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!
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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