Strawberry Crunch Cheesecake is a festive, eye-catching dessert that combines smooth vanilla cheesecake with a nutty graham cracker crust and a vibrant strawberry compote. Rich, indulgent, and finished with a sweet crunch, it’s a guaranteed showstopper for holidays, parties, or any time you want to impress.
Why You’ll Love This Recipe
This cheesecake offers a balance of creamy, crunchy, and fruity in every slice. The crust adds texture and depth thanks to toasted nuts, while the velvety filling is lightly brightened with lemon and vanilla. Topping it all is a glistening strawberry layer that delivers tart-sweet contrast and beautiful color. It’s make-ahead friendly, highly versatile, and perfect for gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
graham cracker crumbs
finely chopped toasted walnuts or peanuts
granulated sugar
unsalted butter, melted
For the cheesecake filling:
cream cheese, softened
granulated sugar
eggs
sour cream
vanilla extract
lemon juice
For the strawberry topping:
fresh or frozen strawberries
granulated sugar
lemon juice
cornstarch mixed with water
Directions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, chopped nuts, sugar, and melted butter. Mix until well blended.
- Press the mixture evenly into the bottom and sides of the pan. Place in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition. Then add the sour cream, vanilla extract, and lemon juice. Mix until smooth and well incorporated.
- Pour the filling into the prepared crust and smooth the surface.
- Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
- To prepare the strawberry topping, combine strawberries, sugar, and lemon juice in a saucepan. Bring to a boil, then add the cornstarch slurry.
- Simmer until the mixture thickens. Remove from heat and allow to cool completely.
- Spoon the cooled strawberry topping generously over the chilled cheesecake before serving.
Servings and timing
Servings: 12 servings
Prep Time: 25 minutes
Cooking Time: 1 hour
Total Time: 6 hours (including chilling)
Calories: Approximately 470 kcal per serving
Variations
- Crunchier Crust: Add crushed vanilla wafers or freeze-dried strawberries to the crust mix.
- Chocolate Base: Substitute chocolate graham crackers for a cocoa twist.
- No-Bake Version: Use a no-bake cheesecake filling and chill the crust instead of baking.
- Berry Medley: Mix raspberries or blueberries with strawberries for a colorful topping.
- Nut-Free Option: Omit the nuts and increase the graham cracker amount for a classic crust.
storage/reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, slices can be frozen (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the refrigerator overnight before serving. Reheating is not recommended for this type of dessert, as it may affect texture and consistency.
FAQs
Can I use frozen strawberries for the topping?
Yes, frozen strawberries work well. Just be sure to simmer longer to remove excess moisture.
What nuts are best for the crust?
Toasted walnuts or peanuts add a deep, nutty flavor, but pecans or almonds can also be used.
Can I make this cheesecake without a springform pan?
You can, but a springform pan makes removal easier and results in cleaner presentation.
How do I avoid cracks in my cheesecake?
Avoid overmixing, bake gently, and let it cool slowly in the oven with the door cracked.
Is a water bath necessary?
Not for this recipe. The rich filling and gentle baking method work well without one.
Can I make it ahead of time?
Yes, this cheesecake can be made 1–2 days in advance. Add the topping shortly before serving.
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt is a good substitute for sour cream in the filling.
How long should I chill it before serving?
Chill for at least 4 hours, though overnight is ideal for best texture and flavor.
Can I reduce the sugar?
Yes, slightly reducing the sugar in the filling and topping will still yield a delicious result.
What’s the best way to cut clean slices?
Use a sharp knife dipped in hot water and wiped dry between slices for neat results.
Conclusion
Strawberry Crunch Cheesecake is a luscious, crowd-pleasing dessert that combines rich creaminess with bright berry flavor and a hint of crunch. Whether you’re serving it at a holiday table or treating yourself to a refined sweet, this cheesecake delivers on both taste and elegance. It’s as stunning to present as it is delightful to eat.
PrintStrawberry Crunch Cheesecake
A holiday favorite made with a creamy vanilla cheesecake base, a thick graham cracker and crunch topping crust, and a glossy strawberry compote layered generously on top—this festive dessert is as indulgent as it is stunning.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup finely chopped toasted walnuts or peanuts
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (for filling)
- 1 1/2 cups fresh or frozen strawberries
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon lemon juice (for topping)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, chopped nuts, sugar, and melted butter. Press the mixture into the bottom and sides of the pan. Chill while preparing the filling.
- Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, then mix in sour cream, vanilla extract, and lemon juice.
- Pour the filling into the prepared crust and smooth the top.
- Bake for 50–60 minutes until the center is slightly jiggly. Turn off the oven, crack the door, and let cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
- In a saucepan, combine strawberries, sugar, and lemon juice. Bring to a boil. Stir in the cornstarch slurry and simmer until thickened. Let cool completely.
- Spoon the cooled strawberry topping generously over the chilled cheesecake before serving.
Notes
- Use room temperature cream cheese for a smoother filling.
- Frozen strawberries work well if fresh are out of season—just thaw first.
- Let the strawberry topping cool completely before spooning onto the cheesecake.
- Top just before serving for the freshest presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 31g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg