Let me just say—this is the cheesecake to end all cheesecakes. We’re talking layers of creamy, dreamy cheesecake, swirls of sweet-tart strawberry, and a golden, buttery crumble topping that’s straight-up addictive. Imagine biting into a slice: the smooth, tangy cheesecake filling gives way to bright strawberry ribbons and a crackly crumble that gives you that perfect crunch. Yeah… it’s as magical as it sounds.
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This one is made for celebrations, for quiet evenings when you need a pick-me-up, or just because it’s Tuesday and you deserve dessert. It’s part cozy, part elegant, and all kinds of delicious. Whether you’re new to baking or have a cheesecake legacy in your family, trust me—this recipe is going to be your new favorite.
Why You’ll Love Strawberry Crumble Cheesecake
Versatile: It’s just as at home on a holiday table as it is on a picnic blanket. You can dress it up or keep it simple—this cheesecake knows how to work a room.
Budget-Friendly: Most of the ingredients are pantry staples. You’re turning everyday items into something that looks (and tastes) like it came from a fancy bakery.
Quick and Easy: For a cheesecake, this one’s low-fuss. No water bath needed, and the steps are straightforward and forgiving.
Customizable: You can swap in raspberries, blueberries, or even a swirl of lemon curd if you want to mix things up.
Crowd-Pleasing: The combination of strawberries and cheesecake is a classic that never fails. Add the crumble? Game over. Everyone will want seconds.
Ingredients in Strawberry Crumble Cheesecake
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Graham Cracker Crumbs: The crunchy, slightly sweet base that holds everything together. It’s the start of something beautiful.
Butter: Melted and mixed into the crust, it gives you that rich, toasty foundation.
Cream Cheese: The heart of the cheesecake—rich, tangy, and creamy. Make sure it’s softened for a smooth filling.
Sugar: Sweetens the filling and enhances the strawberries.
Vanilla Extract: Adds that warm, cozy note we all love in baked goods.
Eggs: Help set the cheesecake and give it structure.
Sour Cream or Greek Yogurt: Adds creaminess and a subtle tang that balances the sweetness perfectly.
Strawberries: Fresh or frozen, they bring a bright, fruity layer that makes this cheesecake sing.
Cornstarch: Helps thicken the strawberry mixture into a luscious swirl.
Brown Sugar: Adds depth and a hint of molasses sweetness to the crumble topping.
All-Purpose Flour: The base for the crumbly topping—just enough to hold those buttery clusters together.
Rolled Oats: Give the crumble texture and a bit of rustic charm.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 325°F (160°C). Line a springform pan with parchment and lightly grease the sides.
Combine Ingredients: Mix the graham cracker crumbs and melted butter until it resembles wet sand. Press into the bottom of the pan to form the crust.
Prepare Your Cooking Vessel: Bake the crust for 8–10 minutes until just golden. Let it cool while you prepare the filling.
Assemble the Dish: Beat the cream cheese until smooth, then mix in sugar, vanilla, sour cream, and eggs one at a time. Pour over the cooled crust.
Cook to Perfection: In a saucepan, simmer strawberries, sugar, and cornstarch until thick and jammy. Drop spoonfuls over the cheesecake filling and swirl gently with a knife.
Finishing Touches: Mix crumble ingredients (flour, brown sugar, oats, butter) until clumpy. Sprinkle evenly over the top.
Bake Again: Bake for 50–60 minutes until the center is set but slightly jiggly. Cool at room temp, then chill for at least 4 hours or overnight.
Serve and Enjoy: Slice, serve, and prepare for compliments! Top with extra fresh strawberries if you’re feeling fancy.
Nutrition Facts
Servings: 12
Calories per serving: 420 (approx.)
Preparation Time
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 6 hours (includes chilling)
How to Serve Strawberry Crumble Cheesecake
Fresh Whipped Cream: Add a soft dollop for a light, airy contrast.
Extra Strawberries: Pile on some fresh strawberries for a pop of color and extra juiciness.
Drizzle of Strawberry Sauce: A little extra sauce never hurt anybody.
Dusting of Powdered Sugar: Simple, pretty, and a sweet finishing touch.
Serve Cold: This one is best served straight from the fridge. That cool creaminess is unbeatable.
Additional Tips
Room Temp Cream Cheese: This makes a huge difference—cold cream cheese = lumpy filling. Give it time to soften.
No Overmixing: Mix until just combined to avoid incorporating too much air, which can cause cracks.
Make Ahead: This cheesecake is even better the next day. Make it ahead for a stress-free dessert moment.
Storage Tips: Store covered in the fridge for up to 5 days. You can also freeze slices for up to 1 month—just wrap tightly.
Crumble Control: Like a chunkier crumble? Use your fingers to press some bigger clumps together before sprinkling.
FAQ Section
Q1: Can I use frozen strawberries?
A1: Yes! Just simmer a bit longer to cook off the excess liquid before swirling into the cheesecake.
Q2: Can I make this gluten-free?
A2: Absolutely—use gluten-free graham crackers and sub almond flour or GF flour in the crumble.
Q3: Can I skip the crumble topping?
A3: You can, but you’d be missing out! If you want to keep it simple, leave it off and just do a strawberry swirl.
Q4: How do I keep my cheesecake from cracking?
A4: Don’t overmix the batter, bake low and slow, and cool it gently. Cracks or not, it’ll still taste amazing.
Q5: Can I use a different fruit?
A5: Totally! Try raspberries, blueberries, or a mix. The base recipe is super adaptable.
Q6: How do I know when it’s done baking?
A6: The edges should be set and the center just slightly wobbly. It’ll firm up as it cools.
Q7: Can I make mini versions?
A7: Yes! Use a muffin tin with liners for adorable single-serve cheesecakes. Bake for 18–22 minutes.
Q8: What if I don’t have a springform pan?
A8: You can use a deep cake pan lined with parchment, but it may be harder to remove cleanly.
Q9: Can I add lemon zest?
A9: Yes, and it’s lovely! It adds brightness and pairs beautifully with the strawberries.
Q10: Can I make it dairy-free?
A10: You can try dairy-free cream cheese, yogurt, and butter substitutes, though texture may vary slightly.
Final Thoughts
This Strawberry Crumble Cheesecake is everything: rich, fruity, crumbly, and cool. It’s one of those desserts that feels like a warm hug and a little celebration all at once. If you’re craving something special that doesn’t require pastry chef-level skills, this is your sign.
So what are you waiting for? Go grab your mixing bowl and let’s make something unforgettable. Your future self (and your tastebuds) will thank you.
Print
Strawberry Crumble Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 10 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Crumble Cheesecake is a luscious, indulgent dessert featuring a buttery graham cracker crust, smooth and creamy cheesecake filling, tangy strawberry preserves swirled throughout, and a sweet, cinnamony crumble topping that adds the perfect crunch.
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 cup unsalted butter, melted
- Filling:
- 3 (8 oz) packages full-fat cream cheese, room temperature
- 1 cup + 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 3 eggs, room temperature
- 3/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 9 oz strawberry preserves/jam
- Crumble:
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup + 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 375ºF, and line a springform baking pan with parchment paper. Set aside.
- For the crust, mix together graham cracker crumbs, granulated sugar, cinnamon, and melted butter until combined. Press the mixture into the bottom and up the sides of your prepared pan.
- Bake for 8–10 minutes, then let it cool completely before adding the filling.
- For the crumble, mix together flour, cornstarch, sugars, and cinnamon in a small bowl. Add melted butter and mix until the crumble is evenly coated. Set aside in the fridge.
- For the filling, increase the oven temperature to 450ºF. In a large bowl, beat cream cheese, sugar, and flour for about 2 minutes until smooth. Do not over whip.
- Add eggs one at a time, scraping the sides and bottom of the bowl after each addition. Add sour cream, vanilla, and lemon juice, and mix until fully combined.
- Pour the filling onto the prepared crust.
- Drop spoonfuls of strawberry preserves on top of the filling, and swirl it into the batter using a knife or skewer.
- Sprinkle the crumble evenly over the top, slightly pressing it into the batter.
- Bake at 450ºF for 8 minutes. Keep the door closed and reduce the oven temperature to 200ºF. Bake for an additional 50 minutes.
- Turn off the oven (do not open the door!) and let the cheesecake sit in the oven for 1 hour.
- Remove from the oven and let it sit at room temperature for 2 hours. Cover with foil and refrigerate for 6–8 hours before removing from the pan and serving.
Notes
- Be sure not to over whip the cream cheese filling, as this can lead to cracks in the cheesecake.
- For an extra strawberry flavor, you can also add a layer of fresh sliced strawberries on top before serving.
- Let the cheesecake fully cool before refrigerating to ensure the best texture and prevent condensation from forming on the surface.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg