I combined fresh strawberries, a silky cheesecake layer, a Golden Oreo crust, and a crunchy strawberry topping into my Strawberry and Cheesecake Cake that makes me wonder how one slice can contain so many favorite desserts.

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I never meant to create something this over the top, but my Strawberry Crunch Cheesecake Cake video proves it happened. Picture Strawberry And Cheesecake Cake vibes with a cheeky edge, a real Crunch Cheesecake moment, and you have a dessert that flips between silky and crunchy.

I pile a dense cream cheese layer with bright fresh strawberries so the flavor keeps jumping, and every bite makes you question if youre eating cake or candy or both. This isnt your grandma’s cheesecake, its a showstopper that dares you to cut a second slice.

Watch the video, trust me. You’ll thank me later.

Ingredients

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Sweet and crunchy, mostly carbs and sugar, adds cookie flavor and crisp texture
Creamy, rich in fat and protein, gives tangy smoothness and dense cheesecake body
Bright slightly tart, provide fiber vitamin C and natural sweetness when cooked or fresh
Concentrated strawberry flavor, crunchy, low moisture, boosts intensity and bright red color
Whips into airy cream, high fat content, adds richness mouthfeel and creamy topping
Adds tangy balance and moisture, some protein and fat, keeps cake tender
Coarsely crushed cookies with butter make crunchy pockets and richer crust bits

Ingredient Quantities

2 cups Golden Oreo crumbs (about 20 to 24 cookies)

6 tablespoons unsalted butter, melted

24 ounces (3 packages) cream cheese, softened to room temp

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, room temp

1/2 cup sour cream, room temp

2 tablespoons all purpose flour

2 cups fresh strawberries, hulled and chopped

1/3 cup granulated sugar for the strawberry layer

1 tablespoon lemon juice

1 tablespoon cornstarch

1 cup freeze dried strawberries, crushed

1 cup Golden Oreo pieces for crunch (about 8 to 10 cookies), coarsely crushed

2 tablespoons unsalted butter, melted (for the crunch mix)

1 1/2 cups heavy whipping cream, cold

1/4 cup powdered sugar

1 teaspoon vanilla extract for whipped cream

8 to 12 fresh strawberries, halved for garnish

How to Make this

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1. Preheat oven to 325 F. Mix 2 cups Golden Oreo crumbs with 6 tablespoons melted butter until it feels like wet sand, press firmly into the bottom (and slightly up the sides) of a 9 inch springform pan lined with parchment; wrap the pan bottom with two layers of foil to prevent leaks. Bake crust 8 to 10 minutes, then cool a bit.

2. Make the strawberry layer: combine 2 cups chopped fresh strawberries, 1/3 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan. Mix 1 tablespoon cornstarch with 1 tablespoon water, stir into the strawberries and cook over medium heat until thick and glossy, about 4 to 6 minutes. Cool to room temp.

3. Beat the cheesecake filling: beat 24 ounces cream cheese with 1 cup granulated sugar until very smooth, scrape sides. Add 1 teaspoon vanilla, then add 3 large eggs one at a time, mixing low between each so you dont whip in air. Stir in 1/2 cup sour cream and 2 tablespoons flour until just combined.

4. Assemble the layers: pour about half the cheesecake batter over the baked crust, spread it smooth, spoon the cooled strawberry layer evenly over that, then gently dollop and spread the remaining batter on top. Dont over swirl; you want distinct layers.

5. Prepare for water bath and bake: set the springform in a larger roasting pan, pour hot tap water into the outer pan to come about 1 inch up the sides (foil wrap prevents leaks). Bake at 325 F for 55 to 70 minutes until edges are set and center still jiggles a little. Turn oven off, crack oven door and let cake sit inside for 30 minutes to cool slowly.

6. Cool and chill: remove pan from oven and water bath, run a thin knife around edge to prevent cracking as it cools, then let come to room temp and refrigerate at least 4 hours but preferably overnight for best texture.

7. Make the crunch topping: toss 1 cup crushed freeze dried strawberries with 1 cup coarsely crushed Golden Oreo pieces (about 8 to 10 cookies) and 2 tablespoons melted butter until evenly moistened. Chill until ready to use so it stays crunchy.

8. Whip the cream: beat 1 1/2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until medium to stiff peaks form. Taste and adjust sweetness if you want.

