Description
Strawberry Cheesecake Crunch is a delightful layered dessert featuring moist strawberry cake rounds surrounding a rich and creamy cheesecake center. Topped with a crunchy Oreo and freeze-dried strawberry crumble and finished with whipped topping or frosting, this indulgent treat combines fruity flavors, creamy textures, and satisfying crunch to create a perfect dessert for any occasion.
Ingredients
Scale
Strawberry Cake
- 1 box strawberry cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup heavy cream or sour cream
- 1 package strawberry gelatin mix (optional)
Crumble Topping
- 20 Golden Oreos, crushed
- 1 cup freeze-dried strawberries, crushed
- 4 tbsp butter, melted
Finishing
- 2 cups whipped topping or frosting
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Make and Bake Cake: Combine the strawberry cake mix with 3 large eggs, 1/2 cup vegetable oil, and 1 cup water according to the package directions. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
- Prepare Cheesecake Filling and Bake: In a mixing bowl, beat 16 oz softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add 1 tsp vanilla extract, 2 large eggs, and 1/4 cup heavy cream or sour cream. Optionally, add 1 package strawberry gelatin mix for extra flavor and color. Pour the mixture into an 8-inch lined pan. Bake at 325°F (160°C) for 40 to 45 minutes until the cheesecake is set but still slightly jiggly in the center. Chill the cheesecake for at least 4 hours to set completely.
- Make Crumble Topping: Crush 20 Golden Oreos and 1 cup freeze-dried strawberries together until finely broken down. Mix these crumbs with 4 tablespoons melted butter to form the crumble topping.
- Assemble Cake Layers: Place one strawberry cake round on a serving plate. Add the chilled cheesecake layer on top of the cake round. Then, place the second strawberry cake round on top. If needed, level the layers to ensure even stacking.
- Frost Cake: Spread 2 cups of whipped topping or frosting evenly over the outside of the assembled cake, covering all sides and top.
- Add Crumble Topping: Gently press the Oreo and freeze-dried strawberry crumble onto the top and sides of the frosted cake, creating a crunchy and visually appealing coating.
- Chill and Serve: Chill the assembled cake in the refrigerator for at least 1 hour before slicing. For clean slices, use a warm knife dipped in hot water and wiped dry between cuts.
Notes
- If strawberry gelatin mix is unavailable, the cheesecake will still be flavorful without it.
- Freeze-dried strawberries provide a crunch and concentrated flavor; if unavailable, substitute with finely chopped fresh strawberries but expect a different texture.
- Using a warm knife helps achieve clean, neat slices.
- Allow ample chilling time for the cheesecake layer to firm up properly.
- For best results, prepare the cake a day ahead to let flavors meld together.
