The Strawberry Crunch Cheesecake Cake is the ultimate indulgent dessert that combines the richness of creamy cheesecake with the soft, moist texture of classic strawberry cake, all enveloped in a nostalgic strawberry crunch coating reminiscent of the beloved ice cream bars.
This dessert isn’t just a treat for your taste buds; it’s a showstopper on any dessert table. Ideal for birthdays, family gatherings, or special occasions, it delivers layers of sweet, tangy, and creamy delight. With its vibrant pink hues and crunchy topping, it offers a delicious contrast of textures and flavors that’s guaranteed to impress every dessert lover.
Ingredients
For the Cheesecake Layer:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Strawberry Cake:
- 1 box strawberry cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries
- 1 cup vanilla wafer cookies or Golden Oreos
- 1/4 cup unsalted butter, melted
For the Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional, for consistency)
Instructions
- Prepare the Cheesecake Layer
Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and continue beating until well combined. Add eggs one at a time, mixing on low speed until just incorporated. Mix in sour cream and vanilla extract. Pour the batter into the pan and bake for 40–45 minutes or until the center is set. Allow to cool completely, then refrigerate for at least 4 hours or overnight. - Bake the Strawberry Cake Layers
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the strawberry cake mix, eggs, oil, and water. Mix according to package directions until smooth. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on wire racks. - Make the Strawberry Crunch Topping
In a food processor, pulse the freeze-dried strawberries and vanilla wafers until they resemble coarse crumbs. Add melted butter and pulse a few more times until the mixture becomes crumbly but sticks together slightly. Set aside. - Prepare the Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and butter together until fluffy. Gradually add powdered sugar and beat until smooth. Mix in vanilla extract and heavy cream until the desired consistency is reached. The frosting should be thick enough to hold layers together but spreadable. - Assemble the Cake
Level the strawberry cake layers if necessary. Place one strawberry cake layer on a serving plate. Spread a thin layer of cream cheese frosting on top. Carefully place the chilled cheesecake layer on top. Add another thin layer of frosting over the cheesecake and top with the second strawberry cake layer. Use the remaining frosting to coat the top and sides of the cake. - Apply the Strawberry Crunch Topping
Gently press the strawberry crunch mixture onto the sides and top of the frosted cake. You may need to lightly press the crumbs into the frosting to help them adhere. Be generous for that iconic crunchy texture. - Chill and Serve
Refrigerate the completed cake for at least 1 hour before serving to help set the layers. Slice with a sharp knife dipped in warm water for clean cuts. Enjoy the irresistible fusion of strawberry cake, creamy cheesecake, and crunchy topping.