Did you know a single slice of strawberry cheesecake crunch cake has 471 calories? This no-bake summer treat mixes creamy cheesecake, fresh berries, and a crunchy topping. It’s a dessert that will wow your guests. I’m excited to share my favorite cheesecake dessert recipe, perfect for warm weather gatherings.

This strawberry cheesecake crunch cake is a showstopper that needs only 25 minutes of prep. After chilling for 4.5 hours, you’ll have 18 slices of pure bliss. Each slice has 31g of total fat, 5g of protein, and 46g of carbohydrates. The mix of flavors and textures makes it a hit at any event.

In this guide, I’ll show you how to make this delicious dessert step by step. From the Golden Oreo crust to the luscious strawberry filling and crunchy topping, you’ll learn all the secrets. Let’s dive in and make a summer treat that will have everyone asking for seconds!

Essential Ingredients for Strawberry Cheesecake Crunch Cake

I’m excited to share the key ingredients for a delicious strawberry cheesecake crunch cake. This dessert combines creamy cheesecake with a crunchy topping and strawberry flavor. Let’s look at what you’ll need to make this treat.

Base Layer Components

The foundation of our cake is a graham cracker crust. You’ll need:

• 24 Golden Oreos or graham crackers (272g)
• 4 tablespoons unsalted butter, melted
• 1 cup crushed dried strawberries
• 2 tablespoons strawberry Jello mix

Cheesecake Filling Ingredients

For the creamy cheesecake layer, gather these items:

• 32 oz cream cheese (4 blocks), room temperature
• 1 ½ cups granulated sugar
• ⅓ cup sour cream
• 2 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract

Crunch Topping Elements

The signature crunch comes from a mix of:

• 1 cup reserved crushed Golden Oreos and dried strawberries
• ¼ cup freeze-dried strawberries, powdered
• ½ cup heavy whipping cream
• 2 ½ cups powdered sugar for cream cheese frosting

With these ingredients, you’re ready to create a stunning strawberry cheesecake crunch cake. It serves 10 and has 207 calories per slice. Prep takes about 45 minutes, with 45 minutes of baking. Chill for at least 5 hours for the best texture and flavor.

Kitchen Tools and Equipment Required

To make a tasty strawberry cheesecake crunch cake, you’ll need certain tools. Let’s look at the key equipment for a smooth baking experience.

Essential Baking Tools

A 9-inch springform pan is key for this recipe. It makes removing the cake easy without breaking it. You’ll also need measuring cups and spoons for accurate ingredient amounts.

Mixing and Measuring Equipment

A food processor is vital for making fine crumbs for the crust and topping. You’ll need mixing bowls of different sizes to mix ingredients. An electric mixer is great for a smooth cheesecake filling.

Special Equipment Needed

A wire cooling rack is essential for cooling the cake completely. It helps with even cooling and prevents moisture. You’ll also need plastic wrap to cover the cake while it chills and stores.

With these tools, you’re set to make a beautiful strawberry cheesecake crunch cake. It will surely impress your family and friends.

Preparing the Perfect Crust and Crunch Topping

Making the perfect base and topping for your strawberry crunch cheesecake is key. I’ll show you how to make a golden Oreo crust and a strawberry crunch topping. These will take your dessert to new heights.

Making the Golden Oreo Base

To make a delicious crust, I crush 30 golden Oreo cookies and mix them with 5 tablespoons of melted unsalted butter. This mix forms a solid base for our strawberry cheesecake. I press it into a springform pan and bake at 325°F for 8 to 10 minutes until it’s golden brown.

Creating the Signature Strawberry Crunch

The strawberry shortcake crumbles make this dessert special. I mix 15 crushed golden Oreos with 2 ounces of strawberry Jello mix and 3 tablespoons of melted butter. This mix is spread on a baking sheet and baked at 350°F for 5 minutes. It creates a crispy, strawberry-flavored topping.

Tips for Perfect Texture

To get the perfect texture, I make sure the Oreos are finely crushed. For the strawberry crunch, I use freeze-dried strawberries for more flavor without adding moisture. The trick is finding the right butter ratio. Too little, and it won’t stick together. Too much, and it gets greasy.

Making the Strawberry Cheesecake Crunch Cake

I enjoy making this strawberry cheesecake crunch cake. It starts with the cheesecake filling. I mix cream cheese and sugar until it’s smooth. Then, I add eggs one at a time, scraping the bowl between each egg.

After that, I fold in whipped cream for a light texture. This is key for the dreamy cheesecake layers. Once ready, I layer the crust and cheesecake filling.

To avoid cracks, I bake at 350°F for 10 minutes. Then, I lower the heat to 200°F and bake for 55-60 minutes. After cooling for 15 minutes, I refrigerate it for at least 2 hours, or overnight.

