Strawberry Crunch Cheesecake Recipe
A rich, creamy strawberry crunch cheesecake featuring a golden Oreo and freeze-dried strawberry crust, velvety baked cheesecake filling, and a signature crunchy strawberry topping. Perfect for holidays, parties, and special occasions.
Ingredients
Crust Base
- 24 cookies golden Oreo cookies
- 1 cup freeze-dried strawberries, crushed
- 2 tbsp strawberry-flavored gelatin powder
- 4 tbsp unsalted butter, melted
Cheesecake Filling
- 32 oz cream cheese, softened
- 1.5 cups granulated sugar
- 4 large eggs, room temperature
- 1/3 cup sour cream
- 1 tbsp pure vanilla extract
- 1/2 tsp fine salt
- 2 tbsp all-purpose flour
Strawberry Crunch Topping
- 1/2 cup strawberry syrup
- 1 cup reserved Oreo-strawberry crumb mixture
- 1 cup American buttercream or stabilized whipped cream
- fresh strawberries (optional)
Instructions
- Preheat oven to 350°F. Warm eggs in a bowl of warm water for 5–7 minutes.
- Pulse golden Oreos and freeze-dried strawberries into fine crumbs.
- Reserve 1 cup of the crumb mixture for topping.
- Add melted butter and gelatin powder to remaining crumbs and mix well.
- Press crumbs into a 9-inch springform pan to form the crust. Bake 10 minutes; reduce oven to 325°F.
- Beat cream cheese until smooth, then mix in sugar.
- Add eggs one at a time, mixing gently and scraping the bowl.
- Mix in vanilla, sour cream, salt, and flour just until combined.
- Pour filling over crust and tap pan to release air bubbles.
- Place cheesecake in a water bath and bake 75 minutes at 325°F.
- Cool gradually in the oven, then on the counter. Refrigerate overnight.
- Remove springform ring and top cheesecake with strawberry syrup.
- Sprinkle the reserved crumb mixture across the surface.
- Pipe buttercream around the edge and garnish with fresh strawberries.
Notes
For best slicing results, warm a sharp knife under hot water and wipe between cuts. Store leftovers in the refrigerator up to 5 days.