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Strawberry Crunch Cheesecake

Decadent Strawberry Crunch Cheesecake for Ultimate Indulgence

This Strawberry Crunch Cheesecake features fluffy strawberry cake and rich cheesecake in a deliciously indulgent layered dessert.
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Prep Time 30 minutes
Cook Time 1 hour 14 minutes
Cooling Time 1 hour
Total Time 2 hours 44 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crunchy Crumble
  • 1 cup Vanilla Sandwich Cookies Substitute with Oreos for a chocolate twist.
  • 1 package Strawberry Gelatin Mix Can use fresh strawberries or puree.
  • 1/4 cup Unsalted Butter Margarine works as a substitute.
For the Fluffy Strawberry Cake
  • 1 box Strawberry Cake Mix Consider using homemade cake mix.
  • 3 large Eggs Use flax eggs for a vegan alternative.
  • 1 cup Whole Milk Almond or coconut milk can be swapped for dairy-free.
For the Creamy Cheesecake
  • 16 oz Cream Cheese Opt for Neufchâtel for a lower-fat version.
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free.
  • 3/4 cup Granulated Sugar Granulated erythritol serves as a low-sugar alternative.
  • 1/4 cup Cornstarch Arrowroot powder can be used if needed.
  • 1 cup Powdered Sugar Make your own by grinding granulated sugar.
For the Frosting
  • 1 cup Heavy Cream Coconut cream is a great substitute for dairy-free.
  • 1/2 cup Butter Feel free to use dairy-free margarine.

Equipment

  • Food processor
  • mixing bowls
  • 9-inch round cake pans
  • 9-inch springform pan
  • Rolling Pin
  • baking sheet

Method
 

Prepare Cookie Crumble
  1. Preheat your oven to 350°F (175°C). Crush the vanilla sandwich cookies into fine crumbs and mix in the strawberry gelatin and melted butter. Spread evenly on a baking sheet and bake for 10 minutes. Allow to cool completely.
Make Strawberry Cake
  1. Preheat your oven to 350°F (175°C). Mix the strawberry cake mix with eggs, milk, and any additional flavors. Divide the batter between two 9-inch round cake pans. Bake for 24–28 minutes and cool.
Bake Cheesecake
  1. Reduce oven to 325°F (160°C). Mix granulated sugar and cornstarch, then add softened cream cheese and beat until smooth. Mix in heavy cream and eggs one at a time. Pour into a greased 9-inch springform pan and bake for 40 minutes. Cool in the oven.
Whip Frosting
  1. Whip together cream cheese, heavy cream, and butter until light and fluffy. Gradually add powdered sugar and vanilla extract until smooth.
Assemble Dessert
  1. Layer the cooled strawberry cake on a platter, spread cheesecake on top, add the second layer of cake, frost, and sprinkle cookie crumble on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftover cheesecake in an airtight container for up to 5 days. Freeze for longer storage without the cookie crumble topping.

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