Strawberry ice cream bar meets cheesecake in this fruity, nostalgic dessert with a crunchy golden topping.
📋 Recipe Card
Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 50 minutes
Chill Time: 4 hours (minimum)
Total Time: 5 hours 20 minutes
Dietary Tags: Vegetarian, Nut-Free (if using nut-free cookies)
🛒 Ingredients Checklist
Golden Oreos or shortbread cookies – for crust and topping
Unsalted butter – melted
Cream cheese – softened
Granulated sugar
Eggs
Sour cream
Freeze-dried strawberries or strawberry puree
Vanilla extract
Whipped cream – for topping
Optional: strawberry glaze or fresh strawberries
🔪 Instructions
Prepare the Crust:
Crush Golden Oreos or shortbread cookies into crumbs and mix with melted butter. Press into a springform pan and chill while preparing filling.
Make the Cheesecake Filling:
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Blend in sour cream, strawberry puree or powder, and vanilla until creamy.
Bake:
Pour filling over crust. Place in a water bath and bake at 325°F (163°C) for 50–60 minutes until the center is set but still slightly jiggly.
Cool & Chill:
Let cheesecake cool gradually, then refrigerate for at least 4 hours or overnight.
Make the Crunch Topping:
Crush Golden Oreos and freeze-dried strawberries together. Stir in melted butter to create crumbles.
Assemble:
Top cheesecake with strawberry crunch, whipped cream, and optional fresh strawberries or glaze just before serving.
📝 Additional Notes
For vivid pink color, use freeze-dried strawberries.
Pureed fresh strawberries offer a more natural fruit flavor.
Decorate right before serving for best crunch and freshness.
✨ Introduction
If you grew up loving those Strawberry Shortcake ice cream bars, this cheesecake is about to transport you. It’s layered with creamy strawberry flavor and topped with a buttery strawberry cookie crunch that brings all the childhood joy—just in a more indulgent, shareable form.
📸 Step-by-Step Guide
1. Crust Prep
Crush cookies, stir in melted butter, and press into a greased springform pan.
Tip: Line the bottom with parchment for easier removal.
2. Filling Time
Beat softened cream cheese, sugar, eggs, sour cream, and strawberry puree or powder until smooth and pink.
Tip: If using freeze-dried strawberries, blend into powder first for best texture.
3. Bake It Gently
Use a water bath to help the cheesecake bake evenly. Look for just-set edges and a slightly wobbly center.
Tip: Cool in the oven with the door ajar to avoid cracks.
4. Make the Topping
Pulse Golden Oreos and freeze-dried strawberries in a food processor, then mix with melted butter to form the signature crunchy topping.
Tip: Chill the topping before using to keep it clumpy, not sandy.
5. Decorate and Serve
Once the cheesecake is chilled, cover the top in strawberry crunch and decorate with whipped cream or sliced berries.
Tip: Add toppings just before serving to keep textures distinct.
🧂 Ingredient Details & Substitutions
Golden Oreos: Their sweetness complements the strawberries; shortbread also works.
Freeze-Dried Strawberries: Best for bold flavor and crunch topping. Substitute with fresh or frozen berries if using puree.
Cream Cheese: Full-fat is best for structure.
Sour Cream: Adds smoothness and tang. Greek yogurt works too.
Strawberry Glaze: Optional but adds shine and fruit flavor on top.
🔁 Substitution Options
Ingredient Substitute Option
Golden Oreos Shortbread cookies or graham crackers
Freeze-dried strawberries Fresh strawberry puree (reduced)
Sour cream Full-fat Greek yogurt
Whipped cream Coconut whipped topping (dairy-free)
🍰 Variations & Serving Ideas
🎨 Flavor Variations
Lemon Strawberry: Add lemon zest to the filling.
White Chocolate Swirl: Mix in melted white chocolate before baking.
Mixed Berry Crunch: Use freeze-dried raspberries or blueberries for the topping.
🌱 Dietary Options
Gluten-Free: Use gluten-free sandwich cookies.
Dairy-Free: Substitute with dairy-free cream cheese and whipped topping (texture may vary).
🍽 Serving Suggestions
Serve chilled, with extra crunch topping on the side for guests to add. Great with a glass of rosé or sparkling water with strawberries.
🎵 Optional Pairing
Play 90s throwback tunes while baking for that full nostalgic vibe.
🧊 Storage & Make-Ahead Tips
Storage: Refrigerate for up to 4 days in an airtight container.
Freezing: Freeze uncovered until solid, then wrap. Keeps for up to 2 months.
Make Ahead: Bake and chill the day before. Add topping just before serving.
Shelf Life Tip: Crunch topping softens after 2 days—store separately and sprinkle fresh.
🔍 Nutrition Facts (Per Slice – Estimate)
Calories: 420 kcal | Carbs: 36g | Protein: 6g | Fat: 29g
Allergens: Contains dairy, gluten
Diet Tags: Vegetarian, Nut-Free (if cookies are nut-free)
❓ FAQs
Q: Can I use fresh strawberries in the topping?
A: You can, but the crunch topping is best with freeze-dried strawberries for that signature texture.
Q: What’s the best way to get the pink color?
A: Use freeze-dried strawberry powder or a touch of natural food coloring.
Q: Can I skip the whipped cream?
A: Totally optional! The crunch topping stands alone just fine.
Q: What if I don’t have a springform pan?
A: You can use a deep 9-inch cake pan, but line it with parchment for easier lifting.
💬 Optional Personal Note
This Strawberry Crunch Cheesecake came to life after craving those old-school strawberry shortcake bars. After a few tries, I found that using freeze-dried strawberries gave the most vivid flavor and color — plus that satisfying crunch. Now it’s my go-to summer dessert when I want something fruity, creamy, and crowd-pleasing.
What childhood treat would you turn into a cheesecake? Drop your ideas below — I love a good flavor experiment!
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