Irresistible Strawberry Crunch Cheesecake

Indulge in a delightful trip down memory lane with this exquisite Strawberry Crunch Cheesecake, a true homage to the beloved strawberry shortcake ice cream bars of our childhood. Remember that iconic treat with its harmonious blend of vanilla and strawberry ice cream, all encased in a signature crumbly shortcake coating? This cheesecake captures that nostalgic essence perfectly, transforming it into a sophisticated yet utterly comforting dessert. Our homemade strawberry shortcake crumble forms the backbone of this creation, meticulously crafted from golden Nilla wafers, vibrant freeze-dried strawberries, and rich melted butter. This versatile crumble plays a dual role: it forms the sturdy, flavorful base of our cheesecake crust and is generously sprinkled atop the finished dessert, mimicking the irresistible texture of the classic ice cream bar. At the heart of this masterpiece lies a thick, lusciously creamy layer of vanilla cheesecake, providing a decadent contrast. This is beautifully complemented by a bright, tangy homemade strawberry sauce, bursting with fresh strawberry flavor that will truly awaken your taste buds with every spoon.

What makes this Strawberry Crunch Cheesecake truly exceptional, and one of its many endearing qualities, is its remarkably untraditional cheesecake base. Unlike many conventional recipes that demand a complicated water bath and multiple eggs, our simplified approach eliminates these often intimidating steps. This recipe calls for no eggs in the cheesecake batter, which, in turn, means no need for a water bath during baking – a common requirement for achieving that perfect, crack-free finish in classic cheesecakes. This innovation streamlines the entire baking process, making it incredibly easy and fuss-free, perfect for bakers of all skill levels. Beyond its ease, this cheesecake boasts an authentic, vibrant burst of real strawberry flavor. There’s absolutely nothing artificial here; every hint of strawberry comes from genuine sources. The freeze-dried strawberries integrated into the crust and topping provide a concentrated, intensely fruity note, while the fresh strawberries in the homemade sauce deliver a juicy, tart counterpoint. The result is a dessert that is not only fresh and bright but also incredibly smooth and delightfully creamy, a true testament to natural flavors.

Essential Ingredients for Your Strawberry Crunch Cheesecake

Crafting this delightful Strawberry Crunch Cheesecake begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect balance of crunch, creaminess, and fresh fruit flavor. Here’s a detailed look at the key ingredients you’ll need:

• Nilla Wafers: These iconic vanilla wafers are the secret to our exceptional shortcake-like crust. While my initial thought was to use golden Oreos, I found Nilla wafers offered an even better texture and a more authentic “shortcake” flavor profile, perfectly complementing the strawberry notes. Their subtle vanilla sweetness provides an ideal foundation for the rich cheesecake filling. If Nilla wafers aren’t readily available, golden Oreos or even classic graham crackers can serve as delicious alternatives, though the texture and flavor will be slightly different. Feel free to experiment based on your preference!
• Freeze-Dried Strawberry Powder: This ingredient is a game-changer for achieving intense, natural strawberry flavor and a beautiful pink hue without adding excess moisture. I prefer using pre-ground freeze-dried strawberry powder because it saves a significant step in preparation. You can easily find high-quality strawberry powder online, such as this organic option. If you opt for whole freeze-dried strawberries, be sure to use the specified gram measurement in the recipe and process them finely with the Nilla wafers in your food processor. This concentrated powder infuses both the crust and the crumble topping with an unmistakable, genuine strawberry taste that artificial flavors simply cannot replicate.
• Cream Cheese: The star of any cheesecake, high-quality cream cheese is paramount here. Do not compromise on this ingredient – opt for full-fat block cream cheese, as spreads or lower-fat versions will not yield the same rich, creamy texture and structural integrity. Ensure you use cream cheese blocks, not tubs labeled “cream cheese spread,” as spreads have a different consistency dueating to added stabilizers and water content, which will drastically alter your cheesecake’s outcome. For a perfectly smooth, lump-free cheesecake batter, it is crucial to allow your cream cheese to come to a complete room temperature before mixing. This ensures it blends seamlessly with other ingredients, creating a velvety texture.
• Strawberries (for Sauce): For the bright and zesty strawberry sauce, fresh strawberries are my preferred choice, offering the most vibrant flavor and color. However, if fresh strawberries are out of season or unavailable, frozen strawberries work beautifully as well. When using frozen strawberries, anticipate a slightly longer cooking time, usually an additional few minutes, to allow them to fully thaw and break down into a soft, saucy consistency. The recipe provides specific measurements for both fresh and frozen options, ensuring perfect results regardless of your choice.

