I stacked fresh strawberries, Golden Oreos and a creamy cheesecake layer into one surprising Strawberry Crunch Cakes creation topped with a crisp strawberry wafer crunch that reads like several desserts in one.

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I couldn’t believe how many desserts crashed into one plate when I first tasted this Strawberry Crunch Cheesecake Cake. I mean, it’s part Strawberry And Cheesecake Cake fantasy and part wild Crunch Cheesecake chaos, with the bright snap of fresh strawberries meeting the silky cream cheese layer.

My brain kept asking which bite to take first, the crunchy bits or the creamy middle, and honestly I still cant decide. The video teases a few tricks that made me rethink dessert forever, so if you like surprises, this is one you’ll want to watch and try for yourself.

Ingredients

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Sweet crunchy base, mostly carbs and added sugar, gives texture and cookie flavor
Rich, creamy, high in fat and protein, adds tangy smooth cheesecake body
Bright sweet-tart fruit, vitamin C and fiber, adds fresh acidity and color
Whips into fluffy topping, mostly fat, makes it light and luxurious
Adds tang and moisture, some fat and protein, balances cheesecake sweetness
Intense strawberry flavor, low moisture, gives crunchy berry bursts and color
Bind and structure, add protein, help cake set firm and custardy
Adds richness and helps crumbs stick, mostly saturated fat and flavor

Ingredient Quantities

2 1/2 cups Golden Oreo crumbs about 36 cookies, crushed

6 tablespoons unsalted butter melted

2 tablespoons granulated sugar

32 ounces cream cheese room temp (four 8 ounce packs)

1 cup granulated sugar

2 teaspoons vanilla extract

3 large eggs room temp

1 cup sour cream room temp

2 tablespoons all purpose flour

1 tablespoon lemon juice

3 cups fresh strawberries hulled and sliced about 1 pound

1/2 cup granulated sugar for strawberry layer

1 tablespoon cornstarch

1 tablespoon lemon juice for strawberry layer

1 1/2 cups heavy whipping cream cold

1/4 cup powdered sugar

1 teaspoon vanilla extract for whipped cream

1 cup freeze dried strawberries crushed for crunch

1 cup additional Golden Oreo crumbs lightly crushed for crunch

2 tablespoons unsalted butter melted for crunch

Extra fresh strawberries for garnish about 12 to 16

Fresh mint leaves optional for garnish

How to Make this

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1. Preheat oven to 325F. Line the bottom of a 9 inch springform pan with parchment, spray sides, then press 2 1/2 cups Golden Oreo crumbs (about 36 cookies) mixed with 6 tablespoons melted butter and 2 tablespoons granulated sugar into the bottom and about 1/4 inch up the sides. Bake crust 8 to 10 minutes, let cool a little while you make the filling.

2. Beat 32 ounces cream cheese at room temp until totally smooth, add 1 cup granulated sugar and 2 teaspoons vanilla extract and mix until combined. Add 3 large eggs one at a time, mixing just until blended, then fold in 1 cup sour cream, 2 tablespoons all purpose flour and 1 tablespoon lemon juice. Don’t overbeat or you’ll get cracks.

3. Pour the filling over the warm crust. Wrap the outside of the springform pan in foil to keep water out, set the pan in a larger roasting pan, and add hot water about halfway up the springform sides for a gentle water bath. Bake at 325F about 55 to 65 minutes until the edges are set and the center still slightly jiggles.

4. Turn oven off, crack the oven door and let the cheesecake cool inside for 1 hour to prevent big cracks. Remove from water bath, unwrap and chill in the fridge at least 4 hours, preferably overnight.

5. While it chills make the strawberry layer: combine 3 cups hulled sliced strawberries, 1/2 cup granulated sugar, 1 tablespoon cornstarch and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, mash a few pieces with the back of a spoon, simmer until it thickens about 5 to 8 minutes. Cool completely in fridge.

6. Make the crunch: gently fold 1 cup crushed freeze dried strawberries with 1 cup additional Golden Oreo crumbs (lightly crushed) and 2 tablespoons melted unsalted butter until it clumps a bit. Keep this dry and crunchy in the fridge until assembly.

7. Chill a mixing bowl and beaters in the freezer 10 minutes, then whip 1 1/2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract to medium stiff peaks. Taste, adjust sweetness if you want.

8. To assemble remove the cheesecake ring, place the cake on a serving plate. Spread the cooled strawberry compote evenly over the top, smoothing with an offset spatula.

9. Pipe or spread the whipped cream over the strawberry layer then sprinkle the strawberry-Oreo crunch over the whipped cream, pressing lightly so it sticks. Arrange the extra fresh strawberries (about 12 to 16) on top and add fresh mint leaves if using.

10. Chill 30 minutes before slicing so layers set. For clean slices dip a sharp knife in hot water and wipe dry between cuts. Store covered in fridge up to 4 days.

Equipment Needed

1. 9-inch springform pan (line bottom with parchment, spray sides)
2. Parchment paper and nonstick spray
3. Food processor, or a zip-top bag and rolling pin to crush the Golden Oreos
4. Electric hand mixer or stand mixer with beaters for the filling and whipped cream
5. Set of mixing bowls and a rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Large roasting pan for the water bath and heavy-duty foil to wrap the springform
8. Small saucepan and wooden spoon or potato masher for the strawberry compote
9. Offset spatula for smoothing, plus a sharp knife for clean slices

FAQ

Q: What pan size, oven temp and bake time should I use? A: Use a 9 inch springform pan, bake at 325 F for about 55 to 70 minutes until the edges are set and the center still jiggles a little. I like to use a water bath for even baking: wrap the springform in foil, set it in a larger pan and pour hot water halfway up the sides.

Q: How do I stop the cheesecake from cracking? A: Dont overmix the batter, use room temp cream cheese and eggs, and bake low and slow. The water bath plus cooling the cake in the turned off oven with the door cracked for an hour helps a lot, and always chill 6 hours or overnight before removing the ring.

Q: Can I use frozen strawberries or swap cookie types? A: Yes, frozen strawberries work but thaw them, drain excess juice and gently simmer with sugar/cornstarch to thicken before using. You can swap Golden Oreos for regular Oreos or graham crackers, just expect color and flavor changes and maybe adjust sugar a bit.

Q: How do I get a thick glossy strawberry layer that isnt watery? A: Cook the sliced berries with the 1/2 cup sugar, cornstarch and lemon until it thickens and becomes glossy, then cool completely before spreading. If it seems thin, stir in a little more cornstarch slurry and simmer briefly until it sets.

Q: Can I make this ahead or freeze it? A: Yep. Make ahead and chill up to 4 to 5 days covered in the fridge. To freeze, wrap tightly and freeze up to 1 month, thaw overnight in fridge. Wait to add the crunchy topping and fresh strawberries until right before serving so they stay crisp.

Q: How do I make the strawberry crunch and keep it crunchy? A: Mix the crushed freeze dried strawberries, extra Golden Oreo crumbs and melted butter, then press into a thin layer and chill to set. If you want extra stability bake it a few minutes at 350 F to dry it out, cool completely, then break into pieces and sprinkle just before serving so it doesnt go soggy.

Strawberry Crunch Cheesecake Cake Recipe [Video] Substitutions and Variations

Golden Oreo crumbs:
- graham cracker crumbs same amount, classic swap
- vanilla wafer cookies like Nilla crushed, a little sweeter
- shortbread or digestive biscuits for a richer buttery crust
unsalted butter melted:
- salted butter use it but skip adding extra salt elsewhere
- melted coconut oil for a hint of coconut and it firms up in the fridge
- melted margarine or vegetable shortening if you need a dairy free option
cream cheese 32 ounces:
- Neufchatel same amount, lower fat but very similar texture
- mascarpone for an extra creamy, richer finish it makes the cake denser
- silken tofu blended with a little lemon juice for a dairy free alternative
heavy whipping cream cold:
- full fat coconut cream chilled and whipped for a dairy free whipped topping
- chilled mascarpone thinned with a splash of milk then whipped for extra stability
- commercial whipped topping like Cool Whip as a quick easy swap

Pro Tips

1) Get everything truly room temp, not kinda warm. Cold cream cheese or eggs = lumps and the more you beat to fix them the more air you put in which almost always means cracks. Beat slowly, scrape the bowl, and stop as soon as it looks smooth.

2) Don’t skimp on waterproofing the springform. Double-wrap the outside in heavy foil and press it snug so no water sneaks in, use hot (not boiling) water in the bath, and set the pan on a folded towel or rack in the roasting pan so it lifts easier when it’s done. If a crack still shows, dont panic, cover it with whipped cream and the strawberry compote.

3) Keep the strawberry layer and the crunch from fighting each other. Chill the compote completely and if it seems watery, strain or add a touch more cornstarch then cool. Add the freeze-dried strawberry + Oreo crunch right before serving so it stays crisp, and blot any condensation off the cheesecake top with a paper towel before assembling.

4) For picture perfect slices heat a sharp knife in hot water, wipe it dry between cuts and use a smooth single pull (not lots of sawing). Chill the whole cake at least overnight for best texture, and let slices sit 5 to 10 minutes at room temp before eating so the flavors open up.

Strawberry Crunch Cheesecake Cake Recipe [Video]

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

824

kcal

Equipment: 1. 9-inch springform pan (line bottom with parchment, spray sides)
2. Parchment paper and nonstick spray
3. Food processor, or a zip-top bag and rolling pin to crush the Golden Oreos
4. Electric hand mixer or stand mixer with beaters for the filling and whipped cream
5. Set of mixing bowls and a rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Large roasting pan for the water bath and heavy-duty foil to wrap the springform
8. Small saucepan and wooden spoon or potato masher for the strawberry compote
9. Offset spatula for smoothing, plus a sharp knife for clean slices

Ingredients

2 1/2 cups Golden Oreo crumbs about 36 cookies, crushed
6 tablespoons unsalted butter melted
2 tablespoons granulated sugar
32 ounces cream cheese room temp (four 8 ounce packs)
1 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs room temp
1 cup sour cream room temp
2 tablespoons all purpose flour
1 tablespoon lemon juice
3 cups fresh strawberries hulled and sliced about 1 pound
1/2 cup granulated sugar for strawberry layer
1 tablespoon cornstarch
1 tablespoon lemon juice for strawberry layer
1 1/2 cups heavy whipping cream cold
1/4 cup powdered sugar
1 teaspoon vanilla extract for whipped cream
1 cup freeze dried strawberries crushed for crunch
1 cup additional Golden Oreo crumbs lightly crushed for crunch
2 tablespoons unsalted butter melted for crunch
Extra fresh strawberries for garnish about 12 to 16
Fresh mint leaves optional for garnish

Directions

Preheat oven to 325F. Line the bottom of a 9 inch springform pan with parchment, spray sides, then press 2 1/2 cups Golden Oreo crumbs (about 36 cookies) mixed with 6 tablespoons melted butter and 2 tablespoons granulated sugar into the bottom and about 1/4 inch up the sides. Bake crust 8 to 10 minutes, let cool a little while you make the filling.
Beat 32 ounces cream cheese at room temp until totally smooth, add 1 cup granulated sugar and 2 teaspoons vanilla extract and mix until combined. Add 3 large eggs one at a time, mixing just until blended, then fold in 1 cup sour cream, 2 tablespoons all purpose flour and 1 tablespoon lemon juice. Don’t overbeat or you'll get cracks.
Pour the filling over the warm crust. Wrap the outside of the springform pan in foil to keep water out, set the pan in a larger roasting pan, and add hot water about halfway up the springform sides for a gentle water bath. Bake at 325F about 55 to 65 minutes until the edges are set and the center still slightly jiggles.
Turn oven off, crack the oven door and let the cheesecake cool inside for 1 hour to prevent big cracks. Remove from water bath, unwrap and chill in the fridge at least 4 hours, preferably overnight.
While it chills make the strawberry layer: combine 3 cups hulled sliced strawberries, 1/2 cup granulated sugar, 1 tablespoon cornstarch and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, mash a few pieces with the back of a spoon, simmer until it thickens about 5 to 8 minutes. Cool completely in fridge.
Make the crunch: gently fold 1 cup crushed freeze dried strawberries with 1 cup additional Golden Oreo crumbs (lightly crushed) and 2 tablespoons melted unsalted butter until it clumps a bit. Keep this dry and crunchy in the fridge until assembly.
Chill a mixing bowl and beaters in the freezer 10 minutes, then whip 1 1/2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract to medium stiff peaks. Taste, adjust sweetness if you want.
To assemble remove the cheesecake ring, place the cake on a serving plate. Spread the cooled strawberry compote evenly over the top, smoothing with an offset spatula.
Pipe or spread the whipped cream over the strawberry layer then sprinkle the strawberry-Oreo crunch over the whipped cream, pressing lightly so it sticks. Arrange the extra fresh strawberries (about 12 to 16) on top and add fresh mint leaves if using.
Chill 30 minutes before slicing so layers set. For clean slices dip a sharp knife in hot water and wipe dry between cuts. Store covered in fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.