Description
This Strawberry Crunch Cheesecake Cake is the ultimate dessert combination! Featuring a soft strawberry cake base, a creamy cheesecake filling, and a crunchy topping, it’s a treat that’s both visually stunning and delicious. Perfect for any occasion, this indulgent cake will impress with its sweet, tangy, and crispy layers.
Ingredients
For the Cake:
1 box of strawberry cake mix
1/2 cup vegetable oil
1 cup water
3 large eggs
1 teaspoon vanilla extract
1/2 cup crushed freeze-dried strawberries
1/4 cup crushed graham crackers
For the Cheesecake Filling:
2 cups cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup heavy whipping cream
For the Crunch Topping:
1 cup crushed Nilla wafers or golden Oreos
1/4 cup sugar
1/4 cup melted butter
1/4 cup crushed freeze-dried strawberries
For the Frosting:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
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Prepare the Cake:
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Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
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Mix strawberry cake mix, vegetable oil, water, eggs, and vanilla extract in a bowl. Add crushed freeze-dried strawberries and graham crackers.
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Pour the batter evenly into the prepared pans and bake for 25-30 minutes. Cool completely.
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Make the Cheesecake Filling:
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Beat cream cheese until smooth. Add powdered sugar, vanilla extract, and sour cream; mix until well combined.
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Whip heavy cream in a separate bowl until stiff peaks form. Fold into the cream cheese mixture. Chill for 30 minutes.
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Prepare the Crunch Topping:
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Combine crushed Nilla wafers or golden Oreos, sugar, melted butter, and freeze-dried strawberries. Mix until crumbly.
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Assemble the Cake:
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Once the cake layers are cool, place one layer on a serving platter. Spread cheesecake filling evenly.
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Place the second cake layer on top. Frost the top with whipped cream or desired frosting.
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Add Crunch Topping:
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Press the crunch topping onto the sides and top of the cake. Optionally garnish with fresh or freeze-dried strawberries.
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Serve and Enjoy:
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Chill the cake for 2-3 hours to set before slicing and serving.
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Notes
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You can swap out freeze-dried strawberries for other fruits, like blueberries or raspberries, to give the cake a unique twist.
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To make it gluten-free, use a gluten-free cake mix.
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This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Chill Time: 2-3 hours
- Cook Time: 25-30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
