Think creamy vanilla bean cheesecake hugged by a bright strawberry crunch crust that snaps with every bite. First, the buttery crumble brings the flavor of strawberry shortcake bars, while the tangy filling keeps each forkful light. Also, a crown of extra crumble means this strawberry crunch cheesecake doubles as a jaw-dropping center-table dessert for spring parties.
Strawberry Crunch Cheesecake
Course: BakesCuisine: AmericanDifficulty: Medium4
30
minutes40
minutes300
kcal1
hour10
minutesA creamy vanilla bean cheesecake wrapped in a sweet-tart strawberry crunch crust and topping—perfect for gatherings.
Ingredients
9 oz strawberry Jell-O mix
8 oz instant vanilla pudding mix
3 cups all-purpose flour, divided
2 sticks unsalted butter, divided
1 stick salted butter, divided
1 bag freeze-dried strawberries, powdered
4 (8 oz) blocks cream cheese, room temperature
1 cup sour cream
2 cups granulated sugar
4 large eggs
1 vanilla bean (or 1 tbsp vanilla extract)
Directions
- Preheat oven to 350°F and line two baking sheets with parchment.
- Melt 1½ sticks butter. In a bowl, mix 1½ cups flour with strawberry Jell-O and half the melted butter. In another bowl, mix remaining flour with vanilla pudding mix and remaining melted butter.
- Stir powdered freeze-dried strawberries into the strawberry bowl.
- Spread both mixtures on the sheets and bake 10 minutes. Cool 10 minutes, then crumble and toss together.
- Grease a 9-inch springform pan. Press 3 cups crumble onto bottom and sides for crust. Bake 10 minutes, then cool.
- Lower oven to 325°F. Beat cream cheese and sour cream until smooth; mix in sugar. Add eggs one at a time, then vanilla.
- Wrap pan bottom in triple foil. Pour batter into crust, tap pan 20 times to pop bubbles.
- Place pan in a larger dish with 2 inches boiling water. Bake 85 minutes.
- Turn oven off; leave cheesecake inside 30 minutes. Cool to room temperature, then chill 4 hours or overnight.
- Press remaining crumble over top before serving.
What You’ll Need
Gather these pantry staples and a few tools before you start:
- 9 oz strawberry Jell-O mix
- 8 oz instant vanilla pudding mix
- 3 cups all-purpose flour
- 2 sticks unsalted butter + 1 stick salted butter (softened)
- 1 bag freeze-dried strawberries, powdered
- 4 blocks cream cheese (8 oz each, room temp)
- 1 cup sour cream
- 2 cups granulated sugar
- 4 large eggs
- 1 vanilla bean or 1 tbsp vanilla extract
- 9-inch springform pan
- Heavy-duty aluminum foil
- Two rimmed baking sheets
- Large roasting pan for water bath
Detailed Cooking Instructions
Time needed: 2 hours and 10 minutes
Bake a creamy strawberry crunch cheesecake with a buttery crumble crust and vibrant topping.
- Make crumble
Mix flour with both pudding and Jell-O powders, melted butter, and powdered strawberries. Bake 10 minutes and crumble.
- Form crust
Press part of the crumble into a greased springform pan and pre-bake 10 minutes.
- Blend filling
Beat cream cheese, sour cream, and sugar until smooth; mix in eggs and vanilla.
- Bake cheesecake
Pour filling over crust, tap to remove bubbles, and bake in a water bath 85 minutes at 325°F.
- Cool & chill
Let cheesecake set in the switched-off oven 30 minutes, cool fully, then chill at least 4 hours.
- Finish
Top with remaining crumble just before slicing.
Tips & Tricks
- Use room-temperature dairy so the batter blends without lumps and bakes evenly.
- Swap freeze-dried raspberries for a tangier twist; the method stays the same.
- If you prefer a lighter option, try no bake strawberry crunch cheesecake cups by layering crumble and chilled filling in jars.
- For clean slices, warm a thin knife under hot water, wipe, and cut; repeat between cuts.
- Leftovers keep five days in the fridge; however, the crumble stays crisp longer if you store it separately and sprinkle before serving.
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Frequently Asked Questions
Yes. Bake the cheesecake a day in advance, chill overnight, and add the crumble topping right before serving so it stays crunchy.
The water bath helps the custard bake gently, leading to a smooth top without cracks. If skipped, expect a drier edge and possible splitting.
Cover slices tightly and refrigerate up to five days. For longer storage, freeze individual pieces wrapped in plastic for up to two months.
Bottled syrup adds sweetness but not crunch. For the trademark texture, stick with freeze-dried strawberries or crunchy strawberry cereal.
Save This Recipe for Later
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