Berrylicious Strawberry Crunch Cheesecake is a stunning dessert that layers creamy, velvety cheesecake with bright strawberry flavor and a buttery, crunchy topping that adds irresistible texture. This cheesecake is the perfect blend of rich and refreshing, combining classic cheesecake comfort with a fruity twist that feels light, vibrant, and indulgent all at once.

From the golden graham cracker crust to the smooth vanilla cheesecake filling, fresh strawberry sauce, and oat-studded crunch topping, every layer plays an important role. The strawberries bring natural sweetness and color, while the crunch topping adds contrast that takes this dessert to the next level. It’s a show-stopping cheesecake that looks bakery-made but can be achieved right at home.

Whether you’re serving it for a holiday, birthday, summer gathering, or special weekend treat, this Berrylicious Strawberry Crunch Cheesecake is guaranteed to impress. Below, you’ll find a complete, step-by-step guide to making it perfectly every time.

Why You’ll Love This Recipe

This cheesecake stands out for both flavor and texture. Here’s why it deserves a spot in your dessert rotation:

• Creamy, smooth cheesecake with a rich vanilla base
• Fresh strawberry sauce for bright, natural sweetness
• Crunchy oat topping that adds texture and depth
• Perfect balance of rich and refreshing flavors
• Make-ahead friendly for stress-free entertaining
• Beautiful presentation with simple ingredients
• Easily customizable with different berries

Preparation and Cooking Time

This cheesecake is best made ahead to allow proper chilling and setting.

• Preparation Time: 30 minutes
• Baking Time: 60–70 minutes (combined)
• Cooling Time: 1 hour
• Chilling Time: 4–6 hours or overnight
• Total Time: About 7–8 hours

Ingredients Overview

This recipe uses full-fat cream cheese for maximum creaminess, fresh strawberries for vibrant flavor, and a brown sugar oat crumble for that signature “crunch.” Lemon zest enhances the strawberries, while sour cream ensures a smooth, luxurious texture.

Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

Cheesecake Filling

• 4 packages (8 oz each) cream cheese, softened
• 1¼ cups granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 3 large eggs
• ½ cup sour cream
• 2 tablespoons all-purpose flour

Strawberry Sauce

• 2 cups fresh strawberries, sliced
• ½ cup granulated sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Crunch Topping

• ½ cup brown sugar
• ½ cup rolled oats
• ½ teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cubed

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Saucepan
• Baking sheets
• Parchment paper
• Measuring cups and spoons

Additions and Variations

• Swap strawberries for raspberries or mixed berries
• Use gluten-free graham crackers and flour if needed
• Add white chocolate chips to the filling for extra richness
• Drizzle melted chocolate over the finished cheesecake
• Toast the oats lightly for deeper crunch flavor

Step-by-Step Instructions

Prepare the Crust

Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press firmly into the bottom of the pan.
Bake for 8–10 minutes until lightly golden. Remove and let cool.

Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add vanilla extract, lemon zest, and sour cream, mixing until fully incorporated.
Add eggs one at a time, mixing gently after each addition.
Stir in the flour until just combined. Pour the filling over the cooled crust and smooth the top.

Bake the Cheesecake

Place the pan on a baking sheet. Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.

Make the Strawberry Sauce

In a saucepan over medium heat, cook the strawberries and sugar until the fruit softens and releases juices.
Stir in the cornstarch slurry and cook until thickened. Remove from heat and let cool completely.

Prepare the Crunch Topping

Preheat the oven to 350°F (175°C).
Combine brown sugar, oats, and cinnamon in a bowl. Cut in the cold butter until crumbly.
Spread the mixture onto a baking sheet and bake for 8–10 minutes until golden. Let cool.

Assemble and Chill

Spread the cooled strawberry sauce evenly over the cheesecake.
Sprinkle the crunch topping generously over the top.
Refrigerate for 4–6 hours or overnight until fully set.

Serving Suggestions

• Serve chilled for clean slices and best texture
• Garnish with fresh strawberries or whipped cream
• Pair with coffee, tea, or a light dessert wine
• Slice with a warm knife for smooth edges

Storage Tips

• Store covered in the refrigerator for up to 4 days
• Freeze without toppings for up to 2 months
• Thaw overnight in the refrigerator before serving

This Berrylicious Strawberry Crunch Cheesecake delivers bakery-quality results with vibrant flavor, creamy texture, and irresistible crunch