For the topping, I add a strawberry crunch. This cake feeds 8-10 people and takes about 80-90 minutes to bake. It’s a delicious dessert that will wow everyone!

Storage and Serving Recommendations

I’m excited to share my tips for storing and serving this delightful strawberry cheesecake crunch cake. It’s a perfect potluck favorite that’s sure to impress.

Proper Storage Methods

To keep your cake fresh, store it in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. If freezing, you can do so either whole or in slices. Wrap the cake tightly in plastic wrap to prevent it from absorbing other flavors.

Serving Temperature Tips

This cake is best served cold, straight from the fridge. The chilled texture enhances the creamy cheesecake filling and keeps the crunch topping crisp. If you’re serving ice cream bars alongside, take them out just before eating.

Presentation Suggestions

Elevate your cake’s appearance with these ideas:

• Garnish with fresh strawberries
• Sprinkle additional crunch topping around the plate
• Serve with a dollop of whipped cream
• Add a drizzle of strawberry sauce

For transport to potlucks, use a cake carrier to protect your dessert. The sturdy graham cracker base helps it travel well. Remember, one slice packs about 997 calories, so it’s a rich treat to be savored. With its stunning layers and irresistible crunch, this cake is sure to be the star of any gathering.

Conclusion

I’ve shown you how to make a delicious strawberry shortcake cheesecake. It’s an easy cheesecake that will wow everyone. This no-bake dessert is ready in just 30 minutes.

It has four layers of goodness. You get two strawberry cake layers, one cheesecake layer, and a frosting layer. It’s a feast for your eyes and taste buds.

For the best results, pay attention to the details. Bake the cake layers at 350°F for 25-30 minutes. The cheesecake layer goes at 325°F for 45-50 minutes. The crunch topping bakes at 350°F for 10 minutes.

Chill the cake for at least 4 hours before you serve it. This recipe makes 12 servings. Each serving has about 350 calories of pure delight.

Whether you’re an experienced baker or new to easy cheesecakes, this strawberry shortcake cheesecake is a hit. It’s great for family dinners, special occasions, or when you just want a slice of heaven. Store leftovers in the fridge for up to 5 days or freeze individual slices for up to 3 months. Now, it’s time to grab your apron and start baking!

FAQ – Strawberry Cheesecake Crunch Cake

Strawberry Cheesecake Crunch Cake

This strawberry cheesecake crunch cake is a no-bake summer treat that combines creamy cheesecake, fresh berries, and a crunchy topping. With a base made from Golden Oreos, a rich cheesecake filling, and a crispy strawberry crunch topping, it’s a dessert that will wow your guests at any event.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 4 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 18 slices

Calories 471 kcal

Ingredients

  

• Crust:
• 24 Golden Oreos 272g
• 4 tablespoons unsalted butter melted
• 1 cup crushed dried strawberries
• 2 tablespoons strawberry Jello mix
• Cheesecake Filling:
• 32 oz cream cheese 4 blocks, room temperature
• 1 ½ cups granulated sugar
• ⅓ cup sour cream
• 2 tablespoons all-purpose flour
• 4 large eggs room temperature
• 1 teaspoon vanilla extract
• Crunch Topping:
• 1 cup reserved crushed Golden Oreos and dried strawberries
• ¼ cup freeze-dried strawberries powdered
• ½ cup heavy whipping cream
• 2 ½ cups powdered sugar for cream cheese frosting

Instructions

 

• Make the Golden Oreo Base:
• Crush 30 Golden Oreo cookies and mix them with 5 tablespoons of melted unsalted butter. Press into a springform pan and bake at 325°F for 8-10 minutes.
• Create the Signature Strawberry Crunch:
• Mix 15 crushed Golden Oreos with 2 ounces of strawberry Jello mix and 3 tablespoons of melted butter. Spread on a baking sheet and bake at 350°F for 5 minutes.
• Prepare the Cheesecake Filling:
• Mix cream cheese and sugar until smooth. Add eggs one at a time, scraping the bowl between each addition. Fold in whipped cream.
• Layer the Cake:
• Layer the crust and cheesecake filling. Bake at 350°F for 10 minutes, then lower the heat to 200°F and bake for 55-60 minutes.
• Let it cool for 15 minutes and refrigerate for at least 2 hours or overnight.
• Add the Crunch Topping:
• Top with the strawberry crunch.

Notes

• Store the cake in the refrigerator for up to 5 days.
• For longer storage, freeze for up to 3 months.
• Serve the cake cold for the best texture, and garnish with fresh strawberries or whipped cream.
• Make-ahead: Prepare 1-2 days in advance and refrigerate wrapped in plastic wrap.
• For the perfect slices, dip a sharp knife in hot water and wipe it dry between cuts.

Keyword Strawberry cheesecake, crunch cake, no-bake, summer dessert, Golden Oreos, strawberry topping