Strawberry Crunch Cheesecake Cake Recipe

Why You’ll Love This Recipe

This cake is a showstopper, both in flavor and presentation. It combines the lightness of a strawberry-flavored cake with the richness of a cheesecake filling, creating a decadent treat that's not too heavy. The crunch topping adds a satisfying texture, and the fresh strawberries on top give it a fresh, fruity finish. It's a fun and creative twist on traditional cake and cheesecake combinations that will leave everyone asking for seconds.

Ingredients

For the Cake:

• 1 box of strawberry cake mix

• ½ cup vegetable oil

• 1 cup water

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup crushed freeze-dried strawberries

• ¼ cup crushed graham crackers

For the Cheesecake Filling:

• 2 cups cream cheese (softened)

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• ¼ cup sour cream

• ½ cup heavy whipping cream

For the Crunch Topping:

• 1 cup crushed Nilla wafers or golden Oreos

• ¼ cup sugar

• ¼ cup melted butter

• ¼ cup crushed freeze-dried strawberries

For the Frosting:

• 1 cup heavy whipping cream

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Cake

• Preheat the oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans.

• Prepare the strawberry cake mix according to the package instructions by mixing the oil, water, and eggs.

• Pour the cake batter evenly into the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cakes cool completely before moving on to the next steps.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese until smooth.

• Add the powdered sugar, vanilla extract, and sour cream, and beat until well combined.

• In a separate bowl, whip the heavy cream until stiff peaks form.

• Gently fold the whipped cream into the cream cheese mixture, blending until smooth and fluffy.

• Chill the cheesecake filling in the fridge for about 30 minutes.

Step 3: Make the Crunch Topping

• In a bowl, combine the crushed Nilla wafers (or golden Oreos), crushed freeze-dried strawberries, sugar, and melted butter.

• Stir until the mixture is evenly combined and forms a crumbly texture.

Step 4: Assemble the Cake

• Once the cakes have cooled, place one layer on a serving platter.

• Spread the cheesecake filling evenly over the first layer of cake.

• Place the second layer of cake on top, gently pressing down.

• Spread a layer of frosting (whipped cream or your choice of frosting) over the top of the cake.

Step 5: Add the Crunch Topping

• Press the strawberry crunch topping onto the sides and top of the cake, covering it evenly.

• Garnish with fresh strawberries or additional freeze-dried strawberries for decoration.

Step 6: Serve and Enjoy

• Chill the assembled cake in the fridge for 2-3 hours to allow the flavors to meld and the cake to set.

• Slice and serve your delicious Strawberry Crunch Cheesecake Cake!

Servings and Timing

This Strawberry Crunch Cheesecake Cake yields approximately 8-10 servings. The total time to prepare this cake, including baking, chilling, and assembly, is around 4 hours. It’s best enjoyed after the cake has been chilled for a few hours to let the flavors settle.

Variations

• Cake Flavor: You can switch up the flavor of the cake mix by using vanilla or any other flavor you prefer. You can also make the cake from scratch using your favorite cake recipe.

• Crunch Topping: If you don’t have freeze-dried strawberries, you can substitute with other freeze-dried fruits like raspberries or blueberries for a different flavor twist.

• Frosting: You can use a cream cheese frosting or buttercream frosting instead of whipped cream for a richer finish.

Storage/Reheating

• Storage: Store the leftover cake in an airtight container in the fridge for up to 3 days. The cake will remain fresh and delicious.

• Reheating: This cake is best served chilled, so there’s no need to reheat. Just take it out of the fridge and enjoy!

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers, cheesecake filling, and crunch topping a day before serving. Just store them separately in the fridge and assemble the cake on the day you plan to serve it.

Can I use fresh strawberries instead of freeze-dried strawberries?

Fresh strawberries can be used for garnish, but for the crunch topping and flavor in the cake, freeze-dried strawberries work best because they maintain their texture and flavor.

Can I use a different type of cake mix?

Yes, you can substitute the strawberry cake mix with a different flavor of cake mix, such as vanilla or chocolate.

Can I freeze this cake?

