Berrylicious Strawberry Crunch Cheesecake
Craving a show-stopping dessert? This Berrylicious Strawberry Crunch Cheesecake is the perfect treat to satisfy your sweet tooth. Featuring a rich, velvety center, juicy strawberries, and a golden crunchy topping, this dessert is ideal for celebrations or anytime indulgence.
What Makes This Berrylicious Strawberry Crunch Cheesecake So Irresistible
This cheesecake stands out thanks to its perfect balance of creamy richness and crispy, fruity layers. The base has a satisfying bite, the filling is smooth and rich without being overly sweet, and the topping brings freshness and crunch. It’s straightforward enough to make on a lazy weekend but looks and tastes like something from a fancy bakery. The best part? It’s make-ahead friendly, which means less stress when you’re hosting or bringing dessert to a gathering.
Ingredients for the Perfect Strawberry Crunch Dessert
Crust
- 1½ cups of finely ground vanilla wafers or graham cracker crumbs
- ¼ cup brown sugar
- 6 tablespoons melted butter
Cheesecake filling
- 3 packages (8 oz each) cream cheese, room temperature
- ¾ cup white sugar
- 2 teaspoons vanilla extract
- 3 eggs
- ½ cup full-fat sour cream
- ¼ cup milk or cream
Strawberry layer
- 1 ½ cups chopped strawberries
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch stirred into 2 teaspoons of cold water to form a slurry
Crunchy topping
- ⅓ cup freeze-dried strawberries
- ⅓ cup shortbread or vanilla sandwich cookies
- 2 tablespoons melted butter
How to Make This Berrylicious Cheesecake Step-by-Step
Start with the crust
Preheat your oven to 325°F (160°C). 1 ½ cups finely crushed vanilla wafer or graham cracker crumbs.. Firmly press the mixture into the base of a springform pan and bake for 10 minutes until lightly golden. Set aside to cool.
Whip up the filling
Whip the softened cream cheese using a hand or stand mixer until it turns light, smooth, and completely lump-free. Add sugar and vanilla and keep mixing until fluffy. Crack in the eggs one by one, mixing just enough to blend. Fold in sour cream and milk, then pour the mixture over your pre-baked crust.
Bake to perfection
Pop the cheesecake into the oven and bake for 50–55 minutes. When the center has a gentle wobble, it’s done. Turn Turn off the oven, leave the door slightly open, and allow the cheesecake to rest inside for an hour to cool gradually and reduce the risk of cracks. Refrigerate the cheesecake for a minimum of 4 hours, or overnight if possible, to help it firm up and achieve that rich, creamy texture everyone loves.
Make the strawberry layer
In a small pan over medium heat, cook the strawberries with sugar and lemon juice until they start to break down. Stir in the cornstarch slurry and cook for another minute or two until thickened. Let it cool fully.
Add the crunchy topping
Crush the freeze-dried strawberries and cookies in a food processor or zip-top bag. Drizzle the melted butter into the bowl, then stir until the dry ingredients bind into rough, sand‑like clumps Set it aside and wait to sprinkle it on until just before serving to keep it crunchy.
Assemble and enjoy
Once the cheesecake is chilled, spoon the strawberry layer on top and sprinkle generously with the crunch topping. Slice and serve cold.
How to Store It Safely
Store the cheesecake in an airtight container in the refrigerator and enjoy within 4 to 5 days for the best freshness. If you want to freeze leftovers, slice it first and wrap each piece tightly. For best texture, add the strawberry topping and crunch just before serving if storing long-term.
Delicious Pairings
This cheesecake goes great with a cup of herbal tea or a chilled glass of prosecco. Add some fresh berries or mint leaves on the side for a pop of color and brightness.
Final Thoughts
This Berrylicious Strawberry Crunch Cheesecake brings fun and flavor together in a way that’s hard to beat. Whether it’s for a party or a treat-yourself moment, it delivers on taste, looks, and that extra something that gets people talking. Give it a go—and don’t be surprised if it becomes a requested favorite.
Perfect Pairings for Berrylicious Strawberry Crunch Cheesecake
Chocolate Cream Cheese Pound Cake
FAQs About Berrylicious Strawberry Crunch Cheesecake
Can I use frozen strawberries?
Yes! Just thaw and drain them before using so your topping doesn’t turn watery.
How can I make this gluten-free?
Simply swap the cookies in the crust and topping for gluten-free options.
Can I prepare this in advance?
Absolutely. The flavors get even better after a day in the fridge.
What can I use instead of freeze-dried strawberries?
Try crushed strawberry cereal or strawberry-flavored wafers for a fun alternative.
Berrylicious Strawberry Crunch Cheesecake
- Total Time: 1 hour 25 minutes (plus chilling)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Berrylicious Strawberry Crunch Cheesecake blends creamy cheesecake filling with a crunchy vanilla cookie crust and a sweet strawberry glaze. Topped with a nostalgic strawberry crumble and fresh berries, it’s the ultimate dessert for celebrations or everyday indulgence. Easy to make, visually stunning, and bursting with fruity flavor—this cheesecake is guaranteed to impress.
Ingredients
For the Crust
-
1½ cups finely crushed vanilla wafers or graham cracker crumbs
-
¼ cup brown sugar
-
6 tablespoons unsalted butter, melted
For the Cheesecake Filling
-
24 oz (3 blocks) cream cheese, softened
-
¾ cup granulated sugar
-
2 teaspoons vanilla extract
-
3 large eggs
-
½ cup sour cream
-
¼ cup milk or heavy cream
For the Strawberry Layer
-
1½ cups chopped fresh strawberries
-
3 tablespoons sugar
-
1 teaspoon lemon juice
-
1 teaspoon cornstarch
-
2 teaspoons water (for slurry)
For the Crunch Topping
-
⅓ cup freeze-dried strawberries
-
⅓ cup vanilla sandwich cookies or shortbread cookies
-
2 tablespoons unsalted butter, melted
Instructions
-
Prepare the crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix the cookie crumbs, brown sugar, and melted butter until it resembles damp sand. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. -
Make the filling
In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, and continue mixing until fluffy. Add eggs one at a time, mixing just enough to combine. Fold in sour cream and milk until smooth. -
Bake the cheesecake
Pour the filling over the pre-baked crust and smooth the top. Bake for 50–55 minutes, until the center jiggles slightly. Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight. -
Make the strawberry layer
In a saucepan over medium heat, cook the strawberries, sugar, and lemon juice until softened and bubbly. Mix the cornstarch and water to make a slurry, then stir it into the sauce. Cook for another minute or two until thickened. Let cool completely. -
Prepare the crunch topping
Crush the freeze-dried strawberries and cookies in a food processor or zip-top bag. Mix in melted butter until it forms a crumbly texture. Set aside. -
Assemble and serve
Once the cheesecake is fully chilled, spoon the strawberry layer over the top and sprinkle with the crunchy topping. Slice and enjoy cold.
Notes
You can use graham crackers or digestive biscuits instead of vanilla wafers.
Swap fresh strawberries with frozen ones (thawed and drained) for the sauce.
For a gluten-free version, use gluten-free cookies in the crust and topping.
Add a few fresh mint leaves on top for a pop of color.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 410 kcal
- Sugar: 27g
- Sodium: 240mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Keywords: Berrylicious Strawberry Crunch Cheesecake, strawberry crunch dessert, no-bake strawberry cheesecake, creamy strawberry cheesecake