Strawberry Crunch Cheesecake – The Creamiest, Dreamiest Dessert Full of Love

The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Today I want to share something very special with you: my Strawberry Crunch Cheesecake. Oh, this Strawberry Crunch Cheesecake makes my heart so happy. It reminds me of summer afternoons, sweet strawberries, and laughter around the table. When I first made Strawberry Crunch Cheesecake for my family, I watched their faces light up with that first creamy, crunchy bite. That moment stayed with me.

I didn’t grow up eating Strawberry Crunch Cheesecake in Crete. We had galaktoboureko, portokalopita, and creamy yogurt with honey. But when I tasted a strawberry crunch dessert years ago, I knew I had to create my own Strawberry Crunch Cheesecake version rich, creamy, fruity, and with that irresistible buttery crunch on top.

Now, whenever I prepare Strawberry Crunch Cheesecake, I feel like I blend my Greek kitchen roots with a little playful sweetness. And I promise you, this Strawberry Crunch Cheesecake will become one of those recipes you make for birthdays, Sunday lunches, and “just because” moments.

Why I Love Making This Recipe

I love this Strawberry Crunch Cheesecake because it looks impressive but feels simple. I don’t need complicated techniques. I just need good ingredients, patience, and love.

I adore the contrast of textures. The base feels buttery and firm. The cheesecake filling melts softly and smoothly. Then comes the strawberry crunch topping sweet, slightly tangy, and crisp. Every bite gives something different. I never get bored of it.

I also love that this Strawberry Crunch Cheesecake makes women gather in my kitchen. My friends stand beside me, tasting the filling, crushing cookies for the topping, and telling stories. We laugh. We sip coffee. We feel connected.

And when I place this Strawberry Crunch Cheesecake on the table, I feel proud. It looks beautiful with its pink topping and creamy layers. It feels like celebration.

Ingredients & Little Kitchen Secrets

Let me share everything clearly so you feel confident.

For the Crust:

• 250 g digestive biscuits (about 18 biscuits)
• 120 g unsalted butter, melted

Secret: I always crush the biscuits very fine. I use a food processor, but when I feel nostalgic, I place them in a bag and crush them with a rolling pin. It feels therapeutic.

For the Cheesecake Filling:

• 600 g full-fat cream cheese, room temperature
• 200 g granulated sugar
• 200 ml heavy cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 150 g fresh strawberries, pureed

Secret: I never rush the cream cheese. I let it sit outside the fridge for at least 1 hour. Soft cream cheese gives me smooth Strawberry Crunch Cheesecake without lumps.

For the Strawberry Crunch Topping:

• 150 g golden sandwich cookies (like vanilla cream cookies)
• 50 g freeze-dried strawberries
• 60 g unsalted butter, melted
• 2 tablespoons strawberry gelatin powder (for color and flavor)

Secret: Freeze-dried strawberries make the crunch topping taste natural and fruity. I avoid artificial flavor when I can.

How I Make It, Step by Step

I take my time with this Strawberry Crunch Cheesecake. I enjoy every step.

Step 1: Prepare the Crust

1. I preheat my oven to 170°C (340°F).
2. I crush the digestive biscuits into fine crumbs.
3. I mix the crumbs with melted butter until they look like wet sand.
4. I press the mixture firmly into the bottom of a 23 cm springform pan.
5. I bake the crust for 10 minutes.
6. I let it cool while I prepare the filling.

Step 2: Make the Filling

1. I beat the cream cheese until smooth and creamy.
2. I add the sugar and mix well.
3. I pour in the heavy cream and vanilla extract.
4. I add the eggs one at a time, mixing gently.
5. I sift in the cornstarch and mix slowly.
6. I fold in the strawberry puree.

I never overmix at this stage. Too much air causes cracks. I mix gently, like I care for something delicate.

Step 3: Bake the Cheesecake

1. I pour the filling over the cooled crust.
2. I tap the pan gently on the counter to remove air bubbles.
3. I bake for about 55–65 minutes.
4. The center should still jiggle slightly.
5. I turn off the oven and leave the door slightly open for 1 hour.
6. Then I chill the cheesecake in the fridge for at least 4 hours, preferably overnight.

Patience makes the best Strawberry Crunch Cheesecake.

Step 4: Make the Crunch Topping

1. I crush the sandwich cookies.
2. I crush the freeze-dried strawberries.
3. I mix both with melted butter and strawberry gelatin powder.
4. I sprinkle the crunchy mixture generously over the chilled cheesecake.

When I press the topping lightly onto the surface, I smile. It looks so beautiful.

How I Serve It at Home

I serve Strawberry Crunch Cheesecake slightly chilled, never frozen. I use a warm knife to cut clean slices. I wipe the knife after each cut.

Sometimes I add fresh strawberries on top. Sometimes I drizzle white chocolate. But often, I keep it simple.

I serve it with Greek coffee or a light espresso. On summer evenings, I serve it after grilled dinner with family. Everyone always asks for a second slice.

Storage, Reheating & Make-Ahead Tips

I store Strawberry Crunch Cheesecake in the refrigerator for up to 4 days. I cover it tightly with plastic wrap.

I never reheat it. Cheesecake tastes best cold or slightly cool.

