Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake is a delightful dessert that brings together creamy cheesecake, fresh strawberries, and a satisfyingly crunchy topping. The blend of smooth, tangy cream cheese with the sweet, juicy…

By Willow • January 3, 2026 • Reading time: 7 min

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Strawberry Crunch Cheesecake is a delightful dessert that brings together creamy cheesecake, fresh strawberries, and a satisfyingly crunchy topping. The blend of smooth, tangy cream cheese with the sweet, juicy berries and that crispy layer on top makes every bite a little celebration. It’s a wonderful mix of textures and flavors that feels just right for any occasion.

I love making this cheesecake because it’s not only delicious but also pretty simple to put together. One tip I have is to make sure your strawberries are fresh and ripe—they really make the difference in flavor. I also enjoy chilling the cheesecake overnight, which helps the flavors blend beautifully and the crunch stay crisp. It’s a treat that always gets compliments and requests for seconds!

Whenever I serve this dessert, I like to slice it up for friends and family and watch their faces light up from the perfect balance of creamy and crunchy with each bite. It’s such a great way to end a meal or make an afternoon feel special. Whether for a casual get-together or a special celebration, Strawberry Crunch Cheesecake is my go-to for a sweet, refreshing finish.

Key Ingredients & Substitutions

Graham crackers: These create the classic crunchy crust and topping. If you can’t find graham crackers, digestive biscuits or vanilla wafers work well too. Just crush them finely.

Cream cheese: This is the heart of your cheesecake. Use full-fat for the best creamy texture. If you’re avoiding dairy, try a dairy-free cream cheese substitute, but note the taste may vary.

Fresh strawberries: Fresh is best here, for bright flavor and texture. If out of season, frozen strawberries thawed and drained work, but expect a softer texture in the filling.

Sour cream: It adds a slight tang and creaminess to the cheesecake. You can swap with Greek yogurt for a lighter option.

Cornstarch: This thickens the strawberry filling. If you don’t have cornstarch, arrowroot or tapioca starch can be used.

How Do I Get a Smooth, Crack-Free Cheesecake?

Cheesecake cracking can be frustrating. Here’s how to keep it smooth and perfect:

• Use room temperature ingredients: Beat cream cheese and eggs at room temp to avoid lumps and overmixing.
• Don’t overbeat: Mix until ingredients just combine to prevent excess air, which can cause cracks.
• Water bath technique (optional): Wrapping the pan in foil and baking it in a water bath adds moisture and even heat, reducing cracks.
• Cool gradually: After baking, turn off oven, crack door open, and let the cheesecake cool slowly inside for 1 hour.
• Chill well: Refrigerate for several hours or overnight to set the texture and improve flavor.

Following these tips makes the cheesecake dense, creamy, and smooth, just like in the picture!

Equipment You’ll Need

• 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
• Electric mixer – helps you beat the cream cheese smooth and fluffy.
• Mixing bowls – use separate bowls to prepare crust, filling, and strawberry sauce.
• Small saucepan – for cooking the strawberry filling until thickened.
• Rubber spatula – great for scraping down the bowl and folding ingredients without deflating them.
• Measuring cups and spoons – for accurate ingredient amounts.

Flavor Variations & Add-Ins

• Swap strawberries for blueberries or raspberries to change the fruity topping flavor.
• Add a layer of crushed nuts (like pecans or almonds) on the crust for extra crunch.
• Mix lemon zest into the cheesecake batter for a bright citrus twist.
• Stir mini chocolate chips into the cheesecake for a subtle chocolate surprise.

Strawberry Crunch Cheesecake

Ingredients You’ll Need:

For the Crust and Crunch:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup crushed graham crackers or crispy cookie crumbs (for topping)

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the Strawberry Filling and Topping:

• 2 cups fresh strawberries, hulled and halved
• 1/2 cup granulated sugar
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Optional Garnishes:

• Powdered sugar for dusting

How Much Time Will You Need?

You’ll spend about 20 minutes prepping the ingredients and assembling the cheesecake. Baking takes 55-65 minutes, then an additional hour of cooling in the oven, and at least 4 hours (or overnight) chilling in the fridge before serving. Plan ahead for a delicious, well-set cheesecake!

Step-by-Step Instructions:

1. Prepare the Crust:

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the mixture looks evenly moist. Press half of this mix firmly into the bottom and slightly up the sides of your pan, making a solid crust. Save the rest of the crumbs for the crunchy topping later.

2. Make the Cheesecake Filling:

In a large bowl, use an electric mixer to beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each. Stir in the vanilla and sour cream until everything is well mixed and smooth.

3. Cook the Strawberry Filling:

Put the strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries release their juices and the mixture starts to simmer. Mix cornstarch with water to make a slurry, then add this to the saucepan while stirring. Keep stirring for 1-2 minutes until the sauce thickens. Remove from heat and let it cool a bit.

4. Assemble the Cheesecake Layers:

Pour half the cheesecake batter over your crust in the pan. Spoon half of the strawberry filling evenly over this batter layer. Next, pour the remaining cheesecake batter on top of the strawberries and smooth it out gently. Sprinkle the reserved graham cracker crumbs evenly on top for the crunch.

5. Bake, Cool, and Chill:

Bake the cheesecake for 55-65 minutes until the center is mostly set but still a bit jiggly. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to reduce cracking. Then, remove it from the oven and chill in the fridge for at least 4 hours or overnight.

6. Serve and Enjoy:

Before serving, top with fresh whole strawberries and extra strawberry sauce if you have any. Dust with powdered sugar for a pretty finish. Slice and enjoy the delicious mix of creamy cheesecake, sweet strawberries, and crunchy topping!

Can I Use Frozen Strawberries for the Filling?

Yes, you can use frozen strawberries! Just make sure to thaw them completely and drain any excess liquid before cooking the filling to avoid a watery cheesecake.

How Should I Store Leftover Cheesecake?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cheesecake—wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Can I Make This Cheesecake Ahead of Time?

Absolutely! In fact, chilling it overnight is best for the flavors to develop and the texture to set perfectly. Just prepare the cheesecake, refrigerate it, and add the fresh strawberries right before serving.

What Can I Substitute for Sour Cream?

If you don’t have sour cream, plain Greek yogurt is a great substitute that provides a similar tang and creaminess. Use it in the same amount as the sour cream called for in the recipe.