Rich cheesecake with a homemade Oreo crust is topped with a crunchy strawberry topping to create this strawberry crunch cheesecake. Enjoy with a dollop of whipped cream and fresh berries!
Cheesecake is what dreams are made of! There are so many ways to make it your own.
I’ve already shared recipes like these apple crisp mini cheesecakes, this no-bake cheesecake that comes together with just 5 ingredients, and this cookie and cream-inspired cheesecake mousse.
While it may be easier to run out to the store, homemade desserts are where it’s at.
One of my new preferred homemade sweet treats of the moment is this strawberry crunch cheesecake recipe!
From the crust made with Golden Oreos to the creamy filling, all the way up to the cream cheese frosting — it’s decadent and rich.
Plus, the final results are so impressive that your guests will be shocked that you made it yourself!
Here’s what I’m going to teach you in this post:
- The ingredients you’ll need to make the crust, filling, and topping for my strawberry crunch cheesecake recipe.
- Step-by-step instructions on how to prepare each layer, plus tips on how to assemble it.
- Answers to common questions that come up when making cheesecake at home, including how to tell when a cheesecake is done.
No more struggling to figure out what dessert to serve up at your next party — this strawberry crunch cheesecake is about to become your new go-to!
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: Start with the crust. Preheat your oven to 350 degrees F and apply a nonstick baking spray to a 9-inch springform pan. Place the Golden Oreos in a food processor and pulse for about 45 seconds until they form a fine crumb.
Lower the speed to low and slowly drizzle in the melted butter. Pulse until you end up with a wet sand-like consistency.
STEP TWO: Transfer the crust to the pan, then press into an even layer on the bottom and about 1-inch up the sides. The crust should be slightly thinner than ¼-inch. Bake the crust for 10 minutes and allow it to cool while you prepare the other layers.
STEP THREE: Add the cream cheese and granulated sugar to the bowl of a stand mixer and beat on medium speed for about 2 minutes until 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. You want the batter to be fully combined but not overmixed!
STEP FOUR: Pour the mixture on top of the crust and bake 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 has reached room temperature, place it in the fridge to chill for at least 4 hours, or overnight if you can.
STEP FIVE: To make the strawberry crunch topping, add the Golden Oreos to a Ziploc bag and smash until they become small chunks.
Add the strawberry Jell-O and shake so that the cookies are completely coated. Add the melted butter and shake. You should end up with a crumble-like consistency.
STEP SIX: To assemble your cheesecake, carefully remove it from the springform 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!
You can use a storebought frosting or make a homemade cream cheese frosting instead.
Serve with whipped cream and fresh berries.
How To Store Strawberry Crunch Cheesecake
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 You Freeze Cheesecake?
You sure can! Once the cheesecake has fully chilled, wrap it tightly in plastic wrap and then a layer of tin foil. Store it upright in your freezer where it will keep for 1-2 months.
Allow it to thaw in the fridge overnight before serving.
How To Tell When A Cheesecake Is Done?
You can tell when a cheesecake is done by shaking it slightly. If the center looks set and only jiggles slightly, you can turn off your oven!
Note that this strawberry crunch cheesecake recipe doesn’t need a water bath, so you can feel free to skip it.
What Is Strawberry Crunch Topping Made Of?
You’ll use minimal ingredients to make the special topping for my strawberry crunch cheesecake. Golden Oreos, strawberry Jell-O, and butter are all you’ll need. The cheesecake frosting is a bonus!
Other Dessert Recipes You’ll Love:
- Fruitcake Cookies
- Strawberry Shortcake Crumble
- Red Velvet Cheesecake with Oreo Crust
- Banana Pudding With Sour Cream
- Cinnamon Roll Apple Pie
- Strawberry Cheesecake Cookies
For the Crust
- 30 golden oreos
- 8 tablespoons (1 stick) butter, melted
For the Cheesecake
- 3 bricks (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
- 1 box (3 ounces) strawberry jell-o gelatin
- 4 tablespoons (¼ cup) butter, melted
- 1 cup cream cheese frosting (store-bought or homemade)
For the Crust
- Preheat the oven to 350F and grease a 9” springform pan with nonstick baking spray.
- Add the golden oreos to a food processor and pulse until they form a fine crumb– about 45 seconds.
- With the food processor on low speed, slowly drizzle in the melted butter. Pulse until the mixture resembles wet sand– about 15 seconds.
- Transfer the crust to the prepared pan and press it into an even layer on the bottom and 1” up the sides– the crust should be about a little thinner than ¼” thick.
- Bake the crust for 10 minutes and then set it on a wire rack to cool while you prepare the cheesecake layer.
For the Cheesecake
- Add the cream cheese and granulated sugar to the bowl of a stand mixer. Beat on medium speed until light and fluffy– about 2 minutes.
- With the mixer on low speed, slowly add the milk.
- Next, add the flour and vanilla. Scrape down the sides of the bowl and mix to combine.
- With the mixer on low speed again, add the eggs one at a time.
- When all of the eggs have been incorporated, scrape down the sides of the bowl again and make sure the batter is fully combined– but try not to overmix!
- 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. Note: this cheesecake does not need a water bath.
- 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!
- When the cheesecake is at room temperature, transfer it to the fridge and chill completely– at least 4 hours but overnight is preferred.
For the Strawberry Crunch
- Add the golden oreos to a ziploc bag and carefully smash the oreos until they are small chunks.
- Add the strawberry gelatin to the bag and shake until the gelatin completely coats the oreo crumbs.
- Next, add the melted butter to the bag and shake until the butter evenly coats the oreos and forms a crumble-like texture.
- Carefully run a sharp, flat edged knife around the edge of the pan and then release the sides of the springform pan.
- Place the cheesecake onto your serving platter and then spread the cream cheese frosting over the cheesecake, making sure to go all the way to the edge.
- Sprinkle the strawberry crunch over the frosting, making sure to cover the cheesecake evenly.
- Serve immediately with a fresh strawberry on top.
Amount Per Serving: Calories: 631Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 105mgSodium: 396mgCarbohydrates: 94gFiber: 1gSugar: 70gProtein: 10g
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.