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Strawberry Crunch Cheesecake Recipe

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★★★★★

4.5 from 77 reviews

This luscious Strawberry Crunch Cheesecake combines a creamy cheesecake layer with vibrant strawberry cake layers, finished with a smooth vanilla frosting and a delightful strawberry crunch Oreo crumble. Perfect for special occasions or indulgent dessert cravings, it features homemade strawberry puree and a beautifully textured strawberry crunch topping for an irresistible treat.

Ingredients

Scale

Strawberry Puree:

  • 1 1/2 cup strawberries (chopped)
  • 3 tablespoons granulated sugar
  • 1 3 oz box strawberry Jell-o
  • 1/3 cup water

Strawberry Cake Layers:

  • 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 (to desired shade)

Cheesecake Layer:

  • 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

Vanilla Frosting:

  • 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

Strawberry Crunch Crumble:

  • 30 golden Oreos (crushed)
  • 1/3 cup whipped topping (thawed)
  • 1 3 oz box strawberry Jell-o

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees F to prepare for the cheesecake and cake layers baking.
  2. Prepare cheesecake pan: Line the bottom of an 8-inch springform pan with parchment paper and spray the sides and bottom with non-stick spray. Set aside.
  3. Make cheesecake batter: In a stand mixer with a paddle attachment, beat softened cream cheese on medium speed for 5 minutes until light and creamy. Scrape the bowl sides and bottom as needed.
  4. Add sugar and cornstarch: Add sugar and cornstarch; beat on low speed until combined. Scrape the bowl again.
  5. Cream ingredients: Increase mixer speed to medium and beat for 2-3 minutes.
  6. Incorporate eggs and vanilla: On low speed, add eggs one at a time until fully incorporated. Add vanilla extract and scrape the bowl. Whisk for an additional 1-2 minutes.
  7. Add heavy cream: Mix in heavy cream for 2-3 minutes on medium speed.
  8. Transfer batter to pan: Stir batter gently, pour into prepared pan, and tap to release air bubbles.
  9. Bake cheesecake: Bake at 350°F for 10 minutes, then reduce oven temperature to 200°F without opening the door, and bake for an additional 55-60 minutes. The center should jiggle slightly and edges set.
  10. Cool cheesecake: Turn off oven, let cheesecake cool inside for 15 minutes, then move to a wire rack to cool completely. Refrigerate at least 2 hours or overnight.
  11. Prepare strawberry puree: In a small saucepan, combine chopped strawberries, sugar, strawberry Jell-o, and water. Bring to a boil, stirring often, and boil for 2-3 minutes until strawberries soften and mixture melts.
  12. Puree strawberry mixture: Transfer the hot mixture to a food processor and blend until smooth. Set aside to cool completely.
  13. Prepare cake pans: Line bottoms of two 8-inch cake pans with parchment paper and spray sides and bottoms with non-stick spray. Set aside.
  14. Mix dry ingredients: In a stand mixer bowl with paddle attachment, combine flour, sugar, baking soda, and baking powder. Stir to combine.
  15. Add butter: Mix in softened butter on low speed until incorporated.
  16. Whisk wet ingredients: In a separate bowl, whisk Greek yogurt, eggs, vanilla extract, and cooled strawberry puree.
  17. Combine mixtures: Add strawberry wet mixture to dry ingredients and mix on low-medium speed until fully combined, scraping bowl sides and bottom as needed.
  18. Add gel food coloring: Add a few drops of pink gel food coloring and mix on medium speed for a few minutes until desired shade is reached.
  19. Bake cake layers: Divide batter evenly between two pans, tap to release air bubbles, and bake for 20-25 minutes or until a toothpick inserted in the centers comes out clean.
  20. Cool cake layers: Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  21. Make vanilla frosting: Using a stand mixer with paddle attachment, beat cream cheese and butter for 2-3 minutes until light and fluffy.
  22. Add vanilla and sugar: Mix in vanilla extract. With mixer on low, add powdered sugar one cup at a time, mixing until fully combined and scraping bowl as needed.
  23. Incorporate whipping cream: Add whipping cream; mix on low speed increasing to high for 2-3 minutes until light and fluffy.
  24. Chill frosting: Refrigerate frosting for 30 minutes to firm up for easier handling.
  25. Make strawberry crunch crumble: Pulse Oreo cookies in food processor until coarse crumbs form.
  26. Divide crumbs and add topping: Split crumbs into two bowls. Add whipped topping and strawberry Jell-o to one bowl and mix well to coat crumbs fully.
  27. Combine crumbs: Mix coated crumbs with plain crumbs from the second bowl and toss thoroughly.
  28. Assemble cake – first layer: Place one strawberry cake layer face-down on a cake stand.
  29. Add frosting: Spread about 3/4 cup frosting evenly over the bottom cake layer.
  30. Add cheesecake layer: Remove springform pan ring; flip cheesecake layer face-down onto frosted cake layer. Remove bottom pan and parchment carefully.
  31. Add frosting to cheesecake: Spread another 3/4 cup frosting evenly over the cheesecake layer.
  32. Add second cake layer: Place second strawberry cake layer on top, spread with 3/4 cup frosting evenly.
  33. Cover cake with remaining frosting: Use all remaining frosting to cover the entire cake smoothly.
  34. Apply strawberry crunch crumbs: Gently press the strawberry crunch crumbs onto the sides and sprinkle and press lightly on top of the cake.
  35. Chill assembled cake: Chill the complete cake in the refrigerator for at least 4 hours or overnight for best results.
  36. Serve: Garnish with fresh whipped cream and strawberries before slicing and serving.

Notes

  • Ensure all dairy ingredients like cream cheese, butter, and eggs are at room temperature for best mixing results.
  • Do not open oven door during the cheesecake’s low temperature bake to prevent cracking.
  • Chilling the frosting makes it easier to spread without melting or sliding.
  • Use fresh strawberries for the puree to maximize natural flavor and sweetness.
  • Allow cheesecake to chill thoroughly for a firmer texture and easier slicing.
  • Parchment paper on cake pans prevents sticking and makes removing layers easier.
  • The strawberry crunch crumble adds a fun textural contrast—adjust quantity to your liking.
  • For vibrant pink cake color, add gel food coloring gradually until desired intensity is reached.

Keywords: Strawberry Crunch Cheesecake, Strawberry Cake, Cream Cheese Dessert, Layered Cheesecake, Oreo Crumble Topping, Strawberry Frosting Cake

Find it online: https://nayabaker.com/strawberry-crunch-cheesecake-recipe/