Easy Homemade Strawberry Crunch Cheesecake — Traditional Flavor with a Healthy Twist

Craving a dessert that tastes like a warm family memory but is simple enough for a weeknight victory? This Strawberry Crunch Cheesecake is that cozy hug on a plate — creamy, bright with strawberries, and topped with a buttery crunchy crumble that makes every forkful sing. Strawberry Crunch Cheesecake brings all the nostalgia of traditional cheesecake with a fun crunchy finish, and it’s perfect for everything from casual weeknight desserts to holiday showstoppers.

Serve this for Sunday family meals, birthday celebrations, potlucks, or when you want to impress without stress. It keeps well in the fridge, so it’s also a great make-ahead dessert for gatherings.

🧂 Ingredients

Crust

• 2 cups (about 200 g) graham cracker crumbs (or 2 cups crushed vanilla sandwich cookies for extra sweetness)
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, melted

Filling

• 16 oz (450 g) cream cheese, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) sour cream (or full-fat Greek yogurt for a tangy, protein-rich swap)
• 2 large eggs, room temperature
• 1/4 cup (60 ml) strawberry puree (fresh or thawed frozen strawberries, blended)
• 1 tsp vanilla extract
• A few drops of pink or red food coloring (optional, for a pretty swirl)

Strawberry Topping (strawberry sauce)

• 1 cup (150 g) fresh strawberries, diced
• 1/4 cup (50 g) granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice

Crunch Topping

• 1 cup (about 100 g) vanilla sandwich cookies, crushed (or gluten-free cookies if needed)
• 1/4 cup (15 g) freeze-dried strawberries, crushed
• 2 tbsp (28 g) melted butter

To garnish (optional)

• Whipped cream or whipped coconut cream
• Fresh whole strawberries and mint sprigs

Equipment notes (helpful): 9-inch springform pan, hand mixer or stand mixer, food processor for crumbs, small saucepan.

👩‍🍳 Directions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment for easy removal.
2. Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake 8–10 minutes; remove and let cool while you make the filling.
3. Lower oven to 325°F (160°C). Reduce speed and beat filling: In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and beat until creamy, about 2 minutes. Add sour cream and vanilla; mix on low until combined.
4. Add eggs one at a time, mixing gently until just combined (don’t overbeat). Fold in strawberry puree and a couple drops of coloring if using for a rosy hue.
5. Pour batter onto the cooled crust. Tap the pan on the counter to release air bubbles. Optional: place the springform pan in a larger roasting pan and pour hot water into the outer pan to create a water bath (this helps prevent cracks).
6. Bake at 325°F (160°C) for 45–50 minutes, until the edges are set and the center is slightly jiggly (it will finish setting as it cools). If not using a water bath, check at 40 minutes to avoid overbaking.
7. Turn off the oven and crack the door open; let the cheesecake cool in the oven for 30 minutes (this helps prevent sudden temperature change and cracking). Then remove and cool completely on a wire rack.
8. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
9. Make the strawberry topping: In a small saucepan, combine diced strawberries, 1/4 cup sugar, cornstarch, water, and lemon juice. Simmer over medium-low heat, stirring, for 5–7 minutes until the sauce thickens and strawberries soften. Let cool to room temp.
10. Make the crunch topping: Combine crushed cookies, crushed freeze-dried strawberries, and melted butter until crumbly. Chill briefly if it gets too soft.
11. Assembly: Spread cooled strawberry sauce over the chilled cheesecake. Sprinkle the crunch topping evenly across the top. Garnish with whipped cream and fresh strawberries if desired.
12. Slice with a hot, clean knife (run under hot water and wipe dry between cuts for neat slices). Serve chilled.

Yield: 8–12 slices.

