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A perfectly sliced piece of strawberry crumble cheesecake on a dessert plate, ready to be enjoyed.

Strawberry Crunch Cheesecake Recipe

This Strawberry Crunch Cheesecake features a creamy, smooth cheesecake filling on a buttery Nilla wafer crust, topped with sweet strawberry sauce and crunchy strawberry crumble. It’s a perfect combination of rich, tangy, and crunchy flavors, making every bite a treat!
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 10
Calories 500 kcal

Equipment

  • Medium-size saucepan
  • Immersion blender
  • 9-inch springform pan
  • Stand mixer with paddle attachment
  • Food processor
  • Mixing bowls
  • Measuring cups

Ingredients
  

For the Strawberry Sauce

  • 1 lb fresh strawberries hulled and chopped
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons lemon juice

For the Strawberry Shortcake Crumble

  • 1 11 oz package Nilla wafers
  • ½ cup 1 stick or 113g unsalted butter melted
  • ¼ cup freeze-dried strawberry powder

For the Cheesecake Filling

  • 32 oz cream cheese at room temperature
  • 1 ½ cups granulated sugar
  • 3 Tablespoons milk at room temperature
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon vanilla extract

Instructions
 

  • Make strawberry sauce: Combine strawberries, sugar, and lemon juice in a saucepan. Cook on medium-low for 10 minutes, stirring occasionally, until soft.
    A saucepan on a stovetop with fresh strawberries, sugar, and lemon juice simmering into a soft, vibrant red sauce.
  • Puree the sauce: Use an immersion blender or food processor to blend the mixture until smooth. Cool in the fridge.
  • Prepare crumble: Preheat oven to 350°F. Pulse Nilla wafers, melted butter, and freeze-dried strawberries in a food processor until combined.
  • Make crust: Press crumble mixture into the bottom and halfway up the sides of a 9-inch springform pan. Save 1 cup of crumbs. Bake for 10 minutes and cool.
    A 9-inch springform pan with the crumb mixture being firmly pressed into the bottom and halfway up the sides.
  • Make cheesecake filling: Beat cream cheese and sugar until smooth. Add milk, flour, and vanilla, mixing until just combined.
    A mixing bowl with an electric mixer beating cream cheese and sugar until light and fluffy.
  • Fill the crust: Pour cheesecake filling into cooled crust. Spread evenly. Bake at 350°F for 35-40 minutes, until the center is firm.
    A hand pouring the creamy cheesecake filling into the cooled crust, spreading it evenly with a spatula.
  • Cool the cheesecake: Let the cheesecake cool at room temperature, then chill in the fridge for 4 hours or overnight.
  • Assemble: Remove cheesecake from pan, top with half of the strawberry sauce, and sprinkle with reserved crumble.
    A spoon drizzling a glossy strawberry sauce over the top of the cheesecake.
  • Serve: Slice, serve, and enjoy!
    A perfectly sliced piece of strawberry crumble cheesecake on a dessert plate, ready to be enjoyed.