Strawberry Crunch Cheesecake
Strawberry crunch cheesecake is the perfect dessert for fans of the strawberry Good Humor bars. Creamy cheesecake with layers of crunch filling sits on a golden cookie crust and topped with a strawberry coated cookie crunch topping. Perfect for Valentine’s Day or any other special day you want to show someone some extra love!
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Do you remember those Good Humor strawberry shortcake popsicles?
I always called them strawberry crunch bars because the strawberry ice cream was coated with a cookie coating that had, well, crunch.
This strawberry crunch cheesecake is the grown up version of those popsicles with a crunchy cookie crust and topping.
It’s an easy way to upgrade a traditional strawberry cheesecake and turn it into something extra special.
Ingredients
Let’s break this down into 3 sets of ingredients: the crust, the cheesecake, and the toppings.
For the crust you’ll need:
- Golden Oreos– Crushed. You could technically use regular Oreos but it won’t taste as much like the beloved ice cream bars.
- Butter– Unsalted melted butter.
To make the cheesecake filling you’ll need:
- Cream cheese– Full fat cream cheese softened to room temperature
- Sugar– Granulated
- Salt– To balance the sweetness
- Eggs– Let them come to room temperature
- Vanilla extract– Use the real kind for best flavor.
- Sour cream– Full fat for best flavor.
And, finally, for the toppings you’ll need:
- Golden Oreos– Crushed
- Butter– Unsalted butter melted
- Jello– Strawberry Jello mix
- Strawberries– For decoration
- Cool Whip– Thawed
How to Make
Let’s break this down into parts:
- Making the crust
- Preparing the cheesecake filling
- Making the strawberry crunch topping
- Assembling
To Make the Crust
Start by mixing the crushed golden Oreos with melted butter until they are combined and the mixture resembles coarse wet sand.
Then press the mixture evenly into the bottom of a 10 inch springform pan lined with parchment paper and wrapped with foil on the outside.
Bake the crust for 8 to 10 minutes at 325 degrees.
Let it cool.
Preparing the Cheesecake Filling
Once the crust is cool, beat cream cheese in the bowl of your stand mixer until it is smooth.
Then beat in the sugar, salt, and flour.
Once those ingredients are incorporated, beat in one egg at a time, mixing just until they are fully combined in.
Fold in the vanilla extract and sour cream until smooth.
Set the filling aside while you make the strawberry crunch topping.
Making the Strawberry Crunch Topping
When you’ve made the cheesecake filling, you can get started on the strawberry crunch topping.
To do it, mix the crushed Oreos with strawberry jello mix and melted butter until the mixture is crumbly and the cookie pieces are evenly coated.
Spread it out on a parchment-lined baking sheet and bake at 350°F for 5 minutes.
Let the crunch topping cool completely.
Assemble, Bake and Decorate the Cheesecake
Once the crunch topping has cooled, you can pour the cheesecake filling over the cooled crust in the springform pan.
Fill the pan halfway.
Top the layer of cheesecake filling with a third of the strawberry crunch topping.
Then, top the layer of crunch topping with the rest of the cheesecake filling and top that layer with another third of the topping.
Bake for 55 minutes, or until the center is slightly jiggly but set around the edges.
Once it is set on the edges, turn off the oven and open the oven door, letting the cheesecake continue to bake and cool inside for another 60 minutes.
After an hour in the open oven, take the cheesecake out of the oven and cover it and refrigerate it for at least 3 hours or overnight.
Before you serve it, spread the thawed Cool Whip evenly over the chilled cheesecake.
Sprinkle the layer of Cool Whip with the last of the strawberry crunch topping and decorate with fresh strawberries.
Slice, serve, and enjoy!
Storing Leftovers
Store leftovers covered in the fridge for up to 5 days.
Can I make this ahead of time?
Yes!
You can bake the cheesecake a day before you plan to serve it.
Tips and Tricks
- Make sure you are working with room temperature ingredients when you make the cheesecake filling. It will mix much more smoothly.
- Letting the cheesecake cool slowly in the open oven will help it cook to doneness without overcooking it and also gently lowers the temperature so it doesn’t crack.
- For a chocolate strawberry crunch cheesecake, substitute regular Oreos. It is a super yummy variation!
Other Strawberry Desserts
Strawberry crunch cheesecake is a favorite for any fan of the classic ice cream bar.
Make it and enjoy!
Looking for other strawberry dessert recipes?
Try these:
- Strawberry Pretzel Salad Parfaits
- Strawberry Cheesecake Ice Cream
- Strawberry Crunch Bars
- Strawberry Cheesecake Dump Cake
- Strawberry Coffee Cake Muffins
If you’ve tried this STRAWBERRY CRUNCH CHEESECAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Strawberry Crunch Cheesecake
Ingredients
For The Crust
- 30 golden oreo cookies crushed
- 5 tablespoons unsalted butter melted
For The Cheesecake Filling
- 24 ounces cream cheese
- 1 cup white granulated sugar
- ½ teaspoon salt
- 1 ½ tablespoons all purpose flour
- 4 eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
For The Strawberry Crunch Topping
- 15 Golden Oreos crushed
- 2 ounces strawberry jello mix
- 3 tablespoons unsalted butter melted
For The Topping
- Cool Whip thawed
- Strawberries
- Extra Crunch Topping
Instructions
- Preheat the oven to 325°F. Line the bottom of a 10-inch springform pan with parchment paper and wrap the outside with foil.
To Make The Crust
- Mix crushed golden Oreo cookies with melted butter until combined. Press the mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes. Let cool.30 golden oreo cookies, 5 tablespoons unsalted butter
To Make The Strawberry Crunch Topping
- Mix crushed Oreos with strawberry jello mix and melted butter until crumbly. Spread mixture on a parchment-lined baking sheet and bake at 350°F for 5 minutes. Let cool completely.15 Golden Oreos, 2 ounces strawberry jello mix, 3 tablespoons unsalted butter
To Make The Cheesecake
- Beat cream cheese until smooth. Add sugar, salt, and flour, and mix well. Add eggs one at a time, mixing just until combined. Stir in vanilla extract and sour cream until smooth24 ounces cream cheese, 1 cup white granulated sugar, ½ teaspoon salt, 1 ½ tablespoons all purpose flour, 4 eggs, 1 tablespoon vanilla extract, ½ cup sour cream
- Pour the filling over the cooled crust in the springform pan. Fill halfway, then place a third of the strawberry crunch topping. Fill the rest of the way and top with another third of the topping.
- Bake for 55 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven and open the oven door, letting the cheesecake continue to bake and cool inside for another 60 minutes.
- Remove from the oven, cover and refrigerate for at least 3 hours or overnight.
- Spread Cool Whip evenly over the chilled cheesecake. Sprinkle with the last of the strawberry crunch topping and decorate with fresh strawberries.Cool Whip, Strawberries
- Slice and serve chilled.
Notes
- Make sure you are working with room temperature ingredients when you make the cheesecake filling. It will mix much more smoothly.
- Letting the cheesecake cool slowly in the open oven will help it cook to doneness without overcooking it and also gently lowers the temperature so it doesn't crack.
- For a chocolate strawberry crunch cheesecake, substitute regular Oreos. It is a super yummy variation!
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
I baked in a water bath and the edges weren’t burnt n dry like the picture included w the recipe.
The recipe calls for a 10” springform. I wish I had used an 8” instead of the 10” as it made the cheesecake thin.
Otherwise it’s a good recipe and I’ll use it again