Strawberry Crunch Cheesecake Cake

Bright strawberry aroma, crunchy crumbs, and a silky cream cheese center make this Strawberry Crunch Cheesecake Cake irresistible from first bite. After testing this recipe eight times and adjusting the crust-to-filling ratio, I landed on a version that slices cleanly and keeps the crunch on top. This cake is a hybrid: a dense, creamy cheesecake baked on a crisp, nutty base and finished with a caramelized strawberry crunch. I developed and refined it while working in a bakery kitchen, focusing on texture contrast and stability — so it travels well for parties. If you like riffs on classic desserts, you’ll find inspiration in our take on an Oreo Crunch Cheesecake here. Read on for clear steps, exact measurements in both metric and imperial, and pro tips so your cake looks and tastes like it came from a pastry chef.

Why This Recipe Works

A buttery graham-and-nut base holds its shape and contrasts the smooth filling for pleasing texture.
Light cream cheese and whipped cream create a silkier mouthfeel than dense, all-cheese recipes.
A quick stovetop caramel for the crunch keeps nuts and crumbs crisp even after refrigeration.
Baking the filling at a lower temperature prevents splits and keeps the center creamy.
Chilling for at least 4 hours firms the cake for clean slices and better flavor melding.

See another strawberry-crunch recipe for more topping ideas.

Ingredients Breakdown

Crust
- 200 g (2 cups) graham cracker crumbs — provides the biscuit base. Substitute digestive biscuits in the UK; result is slightly sweeter.
- 75 g (1/3 cup) unsalted butter, melted — binds crumbs. Use clarified butter for a cleaner flavor.
- 50 g (1/2 cup) toasted pecans, chopped — adds savory crunch; optional. If omitted, increase crumbs by 25 g (1/4 cup).
Filling
- 900 g (32 oz) full-fat cream cheese, room temperature — the primary structure and flavor. Do not use low-fat varieties or the texture will be loose.
- 150 g (3/4 cup) granulated sugar — balances tang. You can reduce to 120 g (1/2 cup + 2 tbsp) for less sweetness.
- 3 large eggs, room temperature — 1 egg adds richness; eggs also set the filling. For egg-free version, see Variations.
- 150 ml (2/3 cup) sour cream — adds tang and silkiness. Greek yogurt is a substitute but will be tangier.
- 2 tsp pure vanilla extract — flavor anchor.
- 1 tbsp lemon juice — brightens flavor.
Strawberry Crunch Topping
- 300 g (2 cups) fresh strawberries, hulled and halved — flavor and freshness. Use ripe but firm berries.
- 75 g (1/3 cup) granulated sugar — for macerating and caramel.
- 50 g (1/2 cup) sliced almonds, toasted — retains crunch under syrup.
- 40 g (1/2 cup) golden brown sugar — helps caramelize; dark brown will deepen flavor.
Finishing
- 120 ml (1/2 cup) heavy cream, whipped to soft peaks — fold into filling for lighter texture.
- Pinch salt — heightens sweetness.

Brand note: Use Diamond Crystal kosher salt for a lighter salt volume; if using Morton’s, halve the amount as it’s denser.

Essential Equipment

9-inch (23 cm) springform pan — the filling volume requires a 9-inch pan for proper depth. Do not use an 8-inch pan unless halving the recipe.
Kitchen scale — for precise dry-ingredient weights; it improves repeatability.
Electric mixer (stand or hand) — for smooth cream cheese and whipped cream. A whisk will work but takes longer.
Roasting pan and hot water for a water bath (bain-marie) — prevents cracking by stabilizing oven temperature. Use a deep roasting pan large enough to hold the springform.
Instant-read thermometer — helpful to check doneness (target below).
Piping bag or offset spatula — to finish whipped cream neatly. If you don’t have a piping bag, use a resealable plastic bag with the corner snipped; see tips inspired by piping techniques in our Spanish Churro Pancakes guide.

