Strawberry Crunch Cheesecake Cake Recipe [Video]

I present my Strawberry Cake And Cheesecake: fresh strawberries, a Golden Oreo base, a cheesecake layer, and a crunchy strawberry topping combined into one surprising dessert.

I couldn’t resist making this Strawberry Crunch Cheesecake Cake. It’s several desserts in one, part cake part cheesecake and a crunchy topping that surprises you every bite.

I stack creamy cream cheese with rubble of Golden Oreo cookies and pile on fresh strawberries so each forkful feels different, messy in the best way. People call it a Strawberry And Cheesecake Cake or ask if it’s really a Crunch Cheesecake, and honestly I cant blame them.

The video gives a close up of the layers and the crackly topping, you’ll want to pause and stare, then eat it before it disappears.

Ingredients

• Golden Oreo crumbs: mostly carbs and sugar, give sweet crunchy base and buttery taste.
• Cream cheese: high fat with some protein it makes filling super rich and tangy.
• Fresh strawberries: vitamin C and fiber, add bright tart sweet flavor and juiciness.
• Freeze dried strawberries: crunchy, concentrated berry flavor, alot of natural sweetness.
• Heavy cream: full fat whips into airy topping its makes dessert feel luxurious not light.
• Granulated sugar: pure carbs, adds sweetness, no real nutrients but essential for balance.

Ingredient Quantities

• 24 Golden Oreo cookies, finely crushed (about 2 1/2 cups crumbs)
• 6 tbsp unsalted butter, melted
• 24 oz (3 blocks) full fat cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temp
• 1/2 cup sour cream or plain Greek yogurt
• 1 tbsp lemon juice
• Pinch of salt
• 1 1/2 to 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for macerating strawberries)
• 1 tbsp cornstarch + 2 tbsp water (for strawberry glaze)
• 1/2 cup freeze dried strawberries, crushed (for crunch)
• 1 cup Golden Oreo pieces, roughly chopped (for crunch topping)
• 1 cup heavy whipping cream, cold
• 1/4 cup powdered sugar (for whipped cream)

How to Make this

1. Preheat oven to 325 F and grease a 9 inch springform pan, then press the 2 1/2 cups finely crushed Golden Oreo crumbs with the 6 tbsp melted butter into the bottom tightly; bake the crust 8 to 10 minutes, cool while you make the filling.

2. Beat the 24 oz softened cream cheese with 1 cup granulated sugar and 1 tsp vanilla until smooth and mostly lump free, scrape the bowl, then add the 3 room temp eggs one at a time, mixing just until combined, next mix in the 1/2 cup sour cream (or Greek yogurt), 1 tbsp lemon juice and a pinch of salt; dont overmix or you will get air bubbles.

3. Pour the batter onto the cooled crust in the springform pan; for a creamier crack free cheesecake, wrap the pan in foil and set it in a larger roasting pan, pour hot water into the roasting pan to come about halfway up the sides of the springform to make a water bath, then bake 50 to 60 minutes until edges are set and center still slightly jiggly.

4. When baked, turn the oven off, crack the oven door and let the cake cool inside for 30 minutes to reduce cracking, then remove from water bath, unwrap and cool completely on a rack before chilling in the fridge at least 4 hours, overnight is best.

5. While the cheesecake chills, macerate the 1 1/2 to 2 cups sliced fresh strawberries with the 1/4 cup granulated sugar in a bowl for 15 to 30 minutes until juicy; reserve the juices, they are full of flavor.

6. Make the strawberry glaze by mixing 1 tbsp cornstarch with 2 tbsp water to make a slurry, heat the macerated strawberries with their juices in a small saucepan, stir in the slurry and cook a minute or two until it thickens, taste and cool completely before using so it wont melt the cheesecake topping.

7. For the crunch topping, crush the 1/2 cup freeze dried strawberries into powder and roughly chop 1 cup Golden Oreo pieces, then fold them together; this mixes crunchy cookie bits with bright strawberry powder for texture.

8. When the cheesecake is chilled and firm, spoon or spread the cooled strawberry glaze over the top in an even layer, then immediately sprinkle the freeze dried strawberry and Oreo crunch over the glaze so it sticks, pressing lightly if needed.

