Get ready to embark on a dessert adventure that combines the best of all worlds! Imagine sinking your teeth into layers of fluffy strawberry cake, a rich, velvety cheesecake, all crowned with an irresistible, crunchy strawberry crumble. This isn’t just a cake; it’s a celebration in every slice, a symphony of textures and flavors that will transport you straight to dessert heaven. The Strawberry Crunch Cheesecake is designed to dazzle your taste buds and impress every guest at your next gathering. Forget choosing between cake and cheesecake – with this showstopper, you truly can have it all! Prepare for gasps of delight and requests for the recipe, because this is one dessert that leaves a lasting impression.

Why You’ll Love This Strawberry Crunch Cheesecake Recipe

There are countless reasons to fall head over heels for this incredible Strawberry Crunch Cheesecake, but here are four compelling ones that make it an absolute must-bake:

A Symphony of Textures: From the moist, tender strawberry cake layers to the creamy, smooth cheesecake and the delightful crispy, sweet-tart crunch topping, every bite offers an exciting textural experience that keeps you coming back for more.
Unforgettable Flavor Combination: The bright, fruity burst of strawberry perfectly complements the rich, tangy cream cheese. The gelatin and cake mix amplify the strawberry goodness, creating a vibrant flavor profile that’s simply irresistible.
Showstopping Presentation: This is not just a dessert; it’s a masterpiece! The beautiful layers and vibrant crumb topping make the Strawberry Crunch Cheesecake an absolute visual delight, guaranteeing it will be the star of any dessert table.
Surprisingly Achievable: While it looks incredibly elaborate, our detailed step-by-step instructions break down the process into manageable parts. Even if you’re not a seasoned baker, you’ll be able to create this stunning dessert with confidence and a whole lot of fun!

Strawberry Crunch Cheesecake Ingredients

Gather your delicious arsenal to create this magnificent Strawberry Crunch Cheesecake:

🍪 36 vanilla sandwich cookies, crushed
🍓 2 (3 ounce) boxes strawberry gelatin mix
🧈 6 tablespoons unsalted butter, melted (4 tbsp for crumbs, 2 tbsp for cake)
🔴 5-6 drops red food color gel (optional, for crumbs)
📦 1 (16.5 ounce) box strawberry cake mix
🥚 6 large eggs, at room temperature (3 for cake, 3 for cheesecake)
🥛 1 ¼ cups whole milk (1 cup for cake, ¼ cup heavy cream for cheesecake)
🍚 ¾ cup granulated sugar
🌽 ¼ cup cornstarch
🧀 24 ounces (3 blocks) cream cheese, softened (16 oz for cheesecake, 8 oz for frosting)
🥛 ½ cup heavy cream (¼ cup for cheesecake, ½ cup for frosting)
🥄 3 teaspoons pure vanilla extract (2 tsp for cheesecake, 1 tsp for frosting)
🧈 ½ cup (1 stick) unsalted butter, softened (for frosting)
🍚 2 cups powdered sugar

Detailed Step-by-Step Directions to Make Your Strawberry Crunch Cheesecake

Let’s get baking! Follow these fun steps to craft your amazing Strawberry Crunch Cheesecake:

Crumb Creation Time: Crush those vanilla sandwich cookies! Divide the crumbs into two bowls. In one, mix with one box of strawberry gelatin. In the other, mix with 2 tbsp melted butter. Mix the remaining 2 tbsp melted butter with red food coloring (if using) and stir into the gelatin-crumb mixture until beautifully pink.
Bake the Crunch: Spread both crumb mixtures onto a parchment-lined baking sheet. Bake at 350°F (175°C) for just 10 minutes. Let them cool completely – this is crucial for that perfect crunch!
Whip Up the Strawberry Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the strawberry cake mix, 3 eggs, ½ cup melted butter, 1 cup whole milk, and the second box of strawberry gelatin. Beat until smooth.
Cake Bake Off: Divide the batter evenly between your prepared pans. Bake for 24-28 minutes, or until a toothpick comes out clean. Cool completely on a wire rack, then gently remove.
Cheesecake Magic: Reduce oven to 325°F (160°C). Whisk sugar and cornstarch in a small bowl. Line a 9-inch springform pan with parchment and spray.
Creamy Dreamy Batter: In a stand mixer, cream 16 oz softened cream cheese, ¼ cup heavy cream, and 2 tsp vanilla on medium-high. Reduce speed to low, add 3 eggs one at a time, mixing just until incorporated. Slowly add the sugar/cornstarch mixture, then increase to medium until smooth. Don’t overbeat!
Cheesecake Bake: Pour batter into the springform pan. Bake for 40 minutes. Turn off the oven, leave the cheesecake inside with the door closed for 20 minutes more to set. Remove, cool on a rack for 30 minutes, then cover tightly and freeze for 1 hour.
Fluffy Frosting Fun: For the frosting, beat the remaining 8 oz softened cream cheese, ½ cup heavy cream, and ½ cup softened butter on medium-high for 1.5-2 minutes. Reduce speed to low, add 1 tsp vanilla, then gradually add powdered sugar. Increase speed to medium and mix until smooth and fluffy.
Assemble Your Masterpiece: Place one strawberry cake layer on your plate. Spread ¼ cup frosting. Carefully release and place the chilled cheesecake on top. Spread another ¼ cup frosting over the cheesecake. Add the second strawberry cake layer.
The Grand Finale: Frost the entire cake with the remaining frosting, smoothing it evenly. Break the cooled cookie crumbs into smaller pieces and generously sprinkle them over the top and gently press onto the sides of the cake. Slice, serve, and enjoy your sensational Strawberry Crunch Cheesecake!