While the cake can be frozen, the cheesecake filling may not maintain its texture after freezing. It's best to enjoy the cake fresh, but if you must freeze it, wrap it tightly and store it for up to 1 month.

Can I use a different cookie for the crunch topping?

Yes, you can substitute Nilla wafers with golden Oreos or any other crispy cookie of your choice.

Can I make this cake gluten-free?

To make the cake gluten-free, use a gluten-free cake mix and ensure all other ingredients (like the cookies) are gluten-free.

Can I add fruit to the cheesecake filling?

Yes, you can add a small amount of mashed fresh fruit (such as strawberries or raspberries) to the cheesecake filling for extra flavor.

How can I make the cake less sweet?

You can reduce the amount of sugar in the cheesecake filling and frosting to adjust the sweetness to your preference.

Can I make this cake with a different frosting?

Absolutely! If you don’t want to use whipped cream, you can opt for a buttercream frosting or a cream cheese frosting for a richer taste.

How do I know when the cake layers are done?

The cake layers are done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If the toothpick comes out with wet batter, bake for a few more minutes.

Conclusion

The Strawberry Crunch Cheesecake Cake is a delicious, multi-layered dessert that’s perfect for celebrations or just because. Its blend of textures—from the soft strawberry cake to the creamy cheesecake filling and the crunchy topping—makes it a delightful treat that’s sure to impress. With simple ingredients and easy-to-follow instructions, this cake is as fun to make as it is to eat. Enjoy the delightful combination of flavors and textures in every bite!

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Strawberry Crunch Cheesecake Cake Recipe

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This Strawberry Crunch Cheesecake Cake combines layers of fluffy strawberry cake, creamy cheesecake filling, and a crunchy topping for a show-stopping dessert. Topped with whipped cream and fresh strawberries, this cake is perfect for any occasion and is sure to impress guests with its sweet, fruity, and decadent flavors. Easy to make and absolutely delicious!

• Author: Janet
• Prep Time: 1 hour
• Cook Time: 25-30 minutes
• Total Time: 4 hours
• Yield: 8-10 servings
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Cake:

• 1 box of strawberry cake mix

• ½ cup vegetable oil

• 1 cup water

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup crushed freeze-dried strawberries

• ¼ cup crushed graham crackers

• For the Cheesecake Filling:

• 2 cups cream cheese (softened)

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• ¼ cup sour cream

• ½ cup heavy whipping cream

• For the Crunch Topping:

• 1 cup crushed Nilla wafers or golden Oreos

• ¼ cup sugar

• ¼ cup melted butter

• ¼ cup crushed freeze-dried strawberries

• For the Frosting:

• 1 cup heavy whipping cream

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

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Instructions

• Prepare the Cake:

  • Preheat the oven to 350°F (175°C).

  • Grease and flour two 9-inch round cake pans.

  • Prepare the strawberry cake mix according to package instructions, mixing oil, water, and eggs.

  • Divide the batter evenly between the pans and bake for 25-30 minutes. Let the cakes cool completely.

• Make the Cheesecake Filling:

  • Beat the softened cream cheese until smooth.

  • Add powdered sugar, vanilla extract, and sour cream. Mix until combined.

  • Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Chill for 30 minutes.

• Make the Crunch Topping:

  • Combine crushed Nilla wafers (or golden Oreos), freeze-dried strawberries, sugar, and melted butter. Stir until crumbly.

• Assemble the Cake:

  • Place one cake layer on a platter, spread cheesecake filling over it, then top with the second cake layer. Gently press down.

  • Frost with whipped cream frosting.

• Add the Crunch Topping:

  • Press the crunch topping onto the sides and top of the cake. Garnish with fresh strawberries.

• Serve and Enjoy:

  • Chill the cake for 2-3 hours before serving. Slice and enjoy!

Notes

• This cake can be prepared in advance by storing the cake layers, cheesecake filling, and crunch topping separately in the fridge. Assemble the cake just before serving.

• Store leftovers in an airtight container in the fridge for up to 3 days.

• The cake can be made gluten-free by using gluten-free cake mix and cookies.