This berrylicious strawberry crunch cheesecake is a stunning, indulgent dessert with a creamy cheesecake base, sweet strawberry topping, and a crunchy cookie coating. The layers of flavor and texture make it a showstopper for birthdays, holidays, or any time I want to impress guests. I love how it combines the richness of cheesecake with the nostalgic taste of strawberry crunch ice cream bars.
Why You’ll Love This Recipe
I love how this cheesecake delivers creamy, fruity, and crunchy in every bite. The strawberry flavor shines through, and the vibrant pink crunch topping makes it look as good as it tastes. It’s a perfect make-ahead dessert, so I can prepare it the day before and have it ready for serving without last-minute stress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Golden Oreo cookies
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Unsalted butter, melted
For the cheesecake filling:
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Cream cheese, softened
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Granulated sugar
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Sour cream
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Vanilla extract
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Eggs
For the strawberry topping:
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Strawberry pie filling or fresh strawberry compote
For the strawberry crunch coating:
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Golden Oreo cookies
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Freeze-dried strawberries
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Unsalted butter, melted
Directions
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I preheat the oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
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For the crust, I crush Golden Oreos into fine crumbs, mix them with melted butter, and press the mixture firmly into the bottom of the pan. I bake for 8–10 minutes, then let it cool.
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For the filling, I beat the cream cheese and sugar until smooth, then mix in sour cream and vanilla. I add the eggs one at a time, mixing just until combined.
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I pour the filling over the crust and bake for 50–60 minutes, or until the center is almost set.
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I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before transferring it to the fridge to chill for at least 4 hours.
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Once chilled, I spread strawberry pie filling over the top of the cheesecake.
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For the crunch coating, I pulse Golden Oreos and freeze-dried strawberries together, then mix with melted butter. I press this mixture onto the sides of the cheesecake and sprinkle some on top.
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I slice and serve chilled.
Servings and timing
This recipe makes about 12 servings. It usually takes me 30 minutes to prepare, 50–60 minutes to bake, plus at least 4 hours of chilling time.
Variations
I sometimes mix a little strawberry extract into the cheesecake batter for a stronger berry flavor. For a twist, I swap the strawberry topping for raspberry or mixed berry filling. I’ve also made a chocolate version by using chocolate sandwich cookies for the crust and adding chocolate drizzle on top.
storage/reheating
I store the cheesecake covered in the refrigerator for up to 5 days. It also freezes well for up to 2 months; I thaw it overnight in the fridge before serving. I don’t reheat cheesecake—it’s best served chilled.
FAQs
Can I make this without a springform pan?
Yes, I use a deep pie dish, but the presentation is easier with a springform pan.
Can I use fresh strawberries instead of pie filling?
Absolutely, I cook them down with a little sugar and cornstarch to make a fresh topping.
How do I keep the cheesecake from cracking?
I avoid overmixing, bake at a steady temperature, and let it cool gradually in the oven.
Can I make this no-bake?
Yes, I use a no-bake cheesecake base and simply chill instead of baking.
Can I use regular Oreos for the crust?
Yes, but Golden Oreos keep the flavor lighter and let the strawberry shine.
Conclusion
This berrylicious strawberry crunch cheesecake is one of my favorite show-stopping desserts because it’s creamy, fruity, and beautifully crunchy. I love how it combines nostalgic flavors with the richness of cheesecake, making it perfect for celebrations or anytime I want to treat myself.
Print
Berrylicious Strawberry Crunch Cheesecake
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy cheesecake topped with sweet strawberry filling and coated in a nostalgic strawberry crunch made from Golden Oreos and freeze-dried strawberries—perfect for celebrations and special occasions.
Ingredients
- For the crust:
- 24 Golden Oreo cookies
- 1/4 cup unsalted butter, melted
- For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- For the strawberry topping:
- 1 can (21 oz) strawberry pie filling or fresh strawberry compote
- For the strawberry crunch coating:
- 18 Golden Oreo cookies
- 1 cup freeze-dried strawberries
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 325°F (163°C) and line bottom of springform pan with parchment paper.
- For crust: Crush Golden Oreos into fine crumbs, mix with melted butter, and press firmly into pan. Bake for 8–10 minutes, then cool.
- For filling: Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla, then add eggs one at a time, mixing just until combined.
- Pour filling over crust and bake for 50–60 minutes, until center is almost set.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Chill at least 4 hours in refrigerator.
- Spread strawberry pie filling over top of chilled cheesecake.
- For crunch coating: Pulse Golden Oreos and freeze-dried strawberries together, then mix with melted butter. Press mixture onto sides of cheesecake and sprinkle some on top.
- Slice and serve chilled.
Notes
- Add strawberry extract to cheesecake batter for stronger berry flavor.
- Swap strawberry topping for raspberry or mixed berry filling for variety.
- Use chocolate sandwich cookies for a chocolate version with drizzle on top.
- Fresh strawberries can be cooked with sugar and cornstarch for a homemade topping.
- For a no-bake option, use a no-bake cheesecake base and chill instead of baking.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 43g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
