There’s something undeniably whimsical about this Strawberry Crunch Cheesecake—like a Parisian patisserie met a Southern summer fair. The silky cheesecake base, laced with vanilla bean, gets a playful twist from the crunchy strawberry topping.
This recipe is a fusion of finesse and fun: think Japanese cotton cheesecake texture meets Italian biscotti crunch, only dressed in pink. You’ll layer flavors and textures like a chef plating at a five-star resort, yet every step is totally doable in a home kitchen.
I first made this after a trip to Morocco, where fruit-forward desserts with floral notes are revered. It reminded me that the best dishes often come from embracing contrasts—smooth and crunchy, rich and refreshing.
Perfect for Summer Potlucks!
- I whipped this up after a trip abroad and was instantly reminded how comforting strawberry-forward desserts can be, no matter where you are in the world.
- It’s been my go-to for summer potlucks—everyone’s wowed by the crunch-to-cream contrast, and it travels surprisingly well.
- I’ve swapped the traditional crust for almond flour a few times—makes it lower carb and even nuttier in flavor without compromising the crunch.
- The protein from the cream cheese keeps me full longer than most sweets—honestly, it’s helped curb my afternoon snack cravings.
- One bite and you get it: creamy, tangy, sweet, and delightfully crisp—it’s like biting into joy.
Strawberry Crunch Cheesecake Recipe
This Strawberry Crunch Cheesecake is a no-bake dream with a buttery Golden Oreo crust, creamy strawberry-infused cheesecake filling, and a light whipped topping. Bursting with berry flavor and a nostalgic crunch, it’s the perfect dessert for summer parties, potlucks, or anytime you crave something sweet.
Equipment
- Food processor
- Blender
- Mixing bowls (large and medium)
- Electric hand mixer
- Whisk attachment
- Rubber spatula
- Airtight container
- 8×8 or 9×9-inch baking dish
Ingredients
Strawberry Sauce
- 1 lb fresh strawberries, hulled and chopped
- 2 tbsp lemon juice
- 3 tbsp granulated sugar
Strawberry Shortcake Crumble
- ½ cup unsalted butter, melted
- 1 package Nilla wafers
- ¼ cup freeze-dried strawberry powder
Cheesecake Filling
- 3 tbsp milk, at room temperature
- 32 oz cream cheese, at room temperature
- 1 tbsp vanilla extract
- 1½ cups granulated sugar
- 2 tbsp all-purpose flour
Instructions
- Preheat the oven to 350°F.
- To make the strawberry sauce, combine strawberries, sugar, and lemon juice in a medium saucepan over medium-low heat.
- Stir occasionally for about 10 minutes until the strawberries soften and break down.
- Use an immersion blender or food processor to puree the sauce until smooth, then refrigerate in a heatproof container.
- For the crust and crumble, pulse Nilla wafers in a food processor until fine, then blend in melted butter and freeze-dried strawberries until combined.
- Press part of this mixture into the bottom and sides of a 9-inch springform pan, saving about 1 cup for later.
- Bake the crust for 10 minutes, then let cool.
- In a stand mixer, beat cream cheese and sugar until creamy, then add milk, flour, and vanilla, mixing gently just until combined.
- Pour the filling into the crust and smooth it to the edges; a few crumbs in the batter are fine.
- Bake for 35–40 minutes, until the center is set but slightly wobbly.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Once fully chilled, release the springform pan, loosen the edges if needed, and carefully transfer the cheesecake to a serving plate.
- Top with half the strawberry sauce, spreading it near the edges while leaving a ¼-inch rim, then sprinkle with reserved crumble.
Notes
- overworking the cream cheese can introduce air bubbles, leading to cracks.
- Room temperature ingredients (especially cream cheese and eggs, if using) create a smoother batter and better texture.
- To easily cut clean slices, dip a sharp knife in hot water and wipe it between each slice.
| Nutrition | Value |
| Calories | 510kcal |
| Carbohydrates | 45g |
| Fibre | 1g |
| Fat | 34g |
| Protein | 7g |
| Cholesterol | 130g |
