A smooth cheesecake with a bright strawberry twist is always a hit. This version comes together in less time than you’d think, and the result tastes like a creamy cheesecake that looks bakery-fancy. You’ll rely on common pantry staples plus a few fresh items to whip up a dessert that delights everyone.
People who make this recipe often love how easily the layers form. You can highlight a classic cheesecake layer under a sweet fruit topping. Or you can experiment with a strawberry crunch topping for extra texture. In fact, fans of strawberry crunch cheesecake might find fresh inspiration here, because we’ll briefly discuss how to incorporate that crunchy element into your cheesecake recipe.
If you enjoy strawberry cheesecake and want a dish that’s simple to customize, you’ll find lots of ideas to spark creativity. Whether you want to bake strawberry crunch cheesecake or go for a more basic approach, this dessert will soon become your go-to treat.
Table of Contents
Why You’ll Love This Recipe
- Minimal Time: You don’t need complex steps. The process is straightforward, so you can spend more time enjoying dessert than preparing it.
- Classic Flavor: Tangy cream cheese balances the sweet strawberry finish. The result is a cheesecake that hits all the right notes.
- Customizable Crust: Use graham cracker crumbs for tradition, or opt for crushed golden Oreos if you crave a richer base. You can also blend freeze-dried berries into the crumb for a fun color.
- Make It Crunchy: Fans of strawberry crunch cheesecake can top the final product with a simple blend of crumb, melted butter, and freeze-dried strawberries for that strawberry shortcake vibe.
- Great for Gatherings: Everyone loves a slice of cheesecake at a party. This recipe travels well and slices neatly, making it a solid choice for potlucks or birthdays.
Ingredients
Below is what you need for a quick and easy strawberry cheesecake. Feel free to adapt amounts to suit your taste:
- Crust
- 1½ cups of graham cracker crumbs (or use crushed golden Oreos)
- 4 tablespoons of melted butter
- 3 tablespoons of sugar (optional if cookies are sweet enough)
- 1½ cups of graham cracker crumbs (or use crushed golden Oreos)
- Cheesecake Filling
- 16 ounces of cream cheese (softened)
- ½ cup of sugar (adjust to taste)
- 1 teaspoon of vanilla extract
- ½ cup heavy cream or heavy whipping cream (cold)
- Pinch of salt (helps balance sweetness)
- 16 ounces of cream cheese (softened)
- Strawberry Sauce (Optional)
- 1 cup fresh strawberries (chopped)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- (Simmer these together to form a simple sauce)
- 1 cup fresh strawberries (chopped)
- Whip Cream for Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Beat to stiff peaks for a light finish.
- 1 cup heavy whipping cream
- Crunchy Variation (Optional)
- ¼ cup freeze-dried strawberries, lightly crushed
- ½ cup cookie crumb (graham cracker or golden Oreo)
- 2 tablespoons melted butter
- Mix these to make a strawberry crunch topping similar to a strawberry shortcake cheesecake garnish.
- ¼ cup freeze-dried strawberries, lightly crushed
Instructions
Use these steps to make the cheesecake with minimal fuss. If you prefer a no-bake recipe, skip the oven portion and let the cheesecake filling set in the fridge. Otherwise, baking helps the layers firm up faster.
Step 1: Prepare the Crust
- Crush the Cookies
- Place your chosen cookies in a food processor. Pulse until you have fine crumbs. If you don’t have a processor, use a sealed bag and a rolling pin to break them down.
- Place your chosen cookies in a food processor. Pulse until you have fine crumbs. If you don’t have a processor, use a sealed bag and a rolling pin to break them down.
- Combine with Butter
- Transfer crumbs to a bowl. Stir in melted butter (and sugar if desired) until the mixture resembles damp sand.
- Transfer crumbs to a bowl. Stir in melted butter (and sugar if desired) until the mixture resembles damp sand.
- Press into Pan
- Line the bottom of a springform pan with parchment paper if you like easy removal. Press the crumb mixture firmly onto the base, forming an even layer.
- Line the bottom of a springform pan with parchment paper if you like easy removal. Press the crumb mixture firmly onto the base, forming an even layer.
Step 2: Whip the Filling
- Beat Cream Cheese
- In a stand mixer (or using a hand mixer), beat cream cheese until smooth. Add sugar and keep mixing.
- In a stand mixer (or using a hand mixer), beat cream cheese until smooth. Add sugar and keep mixing.
- Add Flavorings
- Blend in 1 teaspoon of vanilla extract plus a pinch of salt. Mix just until combined.
- Blend in 1 teaspoon of vanilla extract plus a pinch of salt. Mix just until combined.
- Whip Cream Separately
- In another bowl, whip your heavy cream (or heavy whipping cream) to stiff peaks. This step ensures a fluffier final texture.
- In another bowl, whip your heavy cream (or heavy whipping cream) to stiff peaks. This step ensures a fluffier final texture.
- Fold Gently
- Fold the whipped cream into the cream cheese mixture, creating a creamy cheesecake filling. This step adds volume without deflating the air you whipped in.
- Fold the whipped cream into the cream cheese mixture, creating a creamy cheesecake filling. This step adds volume without deflating the air you whipped in.
Step 3: Assemble and Bake (or Chill)
- Pour the Cheesecake Filling
- Carefully pour the cheesecake filling into the prepared crust in the springform pan. Smooth the top with a spatula. If you’re following a no-bake path, place the pan in the refrigerator for at least 4 hours, or until the cheesecake set is firm.
- Carefully pour the cheesecake filling into the prepared crust in the springform pan. Smooth the top with a spatula. If you’re following a no-bake path, place the pan in the refrigerator for at least 4 hours, or until the cheesecake set is firm.
- Bake Cheesecake (Optional Step)
- If you want a firmer structure, bake at 325°F (160°C) for 30 minutes. Keep an eye out for a slight jiggle in the center. Then turn off the heat, crack the oven door, and let the cheesecake rest for 10 minutes. Remove the cheesecake and let it cool fully before refrigerating.
- If you want a firmer structure, bake at 325°F (160°C) for 30 minutes. Keep an eye out for a slight jiggle in the center. Then turn off the heat, crack the oven door, and let the cheesecake rest for 10 minutes. Remove the cheesecake and let it cool fully before refrigerating.
- Chill
- Whether you bake or not, plan to chill your cheesecake for at least 2-4 hours. Overnight is best for a full set.
- Whether you bake or not, plan to chill your cheesecake for at least 2-4 hours. Overnight is best for a full set.
Step 4: Top and Decorate
- Make the Strawberry Sauce (Optional)
- Make the strawberry sauce by simmering chopped berries, sugar, and lemon juice until slightly thick. Cool it down before drizzling.
- Make the strawberry sauce by simmering chopped berries, sugar, and lemon juice until slightly thick. Cool it down before drizzling.
- Add Crunch (Optional)
- To achieve a strawberry crunch cheesecake effect, make the strawberry crunch topping by combining freeze-dried strawberries, cookie crumb, and a little melted butter. Sprinkle the strawberry crunch right on top of the cheesecake for color and texture.
- To achieve a strawberry crunch cheesecake effect, make the strawberry crunch topping by combining freeze-dried strawberries, cookie crumb, and a little melted butter. Sprinkle the strawberry crunch right on top of the cheesecake for color and texture.
- Whip Cream Garnish
- Beat whip cream with powdered sugar and vanilla extract until billowy. Dollop or pipe it on the chilled cheesecake. If you want more fresh fruit, place fresh strawberries on top, too.
- Beat whip cream with powdered sugar and vanilla extract until billowy. Dollop or pipe it on the chilled cheesecake. If you want more fresh fruit, place fresh strawberries on top, too.
At this point, your dessert is ready to slice!
Pro Tips and Variations
- Try Strawberry Crunch Cheesecake
- For fans of strawberry crunch cheesecake, double the portion of freeze-dried berries, cookie crumb, and melted butter. Sprinkle the strawberry crunch on your final layer, or even stir half of it into the crust for extra flavor. If you want to bake strawberry crunch cheesecake, just follow the baking step above and add the crunch mixture after cooling.
- For fans of strawberry crunch cheesecake, double the portion of freeze-dried berries, cookie crumb, and melted butter. Sprinkle the strawberry crunch on your final layer, or even stir half of it into the crust for extra flavor. If you want to bake strawberry crunch cheesecake, just follow the baking step above and add the crunch mixture after cooling.
- Biscoff Cheesecake Variation
- Swap the graham crackers for Biscoff cookies if you want a caramel-like base. The same technique applies, but you’ll get a different flavor profile.
- Swap the graham crackers for Biscoff cookies if you want a caramel-like base. The same technique applies, but you’ll get a different flavor profile.
- Strawberry Shortcake Cheesecake Style
- Combine some strawberry jell-o powder with crushed golden Oreos for a playful pink color in your crumb. This creates a look reminiscent of strawberry shortcake ice cream bars.
- Combine some strawberry jell-o powder with crushed golden Oreos for a playful pink color in your crumb. This creates a look reminiscent of strawberry shortcake ice cream bars.
- No-Bake Strawberry Option
- If you prefer a no-bake cheesecake, skip the oven step entirely. Just let the fridge do its magic. This shorter approach means you keep the oven free and get a cheesecake that’s cool and creamy.
- If you prefer a no-bake cheesecake, skip the oven step entirely. Just let the fridge do its magic. This shorter approach means you keep the oven free and get a cheesecake that’s cool and creamy.
- Chocolate Cheesecake Add-On
- Turn part of your vanilla cheesecake filling into a chocolate cheesecake swirl by folding in melted chocolate or cocoa powder. Pour that portion into the pan in layers for a marbled effect.
- Turn part of your vanilla cheesecake filling into a chocolate cheesecake swirl by folding in melted chocolate or cocoa powder. Pour that portion into the pan in layers for a marbled effect.
- Leftover Strawberry Uses
- Use leftover berries to make more topping, or stir them into homemade ice cream. You can also freeze them for future strawberry desserts or swirl them into muffins.
- Use leftover berries to make more topping, or stir them into homemade ice cream. You can also freeze them for future strawberry desserts or swirl them into muffins.
Serving Suggestions
- Fresh Fruit Platter
- Serve each slice of cheesecake with extra fresh strawberries or mixed berries on the side. This brightens the plate.
- Serve each slice of cheesecake with extra fresh strawberries or mixed berries on the side. This brightens the plate.
- Sauce Drizzle
- Spoon your strawberry sauce or a store-bought fruit sauce on each slice. If you like more sweetness, swirl in a bit of condensed milk or chocolate sauce.
- Spoon your strawberry sauce or a store-bought fruit sauce on each slice. If you like more sweetness, swirl in a bit of condensed milk or chocolate sauce.
- Crunchy Topping
- Add chopped nuts, extra cookie crumbs, or even cereal bits if you want to show guests how to add crunch to cake or cheesecake.
- Add chopped nuts, extra cookie crumbs, or even cereal bits if you want to show guests how to add crunch to cake or cheesecake.
- Warm vs. Cold
- Most folks prefer a chilled cheesecake. However, if you like a softer texture, let it sit at room temperature for a few minutes before slicing.
- Most folks prefer a chilled cheesecake. However, if you like a softer texture, let it sit at room temperature for a few minutes before slicing.
Conclusion
When you need a cheesecake that comes together without stress, this quick recipe is your friend. The cream cheese mixture whips up fast, and you can either bake or chill to get the texture you prefer. The sweet strawberry aspect keeps each bite light and fruity, while the cookie crust adds a classic dessert feel.
Feel free to explore more spins, like a full-on strawberry crunch cheesecake recipe, a chocolate swirl, or a no-bake approach. You can even make strawberry crunch cheesecake cones by layering the cheesecake mixture and strawberry crunch topping inside waffle cones—an idea reminiscent of strawberry crunch cheesecake cones found at fairs. However you enjoy it, this dessert is sure to please.
Strawberry crunch Cheesecake
Ingredients
Crust
- 1½ cups of graham cracker crumbs or use crushed golden Oreos
- 4 tablespoons of melted butter
- 3 tablespoons of sugar optional if cookies are sweet enough
Cheesecake Filling
- 16 ounces of cream cheese softened
- ½ cup of sugar adjust to taste
- 1 teaspoon of vanilla extract
- ½ cup heavy cream or heavy whipping cream cold
- Pinch of salt helps balance sweetness
Strawberry Sauce (Optional)
- 1 cup fresh strawberries chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- Simmer these together to form a simple sauce
Whip Cream for Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Beat to stiff peaks for a light finish.