Crafting Your Irresistible Strawberry Crunch Cheesecake: A Step-by-Step Guide

Creating this show-stopping Strawberry Crunch Cheesecake is a rewarding process, made surprisingly simple by our unique no-water-bath method. Follow these detailed steps to achieve a dessert that’s as beautiful as it is delicious:

1. Prepare the Tangy Strawberry Sauce. This vibrant sauce is a key element, adding a burst of fresh, tart flavor. It’s incredibly quick and simple to make, requiring just three essential ingredients. In a medium saucepan, combine the hulled and chopped strawberries, granulated sugar, and fresh lemon juice. Place the saucepan over medium-low heat, stirring occasionally, and allow the mixture to simmer for approximately 10 minutes. During this time, the strawberries will soften and break down, releasing their juices and creating a fragrant, ruby-red liquid. Once cooked, remove from heat and use an immersion blender directly in the saucepan or carefully transfer the mixture to a food processor to blend until perfectly smooth, with no remaining strawberry chunks. This simple step adds an incredible depth of flavor and a refreshing tang to the cheesecake – do not skip it! Pour the finished sauce into a heat-proof container and chill in the refrigerator while you proceed with the rest of the recipe. Cooling the sauce will allow it to thicken slightly and ensures it won’t warm your cold cheesecake upon serving.

2. Create the Iconic Strawberry Shortcake Crumble. This ingenious crumble serves a dual purpose, acting as both the sturdy, flavorful crust and the delightful, crunchy topping for our cheesecake. Forget traditional graham cracker crusts; we’re using Nilla wafers to capture that authentic shortcake essence. Begin by adding the entire package of Nilla wafers to a food processor and pulse until they form fine, even crumbs. Next, add the melted unsalted butter and the vibrant freeze-dried strawberry powder to the food processor. Continue to pulse until all ingredients are thoroughly combined and the mixture is moist and clumpy.
   To form the cheesecake crust, firmly press about two-thirds of this crumble mixture into the bottom and approximately halfway up the sides of a 9-inch springform pan. You can use the back of a measuring cup or your hands to ensure an even, compact layer. Reserve the remaining crumble mixture, which should be about 1 cup, for sprinkling on top of the finished cheesecake. This reserved crumble will provide that classic strawberry crunch texture, reminiscent of the beloved ice cream bar. Bake the pressed crust in a preheated oven at 350°F (175°C) for 10 minutes, then remove and let it cool completely while you prepare the filling.

3. Prepare the Velvety Cheesecake Filling. Our cheesecake filling stands apart from many conventional recipes. It is elegantly simple, requiring only five core ingredients and, notably, contains no eggs or sour cream. This unique formulation eliminates the need for a water bath, making the process much more straightforward without compromising on flavor or texture. In the bowl of a stand mixer fitted with a paddle attachment, combine the room-temperature cream cheese and granulated sugar. Beat on medium speed until the mixture is beautifully smooth and creamy, scraping down the sides of the bowl as needed. Then, add the room-temperature milk, all-purpose flour, and vanilla extract. Mix just until these ingredients are fully incorporated into the batter. It’s crucial to be gentle and avoid overmixing the batter, as excessive air can lead to cracks during baking and a less dense, creamy final texture. You should end up with a wonderfully smooth, uniform batter.

4. Bake the Cheesecake to Perfection. Carefully pour the smooth cheesecake filling into the slightly cooled Nilla wafer crust in your springform pan. Gently spread the batter evenly to the edges of the pan. Don’t worry if a few stray crumbs from the crust get mixed into the batter; it won’t affect the final outcome. Transfer the springform pan to the preheated oven and bake for approximately 35-40 minutes. The cheesecake is ready when the edges appear slightly puffed and lightly browned, and the center is mostly firm but still exhibits a slight wobble when you gently shake the pan. A bit of cracking around the edges is perfectly normal and will be beautifully concealed later by our luscious strawberry sauce. Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature. This gradual cooling is important to prevent rapid temperature changes that can cause cracks. After it has reached room temperature, transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours, or ideally, overnight. Proper chilling is essential for the cheesecake to fully set, develop its rich flavor, and achieve that signature dense, creamy texture.

5. Adorn and Serve Your Masterpiece. Once your Strawberry Crunch Cheesecake is thoroughly chilled and set, it’s time for the grand finale! Carefully remove the chilled cheesecake from the springform pan. You may need to run a thin knife or metal spatula around the edges of the pan to loosen it before releasing the spring mechanism. Gently transfer the cheesecake to your chosen serving platter or an elegant cake stand. Now, lavishly top the cheesecake with a generous layer of your homemade strawberry sauce, spreading it evenly to within about a quarter-inch of the edges. Finally, sprinkle the reserved strawberry shortcake crumble mixture generously over the top of the strawberry sauce. This adds the signature crunch and completes the classic look. Slice your beautiful Strawberry Crunch Cheesecake into generous portions, serve with additional strawberry sauce on the side for an extra drizzle of tanginess, and prepare to delight in every creamy, crunchy, and fruity bite!

Expert Tips for the Ultimate Strawberry Crunch Cheesecake

Achieving the perfect Strawberry Crunch Cheesecake is simple with a few key considerations. These tips will help ensure your dessert is incredibly creamy, beautifully set, and bursting with flavor:

• Utilize Room Temperature Ingredients: This tip is absolutely paramount for a flawless cheesecake batter. The cream cheese and milk, in particular, must be at room temperature before you begin mixing. Cold ingredients do not emulsify properly, leading to a lumpy batter that requires excessive mixing to smooth out. Overmixing, in turn, can incorporate too much air, resulting in a cheesecake that cracks during baking or sinks in the middle as it cools. Room-temperature ingredients blend smoothly and effortlessly, creating a wonderfully creamy, lump-free batter with minimal mixing.
• Avoid Overmixing the Cheesecake Batter: Cheesecake batter is notoriously sensitive to overmixing. Once you’ve beaten the cream cheese and sugar together until smooth, and then added the milk, flour, and vanilla, only mix until these final ingredients are just incorporated. Stop as soon as you see no streaks of flour or unmixed liquid. Continuing to mix beyond this point will introduce too much air into the batter. This excess air expands during baking, causing the cheesecake to puff up dramatically, and then rapidly contracts as it cools, leading to unsightly cracks on the surface and a potentially sunken center. A light hand is key to a dense, silky-smooth cheesecake.
• Thoroughly Chill the Cheesecake: While the baking process is important, the chilling phase is equally crucial for any cheesecake, and especially for this Strawberry Crunch Cheesecake. A well-chilled cheesecake not only tastes better but also achieves its ideal dense, creamy texture and holds its shape beautifully when sliced. I highly recommend making your cheesecake the day before you plan to serve it, allowing it to chill in the refrigerator overnight. This extended chilling time ensures it’s perfectly set and allows the flavors to meld and deepen. If same-day serving is a must, ensure the cheesecake chills for at least 4 hours. A cold cheesecake slices cleanly and offers a far more satisfying eating experience.
• Prepare the Strawberry Sauce in Advance: For the best results, make your strawberry sauce ahead of time. Serving warm strawberry sauce over a cold, creamy cheesecake can create an undesirable temperature clash and a runny texture. By preparing the sauce in advance and storing it in the refrigerator, you allow it ample time to cool completely and thicken to an ideal consistency. This pre-preparation also means one less thing to do on serving day, making your dessert assembly quick and easy. Plus, having extra chilled sauce on hand is perfect for serving alongside individual slices, offering an additional drizzle of that bright, tangy strawberry goodness.

More Irresistible Summer Dessert Recipes You’ll Love

• Blueberry Skillet Crisp
• Peanut Butter Oreo Cheesecake Bars
• Chantilly Crepe Cake
• Mixed Berry Streusel Bars
• S’mores Blondies

Embark on a delightful culinary journey back to the carefree days of childhood with this exceptional Strawberry Crunch Cheesecake. Its familiar flavors and comforting textures are sure to bring smiles all around. If you decide to create this wonderful recipe, please share your experience by leaving a comment below. We also invite you to tag your beautiful creations with @sweetkitchencravings on Instagram or TikTok – we love seeing your baking triumphs! Happy cheesecake-making, and enjoy every nostalgic bite!