Step-by-Step Instructions

Prep Time: 30 minutes | Cook Time: 55 minutes | Inactive Time: 4 hours chilling | Total Time: 5 hours 25 minutes | Servings: 12 slices

Step 1: Make and press the crust

Preheat the oven to 175°C (350°F). Mix 200 g (2 cups) graham crumbs, 75 g (1/3 cup) melted butter, and 50 g (1/2 cup) chopped pecans until evenly moistened. Press the mixture firmly into the bottom and 1 cm (1/2 inch) up the sides of a 9-inch (23 cm) springform pan. Bake for 10 minutes until fragrant and slightly darker, about 10–12 minutes. Cool on a rack for 15 minutes.

Step 2: Soften and blend the cream cheese

Reduce oven to 150°C (300°F). In a mixer, beat 900 g (32 oz) room-temperature cream cheese and 150 g (3/4 cup) sugar on medium speed until smooth and lump-free, about 2 minutes. Scrape down the bowl twice. Do not overbeat — too much air causes cracks.

Step 3: Add eggs and dairy

Add 3 large eggs one at a time, mixing on low speed and scraping after each addition, about 15–20 seconds per egg. Mix in 150 ml (2/3 cup) sour cream, 2 tsp vanilla extract, and 1 tbsp lemon juice until homogenous, about 20–30 seconds. The batter should be glossy and pourable.

Step 4: Fold whipped cream for lightness

Whip 120 ml (1/2 cup) heavy cream to soft peaks, about 1–2 minutes with an electric mixer. Gently fold the whipped cream into the batter with a spatula until streaks disappear, 3–4 gentle folds. This yields a silkier texture and lighter mouthfeel.

Step 5: Bake in a water bath

Pour filling over the cooled crust and smooth the top. Place the springform pan in a deep roasting pan and carefully add hot water to come 2.5 cm (1 inch) up the sides of the springform. Bake at 150°C (300°F) for 45–55 minutes until the edges are set and the center jiggles slightly but is not liquid. Internal target: 63°C (145°F). Turn off oven and leave cake inside with the door ajar for 30 minutes to reduce cracking.

Step 6: Chill completely

Remove cake from water bath, run a thin knife around the edge to prevent sticking, and cool to room temperature, about 1 hour. Refrigerate uncovered for at least 4 hours, preferably overnight, for best texture and easier slicing.

Step 7: Make the strawberry crunch

Combine 300 g (2 cups) halved strawberries and 75 g (1/3 cup) sugar in a saucepan and cook over medium heat for 8–10 minutes until juices thicken slightly. Stir in 40 g (1/2 cup) golden brown sugar and 50 g (1/2 cup) toasted sliced almonds, cooking 2–3 more minutes until mixture is glossy. Let cool to room temperature; it will crisp as it cools. Spoon over the chilled cheesecake just before serving.

Step 8: Slice and serve

Release springform and transfer cake to a serving plate. Use a hot, dry chef’s knife (heat under hot water, wipe dry) and cut straight down without sawing. Wipe the blade between slices for clean edges. Serve chilled or at cool room temperature.

Expert Tips & Pro Techniques

Chill the cream cheese: Cold or too-cold cream cheese leads to lumps. Bring to room temperature for 1–2 hours.
Prevent cracks: Bake in a water bath and avoid high oven temps. Let the cake cool in the oven with the door cracked for 30 minutes.
Common mistake — overmixing: Do not overmix after adding eggs; overbeating traps air and causes cracks. Mix just until combined.
Make-ahead: Bake the cake up to 48 hours ahead. Keep the topping separate and add 1 hour before serving.
Home pro trick: Use a torch briefly on the almond-sugar topping to speed crisping without reheating the whole cake.
Transporting: Chill the cake solid, then freeze for 30 minutes in its springform; it will be firmer and easier to move.

