Very Strawberry Crunch Cheesecake Slice

Okay, this slice is strawberry heaven. It’s creamy cheesecake with a crunchy strawberry topping that tastes just like those ice cream bars we all loved. I took one bite—and yep, it was love.

You get silky cheesecake, sweet strawberry swirls, and that buttery cookie crunch on top. It’s the perfect mix of smooth and crispy. Honestly, it’s hard to stop at one slice.

If you’re all about fruity desserts with texture and flavor, this one’s a winner. It’s fun, bright, and totally crave-worthy. I always make extra ‘cause it goes fast.

Let’s slice into this strawberry dream together. It’s easy to make and even easier to fall in love with.

Why You’ll Love This Recipe

• Strawberry Dream: It tastes like strawberry shortcake ice cream but with creamy cheesecake.
• Great Texture: You get a buttery crust, creamy filling, and crunchy topping — all in one slice.
• Make-Ahead Friendly: It sets up in the fridge or freezer, so you can prep it the day before.
• Colorful and Fun: A little pink coloring makes it pop, but it’s totally optional.

What You Need to Know Before You Start

Prep Time: 20 minutes
Bake Time: 45 minutes
Chill Time: 4 hours minimum (overnight best)
Total Time: About 5 hours (including chilling)

Servings: Makes about 12 square slices

Difficulty: Beginner-friendly — no water bath, no fuss

Required Kitchen Tools

• 9×9-inch square baking pan
• Mixing bowls
• Electric hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Parchment paper
• Food processor or rolling pin (for cookies)

Ingredients

For the Crust

• 2 cups crushed golden Oreos or vanilla wafer cookies
• ¼ cup unsalted butter, melted

For the Cheesecake Filling

• 16 oz (2 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• ½ cup strawberry puree or strawberry jam
• 2–3 drops pink food coloring (optional)

For the Topping

• 1 cup crushed golden Oreos or vanilla wafer cookies
• ½ cup freeze-dried strawberries, crushed
• 3 tbsp melted butter
• 2–3 drops pink food coloring (optional for topping)

How to Make Very Strawberry Crunch Cheesecake Slice (Step-by-Step)

1. Prepare the Crust

Line your baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a bowl, stir together crushed cookies and melted butter until the texture is like wet sand.
Press the mixture firmly into the bottom of your pan. Use the bottom of a measuring cup to smooth it out evenly.
Set aside while you make the filling.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth — no lumps.
Add the sugar and beat again until fully combined and creamy.
Crack in the eggs one at a time, mixing well after each.
Add sour cream, vanilla, and strawberry puree or jam. Mix until smooth.
If you’re using pink food coloring, stir that in now for a brighter, fun look.

3. Bake the Cheesecake

Pour the filling over the crust and spread evenly with a spatula.
Tap the pan gently on the counter to release any air bubbles.
Bake at 325°F (165°C) for about 40–45 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven, crack the door open, and let it cool inside for 30 minutes.
Then remove from the oven and let cool to room temperature.
Once cooled, transfer to the fridge for at least 4 hours, or preferably overnight.

4. Make the Crunch Topping

In a bowl, stir together crushed golden Oreos, freeze-dried strawberries, melted butter, and food coloring (if using).
Mix until the crumbs look like strawberry shortcake crumbles.

5. Add the Crunch Topping

Once the cheesecake is fully chilled, carefully lift it from the pan using the parchment handles.
Sprinkle the strawberry crunch topping all over the surface and press gently to help it stick.
Slice into bars or squares using a sharp knife wiped clean between cuts.

Serving and Decoration

• Serve Cold: These are best served chilled or even slightly frozen. The texture is like cheesecake ice cream.
• Add Whipped Cream: A dollop on each slice gives it a bakery-style touch.
• Top with Strawberries: Garnish with fresh strawberry slices or a drizzle of extra jam for a fruitier finish.
• Make It Pretty: If serving for a party, place each slice in a cupcake liner for easy grabbing.

Storing Very Strawberry Crunch Cheesecake Slices

• In the Fridge: Store leftovers in an airtight container for up to 5 days. Keep them cold to maintain the creamy texture.
• In the Freezer: You can freeze the slices! Wrap each one tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge for a few hours before serving.
• Make Ahead: The whole recipe can be made a day or two before you need it. Just wait to add the topping until the day of serving so it stays crisp.

Variations for This Recipe

• Make It No-Bake: Use a no-bake cheesecake base (with whipped topping and no eggs) and chill instead of baking.
• Use Chocolate Cookies: Try chocolate sandwich cookies in the crust or topping for a fun twist.
• Try Other Fruit: Swap the strawberry puree with raspberry, cherry, or blueberry jam.
• Layer It in Cups: Skip the baking and layer crushed cookies, no-bake cheesecake filling, and topping in parfait glasses for a dessert-on-the-go.

Tips and Tricks for Success

• Room Temp Ingredients: Always use room temperature cream cheese, eggs, and sour cream for a smooth filling.
• Don’t Overmix: Mix until just combined to avoid incorporating too much air, which can cause cracks.
• Use a Parchment Sling: Makes it easier to lift the cheesecake out cleanly.
• Chill Fully: Don’t rush the chill time. The texture sets up and flavors develop best after several hours in the fridge.
• Clean Cuts: For sharp slices, wipe your knife with a warm, damp cloth between each cut.

Nutrition Information (Per Serving – 1 of 12 slices)

Nutrient	Amount
Calories	~310 kcal
Total Fat	20g
Saturated Fat	11g
Cholesterol	80mg
Sodium	180mg
Total Carbohydrate	30g
Sugars	20g
Protein	4g
Fiber	<1g
Calcium	6% DV
Iron	4% DV

Note: Values are approximate and based on typical ingredient brands.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?

Yes! You can prep the cheesecake a day or two early. Just keep it covered and chilled.

What can I use instead of freeze-dried strawberries?

You can skip them and just use more crushed cookies, or try crushed cereal for a fun twist.

Can I freeze these cheesecake bars?

Absolutely. Wrap each slice well and freeze up to 2 months. Thaw in the fridge before serving.

Can I use a different pan?

Yes, but adjust bake time if using a larger or smaller pan. An 8×8-inch pan will result in thicker slices.

Conclusion

This Very Strawberry Crunch Cheesecake Slice is a favorite in my kitchen — easy to make, fun to serve, and loved by everyone who tries it. The combo of creamy filling and crunchy topping hits all the right notes. Whether it’s for a party, picnic, or just a sweet weekday treat, this recipe is one you’ll want to save and remake.