Strawberry Crunch Stuffed Cheesecake: A Creamy, Crunchy Dessert Dream
Why This Strawberry Cheesecake Is So Special
Strawberry Crunch Stuffed Cheesecake is a show-stopping dessert that combines everything dessert lovers crave: a buttery graham cracker crust, ultra-creamy cheesecake filling, sweet strawberry goodness, and a nostalgic crunchy topping inspired by classic strawberry crunch ice cream bars.
What makes this cheesecake truly irresistible is the layered texture—smooth and rich cheesecake, juicy strawberry filling, and a crispy, fruity crunch on top. It’s perfect for holidays, birthdays, potlucks, or anytime you want a dessert that looks impressive but is still easy to make.
Ingredients (Serves 9–12)
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (helps stabilize the cheesecake)
For the Strawberry Layer
- 1 can (21 oz) strawberry pie filling
(or homemade strawberry filling)
For the Strawberry Crunch Topping
- ½ cup vanilla wafer crumbs
- ½ cup freeze-dried strawberries, crushed
- ¼ cup unsalted butter, melted
How to Make Strawberry Crunch Stuffed Cheesecake (Step-by-Step)
1. Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of an 8×8-inch baking pan (or individual dessert cups for single servings). Use the bottom of a glass to pack it tightly.
Place the crust in the refrigerator while you prepare the cheesecake filling.
2. Make the Cheesecake Filling
Preheat the oven to 325°F (163°C).
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, scraping down the sides as needed.
Add the sour cream and mix until fully incorporated. Then add the eggs one at a time, mixing gently. Stir in the vanilla extract and flour until just combined—do not overmix.
3. Bake the Cheesecake
Pour the cheesecake filling over the chilled crust and smooth the top.
Bake for 40–45 minutes, or until the edges are set and the center still has a slight jiggle. This ensures a creamy texture.
Remove from the oven and allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for best results.
4. Add the Strawberry Filling
Once fully chilled, spread the strawberry pie filling evenly over the cheesecake layer. This adds sweetness, color, and moisture to the dessert.
5. Prepare the Strawberry Crunch Topping
In a bowl, mix together:
- Vanilla wafer crumbs
- Crushed freeze-dried strawberries
- Melted butter
Stir until well combined and crumbly.
Sprinkle the crunch topping generously over the strawberry layer, pressing lightly so it sticks.
Serving Suggestions
Slice and serve chilled for clean layers and the best texture. This cheesecake pairs perfectly with:
- Whipped cream
- Fresh strawberries
- A drizzle of strawberry or white chocolate sauce
Tips for the Perfect Strawberry Crunch Cheesecake
- Use room-temperature cream cheese to avoid lumps.
- Don’t overbake—the center should slightly jiggle.
- Chill thoroughly before adding toppings for clean layers.
- Freeze-dried strawberries are key for bold flavor and crunch.
Delicious Variations
- No-bake version: Skip baking and set with gelatin
- Chocolate twist: Add white chocolate chips to the cheesecake
- Extra crunch: Double the topping layer
- Mini cheesecakes: Use muffin liners for individual servings