Ultimate Strawberry Crunch Cheesecake

When my daughter requested a “super special” birthday cake last summer, I knew exactly what to make. Growing up, I adored those strawberry shortcake ice cream bars with their crispy coating, and this strawberry crunch cheesecake brings back that nostalgic magic but elevates it into something truly spectacular. After countless testing sessions in my kitchen, I’ve perfected this showstopping dessert that combines three irresistible layers into one amazing cake.

Why This Strawberry Crunch Cheesecake Will Be Your New Favorite (And Why Mine Is The Best!)

This isn’t just another strawberry cheesecake recipe. What makes this version special is its perfect balance of textures and flavors. The moist strawberry cake layers sandwich a creamy cheesecake center, while the agar-agar-based strawberry crunch coating adds that signature crispy texture we all love. Plus, it’s completely make-ahead friendly, perfect for busy hosts who want to impress without the last-minute stress.

Essential Tools for Your Strawberry Crunch Cheesecake Success

• Stand mixer with paddle attachment (or hand mixer)
• 8-inch springform pan
• Two 8-inch cake pans
• Food processor
• Parchment paper
• Wire cooling rack
• Cake stand or serving plate
• Non-stick cooking spray

Ingredients for the Ultimate Strawberry Crunch Cheesecake

For the Strawberry Puree (with Agar-Agar)

• 1 1/2 cup strawberries (chopped)
• 3 tablespoons granulated sugar
• 1 3 oz box strawberry agar-agar dessert mix
• 1/3 cup water

For the 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

For the Creamy 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

For the Velvety Cream Cheese 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

For the Irresistible Strawberry Crunch Topping

• 30 golden Oreos (crushed)
• 1/3 cup whipped topping (thawed)
• 1 3 oz box strawberry agar-agar dessert mix

How to Make the Ultimate Strawberry Crunch Cheesecake: Step-by-Step

Step 1: Prepare Your Creamy Cheesecake Layer

1. Prepare the pan. Preheat oven to 350°F. Line an 8″ springform pan with parchment and spray with non-stick spray.
2. Beat the cream cheese. Mix softened cream cheese in stand mixer for 5 minutes until creamy.
3. Add dry ingredients. Mix in sugar and cornstarch on low speed, then increase to medium for 2-3 minutes.
4. Incorporate wet ingredients. Add eggs one at a time, then vanilla and cream, mixing thoroughly.
5. Bake the cheesecake. Pour into pan, tap to release bubbles. Bake at 350°F for 10 minutes, reduce to 200°F for 55-60 minutes.
6. Cool properly. Turn off oven, cool 15 minutes inside, then remove to wire rack.

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Step 2: Craft Your Vibrant Strawberry Puree

1. Cook the strawberries. Combine chopped strawberries, sugar, agar-agar mix, and water in saucepan. Boil 2-3 minutes.
2. Puree the mixture. Process until smooth and set aside to cool completely.

Step 3: Bake Your Fluffy Strawberry Cake Layers

1. Prepare pans. Line two 8″ cake pans with parchment, spray with non-stick spray.
2. Mix dry ingredients. Combine flour, sugar, baking soda, and baking powder.
3. Incorporate butter. Mix in softened butter until fully combined.
4. Add wet ingredients. Combine sour cream, eggs, vanilla, and cooled strawberry puree.
5. Color and bake. Add pink food coloring to desired shade, divide between pans, and bake 20-25 minutes.

Step 4: Whip Up Your Dreamy Cream Cheese Frosting

1. Beat the base. Cream together butter and cream cheese until fluffy.
2. Add flavoring. Mix in vanilla extract.
3. Incorporate sugar. Gradually add powdered sugar, mixing well.
4. Finish and chill. Add cream, beat until fluffy, then chill 30 minutes.

Step 5: Create Your Signature Strawberry Crunch Topping

1. Crush cookies. Process Oreos into coarse crumbs.
2. Mix components. Combine half the crumbs with whipped topping and agar-agar mix.
3. Finish mixture. Combine with remaining plain crumbs.

