Introduction

Strawberry Crunch Cheesecake is a delightful dessert that combines a creamy cheesecake layer with fluffy strawberry cake and a crunchy Oreo-strawberry topping. This cake is perfect for special occasions or whenever you want to impress with a gorgeous homemade treat.

The image shows a slice of three-layered cake on a cake server, held by a woman's hand. The bottom and top layers are pink, soft cake, and the middle layer is a smooth cream cheese filling in off-white. Between each layer is a thin white frosting. The top of the cake is covered with pink crumbly bits, with a small dollop of white whipped cream and a fresh red strawberry slice on top. The background displays scattered small strawberries and round cookies on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cup strawberries (chopped)
3 tablespoons granulated sugar
1 3 oz box strawberry Jell-o
1/3 cup water
2 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup unsalted butter (softened to room temperature and cut into pieces)
1 cup greek yogurt
3 eggs (room temperature)
1 1/2 teaspoons vanilla extract
1 cup strawberry puree (from recipe above – cooled)
Pink gel food coloring
2 8 oz packages cream cheese (softened to room temperature)
1/2 cup granulated sugar
2 tablespoons cornstarch
2 eggs (room temperature)
1 teaspoon vanilla extract
1/4 cup heavy cream
1 cup unsalted butter (softened to room temperature)
1 8 oz package cream cheese (softened to room temperature)
2 teaspoons vanilla extract
3 tablespoons heavy whipping cream
3-4 cups powdered sugar
30 golden Oreos (crushed)
1/3 cup whipped topping (thawed)
1 3 oz box strawberry Jell-o

Instructions

Step 1: Preheat the oven to 350 degrees F. Prepare an 8” springform pan by adding parchment paper to the bottom and spraying the sides and bottom with non-stick spray.
Step 2: For the cheesecake layer, beat 2 packages of softened cream cheese on medium speed for 5 minutes until creamy. Add 1/2 cup sugar and 2 tablespoons cornstarch, mixing on low speed until combined. Increase to medium speed and cream for 2-3 minutes.
Step 3: With the mixer on low, add 2 eggs one at a time, incorporating each fully. Mix in 1 teaspoon vanilla extract, scrape the bowl, and whisk for 1-2 minutes.
Step 4: Add 1/4 cup heavy cream and beat on medium speed for 2-3 minutes. Pour the batter into the prepared pan and tap gently to release air bubbles.
Step 5: Bake for 10 minutes at 350°F, then reduce heat to 200°F without opening the oven door. Bake for an additional 55-60 minutes until the center jiggles slightly and edges are set.
Step 6: Turn off the oven and let the cheesecake cool inside for 15 minutes. Remove from the oven, cool completely on a wire rack, then refrigerate for at least 2 hours or overnight.
Step 7: For the strawberry puree, combine chopped strawberries, 3 tablespoons sugar, 1 box strawberry Jell-o, and 1/3 cup water in a saucepan. Bring to a boil and cook for 2-3 minutes until softened and melted. Puree the mixture in a food processor and set aside to cool.
Step 8: Prepare two 8” cake pans by lining with parchment paper and spraying with non-stick spray.
Step 9: In a stand mixer bowl, combine 2 1/2 cups flour, 1 cup sugar, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. Mix well.
Step 10: Add 1 cup softened butter and mix on low until incorporated.
Step 11: In a separate bowl, whisk together 1 cup Greek yogurt, 3 eggs, 1 1/2 teaspoons vanilla extract, and cooled strawberry puree.
Step 12: Combine the wet ingredients with the dry and mix on low-medium speed until fully combined. Scrape the bowl as needed.
Step 13: Add pink gel food coloring a few drops at a time to achieve your desired shade of pink. Mix on medium speed for a few minutes.
Step 14: Divide batter evenly into the prepared cake pans. Tap to release air bubbles and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 15: Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 16: For the vanilla frosting, beat 1 package cream cheese and 1 cup butter for 2-3 minutes until light and fluffy. Add 2 teaspoons vanilla and mix to combine.
Step 17: On low speed, gradually add 3-4 cups powdered sugar, scraping the bowl occasionally.
Step 18: Add 3 tablespoons heavy whipping cream and increase speed to high. Beat for 2-3 minutes until fluffy. Chill for 30 minutes before assembling.
Step 19: For the strawberry crunch crumble, pulse 30 golden Oreos in a food processor until coarse crumbs. Divide crumbs into two bowls.
Step 20: In one bowl, mix crumbs with 1/3 cup whipped topping and 1 box strawberry Jell-o until well coated. Combine with crumbs from the second bowl and toss together.
Step 21: To assemble, place one strawberry cake layer face-down on a cake stand. Spread 3/4 cup frosting evenly on top.
Step 22: Remove cheesecake from springform ring and parchment, then flip it face-down onto the frosted cake layer. Spread another 3/4 cup frosting evenly on the cheesecake layer.
Step 23: Add the second strawberry cake layer on top, spread 3/4 cup frosting evenly.
Step 24: Use remaining frosting to cover the entire cake.
Step 25: Gently press the strawberry crunch crumble around the sides and on top of the cake.
Step 26: Chill the assembled cake for at least 4 hours or overnight for best results.
Step 27: Garnish with whipped cream and fresh strawberries before slicing and serving.

Tips & Variations

Use full-fat cream cheese for the creamiest cheesecake texture.
Allow all dairy ingredients to come to room temperature for smoother mixing.
Adjust the amount of pink gel coloring gradually to avoid an overly artificial color.
For a more intense strawberry flavor, substitute fresh strawberry puree with homemade or store-bought strawberry jam.
Crumble mixture can be made ahead and stored in an airtight container for up to 3 days.

Storage

Store leftover Strawberry Crunch Cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. To reheat, bring to room temperature and enjoy chilled or slightly warmed.

How to Serve

A slice of three-layer cake is shown on a spatula. The top and bottom layers are light red with a soft, crumbly texture. Between them is a thick, pale yellow layer of creamy filling. Thin white cream layers separate the red and yellow layers, and more white cream is piped at the top edges. The top is covered with pink crumb topping, and a small dollop of white cream with a thin slice of red strawberry sits on top. The cake slice is held over a white marbled surface scattered with red strawberry pieces and light yellow round cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, you can use frozen strawberries; just be sure to thaw and drain any excess water before cooking to avoid a watery puree.

How do I prevent cracks in the cheesecake?

Ensure cream cheese and eggs are at room temperature, avoid overmixing, and bake the cheesecake in a water bath or use the two-temperature oven method described to reduce cracking.