9. Whip the 1 cup cold heavy whipping cream with 1/4 cup powdered sugar until soft peaks form, pipe or dollop the whipped cream around the edges or in decorative blobs, add a few fresh strawberry slices if you like, then chill another 15 to 30 minutes before serving so everything sets.

10. Tip time: use room temp eggs and cream cheese for a silky batter, dont overbeat, use a hot water bath to prevent cracks, and make the crunch just before serving so the Oreo pieces stay crisp.

Equipment Needed

1. 9 inch springform pan, greased and ready to go
2. Food processor or heavy zip top bag plus a rolling pin to crush the Oreos
3. Mixing bowls (at least one large for the batter and one small for the berries)
4. Electric mixer, hand or stand, for the cream cheese and whipped cream
5. Rubber spatula and a wooden spoon for scraping and folding
6. Measuring cups and spoons for accurate amounts
7. Large roasting pan to hold the springform for the water bath and aluminum foil to wrap the pan
8. Small saucepan and a whisk for the strawberry glaze
9. Cooling rack and oven mitts for handling hot pans and cooling the cheesecake

FAQ

Strawberry Crunch Cheesecake Cake Recipe [Video] Substitutions and Variations

• Golden Oreo crumbs (crust): swap for 2 1/2 cups graham cracker crumbs, or crushed Nilla vanilla wafers, or crushed digestive biscuits. Use the same melted butter amount, you might get a slightly less sweet crust though.
• Full fat cream cheese: use Neufchatel 1 for 1 for a lighter tang, or mascarpone for a richer, silkier filling (same weight), or blend whole-milk ricotta with a few tablespoons of heavy cream for a lighter, slightly grainier texture.
• Sour cream / plain Greek yogurt: plain full-fat Greek yogurt works exactly the same, or swap with crème fraîche 1 for 1, or use buttermilk but cut the amount by 2 tablespoons because it’s thinner and more tangy.
• Heavy whipping cream (for whipped cream): chill a can of coconut cream and whip it as a dairy-free option, or fold room-temp mascarpone with a splash of milk for a thicker topping, or use a thawed stabilized whipped topping (like Cool Whip) if you need something that holds up longer.

Pro Tips

– Use truly room temp dairy and eggs, they mix smoother and the batter will be silkier, not lumpy. If cream cheese is still cold, heat it in 5 second bursts in the microwave and press out any little lumps with your spatula, but dont overbeat or youll whip air into it.

– Press the Oreo crumbs really firmly into the bottom using the flat bottom of a glass or measuring cup, this helps the crust hold together when you slice. Blind bake it a few minutes first so it wont go soggy from the filling.

– Wrap the springform well and bake in a water bath, but set the whole pan on a rack or folded towel in the roasting pan so the springform doesnt sit directly on the hot pan base and let water seam into it. Let the cake cool slowly in the warm oven with the door cracked so it relaxes and is less likely to crack.

– Cool your strawberry glaze completely before pouring it on, and reserve the maceration juices to taste the glaze with if it needs more sweetness. Sprinkle the freeze dried strawberry powder and Oreo pieces on right when the glaze is set, not too long before serving so the crunch stays crunchy.

– For clean slices dip a sharp knife in hot water, wipe it dry between cuts, and slice in one smooth motion. Chill the whole cake at least overnight if you can, it makes slicing and flavor much better.

Strawberry Crunch Cheesecake Cake Recipe [Video]

Recipe by Tina Braven

0.0 from 0 votes

I present my Strawberry Cake And Cheesecake: fresh strawberries, a Golden Oreo base, a cheesecake layer, and a crunchy strawberry topping combined into one surprising dessert.

