Discover the ultimate Strawberry Crunch Cheesecake recipe, a delightful dessert that combines the creamy richness of cheesecake with the nostalgic crunch of strawberry crumble. Perfect for any occasion, these strawberry crunch cheesecakes are sure to impress!

Indulge in the perfect blend of creamy and crunchy with our Strawberry Crunch Cheesecake. This irresistible dessert features a smooth and velvety cheesecake base topped with a delicious strawberry crunch topping, offering a delightful contrast in textures and flavors.

Whether you’re looking for a show-stopping dessert for a special occasion or a sweet treat to enjoy at home, this strawberry crunch cheesecake recipe is sure to become a favorite.

What you’ll love about this recipe:

KID FRIENDLY – Kids will love helping to crush the cookies for the crumble and spreading the strawberry topping, making this a fun and interactive recipe to prepare together.
Perfect Texture Contrast: The combination of creamy cheesecake and crunchy strawberry crumble creates an irresistible texture that delights with every bite.
Rich and Flavorful: The smooth, velvety cheesecake is perfectly balanced with the sweet and slightly tart flavor of the strawberries, making it a well-rounded dessert.

Ingredients for Strawberry Crunch Cheesecake

Crust:

20 golden Oreos, crushed (about 2 cups)
5 tablespoons unsalted butter, melted

Strawberry crunch topping:

10 golden Oreos, crushed
½ cup freeze-dried strawberries, crushed
4 tablespoons unsalted butter, melted

Strawberry cheesecake layer

8 ounces cream cheese, softened
½ cup granulated sugar
1 cup heavy whipping cream
1 tablespoons strawberry gelatin powder
½ cup fresh strawberries, diced

Plain cheesecake layer:

8 Ounces cream cheese, softened or (homemade cream cheese)
⅓ cup granulated sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract

Strawberry Crunch Cheesecake Recipe

For the Crust:

Crush all 30 golden Oreos in a food processor or place them in a ziploc bag and use a rolling pin. Separate 1 cup of the crushed Oreos and set it aside.
Mix the remaining 2 cups of crushed Oreos with 5 tablespoons of melted butter until well combined.
Press an even layer of the Oreo mixture into the bottom of each mason jar (about 2 tablespoons per jar). Set aside.

Strawberry Crumble layer:

In a bowl, mix the 1 cup of crushed Oreos and freeze-dried strawberries.
Add the 4 tablespoons of melted butter and stir until combined. Set aside.

strawberry cheesecake recipe

beat the softened cream cheese and sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Add the strawberry gelatin and diced fresh strawberries, folding until evenly distributed.
Spoon or pipe the strawberry cheesecake mixture evenly over the crust in each mason jar.

plain cheesecake recipe:

beat the softened cream cheese and sugar together until smooth and creamy.
In a separate large bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spoon or pipe the plain cheesecake mixture on top of the strawberry cheesecake layer in each mason jar.
Top each mason jar with a generous amount of prepared strawberry shortcake crumble.
Cover the mason jars with lids or plastic wrap and refrigerator for at least 2 hours, or until set.

Serve chilled and enjoy!

Make this in a Pie Tin:

Press an even layer of the Oreo mixture into the bottom and up the sides of a 9-inch pie tin. Spoon or spread the prepared strawberry cheesecake mixture evenly over the Oreo crust in the pie tin.

Then, spoon or spread the prepared plain cheesecake mixture evenly on top of the strawberry cheesecake layer.

Sprinkle the prepared strawberry crunch topping generously over the top of the cheesecake. Cover the pie tin with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or until the cheesecake is set and firm.