9. Finish and serve: release cheesecake from springform, spread or pipe whipped cream on top, scatter the Oreo-strawberry crunch over the center and edges, and arrange 8 to 12 halved fresh strawberries for garnish. For clean slices, dip a sharp knife in hot water and wipe between cuts. Enjoy.

Equipment Needed

1. 9-inch springform pan, parchment paper, and heavy-duty foil to wrap the bottom
2. Food processor or a zip-top bag + rolling pin to crush the Oreos
3. Mixing bowls (one large, one medium, one small)
4. Electric hand mixer or stand mixer for the cheesecake and whipped cream
5. Small saucepan and wooden spoon for the strawberry layer
6. Rubber spatula and a whisk for folding and smoothing batter
7. Large roasting pan for the water bath and a heatproof measuring cup or kettle to pour hot water
8. Measuring cups and spoons (and a kitchen scale if you like to be exact)
9. Sharp knife and an offset or bench spatula for releasing, slicing and finishing touches

FAQ

Can I use frozen strawberries instead of fresh for the strawberry layer? Yes, you can, but thaw them completely and drain off extra liquid first or simmer them briefly to reduce water, then stir in the cornstarch to thicken. If you skip draining the filling can get runny.

How do I stop the cheesecake from cracking? Room temp cream cheese and eggs, don't overmix after adding eggs, and bake until the edges are set but the center still jiggles a little. Turn the oven off, crack the door and let the cake cool in there for about an hour before chilling, and run a knife around the pan after it cools to free it from the sides. Those steps help a lot.

Can I swap Golden Oreos for another cookie for the crust or crunch? Sure, graham crackers, vanilla wafers or regular Oreos work fine, use about 2 cups crumbs for the crust and 1 cup for the crunch mix. Just watch sweetness and add a pinch of salt if the cookies are very sweet.

How long should I chill the cheesecake before serving? For best texture chill at least 4 hours but overnight is ideal. If you rush it you'll get a softer, less structured slice so patience pays off.

Can I freeze this cheesecake? Yes, freeze whole or in slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge. Add the whipped cream and fresh strawberry garnish after thawing for best look and texture.

What's the easiest way to get the crunch layer crisp and not soggy? Use crushed freeze dried strawberries and coarsely crushed Golden Oreos mixed with melted butter, and add that right before serving or after the cake is fully chilled. If you add it too early it can absorb moisture and go soft, so wait until the last minute when you can.

Strawberry Crunch Cheesecake Cake Recipe [Video] Substitutions and Variations

Golden Oreo crumbs (crust): graham cracker crumbs, crushed vanilla wafers (Nilla), finely crushed shortbread cookies, or digestive biscuits — use same amount, but cut back on added sugar if the cookies are sweet
Cream cheese: Neufchâtel (lower fat, 1 to 1), mascarpone (richer and silkier), or full‑fat ricotta puréed smooth for a lighter texture, and for dairy free try a firm vegan cream cheese
Freeze dried strawberries (powder/crunch): finely chopped fresh strawberries that you’ve macerated and dried a bit, store bought strawberry powder, or crushed freeze dried raspberries for a tart twist
Heavy whipping cream (whipped topping): chilled full‑fat coconut cream for dairy free, stabilized whipped cream made with gelatin if you need it to hold up, or mascarpone thinned slightly with milk for a richer, less airy finish

Pro Tips

– let everything get properly room temp. cream cheese, eggs and sour cream need at least 45–60 minutes out. if theyre cold you’ll overmix trying to smooth lumps and that traps air which causes cracks. cube the cream cheese to speed it up, but dont microwave unless you use 5 second bursts and check between each one.

– cool the strawberry jam layer completely and drain any runny juices before you put it on the batter. warm or watery fruit will sink and bleed into the cheesecake. if it looks a bit too loose, chill it in the fridge while you finish the batter so it firms up.

– double-wrap the springform base with foil, set the pan in a larger roasting pan, then pour hot water in slowly so it comes about 1 inch up the sides. doing it gently avoids splashing water onto the cheesecake. also let the oven cool with the door cracked for 30 minutes after baking, and run a thin knife around the edge before it hits room temp to prevent cracking.

