Description
This Strawberry Crunch Cheesecake is the ultimate dessert mash-up—creamy vanilla cheesecake with a buttery Golden Oreo crust, topped with a nostalgic strawberry crunch layer and optional strawberry sauce drizzle. It’s the perfect balance of smooth, sweet, and crunchy!
Ingredients
For the Crust:
- 2 cups crushed Golden Oreos (about 20 cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
For the Strawberry Crunch Topping:
- 10 Golden Oreos
- 10 freeze-dried strawberries or 2 tablespoons strawberry-flavored gelatin powder
- 2 tablespoons unsalted butter, melted
Optional Strawberry Sauce:
- 1½ cups fresh or frozen strawberries, chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
-
Preheat the oven:
Set oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks. -
Make the crust:
Mix crushed Golden Oreos with melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool while preparing the filling. -
Prepare the filling:
Beat cream cheese until smooth. Add sugar and vanilla; mix until creamy. Add eggs one at a time, beating after each. Mix in sour cream, heavy cream, and flour until fully combined. -
Bake the cheesecake:
Pour filling over the crust. Place the pan in a water bath or set a separate pan of hot water on the oven rack to maintain moisture. Bake for 55–65 minutes, until the edges are set and the center is slightly jiggly. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. -
Chill:
Remove from oven, cover, and chill in the fridge for at least 4 hours or overnight for best texture. -
Make the crunch topping:
In a food processor, pulse Golden Oreos and freeze-dried strawberries (or gelatin) until crumbly. Stir in melted butter. Spread evenly over the chilled cheesecake. -
(Optional) Make the strawberry sauce:
In a saucepan, combine strawberries, sugar, and lemon juice. Simmer for 5–7 minutes. Stir in cornstarch slurry and cook until thickened. Cool completely before serving. -
Serve:
Carefully release cheesecake from the springform pan. Slice and serve with a drizzle of strawberry sauce, if using.
Notes
- Use a water bath or place a tray of hot water in the oven to prevent cracking.
- For a stronger strawberry flavor, use gelatin powder in the crunch topping.
- Store in the fridge for up to 4 days.
- Freeze individual slices for up to 2 months—just skip the sauce until serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour & Chill Time 4 hours minimum
- Category: Dessert
- Method: Baking
- Cuisine: American