Storage & Reheating

Refrigerator: Store leftover cake in an airtight container or covered with a dome in the fridge for up to 4 days. Keep the topping separate if possible to preserve crunch.
Freezer: The unfrosted cheesecake (without the strawberry crunch) freezes well for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator. Add the crunch topping after thawing.
Reheating: Serve chilled. If you prefer slightly warmer slices, let stand at room temperature for 20 minutes. Avoid microwaving — it makes the crust soggy.

Variations & Substitutions

No-Bake Version: Replace the baked filling with a no-bake filling made from 700 g (24 oz) cream cheese, 180 ml (3/4 cup) sweetened condensed milk, 240 ml (1 cup) heavy cream whipped, and 3 tbsp lemon juice. Chill 6–8 hours. This is ideal if you want a lighter, no oven method. (Secondary keyword: no-bake.)
Gluten-Free: Use a 200 g (2 cups) gluten-free graham or oat cookie crumb mix. Add ½ tsp xanthan gum to the filling if your blend lacks binding power. Bake times remain the same.
Egg-Free: Use silken tofu blended with 2 tbsp cornstarch and 2 tbsp lemon juice as an egg substitute, then bake at 150°C (300°F) for 55–60 minutes; texture will be denser.
Vegan: Substitute cream cheese with a 900 g (32 oz) commercial vegan cream cheese and replace heavy cream with chilled coconut cream. Increase chilling time to firm. Flavor will be slightly coconut-forward.
Crunch swap: Replace almonds with hazelnuts or crushed freeze-dried strawberries for a brighter fruit crunch; toast nuts for 4–6 minutes at 175°C (350°F) before using.

Serving Suggestions & Pairings

Garnish with a dusting of powdered sugar and a few whole fresh strawberries for color and freshness.
Pair with a bright, fruity drink such as our Strawberry Acai Refresher to complement the berry notes.
For a dessert trio, serve small slices alongside mini churro-style bites for a fun contrast; see our Angel Cake Churro Bites for ideas.
A light dessert wine or Champagne offsets richness — choose a dry sparkling rosé for balance.

Nutrition Information

Per serving (1 slice), 12 servings total:
Estimated calories: 520 kcal
Total Fat: 36 g
Saturated Fat: 16 g
Cholesterol: 120 mg
Sodium: 280 mg
Total Carbohydrates: 39 g
Dietary Fiber: 2 g
Sugars: 24 g
Protein: 8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheesecake turn out cracked on top?
A: Cracks usually come from overmixing or baking too hot. Use a water bath, bake at 150°C (300°F), and avoid whipping too much air into the batter.

Q: Can I make this without eggs?
A: Yes. Use blended silken tofu with cornstarch or an egg replacer. Expect a denser texture and adjust baking time to 55–60 minutes.

Q: Can I double this recipe for a larger gathering?
A: You can double ingredients, but bake in two 9-inch pans rather than one larger pan for even cooking. Do not simply double into a single bigger pan.

Q: Can I prepare this the night before?
A: Absolutely. Bake and chill the cake overnight and keep the strawberry crunch separate. Add topping within an hour of serving for best texture.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, the cake will keep 3–4 days. The crunch topping is best stored separately and added just before serving.

Q: My crust is soggy — what went wrong?
A: Sogginess occurs when the crust isn’t baked long enough or the filling is very wet. Bake the crust 10–12 minutes before adding the filling and press it firmly to compact crumbs.

Q: Can I use frozen strawberries for the topping?
A: Yes, but drain and pat them dry first. Frozen berries release more liquid and can make the topping syrupy rather than crunchy.

Conclusion

Thanks for making this cake — it’s a reliable showstopper when you follow the timing and chilling steps. For a similar assembled dessert with a crunchy nut topping, check the author-tested Strawberry Crunch Cheesecake (My Foolproof Recipe!). If you want a smaller, individual-portion idea using the same flavors, the Mini Strawberry Crunch Cheesecakes are a handy reference.