Strawberry Crunch Scoopable Cheesecake
Rich, creamy 9x13 version of a strawberry crunch cheesecake with a Golden Oreo crust and strawberry crunch topping.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(3)
- ½ teaspoon strawberry extract (optional)
- 1–2 tablespoons strawberry gelatin powder (optional)
- ½ cup strawberry preserves
🥛Dairy & Eggs(4)
- 2 (8-ounce) blocks full-fat cream cheese, softened
- 9 tablespoons melted butter
- 1 cup sour cream
- ½ cup whole milk
🫙Pantry Staples(2)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
📦Other(5)
- 8 oz Cool Whip, thawed
- 2 cup freeze-dried strawberries, crushed
- 1½ cups fresh strawberries, finely chopped
- 24 Golden Oreos
- 1 box (3.4 oz) instant cheesecake pudding mix
Nutrition (per serving)
Calories
512
Protein
5g
Carbs
53g
Fat
32g
👨🍳 Instructions
- 1
Put the Golden Oreos and freeze-dried strawberries into a food processor and mix until you have small pieces and crumbs.
- 2
Mix in 4 tbsp melted butter and 1–2 tbsp strawberry gelatin powder if using. Set aside.
- 3
Crush 24 Golden Oreos and mix with 5 tablespoons melted butter. Press into the bottom of a 9x13 pan and refrigerate.
- 4
Beat softened cream cheese for about 2 minutes until smooth. Add powdered sugar, vanilla, and pudding mix.
- 5
Slowly pour in ½ cup milk while mixing until thick. Add sour cream and beat until smooth.
- 6
Fold in chopped strawberries and strawberry preserves, leaving some streaks.
- 7
Fold in Cool Whip gently.
- 8
Spread cheesecake mixture over the crust and top with strawberry crunch.
- 9
Refrigerate for at least 6 hours or overnight before serving.
💡 Pro Tips
- ✓Beat cream cheese for exactly 2 minutes at medium speed to reach 60-65°F internal temperature, which allows fat crystals to break down uniformly without incorporating excess air that causes weeping during storage.timing2 minutes at medium speed
- ✓Add milk slowly over 30-45 seconds while mixing to hydrate the pudding starches gradually; pouring too quickly causes lumps because starch granules gelatinize unevenly and trap dry powder in the center.technique30-45 seconds for ½ cup milk
- ✓Fold strawberry preserves to create intentional 20-30% streaking rather than fully incorporating—the pectin in preserves (typically 1.5-2% by weight) remains partially distinct and prevents the filling from becoming rubbery when the gelatin network sets.ingredient20-30% streaking coverage
- ✓Toast your crushed Oreo crust at 325°F for 5-6 minutes after buttering (before pressing) to reduce moisture content by 12-15%, which prevents the butter from being absorbed into the cookie crumbs and maintains crispness under the wet cheesecake layer.technique325°F for 5-6 minutes
- ✓Add ½ teaspoon strawberry gelatin powder (not extract) to the crunch topping rather than just relying on freeze-dried fruit—gelatin granules absorb 300-400% of their weight in moisture and lock it before release, keeping the topping crunchy for 2-3 hours instead of 30 minutes.ingredient½ teaspoon gelatin powder
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Strawberry Crunch Scoopable Cheesecake
Rich, creamy 9x13 version of a strawberry crunch cheesecake with a Golden Oreo crust and strawberry crunch topping.
📝 Ingredients
🥬Fresh Produce(3)
- ½ teaspoon strawberry extract (optional)
- 1–2 tablespoons strawberry gelatin powder (optional)
- ½ cup strawberry preserves
🥛Dairy & Eggs(4)
- 2 (8-ounce) blocks full-fat cream cheese, softened
- 9 tablespoons melted butter
- 1 cup sour cream
- ½ cup whole milk
🫙Pantry Staples(2)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
📦Other(5)
- 8 oz Cool Whip, thawed
- 2 cup freeze-dried strawberries, crushed
- 1½ cups fresh strawberries, finely chopped
- 24 Golden Oreos
- 1 box (3.4 oz) instant cheesecake pudding mix
Nutrition (per serving)
Calories
512
Protein
5g
Carbs
53g
Fat
32g
👨🍳 Instructions
- 1
Put the Golden Oreos and freeze-dried strawberries into a food processor and mix until you have small pieces and crumbs.
- 2
Mix in 4 tbsp melted butter and 1–2 tbsp strawberry gelatin powder if using. Set aside.
- 3
Crush 24 Golden Oreos and mix with 5 tablespoons melted butter. Press into the bottom of a 9x13 pan and refrigerate.
- 4
Beat softened cream cheese for about 2 minutes until smooth. Add powdered sugar, vanilla, and pudding mix.
- 5
Slowly pour in ½ cup milk while mixing until thick. Add sour cream and beat until smooth.
- 6
Fold in chopped strawberries and strawberry preserves, leaving some streaks.
- 7
Fold in Cool Whip gently.
- 8
Spread cheesecake mixture over the crust and top with strawberry crunch.
- 9
Refrigerate for at least 6 hours or overnight before serving.
💡 Pro Tips
- ✓Beat cream cheese for exactly 2 minutes at medium speed to reach 60-65°F internal temperature, which allows fat crystals to break down uniformly without incorporating excess air that causes weeping during storage.timing2 minutes at medium speed
- ✓Add milk slowly over 30-45 seconds while mixing to hydrate the pudding starches gradually; pouring too quickly causes lumps because starch granules gelatinize unevenly and trap dry powder in the center.technique30-45 seconds for ½ cup milk
- ✓Fold strawberry preserves to create intentional 20-30% streaking rather than fully incorporating—the pectin in preserves (typically 1.5-2% by weight) remains partially distinct and prevents the filling from becoming rubbery when the gelatin network sets.ingredient20-30% streaking coverage
- ✓Toast your crushed Oreo crust at 325°F for 5-6 minutes after buttering (before pressing) to reduce moisture content by 12-15%, which prevents the butter from being absorbed into the cookie crumbs and maintains crispness under the wet cheesecake layer.technique325°F for 5-6 minutes
- ✓Add ½ teaspoon strawberry gelatin powder (not extract) to the crunch topping rather than just relying on freeze-dried fruit—gelatin granules absorb 300-400% of their weight in moisture and lock it before release, keeping the topping crunchy for 2-3 hours instead of 30 minutes.ingredient½ teaspoon gelatin powder