Strawberry Crunch Cheesecake Cake Recipe

Strawberry Crunch Cheesecake Cake is a stunning, multi-layered dessert that combines moist strawberry cake, rich cheesecake, and a crunchy strawberry crumble topping. This vibrant and flavorful cake is perfect for birthdays, holidays, or any celebration where you want to impress your guests with something extraordinary.

Why You’ll Love This Recipe

• Showstopper Dessert: Gorgeous layers and a striking strawberry crunch topping make this cake visually appealing.
• Flavor Explosion: Combines sweet strawberries, creamy cheesecake, and a buttery crunch.
• Customizable: Adjust the flavors or colors to suit any occasion.
• Perfect for Celebrations: A standout dessert for birthdays, weddings, or holidays.
• Easy to Prep in Stages: Can be made ahead of time for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Cake:

• Strawberry cake mix (or homemade strawberry cake batter)
• Eggs
• Oil
• Water or milk

For the Cheesecake Layer:

• Cream cheese, softened
• Sugar
• Eggs
• Vanilla extract
• Heavy cream

For the Crunch Topping:

• Golden Oreos, crushed
• Freeze-dried strawberries, crushed
• Unsalted butter, melted

For the Frosting:

• Cream cheese, softened
• Butter, softened
• Powdered sugar
• Vanilla extract
• Optional: pink or red food coloring

Directions

this recipe

Make the Cheesecake Layer:

1. Preheat and Prepare: Preheat the oven to 325°F. Line the bottom of a springform pan with parchment paper and grease the sides.
2. Mix Ingredients: Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and heavy cream. Mix until fully incorporated.
3. Bake: Pour the cheesecake batter into the prepared pan. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.

Make the Strawberry Cake Layers:

1. Preheat Oven: Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. Prepare Batter: Mix the strawberry cake batter according to the package or recipe instructions.
3. Bake: Divide the batter evenly between the prepared pans and bake as directed. Allow the cakes to cool completely.

Make the Crunch Topping:

1. Crush Ingredients: Combine crushed Golden Oreos and freeze-dried strawberries in a bowl.
2. Mix with Butter: Stir in melted butter until the mixture is evenly coated and crumbly.

Make the Frosting:

1. Beat Ingredients: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Add food coloring if desired.

Assemble the Cake:

1. Layer the Cake: Place one strawberry cake layer on a serving platter. Spread a thin layer of frosting, then carefully place the chilled cheesecake layer on top. Frost again, then add the second strawberry cake layer.
2. Frost the Cake: Spread the frosting evenly over the top and sides of the cake.
3. Add the Crunch Topping: Press the strawberry crunch mixture onto the sides and top of the cake until fully covered.

Chill and Serve:

Refrigerate the cake for at least 1 hour to set before slicing and serving.

Servings and Timing

• Servings: Makes 12-16 slices
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes (includes cheesecake baking)
• Chill Time: 4+ hours
• Total Time: 6+ hours

Variations

• Chocolate Twist: Use chocolate cake layers and a chocolate crumb topping for a different flavor profile.
• Berry Mix: Replace freeze-dried strawberries with freeze-dried raspberries or mixed berries in the topping.
• Lemon Infusion: Add lemon zest to the frosting for a refreshing citrus twist.
• Gluten-Free Option: Use gluten-free cake mix and cookies for the topping.
• Mini Cakes: Assemble in small cake rings or ramekins for individual servings.

Storage/Reheating

• Storage: Store the assembled cake in the refrigerator for up to 5 days, covered to prevent drying out.
• Freezing: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: This cake is best served chilled or at room temperature and doesn’t require reheating.

FAQs

Can I use store-bought cheesecake for this recipe?

Yes, a store-bought cheesecake layer can save time. Make sure it fits the size of your cake layers.

What’s the best way to slice this cake?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Can I make this ahead of time?

Yes, the cheesecake and cake layers can be made a day or two in advance and assembled on the day of serving.

Can I use fresh strawberries in the topping?

Fresh strawberries can be used as a garnish but won’t provide the same crunchy texture as freeze-dried ones.

How do I prevent the cheesecake layer from cracking?

Use room-temperature ingredients, avoid overmixing, and cool the cheesecake gradually.

Can I make this without food coloring?

Yes, the food coloring is optional and purely for visual appeal.

What if I don’t have Golden Oreos?

Vanilla wafers or graham crackers can be used as a substitute for the crunch topping.

Can I skip the frosting?

The frosting ties the layers together, but you can opt for a lighter glaze or whipped cream instead.

Can I make this cake without a springform pan?

A regular cake pan lined with parchment paper can be used, but removing the cheesecake may be more challenging.

What’s the best way to transport this cake?

Chill the cake well before transport and place it in a sturdy cake carrier to prevent shifting.

Conclusion

Strawberry Crunch Cheesecake Cake is a decadent and visually stunning dessert that’s perfect for special occasions. With its layers of strawberry cake, creamy cheesecake, and crunchy topping, it’s a crowd-pleaser that’s as delicious as it is impressive. Make it your own with customizations, and enjoy every indulgent bite!

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