What is strawberry crunch made of?

Strawberry crunch is made by blending vanilla cookies (like Nilla Wafers or Golden Oreos), melted butter, and freeze-dried strawberries. The cookie crumbs give it that crumbly, golden crunch, while the strawberry powder delivers a bold fruity punch and vibrant pink color. It’s the classic topping you remember from ice cream bars, reimagined for cheesecake.

How do you make strawberry crunch topping for cheesecake?

To make the strawberry crunch topping, pulse cookies and freeze-dried strawberry powder in a food processor, then pour in melted butter until it forms small clumps. Bake part of it into the crust, then sprinkle the rest over the chilled strawberry cheesecake for the final layer. This topping stays crisp and holds its texture beautifully over the creamy filling.

Can you use fresh strawberries in a strawberry crunch cheesecake?

Absolutely. Fresh strawberries shine in the homemade sauce. Just be sure to cook them down with sugar and lemon juice, then blend into a smooth puree. This creates a bright, naturally sweet layer that complements the rich cream cheese and crunchy topping. Frozen strawberries also work if fresh aren’t available, just thaw before using.

How long does strawberry crunch cheesecake last in the fridge?

This cheesecake lasts up to 5 days in the fridge if stored properly. Keep it in an airtight container or tightly wrapped with plastic wrap to prevent drying or absorbing other fridge odors. For best texture, don’t add the crunch topping until just before serving if you’re making it ahead.

Why is strawberry crunch cheesecake popular?

Strawberry crunch cheesecake blends classic nostalgia with creamy indulgence. It’s popular because it fuses familiar textures, crunchy topping, smooth filling, fruity sweetness, in one unforgettable dessert. It’s visually stunning, deeply satisfying, and incredibly customizable for birthdays, holidays, or just because.

Strawberry Crunch Cake Cheesecake Easy Recipe you'll love

Name: Strawberry Crunch Cake Cheesecake – Easy Recipe with Classic Flavor
Prep time: 20 min
Cook time: 40 min
Total time: 6 h
Cuisine: American
Ingredients: 1 lb fresh strawberries, hulled and chopped (or about 12 oz frozen); 3 Tablespoons (38g) granulated sugar; 2 Tablespoons (28g) lemon juice (juice from about half of a lemon); 1 (11oz) package Nilla wafers; ½ cup (113g) unsalted butter, melted; ¼ cup (36g) freeze-dried strawberry powder; 32 oz (908g) cream cheese, at room temperature; 1 ½ cups (300g) granulated sugar; 3 Tablespoons (42g) milk, at room temperature; 2 Tablespoons (20g) all-purpose flour; 1 Tablespoon (13g) vanilla extract

Description

This strawberry crunch cake cheesecake blends creamy cheesecake, tangy strawberry sauce, and a buttery crunch topping. It’s the perfect nostalgic treat for any celebration.

Ingredients

For the Strawberry Sauce

1 lb fresh strawberries, hulled and chopped (or about 12 oz frozen)
3 Tablespoons (38g) granulated sugar
2 Tablespoons (28g) lemon juice (juice from about half of a lemon)

For the Strawberry Shortcake Crumble

1 (11oz) package Nilla wafers
½ cup (113g) unsalted butter, melted
¼ cup (36g) freeze-dried strawberry powder

For the Cheesecake Filling

32 oz (908g) cream cheese, at room temperature
1 ½ cups (300g) granulated sugar
3 Tablespoons (42g) milk, at room temperature
2 Tablespoons (20g) all-purpose flour
1 Tablespoon (13g) vanilla extract

Instructions

1. Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium-low heat for 10 minutes.

2. Puree the mixture until smooth. Chill in fridge.

3. In a food processor, pulse Nilla wafers. Add melted butter and strawberry powder. Pulse to combine.

4. Press ¾ of the mixture into a 9-inch springform pan. Reserve 1 cup. Bake crust at 350°F for 10 minutes. Let cool.

5. Beat cream cheese and sugar until smooth. Add milk, flour, and vanilla. Mix until just combined.

6. Pour filling into crust. Bake at 325°F for 35–40 minutes until center is set.

7. Cool cheesecake at room temp, then chill for 4 hours or overnight.

8. Top with strawberry sauce and reserved crumble before serving.

Notes

You can use frozen strawberries, just thaw them first.

Let the cheesecake chill overnight for best texture.

Wait to top with crunch until ready to serve for max crispiness.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 31g
Sodium: 280mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg