Strawberry Crunch Cheesecake Cake Recipe
Introduction
Strawberry Crunch Cheesecake Cake is a delightful dessert combining moist cake layers with creamy cheesecake filling and a crunchy strawberry topping. It’s a perfect treat for special occasions or any time you want to impress with minimal effort.
Ingredients
- 1 box cake mix (flavor of your choice)
- 8 oz cream cheese, softened
- 2 cups fresh strawberries, sliced
- 1 cup golden sandwich cookies, crushed
- 4 tbsp butter, melted
Instructions
- Step 1: Preheat your oven according to the cake mix package instructions. Prepare and bake the cake layers as directed, then set them aside to cool completely.
- Step 2: In a medium bowl, beat the softened cream cheese until smooth and creamy. You can add a little sugar or vanilla extract if desired for extra flavor.
- Step 3: Place one cake layer on your serving plate. Spread half of the cream cheese filling evenly over the layer. Add a layer of sliced strawberries on top.
- Step 4: Place the second cake layer on top and spread the remaining cream cheese filling evenly.
- Step 5: Mix the crushed golden sandwich cookies with melted butter to create a crunchy topping. Sprinkle this mixture generously over the cheesecake filling and top with more sliced strawberries if desired.
- Step 6: Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the cheesecake filling to set.
Tips & Variations
- For a richer cheesecake filling, consider adding whipped cream or heavy cream to the cream cheese before spreading.
- Swap golden sandwich cookies for graham crackers or digestive biscuits for a different crunch and flavor.
- Use fresh strawberries for best flavor and texture, but frozen can work if thawed and drained well.
- Add a drizzle of strawberry sauce or glaze on top for an extra fruity punch.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cheesecake filling’s texture. Before serving, allow the cake to sit at room temperature for about 15 minutes for the best flavor. Leftovers can also be frozen for up to one month; thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a homemade cake instead of a boxed mix?
Absolutely! Any moist cake recipe you prefer will work well with this cheesecake filling and topping.
How do I prevent the cheesecake filling from being too soft?
Make sure your cream cheese is well chilled or slightly firmer when mixing. Refrigerate the assembled cake for at least 2 hours before serving to help the filling set properly.
PrintStrawberry Crunch Cheesecake Cake Recipe
Strawberry Crunch Cheesecake Cake is a delightful layered dessert that combines a moist cake base with a creamy cheesecake filling, fresh strawberries, and a crunchy golden cookie topping. This cake offers a perfect balance of textures and flavors, ideal for celebrations or a decadent treat.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 3 hours including chilling
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 box yellow cake mix (plus ingredients required on the box: eggs, oil, water)
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 2 cups fresh strawberries, sliced
- 1 cup golden sandwich cookies, crushed
- 4 tablespoons unsalted butter, melted
Instructions
- Prepare and Bake Cake Layers: Preheat your oven to 350°F (175°C). Follow the instructions on the yellow cake mix box to prepare the batter. Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue to beat until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract. The mixture should be smooth and slightly thick.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cheesecake filling evenly over this layer. Arrange sliced fresh strawberries over the cheesecake filling. Place the second cake layer on top.
- Prepare Crunch Topping: In a small bowl, combine crushed golden sandwich cookies with melted butter. Mix until the crumbs are coated and resemble wet sand.
- Top the Cake: Sprinkle the cookie crunch mixture evenly over the top of the assembled cake.
- Chill Before Serving: Refrigerate the cake for at least 2 hours to allow the cheesecake layer to set and the flavors to meld. Serve chilled for best taste.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- You can substitute fresh strawberries with other berries like blueberries or raspberries if desired.
- For extra flavor, add a teaspoon of lemon zest to the cheesecake filling.
- The cake is best served chilled and should be stored in the refrigerator.
- Golden sandwich cookies provide a sweet, buttery crunch but you can substitute with graham cracker crumbs for a different texture.
Keywords: Strawberry Cheesecake Cake, Crunch Cake, Layered Cake, Cream Cheese Dessert, Strawberry Dessert
