Strawberry Krunch Cheesecake

A decadent Strawberry Krunch Cheesecake with a golden-Oreo crust, silky strawberry-swirled filling and a crunchy freeze-dried strawberry topping — simple to follow, show-stopping to serve.

Why you’ll fall in love with this recipe
Because it balances pure, velvety cheesecake bliss with playful crunch — every forkful has smooth strawberry cream and a surprising crunchy top that makes dessert feel like a celebration. You’ll want a second slice. Trust me.

Equipment you’ll need

• 9-inch (23 cm) springform pan

• Food processor or a strong zip-top bag + rolling pin (for crushing Oreos)

• Electric mixer (stand or hand) or a sturdy whisk and some elbow grease

• Large roasting pan (for a water bath)

• Mixing bowls (large and medium)

• Rubber spatula and spoon

• Measuring cups and spoons

• Instant-read thermometer (optional, helpful)

• Plastic wrap and refrigerator space

Ingredients (yields 10 generous slices)

Crust

• 2 cups golden Oreo crumbs (≈ 24 cookies, crushed)

• 1/4 cup (56 g) unsalted butter, melted

Cheesecake Filling

• 4 (8-oz) packages cream cheese (total 32 oz / ≈ 907 g), softened

• 1 cup (200 g) granulated sugar

• 1/2 cup (120 g) sour cream, at room temperature

• 2 teaspoons vanilla extract

• 1/4 cup (≈ 60 g) strawberry puree (fresh or thawed frozen strawberries, blended)

• 4 large eggs, room temperature

Strawberry Krunch Topping

• 1 1/2 cups golden Oreo crumbs (about 18 cookies, crushed)

• 1/4 cup freeze-dried strawberries, crushed to a powder

• 1/4 cup (56 g) unsalted butter, melted

Topping to finish

• 1/2 cup (≈ 160 g) strawberry sauce

• Whipped cream (optional, for serving)

Step-by-step instructions

1. Prep work (read through first).
Preheat your oven to 325°F (163°C). Grease the springform pan lightly or line the bottom with parchment. Place a kettle on for hot water for the water bath later.

2. Make the crust.
In a food processor combine 2 cups crushed golden Oreos and 1/4 cup melted butter; pulse until the mixture looks like wet sand. Press evenly into the bottom of the 9-inch springform pan, using the bottom of a measuring cup to compact it. Bake the crust for 8 minutes. Remove and let cool while you make the filling.

3. Prepare the cheesecake filling.
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free (about 2–3 minutes). Gradually add 1 cup sugar and beat until creamy. Mix in the sour cream, vanilla extract and strawberry puree until fully incorporated. Reduce speed to low and add eggs one at a time, mixing just until each egg disappears into the batter — avoid over-mixing. Scrape the bowl frequently with a spatula to keep texture uniform.

4. Assemble for baking.
Pour the filling over the cooled crust and smooth the top. Wrap the outside of the springform pan tightly in two layers of heavy-duty foil to prevent water from seeping in.

Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan to come about 1 inch up the sides of the springform pan (this is the water bath).

5. Bake.
Bake at 325°F (163°C) for 70–80 minutes, or until the outer 1–2 inches are set and the center still has a slight jiggle (it will firm up while cooling). If using an instant-read thermometer, the center should read about 150–155°F (66–68°C). Turn off oven, crack the door and leave the cheesecake inside for 1 hour to cool gradually (this reduces cracking).

6. Chill.
After the hour in the oven, remove the cheesecake from the water bath, unwrap foil, and cool at room temperature for 30 minutes, then refrigerate (still in pan) for at least 6 hours or overnight for best texture.

7. Make the Strawberry Krunch topping.
Combine 1 1/2 cups golden Oreo crumbs, 1/4 cup crushed freeze-dried strawberries and 1/4 cup melted butter in a bowl. Mix until crumbly and slightly cohesive. Gently press this mixture over the top of the chilled cheesecake—do not pack it so tightly that it becomes hard, but press enough that it will stay on when sliced.

8. Finish and serve.
Drizzle 1/2 cup strawberry sauce over the top (or create a pretty drizzle pattern), add dollops of whipped cream if desired, release the springform sides, slice with a hot, clean knife (wipe knife between cuts) and serve.

Timing summary

• Active prep: 25–35 minutes

• Bake time (water bath): 70–80 minutes

• Oven cool time: 1 hour (in oven with door cracked)

• Chilling time: minimum 6 hours (overnight recommended)

• Total time (including chilling): ~8½–10 hours (mostly hands-off during chill)

Tips for guaranteed success (texture, flavor, presentation)

• Room temperature ingredients: Make sure cream cheese, sour cream and eggs are at room temperature — this prevents lumps and ensures a silky batter.