Tips & Tricks

Crushing the Oreos: Crush all 30 golden Oreos in a food processor for a fine, even consistency. If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin. Separate 1 cup of the crushed Oreos and set it aside for the topping.
Creating the Crust: Mix the remaining 2 cups of crushed Oreos with 5 tablespoons of melted butter until well combined. Press an even layer of the Oreo mixture into the bottom of each mason jar, using about 2 tablespoons per jar. This will form the base of your cheesecake.
Preparing the Strawberry Crunch Topping: In a bowl, combine the 1 cup of reserved crushed Oreos with freeze-dried strawberries. Add 4 tablespoons of melted butter and stir until combined. Set this mixture aside; it will be used as a crunchy topping for your cheesecake.
Making the Strawberry Cheesecake Layer: Beat the softened cream cheese and sugar together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add the strawberry gelatin and diced fresh strawberries, folding until evenly distributed. Spoon or pipe this mixture evenly over the crust in each mason jar.
Making the Plain Cheesecake Layer: Beat the softened cream cheese and sugar together until smooth and creamy. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Spoon or pipe the plain cheesecake mixture on top of the strawberry cheesecake layer in each mason jar.
Adding the Crunch Topping: Top each mason jar with a generous amount of the prepared strawberry crunch topping. This adds a delightful texture contrast to your creamy cheesecake.
Chilling Time: Cover the mason jars with lids or plastic wrap and refrigerate for at least 2 hours, or until set. This allows the cheesecake layers to firm up and the flavors to meld together beautifully.
Serving: Serve chilled and enjoy! These mason jar cheesecakes are perfect for parties and gatherings, offering a fun and portable way to enjoy a delicious dessert.

FAQs about Strawberry Crunch Cheesecake

Yes, you can substitute golden Oreos with graham crackers, vanilla wafers, or any other cookie you prefer. Just make sure to adjust the amount of melted butter if needed.

Freeze-dried strawberries provide a nice crunch and intense flavor, but you can use fresh strawberries if you prefer. Just be aware that fresh strawberries may make the topping less crunchy.

The cheesecake should chill for at least 2 hours to set properly. For the best results, chill it overnight.

Yes, this cheesecake can be made a day in advance. Just keep it covered and refrigerated until you’re ready to serve.

You can experiment with other flavors of gelatin, but keep in mind that it will change the taste of the cheesecake. Strawberry gelatin complements the overall flavor best.

Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Strawberry Crunch Cheesecake

Name: Strawberry Crunch Cheesecake
Prep time: 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: 20 golden oreos, crushed (about 2 cups); 5 tablespoons unsalted butter, melted; 10 golden oreos, crushed; ½ cup freeze-dried strawberries, crushed; 4 tablespoons unsalted butter, melted; 8 ounces cream cheese, softened; ½ cup granulated sugar; 1 cup heavy whipping cream; 1 tablespoons strawberry gelatin powder; ½ cup fresh strawberries, diced; 8 Ounces cream cheese, softened; ⅓ cup granulated sugar; 1 cup heavy whipping cream; 1 teaspoon vanilla extract

Yield: 8

Prep Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

Ingredients

Crust:

20 golden oreos, crushed (about 2 cups)
5 tablespoons unsalted butter, melted

Strawberry crunch topping:

10 golden oreos, crushed
½ cup freeze-dried strawberries, crushed
4 tablespoons unsalted butter, melted

Strawberry cheesecake layer:

8 ounces cream cheese, softened
½ cup granulated sugar
1 cup heavy whipping cream
1 tablespoons strawberry gelatin powder
½ cup fresh strawberries, diced

Plain cheesecake layer:

8 Ounces cream cheese, softened
⅓ cup granulated sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract

Instructions

For the Crust:

Crush all 30 golden Oreos in a food processor or place them in a ziploc bag and use a rolling pin. Separate 1 cup of the crushed Oreos and set it aside.
Mix the remaining 2 cups of crushed Oreos with 5 tablespoons of melted butter until well combined.
Press an even layer of the Oreo mixture into the bottom of each mason jar (about 2 tablespoons per jar). Set aside.

For Strawberry Crumble layer:

In a bowl, mix the 1 cup of crushed Oreos and freeze-dried strawberries.
Add the 4 tablespoons of melted butter and stir until combined. Set aside.

For the strawberry cheesecake

beat the softened cream cheese and sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Add the strawberry gelatin and diced fresh strawberries, folding until evenly distributed.
Spoon or pipe the strawberry cheesecake mixture evenly over the crust in each mason jar.

For the plain cheesecake:

beat the softened cream cheese and sugar together until smooth and creamy.
In a separate large bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spoon or pipe the plain cheesecake mixture on top of the strawberry cheesecake layer in each mason jar.
Top each mason jar with a generous amount of prepared strawberry shortcake crumble.
Cover the mason jars with lids or plastic wrap and refrigerator for at least 2 hours, or until set.
Serve chilled and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 816Total Fat: 63gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 159mgSodium: 373mgCarbohydrates: 59gFiber: 2gSugar: 44gProtein: 9g