Creative Ways to Present and Serve Your Strawberry Crunch Cheesecake

Your stunning Strawberry Crunch Cheesecake deserves a presentation as spectacular as its taste! Here are some fun ways to serve and present this magnificent dessert:

Classic Elegance: For a clean, sophisticated look, slice generous wedges and serve each on a pristine white plate. A single fresh strawberry or a sprig of mint on the side adds a pop of color and freshness.
Berry Bliss: Elevate the strawberry theme! Garnish each slice with a fan of fresh, thinly sliced strawberries, a few whole raspberries, or a drizzle of homemade strawberry sauce for an extra burst of fruitiness.
Chocolate Drizzle Dream: A delicate drizzle of melted white chocolate or dark chocolate over each slice before serving can add an artistic touch and another layer of flavor that complements the strawberry beautifully.
Individual Delights: While this recipe makes a grand cake, you can adapt the concept for individual servings. Bake mini cheesecakes in cupcake liners or small ramekins, then layer with mini cake rounds (cut from your baked cake layers) and frosting, finishing with the crunch topping. Perfect for parties!
Ice Cream Companion: Serve a slice alongside a scoop of vanilla bean ice cream or even strawberry sorbet. The contrasting temperatures and textures make for an incredibly indulgent experience.
Whipped Cream Cloud: A dollop of freshly whipped cream on the side of each slice offers a light, airy contrast to the rich cheesecake and cake layers.

How to Store Your Strawberry Crunch Cheesecake and How Long It Lasts

Ensuring your delicious Strawberry Crunch Cheesecake stays fresh is key to enjoying every last crumb!

Refrigeration is a Must: Due to the cream cheese and dairy in both the cheesecake and frosting, this dessert must be stored in the refrigerator.
Airtight is Best: To prevent the cake from drying out and absorbing other fridge odors, cover it tightly. If you have a cake dome, that’s ideal. Otherwise, use plastic wrap to completely encase the remaining slices or the entire cake.
How Long It Lasts: When properly stored in the refrigerator, your Strawberry Crunch Cheesecake will stay fresh and delicious for 4-5 days. The crunch topping might soften slightly over time, but the overall flavor and texture will remain excellent.
Freezing for Later: If you want to enjoy this treat even longer, you can freeze individual slices or the entire cake (without the crunch topping, which is best added fresh) for up to 1 month. Wrap slices tightly in plastic wrap, then aluminum foil. For a whole cake, freeze until firm, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving. Add fresh crunch topping if you’re freezing without it.

FAQs About the Strawberry Crunch Cheesecake

Got questions about making your perfect Strawberry Crunch Cheesecake? We’ve got answers!

Can I use a different flavor of cake mix or gelatin? Absolutely! While strawberry is classic, feel free to experiment with cherry, raspberry, or even a vanilla cake with a different gelatin for a unique twist.
My cheesecake cracked during baking. What happened? Cracks often occur from overbaking or sudden temperature changes. Leaving it in the oven to cool slowly helps prevent this. A water bath can also ensure even baking, though it’s not strictly necessary for this recipe if you follow the cooling steps.
Can I make the cookie crumble ahead of time? Yes! The baked cookie crumble can be stored in an airtight container at room temperature for up to a week. This makes assembly day even easier.
Do I need a stand mixer for the cheesecake and frosting? While a stand mixer makes it much easier, a good quality electric hand mixer will also work perfectly for both the cheesecake batter and the frosting.
What if I don’t have a springform pan? You can use a regular 9-inch round cake pan, but lining the bottom and sides with parchment paper (leaving an overhang to lift the cheesecake out) will be essential for removal.
Can I use fresh strawberries in the cake batter? You can! Adding about ½ cup of finely diced fresh strawberries to the cake batter will enhance the natural strawberry flavor, but be aware it might slightly alter the cake’s texture and moisture.
Why freeze the cheesecake for 1 hour? Freezing helps firm up the cheesecake quickly, making it easier to handle and transfer onto the cake layer without damaging its delicate structure.
My frosting seems too thin/thick. What should I do? If too thin, gradually add more powdered sugar a tablespoon at a time. If too thick, add a tiny bit of heavy cream (½ teaspoon at a time) until it reaches your desired consistency.
Is the red food coloring optional for the crumbs? Yes, it’s completely optional! It just enhances the visual “strawberry” effect. The flavor comes from the gelatin mix.
Can this be made into cupcakes or smaller desserts? You can adapt the components! Bake cupcakes (using the cake batter), mini cheesecakes, and then layer with frosting and the crunch topping. It requires more individual assembly but results in charming individual portions.