• Avoid over-mixing: Once eggs are added, mix on low and stop as soon as eggs are incorporated to reduce air in the batter and avoid cracking.

• Water bath matters: Wrapping the springform tightly in foil and using the water bath gives a more even bake and a creamier texture by stabilizing oven heat and humidity.

• Cool slowly: Rapid cooling causes cracks and slightly rubbery texture; the gradual cool (oven → room → fridge) is kinder to the cheesecake.

• Strawberry puree intensity: For brighter strawberry flavor, reduce added sugar slightly or simmer the puree for a few minutes to concentrate it (taste as you go).

• Crust firmness: If your crust feels too loose, add an extra tablespoon or two of melted butter next time (but don’t overdo it — too oily = soggy).

• Clean slices: Run a sharp knife under hot water, dry it, and slice; wipe the blade between cuts for neat pieces.

Variations & substitutions

• Lower-sugar version: Swap granulated sugar for a granulated sugar substitute designed for baking (adjust quantity per product) and use a reduced-sugar strawberry sauce.

• No-bake shortcut: Make a no-bake version using stabilized whipped cream + cream cheese and gelatine — but you’ll lose the classic baked-cheesecake mouthfeel.

• Different crusts: Replace golden Oreos with graham crackers, digestive biscuits, or almond cookie crumbs for a nuttier base.

• Extra strawberry swirl: Reserve 2–3 tablespoons of puree, swirl into the top of the batter before baking for a marbled effect.

• Nutty crunch: Add 1/2 cup chopped toasted almonds or pecans into the krunch topping for extra texture.

• Mini cheesecakes: Bake in muffin tins lined with cupcake liners for portable mini versions — reduce bake time (watch closely).

Storage and reheating

• Refrigerator: Store in an airtight container or covered with plastic wrap for up to 4 days. Keep the crunchy topping separate if you want to preserve the best texture, and add it right before serving.

• Freezer: Wrap tightly (plastic then foil) and freeze for up to 2 months. Thaw in the fridge overnight before serving; add topping and sauce after thawing.

• Reheating (optional): Cheesecake is best served chilled. If you prefer it slightly less cold, let slices sit at room temperature for 20–30 minutes before serving. Do not microwave whole cheesecake — a brief 8–10 second warm on a single slice is all that’s ever needed.

Approximate nutrition per serving (1 of 10 slices)
These are rough estimates based on ingredient amounts and common calorie values:

• Calories: ~785 kcal

• Fat: ~55–60 g

• Carbohydrates: ~60–70 g

• Protein: ~10–12 g

(Notes: values are approximate and will vary by brand and portion. If you need precise macros, use your ingredient labels or a nutrition calculator.)

Frequently Asked Questions (FAQ)

Q: Can I make this cheesecake ahead?
A: Absolutely — it often tastes better the next day. Bake it, chill overnight, and add the crunchy topping just before serving for maximum crunch.

Q: Why did my cheesecake crack?
A: Common causes: over-mixing (too much air), baking at too high a temperature, or cooling too quickly. Use a water bath, mix gently, and cool slowly.

Q: My cheesecake is still jiggly after baking — is it done?
A: A slight jiggle in the center is normal; it firms as it cools. If the center flows like liquid, it needs more time. Aim for the outer part set with a gentle wobble in the middle.

Q: Can I use frozen strawberries for the puree?
A: Yes. Thaw completely and drain excess liquid before blending for the best consistency. You can even simmer the puree briefly to intensify flavor.

Q: How do I prevent a soggy crust?
A: Prebaking the crust for 8 minutes (as in this recipe) and ensuring the crust is well-packed helps. Also, avoid excess liquid seepage — don’t layer wet fruit directly on the crust unless it’s held back by filling.

Q: Is freeze-dried strawberry necessary?
A: It adds a concentrated, crunchy strawberry hit that won’t soften like fresh fruit. You can substitute finely chopped toasted nuts for another kind of crunch if desired.

This Strawberry Krunch Cheesecake is designed to be dramatic and approachable: a creamy, velvety baked cheesecake that surprises with a bright strawberry note and satisfying crunch. Bake it for a special occasion or whenever you want dessert to feel unforgettably festive. If you’d like, I can convert this to a printable recipe card or scale it to a 6-inch cake—tell me which and I’ll prepare it.