Introduction

The Berrylicious Strawberry Crunch Cheesecake is a delightful dessert that combines a creamy cheesecake with a moist strawberry cake center and a crunchy, sweet topping. With layers of flavors and textures, this recipe is a showstopper perfect for any special occasion or a sweet treat.

A close-up of a slice of cake on a white plate, showing four visible layers: a bottom layer of moist light brown cake, followed by a thin bright red fruit jelly layer, then a thick creamy white layer, topped by another layer of light brown cake. On top is a pink glaze with a rough light brown crumb topping scattered over it, with two sliced fresh strawberries placed on the pink glaze near the back edge. The background is a blurred white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packs of honey graham crackers, crushed
2 tablespoons sugar (for crust)
½ cup melted unsalted butter
3 (8 oz) blocks cream cheese, softened
1/3 cup sugar (to mix with cornstarch)
2 tablespoons cornstarch
1 cup sugar (for cheesecake filling)
2 teaspoons vanilla extract
3 large eggs
1 cup heavy cream
1 premade or boxed strawberry cake, baked and leveled to fit
White chocolate ganache (melted white chocolate + warm cream)
Strawberry crunch crumble (vanilla cookies + strawberry Jello powder + butter)
Strawberry glaze or sauce for drizzling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Combine the crushed graham crackers, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a greased 9-inch springform pan. Bake for 10-12 minutes until golden, then let cool.
Step 2: Beat one block of cream cheese with the cornstarch and 1/3 cup sugar until smooth. Gradually add the remaining cream cheese, 1 cup sugar, vanilla extract, eggs one at a time, and heavy cream. Beat until the mixture is creamy and free of lumps without overmixing.
Step 3: Trim the baked strawberry cake layer to fit snugly inside the pan. Pour a thin layer of cheesecake batter over the cooled crust. Gently place the cake layer on top, then pour the remaining cheesecake batter over it, smoothing the surface.
Step 4: Wrap the pan in aluminum foil and place it in a large baking dish filled with hot water to create a water bath. Bake at 325°F for 1 hour and 20–30 minutes until the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door cracked open for one hour.
Step 5: Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours or preferably overnight to deepen the flavors and perfect the texture.
Step 6: Pour melted white chocolate ganache over the top and spread gently. Sprinkle the strawberry crunch crumble evenly, pressing lightly to help it adhere. Drizzle with strawberry glaze and chill for another 30 minutes before slicing and serving.

Tips & Variations

Use fresh strawberries chopped and mixed into the crumble topping for extra fruity flavor and texture.
For a gluten-free version, substitute gluten-free graham crackers and cake mix.
Ensure the cream cheese is softened to avoid lumps in the batter and achieve a smooth texture.
Wrap the pan well for the water bath to prevent water from seeping into the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent it from absorbing other odors. When ready to serve, remove from the fridge about 15 minutes beforehand to let it soften slightly. You can also freeze it for up to one month; thaw overnight in the fridge before serving.

How to Serve

A close-up of a single slice of layered cake on a white plate with a white marbled texture surface underneath. The cake slice shows four visible layers: the bottom layer is a crumbly golden-brown crust, above it is a thick layer of white creamy filling, followed by a thin bright red strawberry jam layer, then another thick white creamy layer, topped by a golden crumb topping mixed with small nut pieces, and finally fresh red strawberry pieces and a thin layer of pink glaze on top. The textures range from smooth cream to crunchy crumbs and juicy strawberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without the strawberry cake center?

Yes, you can skip the strawberry cake layer and pour all the cheesecake batter directly over the crust for a classic strawberry crunch cheesecake without the cake center.

How do I make the white chocolate ganache?

Heat warm cream and pour it over chopped white chocolate, letting it sit for a minute before stirring gently until smooth. Use immediately or let it cool slightly before pouring over the cheesecake.