This strawberry crunch cheesecake is made of creamy strawberry cheesecake filling, a shortbread crust, and a strawberry crunch topping. Delicious, refreshing, and sure to make you feel nostalgic for a childhood favorite.
(Love strawberry desserts? Try strawberry ricotta cake if you’re in the mood to bake and strawberry refrigerator cake if you’re not!)
There’s something about strawberry cheesecake that brings so much joy to people! It reminds us of spring, sunnier days, and it’s delicious, too.
This strawberry crunch cheesecake recipe takes it to another level with a shortbread crust and a delightful strawberry crunch crumble.
Brings back memories of that ice cream truck favorite as well.
Let’s get to it.
Why you’ll love strawberry cheesecake crunch
- Perfect all year. We use strawberry jam and freeze-dried strawberries in this recipe so don’t let the unavailability of fresh, sweet strawberries stop you from making it. Though, I must admit this is particularly delightful in the spring and summer!
- Easy to make. Unlike other cheesecake recipes where you worry about the top cracking, we don’t have to worry about that here because we top the cheesecake with a crunchy crumble.
- Butter shortbread crust. Instead of the usual graham cracker crumbs crust, we elevate this cheesecake by making a shortbread crust, which is so good! Don’t worry, it’s just as easy to make. It’s similar to the crust I use for mango bars and blueberry cream cheese bars.
- Serves a crowd. A little goes a long was so this cake is perfect for parties and get-togethers. It looks stunning, too.
How to make
(Ingredients for shortbread crust. Featured products are not sponsored.)
(Ingredients for strawberry cheesecake.)
This recipe has three components: the shortbread crust, the strawberry cheesecake filling, and the strawberry crunch topping.
Ingredients
You’ll need pantry staples like all-purpose flour, melted butter, sugar, eggs and vanilla extract. You can find the full ingredient list within the recipe card at the bottom of the article.
A few things to note:
- Cream cheese — for best results, use full-fat cream cheese available in blocks, not in tubs.
- Sour cream — same with sour cream, full-fat works best.
- Strawberry jam — your cheesecake will get its flavor from the jam you use. Whether it’s on the tart or on the sweet side, what’s important is it’s jam you enjoy eating.
- Freeze-dried strawberries — these are considered specialty ingredients but they’re surprisingly easy to find and super affordable. I buy mine locally and it’s also available on Amazon. I love how they’re packed with flavor. I can see myself using them more often from now on.
Baking tools
I use an 8-inch springform pan because I like a thicker filling with the topping, but you can also use a 9-inch springform pan.
I also like using my stand mixer but a handheld electric mixer will work as well.
Step-by-step photos
To make the shortbread crust
Preheat your oven to 350F. Line an 8-inch springform pan with parchment paper and set aside.
In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat all crust ingredients (except the freeze-dried strawberries)…
… until incorporated and resembling a coarse meal.
Stir in freeze-dried strawberries.
But don’t add everything, reserve a handful for the topping.
Transfer half of your mixture to your prepared pan and press firmly to the bottom with your hands or the back of a spoon.
Make sure to really pack it in. Set aside the other half for the crumble.
Bake the crust for 10 minutes or until it turns a light golden brown. Remove from oven and allow to cool. Keep the oven on but lower the temperature to 325F.
To make the strawberry cheesecake filling
In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until soft and fluffy
About 2-3 minutes.
Add sugar.
Beat for another 2 minutes.
Add strawberry jam and sour cream.
Beat until smooth and incorporated.
Add vanilla extract, and eggs one at a time, making sure each one is combined before adding the next one.
Remember to scrape the bottom and sides of your bowl often.
Pour your cream cheese mixture on top of your baked crust and gently tap on your counter.
Place the rest of your shortbread mixture on top of your cheesecake, making sure to cover the cheesecake completely. Crumble the freeze-dried strawberries you reserved from earlier on top.
Bake for 45 minutes or until the cheesecake is firm around the edges but still has a slight wobble in the middle.
Remove from the oven and allow to cool slightly. Transfer to the fridge and chill for at least 6 hours before serving.
Expert baking tips
Easy, right? Here are more tips for the best strawberry crunch cheesecake every time.
- Use room temperature ingredients. This ensures a smooth cheesecake batter that’s easy to incorporate.
- Use strawberry jam you like. This will determine the flavor profile of your cheesecake.
- Cover with foil. If your topping is getting too brown too soon, loosely cover with aluminum foil and continue baking until the cheesecake is done.