If I want to make it ahead, I prepare it one day before serving. The flavor becomes even better overnight.

I can freeze it without the topping for up to 2 months. I wrap it well and thaw it in the refrigerator overnight before adding the crunch topping.

100-Word Short Version

Strawberry Crunch Cheesecake combines a buttery biscuit crust, creamy strawberry cheesecake filling, and a sweet, crispy strawberry cookie topping. I bake the crust, prepare a smooth cream cheese mixture with fresh strawberry puree, and bake until just set. After chilling, I top it with crushed sandwich cookies, freeze-dried strawberries, butter, and strawberry gelatin powder for that irresistible crunch. This dessert feels rich, fruity, and perfectly balanced. I love serving it chilled with coffee or fresh strawberries. It stores beautifully in the fridge and tastes even better the next day.

Recipe Card Section

⏱️ Time
Prep Time: 25 minutes
Cook Time: 60 minutes
Chill Time: 4 hours
Total Time: About 5 hours 25 minutes

🛒 Ingredients

Crust:
250 g digestive biscuits
120 g unsalted butter, melted

Filling:
600 g cream cheese
200 g sugar
200 ml heavy cream
3 eggs
1 tsp vanilla extract
2 tbsp cornstarch
150 g strawberry puree

Topping:
150 g golden sandwich cookies
50 g freeze-dried strawberries
60 g melted butter
2 tbsp strawberry gelatin powder

👩‍🍳 Instructions

1. Preheat oven to 170°C.
2. Mix crushed biscuits with butter and press into pan.
3. Bake crust for 10 minutes.
4. Beat cream cheese and sugar until smooth.
5. Add cream, vanilla, eggs, cornstarch, and strawberry puree.
6. Pour filling over crust.
7. Bake 55–65 minutes.
8. Cool slowly in oven.
9. Chill at least 4 hours.
10. Mix topping ingredients and sprinkle on cheesecake.

📝 Notes

Use room temperature ingredients for smooth filling. Do not overmix. Chill overnight for best texture. Add topping just before serving for extra crunch.

🍽️ Nutrition (per slice, approximate)

Calories: 420 kcal
Carbohydrates: 38 g
Protein: 7 g
Fat: 28 g
Saturated Fat: 16 g
Sugar: 25 g
Fiber: 1 g
Cholesterol: 110 mg
Sodium: 280 mg

Strawberry Crunch Cheesecake

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• Author: INAYA
• Total Time: 5 hours 25 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

This Strawberry Crunch Cheesecake has a buttery biscuit crust, a silky strawberry cream cheese filling, and a nostalgic strawberry cookie crunch topping. It’s rich but fresh, perfectly sweet, and ideal for birthdays, holidays, or any day you want a show-stopping dessert that still feels cozy and homemade.

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Ingredients

Scale 1x2x3x

• 250 g digestive biscuits, crushed
• 120 g unsalted butter, melted (for crust)
• 600 g full-fat cream cheese, room temperature
• 200 g granulated sugar
• 200 ml heavy cream
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 150 g fresh strawberries, pureed
• 150 g golden sandwich cookies (vanilla cream cookies)
• 50 g freeze-dried strawberries, crushed
• 60 g unsalted butter, melted (for topping)
• 2 tbsp strawberry gelatin powder

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Instructions

1. Preheat oven to 170°C (340°F). Grease and line the base of a 23 cm (9-inch) springform pan.
2. Make the crust: mix crushed digestive biscuits with melted butter until evenly moistened.
3. Press the crumbs firmly into the pan base. Bake for 10 minutes, then cool.
4. Make the filling: beat cream cheese until smooth, then mix in sugar until creamy.
5. Add heavy cream and vanilla and mix just until combined.
6. Add eggs one at a time, mixing gently and scraping the bowl as needed.
7. Mix in cornstarch, then fold in strawberry puree until smooth. Avoid overmixing.
8. Pour filling over the cooled crust. Tap the pan lightly on the counter to release air bubbles.
9. Bake 55–65 minutes, until edges are set and the center still jiggles slightly.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
11. Chill in the refrigerator for at least 4 hours (overnight is best).
12. Make the crunch topping: crush sandwich cookies and freeze-dried strawberries, then stir in melted butter and strawberry gelatin powder.
13. Sprinkle and gently press the topping over the chilled cheesecake. Slice with a warm knife and serve.

Notes

For the smoothest cheesecake, use room-temperature cream cheese and eggs. Mix gently after adding eggs to prevent cracks. Chill overnight for the best texture. Store covered in the fridge up to 4 days. For make-ahead, bake and chill the cheesecake, then add the crunch topping right before serving so it stays crisp. You can freeze the cheesecake (without topping) up to 2 months and thaw overnight in the fridge.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: B
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 25 g
• Sodium: 280 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 110 mg

Conclusion

My sweet friend, this Strawberry Crunch Cheesecake carries joy in every bite. When I make it, I feel connected — to my grandmother’s kitchen, to my children’s laughter, to my friends sharing stories at my table.

I hope you make this Strawberry Crunch Cheesecake and feel that same warmth. Let your kitchen get a little messy. Taste as you go. Smile while you bake.

Because in the end, it’s not just about cheesecake.

It’s about love.