Crunchy Variation (Optional)
- ¼ cup freeze-dried strawberries lightly crushed
- ½ cup cookie crumb graham cracker or golden Oreo
- 2 tablespoons melted butter
- Mix these to make a strawberry crunch topping similar to a strawberry shortcake cheesecake garnish.
Instructions
Step 1: Prepare the Crust
- Crush the Cookies
- Place your chosen cookies in a food processor. Pulse until you have fine crumbs. If you don’t have a processor, use a sealed bag and a rolling pin to break them down.
- Combine with Butter
- Transfer crumbs to a bowl. Stir in melted butter (and sugar if desired) until the mixture resembles damp sand.
- Press into Pan
- Line the bottom of a springform pan with parchment paper if you like easy removal. Press the crumb mixture firmly onto the base, forming an even layer.
Step 2: Whip the Filling
- Beat Cream Cheese
- In a stand mixer (or using a hand mixer), beat cream cheese until smooth. Add sugar and keep mixing.
- Add Flavorings
- Blend in 1 teaspoon of vanilla extract plus a pinch of salt. Mix just until combined.
- Whip Cream Separately
- In another bowl, whip your heavy cream (or heavy whipping cream) to stiff peaks. This step ensures a fluffier final texture.
- Fold Gently
- Fold the whipped cream into the cream cheese mixture, creating a creamy cheesecake filling. This step adds volume without deflating the air you whipped in.
Step 3: Assemble and Bake (or Chill)
- Pour the Cheesecake Filling
- Carefully pour the cheesecake filling into the prepared crust in the springform pan. Smooth the top with a spatula. If you’re following a no-bake path, place the pan in the refrigerator for at least 4 hours, or until the cheesecake set is firm.
- Bake Cheesecake (Optional Step)
- If you want a firmer structure, bake at 325°F (160°C) for 30 minutes. Keep an eye out for a slight jiggle in the center. Then turn off the heat, crack the oven door, and let the cheesecake rest for 10 minutes. Remove the cheesecake and let it cool fully before refrigerating.
- Chill
- Whether you bake or not, plan to chill your cheesecake for at least 2-4 hours. Overnight is best for a full set.
Step 4: Top and Decorate
- Make the Strawberry Sauce (Optional)
- Make the strawberry sauce by simmering chopped berries, sugar, and lemon juice until slightly thick. Cool it down before drizzling.
- Add Crunch (Optional)
- To achieve a strawberry crunch cheesecake effect, make the strawberry crunch topping by combining freeze-dried strawberries, cookie crumb, and a little melted butter. Sprinkle the strawberry crunch right on top of the cheesecake for color and texture.
- Whip Cream Garnish
- Beat whip cream with powdered sugar and vanilla extract until billowy. Dollop or pipe it on the chilled cheesecake. If you want more fresh fruit, place fresh strawberries on top, too.
Notes
FAQs
What goes with strawberry cheesecake?
Fresh fruit, whipped cream, chocolate drizzle, or extra cookie crumbs all pair nicely with a strawberry cheesecake. Many people also enjoy a cup of coffee or tea on the side.
How to add crunch to cake?
For cheesecake or standard cake, you can top with cookie crumbs, chopped nuts, or cereals. In this recipe, you can try a strawberry crunch topping using freeze-dried strawberries mixed with cookie crumb and melted butter.
Which flavour is best in cheesecake?
Vanilla ranks as the classic go-to flavor. That said, other favorites include chocolate, lemon, and strawberry. You can also infuse your cheesecake with caramel or swirl in fruit purees.
Which cheese is best for cheesecake?
Traditional recipes use cream cheese. Mascarpone offers a richer taste, while ricotta makes a lighter texture. For this quick recipe, cream cheese is most common.
What fruit is best on cheesecake?
Strawberries, raspberries, blueberries, peaches, or even tropical fruits can top a cheesecake. It depends on personal taste and what’s in season.
Is cheesecake better warm or cold?
Most people like it chilled because it sets fully and slices cleanly. If you prefer a softer, melt-in-your-mouth texture, let the cheesecake sit at room temperature for a few minutes before serving.