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Cheesecake Strawberry Crunch

Featured in Sweet Treats Everyone Will Love.

Start with strawberry cake, slice it open, and sneak a cheesecake layer inside. Frost it all in cream cheese, then pack on crushed cookies blended with strawberry Jello. The result? An ice cream truck favorite reinvented as a standout dessert centerpiece.

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Emily Watson
Updated on Fri, 04 Apr 2025 00:06:53 GMT
A slice of moist pink cake with cream layers, topped with cookie crumbs and strawberries, plated for serving. Pin it
A slice of moist pink cake with cream layers, topped with cookie crumbs and strawberries, plated for serving. | thefamilycooks.com

Turn the classic ice cream bar into an eye-catching layered treat with this Strawberry Crunch Cake. Its juicy strawberry layers, silky cheesecake middle, and that iconic crunchy outer coating come together for a mind-blowing dessert experience. It's just right for special occasions or when you're craving something truly indulgent.

Delightful Dessert Wonder

This Strawberry Crunch Cake hits all the right notes in every mouthful. Between those strawberry cake layers sits the creamiest cheesecake filling imaginable, while the cookie coating gives that satisfying crunch you can't get enough of. The best thing? It starts with a simple box mix but ends up tasting totally homemade.

Essential Ingredients

  • Crunchy Element: Vanilla sandwich cookies to create that distinctive texture.
  • Rosy Flavor: Strawberry gelatin for vibrant color and taste.
  • Easy Foundation: Strawberry cake mix saves you tons of time.
  • Smooth Component: Cream cheese for that irresistible filling.
  • Velvety Addition: Heavy cream makes everything luxuriously smooth.
  • Binding Helper: Butter holds that crispy coating together.
  • Final Sweetness: Powdered sugar creates the smoothest frosting.

Assembly Instructions

Prep Your Crunchies
Combine smashed cookies with strawberry gelatin and melted butter until just right.
Bake Your Base
Whip up your strawberry cake following the box instructions with a few tasty tweaks.
Make The Middle
Beat that creamy filling until smooth then chill it for easier handling.
Stack Everything
Build your layers spread frosting all over then press the crunchy bits around the sides.
A close-up of a slice of pink strawberry cake topped with a whole strawberry and crumble. Pin it
A close-up of a slice of pink strawberry cake topped with a whole strawberry and crumble. | thefamilycooks.com

Making It Perfect

Popping that cheesecake layer in the freezer will make your life so much easier when you're putting everything together. Don't mix your cake batter too much, and coat the whole thing with frosting before adding crumbs. Want more strawberry flavor? Throw some crushed freeze-dried strawberries into your crumb mixture.

Storage Advice

This cake stays good in your fridge for about three days. For the tastiest results, make it a day before you need it so the flavors can really blend together. Don't try freezing the whole cake, but you can freeze that cheesecake part if you want to get ahead on your baking.

Frequently Asked Questions

→ Can I bake the parts early?

You can make the cake and cheesecake layers one day ahead, storing them in the fridge. Leave the stacking and frosting for later so everything stays fresh and crunchy.

→ Why freeze the cheesecake first?

Freezing makes the cheesecake firm enough to handle without breaking apart. It also keeps it stable during stacking and frosting, so it doesn’t squish or slide around.

→ Is the cookie coating necessary?

The cookie mix gives it that nostalgic crunch and look of the ice cream bar. Plus, it hides any frosting imperfections—you’ll be the only one who knows.

→ How long before it spoils?

Keep it covered in the fridge for up to 5 days. Just know the crunch might soften a little by day 3. Let slices sit out at room temp for 15 minutes before serving.

→ Can I swap out the cake flavor?

Vanilla or white cake mixes work too—just add some strawberry gelatin powder to keep the pretty color and fruity flavor. This way, the strawberry theme stays front and center.

Cheesecake Strawberry Crunch

Fluffy strawberry cake holds a cheesecake center and a crunchy cookie topping. A bite of nostalgia in dessert form.

Prep Time
30 Minutes
Cook Time
95 Minutes
Total Time
125 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 13 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 36 crushed vanilla sandwich cookies.
02 One small box of strawberry-flavored gelatin (3 oz).
03 4 tablespoons melted butter.
04 5-6 drops of red food coloring.
05 A box of strawberry-flavored cake mix.
06 3 eggs at room temperature.
07 Half a cup of melted butter.
08 1 cup full-fat milk.
09 Another 3 oz box of strawberry gelatin.
10 3/4 cup granulated sugar.
11 1/4 cup cornstarch.
12 16 oz of softened cream cheese.
13 1/4 cup of heavy cream.
14 2 teaspoons of vanilla extract.
15 3 more eggs at room temperature.
16 8 oz of softened cream cheese.
17 Half a cup of heavy whipping cream.
18 1/2 cup softened butter.
19 1 teaspoon of vanilla extract.
20 2 cups of powdered sugar.

Instructions

Step 01

Mix half the crushed cookies with the gelatin powder. Stir the plain crumbs with melted butter. Add the dyed butter to the cookie-gelatin mixture. Bake at 350°F for 10 minutes. Make sure it cools fully before using.

Step 02

Whisk together the cake ingredients. Divide the batter evenly between two 9-inch pans. Put in the oven for 24-28 minutes at 350°F. Let it cool completely afterward.

Step 03

Combine the sugar with cornstarch. In a bowl, beat cream cheese, cream, and vanilla together. Blend in eggs one by one, then fold in the sugar mixture. Bake at 325°F for 40 minutes. Leave it in the oven (turned off) for 20 minutes. Freeze for an hour to set.

Step 04

Put cream cheese, cream, and butter in a bowl, and beat them together. Add in vanilla and the powdered sugar, mixing until it's smooth and creamy.

Step 05

Start layering—cake on the bottom, cheesecake in the middle, then cake on top. Spread frosting all over the outside, and cover everything with the remaining cookie crumbs.

Notes

  1. Feeds a large group.
  2. Takes effort but pays off in the end.
  3. Freezing the cheesecake makes stacking easier.
  4. Can stay fresh in the fridge for up to 5 days.
  5. The cookie layer might soften over time.

Tools You'll Need

  • A 9-inch springform pan.
  • Two 9-inch round cake pans.
  • Electric hand or stand mixer.
  • A baking tray.
  • Wire racks for cooling.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy ingredients (cheese, butter, milk).
  • Contains wheat from cookies and cake mix.
  • Includes eggs as an allergen.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1081
  • Total Fat: 77 g
  • Total Carbohydrate: 85 g
  • Protein: 17 g