Strawberry Crunch Cheesecake Delight

Prep Time, Cook Time & Servings

• Prep Time: 45 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: Approximately 2 hours

• Servings: 12 to 14 slices

1. Ingredients

Before you begin, make sure you have everything on hand. The beauty of this dessert is in its layers — each one unique and bursting with flavor.

2. For the Cookie Crumb Layer

• 36 vanilla sandwich cookies, coarsely crushed

• 3-ounce box strawberry gelatin mix

• 4 tablespoons unsalted butter, melted

• 5 to 6 drops red food color gel

This layer gives the dessert its iconic “crunch.” The strawberry gelatin mix and food color bring out that beautiful pink hue that makes this cake stand out visually.

3. For the Cheesecake Layer

• ¾ cup granulated sugar

• ¼ cup cornstarch

• 16-ounce package cream cheese, softened

• ¼ cup heavy cream

• 2 teaspoons pure vanilla extract

• 3 large eggs, room temperature

This creamy cheesecake layer adds the rich, melt-in-your-mouth center that perfectly balances the sweetness of the cake.

4. For the Frosting

• 8 ounces cream cheese, softened

• ½ cup heavy cream

• ½ cup unsalted butter, softened (1 stick)

• 1 teaspoon vanilla extract

• 2 cups powdered sugar

This frosting ties everything together — smooth, light, and just sweet enough to complement the other layers.

5. Instructions

Follow these step-by-step directions carefully to ensure your Strawberry Crunch Cheesecake Delight turns out perfect every time.

6. Baking the Cookie Crumbs

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Divide the crushed cookies evenly into two bowls.

3. Add the strawberry gelatin mix to one bowl and stir to combine.

4. Pour 2 tablespoons of melted butter into the plain cookie crumbs and mix well.

5. Add the red food coloring to the remaining 2 tablespoons of melted butter, then pour it into the gelatin crumb mixture. Mix thoroughly to distribute the color.

6. Spread both mixtures evenly on the baking sheet and bake for 10 minutes.

7. Let the crumbs cool completely.

These will later serve as your final decorative and crunchy topping — the secret to that nostalgic strawberry shortcake flavor.

7. Preparing the Strawberry Cake Layers

1. Keep the oven at 350°F.

2. Spray two 9-inch round cake pans with nonstick baking spray.

3. In a mixing bowl, combine your cake mix, eggs, melted butter, milk, and strawberry gelatin mix.

4. Beat on medium speed until the batter is smooth.

5. Divide the batter evenly between the two pans.

6. Bake for 24–28 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the cakes completely on a wire rack.

These layers are moist, flavorful, and infused with that beautiful strawberry essence.

8. Making the Cheesecake

1. Lower your oven temperature to 325°F.

2. In a bowl, whisk together granulated sugar and cornstarch.

3. Line the bottom of a 9-inch springform pan with parchment paper and spray it with nonstick spray.

4. Using a mixer, beat cream cheese, heavy cream, and vanilla extract until creamy.

5. Add the eggs one by one, mixing slowly until combined.

6. Gradually add the sugar-cornstarch mixture while mixing on low speed.

7. Increase speed to medium until smooth.

8. Pour into the prepared springform pan.

9. Bake for 40 minutes.

10. Turn off the oven but leave the cheesecake inside for 20 minutes with the door closed.

11. Cool on a rack for 30 minutes, then freeze for 1 hour.

This technique prevents cracking and ensures your cheesecake is dense yet velvety.

9. Crafting the Creamy Frosting

1. In a mixing bowl, beat together cream cheese, heavy cream, and butter on medium-high for 1½ to 2 minutes.

2. Scrape the bowl’s sides to ensure everything is evenly mixed.

3. Add vanilla extract and continue mixing on low speed.

4. Gradually add the powdered sugar, one cup at a time.

5. Beat until light, fluffy, and smooth.

This frosting spreads easily and adds that luscious finishing touch.

10. Assembling the Layers

1. Place one strawberry cake layer on your serving plate.

2. Spread ¼ cup of frosting evenly across the surface.

3. Remove the chilled cheesecake from the freezer.

4. Gently loosen the edges and remove the springform base and parchment.

5. Place the cheesecake over the frosted cake layer.

6. Add another ¼ cup of frosting on top of the cheesecake.

7. Layer the second strawberry cake on top.

8. Spread the remaining frosting over the entire cake.

Don’t stress about crumbs — they’ll be covered by the cookie topping!

11. Decorating with Cookie Crumbs

1. Break up your cooled cookie crumbs into smaller pieces.

2. Sprinkle the crumbs generously over the top of the cake.

3. Use your hands to gently press crumbs along the sides.

This step gives your cake that signature “strawberry crunch” texture and a beautiful pink-and-cream speckled finish.

12. Tips for the Perfect Strawberry Crunch Cheesecake Delight

• Use room-temperature ingredients: This ensures smooth mixing and better texture.

• Don’t overmix the cheesecake batter: Too much air can cause cracks.

• Freeze before layering: It helps the cheesecake hold its shape when stacking.

• Use a serrated knife to slice: It gives clean cuts through all the layers.

13. Serving Suggestions

Serve your Strawberry Crunch Cheesecake Delight slightly chilled for the best flavor and texture. Pair it with:

• Fresh strawberry slices on top.

• A drizzle of strawberry syrup.

• A dollop of whipped cream.

• A scoop of vanilla ice cream on the side.

It’s a showstopper dessert that’s perfect for birthdays, Mother’s Day, Valentine’s Day, or any special gathering.

14. Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 5 days.

• Freeze: You can freeze slices (wrapped individually) for up to 2 months. Thaw overnight in the refrigerator before serving.

Avoid leaving it at room temperature for too long — the frosting and cheesecake layers are delicate.

15. Conclusion

There’s something magical about a dessert that combines nostalgia, color, and texture in every bite. The Strawberry Crunch Cheesecake Delight does just that — it’s creamy, sweet, and crunchy all at once.

Whether you’re baking it for someone special or indulging yourself, this recipe delivers joy with every forkful. Once you’ve tried it, it might just become your new go-to celebration cake!

Frequently Asked Questions

1. Can I use store-bought strawberry cake mix for this recipe?

Yes! A strawberry cake mix saves time and still delivers great flavor. Just make sure to follow the mixing instructions provided here for the best texture.

2. How do I prevent the cheesecake from cracking?

Avoid overmixing, bake at a consistent low temperature, and let it cool slowly in the oven before removing it.

3. Can I make this dessert a day ahead?

Absolutely. In fact, letting it chill overnight enhances the flavors and makes slicing easier.

4. What can I use instead of red food coloring?

You can skip it or use natural beet powder for a softer pink hue.

5. Can I make this recipe without a springform pan?

You can, but a springform pan makes it much easier to remove the cheesecake without breaking it. If not available, line a regular pan with parchment paper for easier lifting.

Now you’re ready to bake your own Strawberry Crunch Cheesecake Delight — a dessert that’s as stunning as it is delicious!