocolate-covered strawberry vibe, I drizzle melted chocolate over the top of the cheesecake before adding the crunch. I often use regular Oreos for the crust in this version as well!
- I sometimes use graham crackers instead of Golden Oreos in the crust and topping for a little flavor twist! I use the recipe from my sweet potato pie in a graham cracker crust.
- To give the crunchy topping a little something extra, I like to sprinkle in crushed freeze-dried strawberries.
- If I don’t have enough Golden Oreos, I’ll combine them with Nilla Wafers for the crust and the topping.
What to Serve with My Strawberry Cheesecake Crunch Cake Recipe
My strawberry crunch cheesecake is great to serve as-is, but I sometimes like to serve it with some whipped cream or vanilla ice cream to make it even more indulgent!
If I want to pair my cheesecake with other desserts, some of my favorites are strawberry cheesecake cookies, white chocolate raspberry cookies, strawberry Jello cake, or cream cheese fruit dip with fresh strawberries!
Strawberry Crunch Cheesecake FAQs
How to tell when a cheesecake is done
I check my cheesecake for doneness by giving the pan a gentle jiggle. I know I can turn the oven off when the outer edges are set, and the center still has a slight wobble.
How to store leftovers
You can store any leftover cheesecake in an airtight container (or tightly wrapped in plastic wrap) in the fridge, where it will keep for up to 3 days!
Can I freeze strawberry crunch cake cheesecake?
I’ve frozen whole cheesecakes and individual slices, and both work well. I wrap them tightly in plastic wrap, then in foil, and store them upright in the freezer for up to 2 months. I always let mine thaw overnight in the fridge.
More Recipes Made with Strawberries
- Strawberry cheesecake cookies
- Strawberry jello cake
- Strawberry pie
- Strawberry shortcake
- Strawberry fruit dip
- Strawberry cobbler
Strawberry Crunch Cheesecake
Equipment
- spring form pan
Ingredients
For the crust
- 30 golden Oreos
- 8 tablespoons butter melted (one stick)
For the cheesecake
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- ½ cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 4 large eggs
For the strawberry crunch
- 15 Golden oreos
- 3 ounces strawberry jello mix
- 4 tablespoons butter melted
- 1 cup cream cheese frosting store-bought or homemade
Instructions
For the crust
- Preheat the oven to 350F and grease a 9” spring form pan with nonstick baking spray.
- Add the golden Oreos to a food processor and pulse them for about 45 seconds until they form a fine crumb. Add the melted butter and pulse until it's a wet sand consistency.
- Transfer the crust to the prepared pan and press it into an even layer on the bottom and 1” up the sides.
- Bake the crust for 10 minutes and then set it aside to cool.
For the cheesecake
- Add the cream cheese and sugar to the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Reduce the speed and slowly add the milk, then the flour and vanilla.
- Add in the eggs one at a time and mix until it's just combined.
- Carefully pour the cheesecake on top of the crust and bake it for 55-60 minutes or until the center is just set and only jiggles slightly when shaken.
- Turn off the oven and open the door, but leave the cheesecake in the oven. Allow the cheesecake to cool in the oven for 1 hour. This will help prevent cracking.
- Place it in the fridge to chill for at least 4 hours, or overnight.
For the strawberry crunch
- Add the golden Oreos to a Ziploc bag and carefully smash the Oreos until they are in small chunks.
- Add the strawberry jello to the bag and shake it until the gelatin completely coats the Oreo crumbs.
- Add the melted butter to the bag and shake it until the butter evenly coats the Oreos and forms a crumble-like texture.
- Carefully remove the cheesecake from the pan, cover with frosting, then top with the strawberry crunch topping.
Notes
- Let the crust fully cool on a wire rack after baking so it won’t heat the cheesecake filling too much when it’s added to the crust.
- After adding the eggs to the stand mixer to make the filling, scrape the sides of the bowl and mix until the batter is fully combined, while being careful not to overmix, which can deflate the texture.
- This recipe does not need a water bath for the cheesecake.
- Chill the cheesecake overnight whenever possible so it has plenty of time to set, but in a pinch, a minimum of 4 hours in the refrigerator will do.
- Store leftovers covered tightly with plastic wrap in the refrigerator for up to 3 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
