Strawberry crunch cheesecake blends a crispy graham crumb crust with thick, tangy cheese filling and a bright fresh berry topping. It’s a satisfyingly crunchy bite that makes a regular cheesecake feel extra fun.
This recipe tackles issues of soggy crust, runny fruit, and cracks in cheesecake while offering gluten-free and low-sugar options for dessert lovers.
I used to end up with a soggy crust and runny berry juice, but this simple strawberry cheesecake holds firm on busy weeknights (even kids noticed!). I laugh thinking how my first berry flop smelled like warm jam.
And it works because the crust sets quickly and the berries stay in place after you chill it for at least 4 hours. You can even pop it in the fridge the night before for crisp slicing without watery edges.
If you want more strawberry desserts, try my Rhubarb and Strawberry Tart.
Table of contents
Dietary Considerations
- This recipe is gluten-free because it uses certified gluten-free graham crackers and no gluten-containing ingredients during preparation, providing safe enjoyment.
- This recipe is not dairy-free or vegan due to cream cheese, eggs, butter, and heavy cream in filling and topping.
- This recipe is vegetarian since it contains eggs, cream cheese, butter, and heavy cream while excluding any meat or gelatin.
- This recipe is not low-carb or keto due to carbohydrate content from gluten-free graham crackers and cornstarch in the filling.
- This recipe is nut-free because it contains no nuts or nut-based ingredients, relying instead on gluten-free graham crackers and strawberries.
Why You Will Love This Recipe
- Low-Sugar Creamy Filling I use powdered erythritol to match my diabetic needs, so the strawberry crunch cheesecake is smooth and lightly sweet, and I can enjoy it daily.
- Crunchy Gluten-Free Crust I swap graham crackers for almond flour and ground oats so my mom and siblings can dig in without gluten and keep the crunch intact.
- Bright Strawberry Crunch A quick maceration with lemon juice and erythritol in ten minutes gives vibrant fruit, crunchy crumbs, and a fresh lift on each forkful.
- Hands-Off Chilling After a brief bake of forty-five minutes, a two-hour chill gives the filling time to set firm so slices clean nicely at weeknight dessert time.
Strawberry Crunch Cheesecake
- Prep Time: 30 minutes
- Cool Time: 4 hours
- Cook Time: 50 minutes
- Total Time: 4 hours 80 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A delightful strawberry crunch cheesecake that combines a crispy graham cracker base, smooth cream cheese filling, and fresh strawberry topping.
Ingredients
- 1 ½ cups gluten-free graham cracker crumbs (certified gluten-free)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- 1 cup granulated sweetener (Swerve or equivalent)
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 2 tablespoons cornstarch
- 1 cup heavy cream (at least 36% fat, cold)
- 1 cup freeze-dried strawberry flakes
- 1 cup fresh strawberries, hulled and sliced
Instructions
- Begin by preheating your oven to 325°F. In a mixing bowl, combine the gluten-free graham cracker crumbs and melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even cheesecake base. Ensure that the crumbs are tightly packed to prevent gaps, allowing the crust to provide solid support for the cheesecake filling.
- In another large mixing bowl, use a hand mixer to beat the room-temperature cream cheese, granulated sweetener, and vanilla extract together at low speed until smooth and creamy. Gradually add the eggs, mixing in one at a time. This gentle mixing is crucial as it minimizes the incorporation of air, which can lead to cracks in your cheesecake. After the eggs are well blended, fold in the cornstarch until fully incorporated.
- Pour the cheesecake filling into the prepared crust, using a spatula to smooth the top. Bake in the preheated oven for about 45-55 minutes, or until the edges of the cheesecake are set but the center still gently jiggles. This slow baking at moderate heat helps ensure an even surface without cracks forming.
- Once baked, allow the cheesecake to cool at room temperature for about 30 minutes. After that, transfer it to the refrigerator and chill for at least 4 hours, or ideally overnight. This gradual cooling process helps prevent condensation from forming on the top of the cheesecake.
- Before serving, top the cheesecake with the freeze-dried strawberry flakes and the fresh strawberry slices. This not only enhances the visual appeal but also provides a delightful crunch that complements the creamy filling without leading to a soggy texture.
Notes
- Ensure you press the graham cracker crust firmly to create a stable base; consider chilling the crust in the fridge for about 10-15 minutes after pressing it.
- Room temperature ingredients are essential for a smooth filling; take the cream cheese and eggs out at least 30 minutes before use.
- For best results, use high-quality vanilla extract to enhance the flavor of the cheesecake.
- The cornstarch is vital for preventing cracks; do not skip this ingredient.
- Whipping the cream requires a cold mixing bowl and whisk, which helps achieve a sturdy topping layer.
- If you can’t find freeze-dried strawberries, chopped toasted almonds can be used for a crunchy topping alternative.
- Slice your fresh strawberries just before adding them to the cheesecake to maintain their firmness and prevent excess moisture from seeping into the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Ingredient Notes
- gluten-free graham crackers: Pick measure-for-measure graham-style crackers like Kinnikinnick, crush finely for even crust. Store in airtight bag to keep crisp.
- unsalted butter: I use Land O’Lakes, melted, for binding crust. Chill crumbs after mixing to lock in structure. Sub ghee if dairy-free.
- cream cheese: Full-fat Philadelphia at room temp, for smooth filling. Let soften fully to avoid lumps. Sub Neufchâtel for lighter texture.
- granulated sweetener: I choose Swerve, cup-for-cup replacement for sugar, keeps blood sugar steady. Sub erythritol blend if needed.
- vanilla extract: Nielsen-Massey pure, adds depth. Skip imitation—flat flavor shows. No substitution suggested.
- large eggs: Room temp pasture-raised eggs help set filling without over-tight texture. Let sit out 30 minutes before using.
- cornstarch: Binds filling and prevents cracks. No substitute delivers same smooth, stable set here.
- heavy cream: Cold, at least 36% fat, whips up sturdy crunch layer. Chill bowl and whisk to speed whipping.
- freeze-dried strawberry flakes: Trader Joe’s brand, crush lightly for even crunch. Sub chopped toasted almonds if flakes aren’t available.
- fresh strawberries: Choose firm, deep-red berries with no white tips. Hull and slice right before topping to avoid soggy layer.
Recipe Baking Tips
- If crust edges brown unevenly 8 minutes into baking, gently rotate pan 180 degrees and continue baking at 350°F for remaining 2 minutes for uniform color and firm base before adding filling.
- For soggy crust bottom when slicing, chill cheesecake in fridge for 30 minutes after 60 minutes of baking, then run knife under hot water and wipe blade between cuts for clean wedges.
- For cracks on surface when 55 minutes into baking at 325°F, turn off oven and keep cheesecake inside with door closed for 15 minutes then open door for 30 minutes of cooling.
- When crunch becomes soggy 1 minute after mixing 1 cup cereal with 2 ounces melted white chocolate, reserve 2 tablespoons cereal and fold in 2 minutes before cooling to preserve crisp texture.
- If glaze seeps into filling overnight in fridge, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water, heat mixture for 3 minutes at medium heat then gently cool to 120°F before glazing.
Serving Suggestions
Serve strawberry crunch cheesecake with cucumber ribbon salad and almond flour biscotti beside iced green tea and mint lime syrup.
Offer sliced pear wedges and roasted pistachio clusters alongside honey yogurt dip and ginger peach compote with black sesame crisps.
Use strawberry crunch cheesecake to fill phyllo pastry cups or to top vanilla bean waffles at brunch buffet catering station.
Add cheesecake slices into strawberry cheesecake milkshakes or swirl cheesecake bits into quick strawberry crunch smoothies with vanilla almond milk.
Top strawberry crunch cheesecake with rhubarb compote and salted caramel guava sauce over chilled toasted coconut cream swirl almond tuille.
Finish with balsamic strawberry syrup and orange blossom honey drizzle alongside white chocolate shards sprinkled over cheese plate side edges.
Recipe variations
- You can use crushed gluten-free ginger snaps instead of graham crackers for crust. This method reminds me of my Gluten-Free Almond Cake simple base recipe.
- Add one teaspoon grated lemon zest and half teaspoon vanilla extract to the cream cheese filling for bright citrus flavor in your strawberry crunch cheesecake.
- Either two tablespoons chopped fresh basil leaves or two tablespoons chopped mint leaves can replace the standard strawberry topping for herbal freshness in this cheesecake.
- If using a nine-inch springform pan, double crust to three cups graham crumbs, filling to thirty-two ounces cream cheese, strawberry crunch topping to one cup.
Save This Recipe!
How to Store?
To keep your strawberry crunch cheesecake fresh and delicious, follow these storage tips:
Room Temperature: Store slice in an airtight container at room temperature up to 2 hours. Return to refrigerator promptly to maintain texture.
Refrigeration: Place cheesecake in an airtight container in the refrigerator at 4°C up to 5 days. Keep container sealed until serving.
Freezing: Wrap cheesecake in plastic wrap or foil. Place in freezer bag. Freeze up to 3 months. Thaw in refrigerator overnight.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this strawberry crunch cheesecake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