– keep the Oreo-strawberry crunch separate until just before serving. add only enough melted butter to bind the bits, chill it to keep it crisp, and assemble at the last minute so the topping doesnt go soggy. for perfect slices, chill the cake overnight, use a sharp knife dipped in hot water and wiped dry between cuts, and let slices sit 10 minutes at room temp before eating for best texture and flavor.

Strawberry Crunch Cheesecake Cake Recipe [Video]

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

660

kcal

Equipment: 1. 9-inch springform pan, parchment paper, and heavy-duty foil to wrap the bottom
2. Food processor or a zip-top bag + rolling pin to crush the Oreos
3. Mixing bowls (one large, one medium, one small)
4. Electric hand mixer or stand mixer for the cheesecake and whipped cream
5. Small saucepan and wooden spoon for the strawberry layer
6. Rubber spatula and a whisk for folding and smoothing batter
7. Large roasting pan for the water bath and a heatproof measuring cup or kettle to pour hot water
8. Measuring cups and spoons (and a kitchen scale if you like to be exact)
9. Sharp knife and an offset or bench spatula for releasing, slicing and finishing touches

Ingredients

2 cups Golden Oreo crumbs (about 20 to 24 cookies)
6 tablespoons unsalted butter, melted
24 ounces (3 packages) cream cheese, softened to room temp
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temp
1/2 cup sour cream, room temp
2 tablespoons all purpose flour
2 cups fresh strawberries, hulled and chopped
1/3 cup granulated sugar for the strawberry layer
1 tablespoon lemon juice
1 tablespoon cornstarch
1 cup freeze dried strawberries, crushed
1 cup Golden Oreo pieces for crunch (about 8 to 10 cookies), coarsely crushed
2 tablespoons unsalted butter, melted (for the crunch mix)
1 1/2 cups heavy whipping cream, cold
1/4 cup powdered sugar
1 teaspoon vanilla extract for whipped cream
8 to 12 fresh strawberries, halved for garnish

Directions

Preheat oven to 325 F. Mix 2 cups Golden Oreo crumbs with 6 tablespoons melted butter until it feels like wet sand, press firmly into the bottom (and slightly up the sides) of a 9 inch springform pan lined with parchment; wrap the pan bottom with two layers of foil to prevent leaks. Bake crust 8 to 10 minutes, then cool a bit.
Make the strawberry layer: combine 2 cups chopped fresh strawberries, 1/3 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan. Mix 1 tablespoon cornstarch with 1 tablespoon water, stir into the strawberries and cook over medium heat until thick and glossy, about 4 to 6 minutes. Cool to room temp.
Beat the cheesecake filling: beat 24 ounces cream cheese with 1 cup granulated sugar until very smooth, scrape sides. Add 1 teaspoon vanilla, then add 3 large eggs one at a time, mixing low between each so you dont whip in air. Stir in 1/2 cup sour cream and 2 tablespoons flour until just combined.
Assemble the layers: pour about half the cheesecake batter over the baked crust, spread it smooth, spoon the cooled strawberry layer evenly over that, then gently dollop and spread the remaining batter on top. Dont over swirl; you want distinct layers.
Prepare for water bath and bake: set the springform in a larger roasting pan, pour hot tap water into the outer pan to come about 1 inch up the sides (foil wrap prevents leaks). Bake at 325 F for 55 to 70 minutes until edges are set and center still jiggles a little. Turn oven off, crack oven door and let cake sit inside for 30 minutes to cool slowly.
Cool and chill: remove pan from oven and water bath, run a thin knife around edge to prevent cracking as it cools, then let come to room temp and refrigerate at least 4 hours but preferably overnight for best texture.
Make the crunch topping: toss 1 cup crushed freeze dried strawberries with 1 cup coarsely crushed Golden Oreo pieces (about 8 to 10 cookies) and 2 tablespoons melted butter until evenly moistened. Chill until ready to use so it stays crunchy.
Whip the cream: beat 1 1/2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until medium to stiff peaks form. Taste and adjust sweetness if you want.
Finish and serve: release cheesecake from springform, spread or pipe whipped cream on top, scatter the Oreo-strawberry crunch over the center and edges, and arrange 8 to 12 halved fresh strawberries for garnish. For clean slices, dip a sharp knife in hot water and wipe between cuts. Enjoy.

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.