If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, this Strawberry Crunch Cheesecake will steal the spotlight. The combination of a creamy, velvety cheesecake filling, a buttery golden Oreo crust, and the nostalgic crunch of strawberry shortcake topping makes this dessert unforgettable. Perfect for birthdays, holidays, or just because, this cheesecake is bound to be a crowd-pleaser.
Equipment & Ingredients
Before you start crafting this masterpiece, gather the necessary equipment and ingredients for smooth preparation.
Equipment:
- Springform Pan
- Parchment Paper
- 9×13 Baking Sheet
- Mixing Bowls
- Hand or Stand Mixer
- Spatula
Ingredients:
- Golden Oreo cookies
- Butter
- Cream Cheese
- White Granulated Sugar
- Salt
- Flour
- Eggs
- Vanilla
- Sour Cream
- Strawberry Jell-o Mix
- Cool Whip
- Fresh Strawberries
Prepare the Crust
Preheat your oven to 325°F. Line the bottom of a 10-inch springform pan with parchment paper and wrap the outside tightly with foil. This prevents any water from seeping in during baking.
Crush 30 Golden Oreo cookies into fine crumbs using a food processor or a sealed zip-top bag with a rolling pin. Mix the crumbs with 5 tablespoons of melted butter until fully combined. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.
Bake the crust for 8-10 minutes. Allow it to cool completely while preparing the filling.
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the granulated sugar, salt, and flour, mixing until fully incorporated.
Next, add the eggs one at a time, mixing on low speed. Avoid overmixing, as this can create cracks in the cheesecake. Stir in the vanilla extract and sour cream until smooth and creamy.
Set the cheesecake filling aside while you prepare the signature strawberry crunch topping.
Prepare the Strawberry Crunch Cheesecake Topping
Combine 15 crushed Golden Oreo cookies with the strawberry jello mix and melted butter. Mix until the topping has a crumbly texture.
Spread this mixture evenly on a parchment-lined 9×13 baking sheet. Bake at 350°F for 5 minutes to set the crunch. Let it cool completely before assembling the cheesecake.
Assemble the Cheesecake
Pour half of the cheesecake filling over the cooled crust in the springform pan. Sprinkle a third of the prepared strawberry crunch topping evenly over the filling.
Add the remaining cheesecake filling on top, smoothing it with a spatula. Finish by sprinkling another third of the strawberry crunch topping on top.
Bake the Cheesecake, Chill & Set
Bake the cheesecake in the preheated oven at 325°F for 55 minutes, or until the center is slightly jiggly but the edges are set.
Once the bake time is complete, turn off the oven and leave the door slightly open, allowing the cheesecake to continue baking and cooling for an additional hour. This gentle cooling prevents cracks on the surface.
After the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 3 hours, preferably overnight. Chilling allows the flavors to meld and the texture to firm up perfectly.
Decorate & Serve
Spread a generous layer of thawed Cool Whip evenly over the top of the chilled cheesecake. Sprinkle the remaining strawberry crunch topping on top for that extra texture and visual appeal.
Finish by decorating with fresh strawberries. For a stunning presentation, consider slicing the strawberries and fanning them around the edges.
Use a sharp knife to slice the cheesecake into clean portions. For best results, wipe the knife with a warm, damp cloth between cuts.
Enjoy this luscious Strawberry Crunch Cheesecake chilled for the ultimate dessert experience.
Common Cheesecake Questions Answered!
Why does my cheesecake crack? Cracks often occur from overmixing the batter or sudden temperature changes. Avoid overbeating the eggs and allow the cheesecake to cool gradually in the oven after baking.
How do I know when my cheesecake is done? The edges should be set, but the center should have a slight jiggle when gently shaken.
Can I make this cheesecake ahead of time? Yes! Cheesecakes actually taste better after chilling overnight, making them perfect for preparing a day or two in advance.
How do I store leftover cheesecake? Store leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cheesecake? Absolutely! Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
This Strawberry Crunch Cheesecake is not just a dessert—it’s a celebration on a plate. From its buttery Oreo crust to the dreamy cream cheese filling and nostalgic strawberry crunch topping, every bite feels like a trip down memory lane. Try it for your next special occasion and watch it become a family favorite!
Strawberry Crunch Cheesecake
Equipment
- 10 inch Springform Pan
- Parchment Paper
- 9x13 Baking Sheet
- Parchment Paper
Ingredients
Crust
- 30 golden oreo cookies crushed
- 5 tablespoons unsalted butter melted
Cheesecake Filling
- 24 ounces cream cheese
- 1 cup white granulated sugar
- ½ teaspoon salt
- 1 ½ tablespoons all purpose flour
- 4 eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
Strawberry Crunch Topping
- 15 Golden Oreos crushed
- 2 ounces strawberry jello mix
- 3 tablespoons unsalted butter melted
Topping
- Cool Whip thawed
- Strawberries
- Extra Crunch Topping
Instructions
- Preheat the oven to 325°F. Line the bottom of a 10-inch springform pan with parchment paper and wrap the outside with foil.
- Make the crust: Mix crushed golden Oreo cookies with melted butter until combined. Press the mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes. Let cool.
- Prepare cheesecake filling: Beat cream cheese until smooth. Add sugar, salt, and flour, and mix well. Add eggs one at a time, mixing just until combined. Stir in vanilla extract and sour cream until smooth. Set aside.
- Prepare strawberry crunch topping: Mix crushed Oreos with strawberry jello mix and melted butter until crumbly. Spread mixture on a parchment-lined baking sheet and bake at 350°F for 5 minutes. Let cool completely.
- Assemble cheesecake: Pour the filling over the cooled crust in the springform pan. Fill halfway, then place a third of the strawberry crunch topping. Fill the rest of the way and top with another third of the topping.
- Bake cheesecake: Bake for 55 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven and open the oven door, letting the cheesecake continue to bake and cool inside for another 60 minutes.
- Chill cheesecake: Remove from the oven, cover and refrigerate for at least 3 hours or overnight.
- Decorate cheesecake: Spread Cool Whip evenly over the chilled cheesecake. Sprinkle with the last of the strawberry crunch topping and decorate with fresh strawberries.
- Serve and enjoy: Slice and serve chilled.