Strawberry Crunch Cheesecake 🍰

A delightful layered dessert featuring strawberry cake, creamy cheesecake, and a crunchy strawberry cookie crumble. Perfect for special occasions or when you're craving something sweet!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 35

Freezing Time 1

Total Time 3 35

Servings 13 servings

Calories 1081 kcal

Equipment

Stand Mixer
9-inch Springform Pan
9-inch round cake pans
Parchment Paper
Baking Sheet
Wire Rack

Ingredients

Cookie Crumble

36 vanilla sandwich cookies crushed
1 3 ounce box strawberry gelatin mix for crumbs
4 tbsp unsalted butter melted, for crumbs
5-6 drops red food color gel optional, for crumbs

Strawberry Cake

1 16.5 ounce box strawberry cake mix
3 large eggs at room temperature
2 tbsp unsalted butter melted, for cake
1 cup whole milk
1 3 ounce box strawberry gelatin mix for cake

Cheesecake

16 ounces cream cheese softened
1/4 cup heavy cream
2 tsp pure vanilla extract
3 large eggs at room temperature
3/4 cup granulated sugar
1/4 cup cornstarch

Frosting

8 ounces cream cheese softened
1/2 cup heavy cream
1 tsp pure vanilla extract
1/2 cup unsalted butter softened
2 cups powdered sugar

Instructions

Prepare the Cookie Crumble: Crush vanilla sandwich cookies into coarse crumbs. Divide the crumbs evenly into two small bowls.
In one bowl, mix the crumbs with one (3 ounce) box of strawberry gelatin mix.
Melt 2 tablespoons of unsalted butter and mix it with the plain crumbs in the second bowl.
Mix the remaining 2 tablespoons of melted butter with the red food coloring gel (if using). Stir this tinted butter into the gelatin-crumb mixture until the color is even.
Spread both crumb mixtures onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10 minutes. Let them cool completely.
Make the Strawberry Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the strawberry cake mix, 3 large eggs, ½ cup melted unsalted butter, 1 cup whole milk, and the second (3 ounce) box of strawberry gelatin mix. Beat with an electric mixer until smooth.
Divide the batter equally between the two prepared cake pans. Bake for 24-28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack, then gently remove them from the pans.
Bake the Cheesecake: Reduce the oven temperature to 325°F (160°C).
In a small bowl, whisk together the granulated sugar and cornstarch.
Line the bottom of a 9-inch springform pan with parchment paper and spray it with nonstick spray.
In a stand mixer, cream 16 ounces of softened cream cheese, ¼ cup heavy cream, and 2 teaspoons of vanilla extract on medium-high speed.
Reduce the mixer speed to low. Add the remaining 3 large eggs, one at a time, mixing just until they are incorporated.
With the mixer still on low, slowly add the sugar and cornstarch mixture. Increase the speed to medium and beat until the batter is smooth. Be careful not to overbeat.
Pour the cheesecake batter into the springform pan. Bake for 40 minutes. Turn off the oven, but leave the cheesecake inside with the door closed for an additional 20 minutes to set.
Remove the cheesecake from the oven and let it cool on a cooling rack for 30 minutes. Then, cover it tightly and freeze for 1 hour.
Whip the Frosting: For the frosting, beat the remaining 8 ounces of softened cream cheese, ½ cup heavy cream, and ½ cup softened unsalted butter on medium-high speed for 1.5-2 minutes, scraping down the bowl as needed.
Reduce the speed to low. Add 1 teaspoon of vanilla extract. Gradually add the powdered sugar, one cup at a time. Increase the speed to medium and mix until the frosting is smooth and fluffy.
Assemble the Cake: Place one strawberry cake layer on your chosen serving plate. Spread about ¼ cup of frosting evenly over the top.
Remove the chilled cheesecake from the freezer. Carefully run a sharp, flexible knife around the inside edge of the springform pan, then release the sides. Gently place the cheesecake on top of the frosted cake layer.
Spread another ¼ cup of frosting evenly over the cheesecake layer.
Place the second strawberry cake layer on top.
Frost the entire cake with the remaining frosting, smoothing it evenly.
Break the cooled cookie crumbs into smaller pieces. Sprinkle them generously over the top and gently press them onto the sides of the cake.
Your delicious Strawberry Crunch Cheesecake is ready to serve!

Notes

Nutrition per serving (13 servings total): Calories: 1081kcal, Total Carbs: 85g, Net Carbs: 84g, Fats: 77g, Protein: 17g.

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