💡 Tips & Variations

• Prevent cracks: Use a water bath or let the cheesecake cool slowly in the turned-off oven for 30 minutes. Avoid overmixing after adding eggs.
• Low-carb / Keto swap: Use 2 cups almond flour + 2 tbsp powdered erythritol + 4 tbsp melted butter for the crust; replace sugar in the filling with a keto sweetener like erythritol or monk fruit; use full-fat cream cheese and skip the cornstarch in the topping (use a few more berries).
• Gluten-free: Use gluten-free graham crackers or gluten-free sandwich cookies for the crust and crunch.
• Vegan: Use 24 oz vegan cream cheese (to match texture), 1/3–1/2 cup coconut cream instead of sour cream, and 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, chilled) — note texture will be slightly different; no water bath — bake time may vary.
• Lighter / higher-protein option: Substitute half the cream cheese with full-fat Greek yogurt (works best for a slightly tangier, lighter result). Chill well to firm up.
• Make-ahead & storage: Store in an airtight container in the fridge for up to 4–5 days. Freeze slices wrapped tightly for up to 1 month; thaw in the fridge overnight. Add the crunch topping right before serving to keep it crisp.
• Serving ideas: Pair with a cup of strong coffee, a light rosé, or champagne for celebrations. Add a drizzle of dark chocolate for a decadent twist.
• Equipment tip (affiliate-friendly): A good 9-inch springform pan and a reliable hand mixer or stand mixer make this recipe smoother. I also love using freeze-dried strawberries for crunchy, concentrated flavor — they’re a pantry game-changer.

🩺 Health & Lifestyle Tie-in

Cheesecake is dessert-first, but small swaps can boost nutrition: using Greek yogurt or adding fresh fruit increases protein and vitamins like vitamin C from strawberries. Choosing reduced-sugar or sugar substitutes and whole-food crusts (almond flour) can lower blood sugar impact and long-term health risks. Eating a balanced diet now can help reduce future health costs — small choices matter for both your body and your wallet. Treats are part of a healthy life; making a few mindful tweaks can keep celebrations both delicious and sustainable.

❤️ Conclusion

There’s something so comforting about a cheesecake finished with a crackle of crunch and a ribbon of bright strawberry — it feels like celebration and home at once. If you make this Strawberry Crunch Cheesecake, please let me know in the comments or tag me on social — I’d love to see your version and any tasty twists you try. Happy baking and much love from my kitchen to yours!

If you’d like a printable recipe card or a video walkthrough, tell me which and I’ll put one together.

Strawberry Crunch Cheesecake

This Strawberry Crunch Cheesecake combines creamy flavors with a crunchy crumble topping, making it a delightful dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 5 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Crust

• 2 cups graham cracker crumbs or crushed vanilla sandwich cookies for extra sweetness
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Filling

• 16 oz cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream or full-fat Greek yogurt for a protein-rich swap
• 2 large eggs room temperature
• 1/4 cup strawberry puree fresh or thawed frozen strawberries, blended
• 1 tsp vanilla extract
• A few drops pink or red food coloring optional, for a pretty swirl

Strawberry Topping

• 1 cup fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice

Crunch Topping

• 1 cup vanilla sandwich cookies, crushed or gluten-free cookies if needed
• 1/4 cup freeze-dried strawberries, crushed
• 2 tbsp melted butter

For Garnish

• Whipped cream or whipped coconut cream optional
• Fresh whole strawberries and mint sprigs optional

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment.
2. Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 8–10 minutes; remove and let cool.
3. Lower oven to 325°F (160°C).
4. Make the filling: In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and beat until creamy, about 2 minutes. Mix in sour cream and vanilla.
5. Add eggs one at a time, mixing gently until just combined. Fold in strawberry puree and food coloring if using.
6. Pour filling onto the cooled crust and tap the pan to release air bubbles. Optional: place the springform pan in a larger roasting pan with hot water to create a water bath.
7. Bake at 325°F (160°C) for 45–50 minutes until edges are set and center is slightly jiggly. If not using a water bath, check at 40 minutes.
8. Turn off oven and crack the door open. Let cheesecake cool in the oven for 30 minutes.
9. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight.

Topping and Assembly

1. Make the strawberry topping by combining diced strawberries, 1/4 cup sugar, cornstarch, water, and lemon juice in a saucepan. Simmer for 5–7 minutes until thickened. Let cool.
2. Make the crunch topping by combining crushed cookies, freeze-dried strawberries, and melted butter until crumbly. Chill briefly if it gets too soft.
3. Spread cooled strawberry sauce over the chilled cheesecake and sprinkle with crunch topping. Garnish with whipped cream and fresh strawberries, if desired.
4. Slice with a hot, clean knife for neat slices. Serve chilled.

Notes

Prevent cracks by using a water bath or letting cheesecake cool slowly. For low-carb options, substitute almond flour and sweeteners. Gluten-free and vegan variations are suggested.