- Allow for time to chill. This ensures the cheesecake filling sets and also helps you get clean slices.
Recipe FAQs
Yes, you must make this recipe a day ahead of when you’re planning to serve it so the cheesecake filling has time to set.
I don’t recommend making this cheesecake more than 1 day ahead because the topping will start to lose its crunch.
I’ve done this recipe with and without a water bath and, frankly, I notice little difference so I don’t bother anymore.
It’s super easy!
To make bars, you simply need to bake the cheesecake in a 9×9 inch square pan.
Make sure to line with parchment paper with a slight overhang on each side so you can lift up the cake easily. Slice into squares.
To make cheesecake bites, slice the bars into smaller pieces and place them in mini cupcake liners.
If you make your own strawberry jam, go for it!
You can also roast some fresh strawberries, like how I did it for my strawberry chocolate chip ice cream recipe and use that instead of jam.
I love to top the cheesecake slices with fresh strawberries too when serving.
Checking for doneness is similar to regular cheesecakes — give the springform pan a gentle shake and if the cheesecake wobbles a lot, you need to bake some more.
What we want are firm edges and a subtle, little jiggle in the middle.
If the cheesecake doesn’t move at all when you shake the pan, it’s been over-baked so watch carefully.
Keep leftovers in a covered container in the fridge. It should keep for about a week but note that the topping will start to lose its crunchiness after day 1.
More cheesecake recipes
If you enjoy making baked and no-bake cheesecakes, check these out:
I love making baked strawberry crunch cheesecake. We top it with fresh strawberries, sometimes with homemade whipped cream on the side, but it’s also so good on its own.
Crunchy topping, velvety cream cheese filling, packed with strawberry flavor.
Happy baking!
Did you make strawberry cheesecake crunch? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Strawberry Crunch Cheesecake
Equipment
Ingredients
Shortbread Crust and Strawberry Crunch Topping
- 3 cups all-purpose flour
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 egg yolks from large eggs room temperature
- ¼ tsp salt
- 1 tsp vanilla extract
- 1.4 oz freeze-dried strawberries
Strawberry Cheesecake
- 2 8-oz block cream cheese room temperature
- ½ cup granulated sugar
- 5 oz strawberry jam room temperature
- ¾ cup sour cream room temperature
- 1 tsp vanilla extract
- 3 large eggs room temperature
Instructions
- Preheat your oven to 350F. Line an 8-inch springform pan with parchment paper and set aside (see note).
- In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat all crust ingredients — except the freeze-dried strawberries — until incorporated and resembling a coarse meal.3 cups all-purpose flour, 1 cup unsalted butter, ½ cup granulated sugar, 2 egg yolks from large eggs, ¼ tsp salt, 1 tsp vanilla extract
- Stir in freeze-dried strawberries, but don’t add everything, reserve a handful for the topping.1.4 oz freeze-dried strawberries
- Transfer half of your crust mixture to your prepared pan and press firmly to the bottom with your hands or the back of a spoon. Make sure to really pack it in. Set aside the other half for the topping.
- Bake the crust for 10 minutes or until it turns a light golden brown. Remove from oven and allow to cool. Keep the oven on but lower the temperature to 325F.
- In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until soft and fluffy (2-3 minutes).2 8-oz block cream cheese
- Add sugar and beat for another 2 minutes.½ cup granulated sugar
- Add strawberry jam and sour cream. Beat until smooth and incorporated.5 oz strawberry jam, ¾ cup sour cream
- Add vanilla extract, and eggs one at a time, making sure each egg is combined before adding the next one. Remember to scrape the bottom and sides of your bowl often.1 tsp vanilla extract, 3 large eggs
- Pour your cream cheese mixture on top of your baked crust and gently tap on your counter.
- Place the rest of your shortbread mixture on top of your cheesecake, making sure to cover the cheesecake completely.
- Crumble the freeze-dried strawberries you reserved from earlier on top.
- Bake for 45 minutes or until the cheesecake is firm around the edges but still has a slight wobble in the middle.
- Remove from the oven and allow to cool slightly. Transfer to the fridge and chill for at least 6 hours before serving.
Video
Notes
- The total yield depends on how you slice your cheesecake. Note this is rich and creamy so a little goes a long way. The estimated nutritional information is based on 12 servings.
- I use an 8-inch springform pan for thicker cheesecake slices but you can also use a 9-inch springform pan.
- If your topping is getting too brown too soon, loosely cover with aluminum foil and continue baking until the cheesecake is done.
- See post for more baking tips (especially how to check for doneness), FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
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