Pin

Servings

12

servings

Calories

602

kcal

Equipment: 1. 9 inch springform pan, greased and ready to go
2. Food processor or heavy zip top bag plus a rolling pin to crush the Oreos
3. Mixing bowls (at least one large for the batter and one small for the berries)
4. Electric mixer, hand or stand, for the cream cheese and whipped cream
5. Rubber spatula and a wooden spoon for scraping and folding
6. Measuring cups and spoons for accurate amounts
7. Large roasting pan to hold the springform for the water bath and aluminum foil to wrap the pan
8. Small saucepan and a whisk for the strawberry glaze
9. Cooling rack and oven mitts for handling hot pans and cooling the cheesecake

Ingredients

• 24 Golden Oreo cookies, finely crushed (about 2 1/2 cups crumbs)

• 6 tbsp unsalted butter, melted

• 24 oz (3 blocks) full fat cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs, room temp

• 1/2 cup sour cream or plain Greek yogurt

• 1 tbsp lemon juice

• Pinch of salt

• 1 1/2 to 2 cups fresh strawberries, hulled and sliced

• 1/4 cup granulated sugar (for macerating strawberries)

• 1 tbsp cornstarch + 2 tbsp water (for strawberry glaze)

• 1/2 cup freeze dried strawberries, crushed (for crunch)

• 1 cup Golden Oreo pieces, roughly chopped (for crunch topping)

• 1 cup heavy whipping cream, cold

• 1/4 cup powdered sugar (for whipped cream)

Directions

• Preheat oven to 325 F and grease a 9 inch springform pan, then press the 2 1/2 cups finely crushed Golden Oreo crumbs with the 6 tbsp melted butter into the bottom tightly; bake the crust 8 to 10 minutes, cool while you make the filling.
• Beat the 24 oz softened cream cheese with 1 cup granulated sugar and 1 tsp vanilla until smooth and mostly lump free, scrape the bowl, then add the 3 room temp eggs one at a time, mixing just until combined, next mix in the 1/2 cup sour cream (or Greek yogurt), 1 tbsp lemon juice and a pinch of salt; dont overmix or you will get air bubbles.
• Pour the batter onto the cooled crust in the springform pan; for a creamier crack free cheesecake, wrap the pan in foil and set it in a larger roasting pan, pour hot water into the roasting pan to come about halfway up the sides of the springform to make a water bath, then bake 50 to 60 minutes until edges are set and center still slightly jiggly.
• When baked, turn the oven off, crack the oven door and let the cake cool inside for 30 minutes to reduce cracking, then remove from water bath, unwrap and cool completely on a rack before chilling in the fridge at least 4 hours, overnight is best.
• While the cheesecake chills, macerate the 1 1/2 to 2 cups sliced fresh strawberries with the 1/4 cup granulated sugar in a bowl for 15 to 30 minutes until juicy; reserve the juices, they are full of flavor.
• Make the strawberry glaze by mixing 1 tbsp cornstarch with 2 tbsp water to make a slurry, heat the macerated strawberries with their juices in a small saucepan, stir in the slurry and cook a minute or two until it thickens, taste and cool completely before using so it wont melt the cheesecake topping.
• For the crunch topping, crush the 1/2 cup freeze dried strawberries into powder and roughly chop 1 cup Golden Oreo pieces, then fold them together; this mixes crunchy cookie bits with bright strawberry powder for texture.
• When the cheesecake is chilled and firm, spoon or spread the cooled strawberry glaze over the top in an even layer, then immediately sprinkle the freeze dried strawberry and Oreo crunch over the glaze so it sticks, pressing lightly if needed.
• Whip the 1 cup cold heavy whipping cream with 1/4 cup powdered sugar until soft peaks form, pipe or dollop the whipped cream around the edges or in decorative blobs, add a few fresh strawberry slices if you like, then chill another 15 to 30 minutes before serving so everything sets.
• Tip time: use room temp eggs and cream cheese for a silky batter, dont overbeat, use a hot water bath to prevent cracks, and make the crunch just before serving so the Oreo pieces stay crisp.

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.

Nutrition Facts

• Serving Size: 180g
• Total number of serves: 12
• Calories: 602kcal
• Fat: 41.6g
• Saturated Fat: 21.7g
• Trans Fat: 0.8g
• Polyunsaturated: 4g
• Monounsaturated: 8g
• Cholesterol: 125mg
• Sodium: 350mg
• Potassium: 150mg
• Carbohydrates: 46.7g
• Fiber: 1.4g
• Sugar: 37.6g
• Protein: 7.3g
• Vitamin A: 600IU
• Vitamin C: 5mg
• Calcium: 100mg
• Iron: 0.5mg