Strawberry Crunch Cheesecake

Relive cherished childhood memories with this incredible Strawberry Crunch Cheesecake. It features a delightful Nilla wafer and strawberry crust, a sumptuously creamy vanilla cheesecake filling, all crowned with a tangy homemade strawberry sauce and finished with irresistible strawberry shortcake crumbles. An easy-baked, nostalgic dessert sensation!

Author: Rachel

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Prep Time 35 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Yield 10 servings

Ingredients

For the Strawberry Sauce

• 1 lb fresh strawberries, hulled and chopped (or about 12 oz frozen strawberries)
• 3 Tablespoons (38g) granulated sugar
• 2 Tablespoons (28g) lemon juice (freshly squeezed from about half a lemon)

For the Strawberry Shortcake Crumble

• 1 (11oz) package Nilla wafers
• ½ cup (1 stick or 113g) unsalted butter, melted
• ¼ cup (36g) freeze-dried strawberry powder

For the Cheesecake Filling

• 32 oz (four [8-ounce] blocks or 908g) full-fat cream cheese, at room temperature
• 1 ½ cups (300g) granulated sugar
• 3 Tablespoons (42g) whole milk, at room temperature
• 2 Tablespoons (20g) all-purpose flour
• 1 Tablespoon (13g) pure vanilla extract

SHOP INGREDIENTS

Instructions

• For the Strawberry Sauce: In a medium-sized saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Place over medium-low heat and stir occasionally, cooking for about 10 minutes until the strawberries have softened and broken down into a saucy consistency.
• Using an immersion blender or a food processor, blend the mixture until it is completely smooth and free of any strawberry chunks. Pour the hot sauce into a heat-proof container and allow it to cool completely in the refrigerator before using.
• For the Strawberry Shortcake Crumble: Preheat your oven to 350° F (175°C). In a food processor, add the Nilla wafers and pulse until they form fine, even crumbs. Next, add the melted unsalted butter and the freeze-dried strawberry powder. Pulse again until the mixture is fully combined and has a moist, crumbly texture.
• To create the cheesecake crust, firmly press about two-thirds of the crumble mixture into the bottom and halfway up the sides of a 9-inch springform pan. Set aside the remaining crumble (you should have approximately 1 cup leftover) to use for topping. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool while you prepare the filling.
• For the Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and granulated sugar together until the mixture is light, smooth, and creamy. Add the room-temperature milk, all-purpose flour, and vanilla extract. Mix on low speed just until the ingredients are fully incorporated into a smooth batter. Be careful not to overmix, as this can incorporate too much air and lead to cracks in your baked cheesecake.
• Pour the smooth cheesecake filling into the slightly cooled crust and gently spread the batter evenly to the edges of the pan. It’s acceptable if a few crumbs get into the batter from the crust. Bake for 35-40 minutes, or until the center of the cheesecake is mostly firm and set. The cheesecake should still have a slight wobble as a whole when you gently shake the pan.
• Allow the cheesecake to cool completely at room temperature on a wire rack. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or ideally, overnight, to allow it to fully set. After chilling, carefully remove the cheesecake from the springform pan. You might need to run a thin knife or metal spatula around the edges to loosen it. Gently pull off the springform base and transfer the cheesecake to your desired serving platter or cake stand.
• Top the chilled cheesecake with about half of the prepared strawberry sauce, carefully spreading it out to the edges, leaving a small 1/4-inch rim if desired. Generously sprinkle the reserved strawberry crunch crumbles over the strawberry sauce. Slice, serve, and savor every delicious bite! For an extra touch, offer additional strawberry sauce on the side.

Notes

• Storing: To maintain its freshness and quality, store any leftover Strawberry Crunch Cheesecake in an airtight container or tightly wrapped in plastic in the refrigerator for up to 5 days.

Did you make this recipe?Be sure to tag @sweetkitchencravings on Instagram!