Step 6: Assemble Your Show-Stopping Strawberry Crunch Cheesecake

1. Start layering. Place first cake layer face-down, spread with frosting.
2. Add cheesecake. Place cheesecake layer on top, add more frosting.
3. Complete layers. Add second cake layer, frost entire cake.
4. Add crunch coating. Press crumb mixture around sides and top.
5. Chill and garnish. Refrigerate 4 hours or overnight before serving.

Aisha’s Expert Tips for a Foolproof Strawberry Crunch Cheesecake

• Room temperature ingredients are crucial for smooth mixing and even baking
• Don’t overmix the cake batter to ensure tender layers
• Chill the frosting to make assembly easier
• Let the cheesecake cool gradually to prevent cracks
• Store crunch topping separately until serving if making ahead
• Use a serrated knife dipped in hot water for clean slices

Make Ahead & Storage Tips for Your Strawberry Crunch Cheesecake

Store the assembled cake in the refrigerator for up to 5 days. For best results, add the crunch coating just before serving to maintain its texture. Individual components can be made ahead:

• Cheesecake layer: Up to 3 days ahead
• Cake layers: 1 day ahead, wrapped well
• Frosting: Up to 3 days ahead
• Crunch topping: Up to 1 week ahead in airtight container

Serving Suggestions & Perfect Pairings

Serve this stunning dessert with:

• Fresh whipped cream
• Additional fresh strawberries
• A drizzle of white chocolate
• Coffee or tea
• Sparkling wine for special occasions

Frequently Asked Questions About Strawberry Crunch Cheesecake

How do I ensure my cheesecake doesn’t crack?

Follow the gradual cooling method exactly as written. Don’t skip the 15-minute rest in the turned-off oven.

How do I prevent the cake layers from sliding when assembling?

Chill each layer after frosting and use a thin, even layer of frosting between components.

Can I skip the pink food coloring?

Yes, though the cake won’t have that signature pink color. The taste will remain the same.

How long does strawberry crunch cheesecake last?

Properly stored in the refrigerator, it stays fresh for up to 5 days.

Can I make the strawberry puree or crunch topping ahead of time?

Yes! The puree can be made 2 days ahead and the crunch topping up to a week ahead.

Ready to Dazzle Your Taste Buds?

I can’t wait to see your version of this stunning strawberry crunch cheesecake! Share your creation on Instagram using #AishaRecipes or drop a comment below telling me who you’re making this special dessert for. Remember, if you run into any questions along the way, I’m here to help you create something truly spectacular!

Strawberry Crunch Cheesecake

This showstopping strawberry crunch cheesecake features layers of creamy baked cheesecake, moist strawberry cake, and a sweet, crunchy golden Oreo topping, all enveloped in a delightful cream cheese frosting. Perfect for special occasions, it requires chilling time to fully set and develop its flavors.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 1 hour hr 32 minutes mins

Total Time 3 hours hrs 17 minutes mins

Servings: 12 slices

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

For the Strawberry Puree

• 1 1/2 cup strawberries chopped
• 3 tablespoons granulated sugar
• 1 strawberry agar-agar dessert mix 3 oz box
• 1/3 cup water

For the 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

For the Cheesecake Layer

• 2 cream cheese 8 oz packages, 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

For the Cream Cheese Frosting

• 1 cup unsalted butter softened to room temperature
• 1 cream cheese 8 oz package, softened to room temperature
• 2 teaspoons vanilla extract
• 3 tablespoons heavy whipping cream
• 3-4 cups powdered sugar

For the Strawberry Crunch Topping

• 30 golden Oreos crushed
• 1/3 cup whipped topping thawed
• 1 strawberry agar-agar dessert mix 3 oz box

For Garnish

• whipped cream
• fresh strawberries

Equipment

• Stand mixer
• Paddle attachment
• 8-inch springform pan
• Wire rack
• Small saucepan
• Food processor
• 8-inch cake pans
• Cake stand

Method

 

Cheesecake Preparation

1. Preheat oven to 350°F.
2. Prepare an 8-inch springform pan by lining the bottom with parchment paper and spraying with non-stick spray.
3. In a stand mixer, beat softened cream cheese for 5 minutes until light and creamy, scraping the bowl as needed.
4. Incorporate sugar and cornstarch into the cream cheese, beating on low speed and scraping the bowl.
5. Increase speed to medium and continue beating for 2-3 minutes until well combined.
6. On low speed, add eggs one at a time until incorporated, then mix in vanilla extract, scraping the bowl. Whisk for 1-2 minutes more.
7. Stir in the heavy whipping cream and mix on medium speed for 2-3 minutes.
8. Stir the batter, transfer to the prepared springform pan, and gently tap to remove air bubbles.
9. Bake at 350°F for 10 minutes, then reduce heat to 200°F and bake for 55-60 minutes until the center slightly jiggles.
10. Turn off the oven and let the cheesecake cool inside for 15 minutes.
11. Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours or overnight.

Strawberry Puree Preparation

1. Combine chopped strawberries, sugar, dessert mix, and water in a saucepan; bring to a boil and cook for 2-3 minutes until strawberries soften.
2. Puree the mixture in a food processor, then set aside to cool completely.

Strawberry Cake Preparation

1. Prepare two 8-inch cake pans by lining with parchment and spraying with non-stick spray.
2. In a stand mixer, combine flour, sugar, baking soda, and baking powder; stir dry ingredients.
3. Add butter and mix on low speed until just incorporated.
4. In a separate bowl, whisk together Greek yogurt, eggs, vanilla, and cooled strawberry puree.
5. Gradually add the wet strawberry mixture to the dry ingredients, mixing on low-medium speed until combined, scraping the bowl as needed.
6. Mix in a few drops of pink gel food coloring on medium speed until the desired shade is reached.
7. Divide batter between pans, tap to remove air bubbles, and bake for 20-25 minutes until a toothpick comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting Preparation

1. In a stand mixer, beat softened cream cheese and butter for 2-3 minutes until light and fluffy.
2. Add vanilla extract and mix until just combined.
3. Gradually add powdered sugar on low speed, one cup at a time, mixing until combined and scraping the bowl frequently.
4. Incorporate whipping cream on low speed, then increase to high and beat for 2-3 minutes until the frosting is light and fluffy.
5. Chill the cream cheese frosting for 30 minutes to make it easier to work with during assembly.

Strawberry Crunch Topping Preparation

1. Pulse golden Oreos in a food processor until coarse crumbs form.
2. Divide Oreo crumbs; mix half with thawed whipped topping and strawberry dessert mix until well coated.
3. Combine the coated crumbs with the plain crumbs and toss well.

Assembly and Garnish

1. Place one strawberry cake layer face-down on a cake stand.
2. Spread about 3/4 cup of frosting evenly over the cake layer.
3. Carefully remove the cheesecake from its pan, then flip it onto the frosted cake layer, removing the pan bottom and parchment.
4. Spread another 3/4 cup of frosting evenly over the cheesecake layer.
5. Place the second cake layer on top and spread with 3/4 cup of frosting.
6. Use the remaining frosting to cover the sides and top of the cake.
7. Gently press strawberry crunch crumbs around the sides and sprinkle them over the top of the cake.
8. Chill the assembled cake for at least 4 hours, or preferably overnight, before slicing.
9. Garnish with whipped cream and fresh strawberries before serving.

Notes

For best results, ensure all dairy ingredients and eggs are at room temperature before mixing. The cheesecake and assembled cake require significant chilling time (overnight for optimal setting) so plan accordingly. Adjust the pink gel food coloring in the cake batter to achieve your desired shade.