Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake is a delightful treat that combines creamy cheesecake with a sweet, crunchy strawberry topping. The smooth and rich cheesecake base melts in your mouth, while the fresh…

By Julia • January 6, 2026 • Reading time: 6 min

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Strawberry Crunch Cheesecake is a delightful treat that combines creamy cheesecake with a sweet, crunchy strawberry topping. The smooth and rich cheesecake base melts in your mouth, while the fresh strawberry layer adds a juicy pop of flavor and a satisfying crunch that makes every bite interesting.

I love making this cheesecake when strawberries are in season because the flavors are so fresh and bright. One tip I always follow is to use a mix of fresh and slightly softened strawberries for the topping, so the crunch is balanced with a little natural sweetness. It really brings the dessert to life and makes it something special beyond the usual cheesecake.

This dessert is perfect for sharing at family gatherings or just treating yourself on a cozy evening. I find it pairs wonderfully with a cup of tea or coffee, and it’s the kind of dessert that people always ask for seconds of. Strawberry Crunch Cheesecake has a way of making any moment feel a little more joyful and sweet.

Key Ingredients & Substitutions

Graham cracker crumbs: These give the crust and topping a nice crunch and buttery flavor. For a gluten-free option, try gluten-free graham crackers or crushed digestive biscuits.

Cream cheese: The main creamy base. Make sure it’s softened to room temperature for smooth mixing. Neufchâtel cheese is a lower-fat alternative, but the texture might be a bit less rich.

Strawberries: Fresh strawberries make the puree and topping flavorful and bright. Frozen berries work too if fresh aren’t available, just thaw and drain excess liquid before blending.

Gelatin: Helps the cheesecake set firmly without baking. If you prefer a vegetarian option, use agar-agar but check the package instructions for different setting methods.

How Do You Get Smooth, Lump-Free Cheesecake Layers?

The secret is in the mixing order and temperature:

• Beat cream cheese and sugar first until really smooth; no lumps here.
• Whip the cream separately to stiff peaks so it’s light and airy.
• Fold whipped cream gently into the cream cheese mixture to keep it fluffy.
• Make sure gelatin is fully dissolved and cool before folding it into the strawberry puree to avoid clumps.
• Don’t rush; gentle folding preserves the creamy texture and prevents deflating the whipped cream.

Equipment You’ll Need

• 7-8 inch springform pan – makes it easy to remove the cheesecake without damaging its shape.
• Mixing bowls – you’ll need separate bowls for cream cheese and whipping cream for smooth mixing.
• Hand mixer or stand mixer – beats cream cheese and whips cream quickly and evenly.
• Food processor or blender – perfect for making smooth strawberry puree.
• Measuring cups and spoons – to keep ingredient amounts accurate for the best results.

Flavor Variations & Add-Ins

• Swap strawberries for raspberries or blueberries for a different berry twist that still pairs well with cream cheese.
• Add a layer of crushed nuts like pecans or almonds in the crust or topping for extra crunch.
• Mix in a little lemon zest to the cream cheese layer for a fresh citrus kick.
• Use chocolate cookie crumbs instead of graham crackers to create a chocolate-strawberry combo.

Strawberry Crunch Cheesecake

Ingredients You’ll Need:

For The Crust and Topping:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For The Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, cold

For The Strawberry Layer:

• 1 cup fresh strawberries, pureed
• 1/4 cup strawberry jam or preserves
• 1 tbsp powdered gelatin (or 2 tsp for stronger set)
• 1/4 cup cold water (to bloom gelatin)

For Garnish:

• Fresh strawberries, halved
• Additional strawberry puree or preserves (optional)

How Much Time Will You Need?

This cheesecake requires about 30 minutes of active preparation time. After assembling, you’ll need to chill it in the refrigerator for at least 6 hours, preferably overnight, to let the layers set properly and develop flavor.

Step-by-Step Instructions:

1. Prepare the Crust and Topping:

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the crumbs are evenly coated. Set aside about 1/3 cup of this mixture for the crunchy topping. Firmly press the remaining crumbs into the bottom of a 7-8 inch springform pan to create the crust. Place it in the refrigerator to chill while you prepare the filling.

2. Bloom and Mix the Gelatin and Strawberry Puree:

Sprinkle gelatin over 1/4 cup cold water and let it sit for 5-10 minutes. In the meantime, blend fresh strawberries until smooth. Warm the bloomed gelatin gently until it dissolves completely (do not boil), then stir it into the strawberry puree. Allow this mixture to cool slightly.

3. Make the Cream Cheese Filling:

In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Stir in the vanilla extract.

4. Whip the Cream:

In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.

5. Prepare the Two Cheesecake Layers:

Divide the cream cheese mixture evenly into two bowls. In one bowl, gently fold in half of the whipped cream and the strawberry gelatin puree until combined to create the strawberry layer. In the other, gently fold in the remaining whipped cream for the plain layer.

6. Assemble the Cheesecake:

Spread half of the plain cream cheese filling evenly over the chilled crust. Spoon a thin layer of strawberry jam or preserves on top. Then, spread the strawberry cream cheese layer evenly. Lastly, add the remaining plain cream cheese filling on top.

7. Add the Crunchy Topping and Chill:

Sprinkle the reserved graham cracker crumble evenly over the top of the assembled cheesecake. Cover and refrigerate for at least 6 hours, or overnight, until the cheesecake is fully set.

8. Garnish and Serve:

Before serving, optionally drizzle extra strawberry puree or preserves on top and garnish with fresh halved strawberries. Slice the cheesecake and serve chilled.

Enjoy your creamy, fruity, and crunchy Strawberry Crunch Cheesecake!

Can I Use Frozen Strawberries Instead of Fresh?

Yes, frozen strawberries work well too! Just thaw them completely and drain any excess liquid before pureeing to avoid making the cheesecake too watery.

How Should I Store Leftover Cheesecake?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To keep the topping crunchy, add it fresh just before serving if possible.

Can I Make This Cheesecake Without Gelatin?

Gelatin helps the cheesecake set firmly without baking. If you want to skip it, you can try baking a traditional cheesecake instead, but the texture and layering will differ.

What’s the Best Way to Remove the Cheesecake from the Pan?

Use a springform pan for easy release. Run a thin knife or spatula around the edges before unlatching the sides to ensure a clean removal without damaging the cake.