Why You’ll Love Strawberry Crumble Cheesecake Recipe
This cheesecake has the perfect mix of creamy, fruity, and crunchy textures.
The roasted strawberries become sweeter and more concentrated, adding a jammy layer on top.
The crumble topping gives every slice a buttery, crisp finish.
It is ideal for making ahead because the cheesecake needs time to chill and set.
It serves 12, making it great for family gatherings, parties, or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the strawberries:
675 g fresh strawberries
1 tbsp granulated sugar
1 tbsp lemon juice
For the cookie crust:
250 g digestive biscuits or graham crackers
2 tbsp granulated sugar
75 g butter, room temperature or melted
For the crumble:
110 g all-purpose flour
40 g dark brown sugar
40 g granulated sugar
70 g butter
For the cheesecake filling:
800 g full-fat cream cheese, room temperature
250 g granulated sugar
200 g sour cream, 14–18%, room temperature
1 1/2 tbsp cornstarch
2 1/2 tsp vanilla extract
4 large eggs
Directions
Preheat the oven to 170ºC/340ºF conventional oven.
Cut the strawberries into quarters. Place them on a parchment-lined baking sheet and toss with sugar and lemon juice. Bake for 30 minutes, then let them cool.
Lower the oven temperature to 160ºC/325ºF. Line the bottom of a 23 cm/9-inch springform pan with parchment paper.
Blend the cookies and sugar in a food processor until fine. Add the butter and blend until combined. Press the mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then keep the oven on.
For the crumble, mix flour, brown sugar, and granulated sugar in a bowl. Add the butter and mix with a fork until crumbly with no dry flour remaining. Set aside.
For the cheesecake filling, beat the cream cheese on low speed for 1 minute. Add sugar and mix for another minute. Scrape the bowl and mix again briefly.
In a small bowl, stir sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with vanilla extract. Mix on low speed until combined.
Add the eggs, two at a time, mixing gently on low speed after each addition. Scrape the bowl and mix just until smooth.
Pour the cheesecake batter into the prepared crust. Spoon the roasted strawberries over the top, then sprinkle with crumble.
Place the springform pan inside a slightly larger cake pan, then place that into a roasting pan. Pour hot water into the roasting pan until it reaches about two-thirds up the side of the outer cake pan.
Bake for 1 hour 20 minutes to 1 hour 30 minutes, until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from the oven and water bath. Let cool fully at room temperature for about 1 hour.
Refrigerate for at least 6 hours, preferably overnight, before slicing and serving.
Servings and timing
Servings: 12 slices
Prep time: about 35 minutes
Bake time: about 1 hour 40 minutes to 1 hour 50 minutes total
Cooling and chilling time: about 8 hours
Total time: about 8 hours 25 minutes
Variations
Use raspberries, blueberries, or mixed berries instead of strawberries.
Add a little lemon zest to the cheesecake filling for a brighter flavor.
Swap digestive biscuits for graham crackers, vanilla wafers, or shortbread cookies.
Add a pinch of cinnamon to the crumble for a warmer flavor.
Drizzle the chilled cheesecake with strawberry sauce before serving.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
For cleaner slices, chill the cheesecake well and wipe the knife between cuts.
This cheesecake can be frozen for up to 2 months. Wrap slices tightly and thaw overnight in the refrigerator.
Reheating is not recommended, as cheesecake is best served chilled.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well first. Frozen strawberries release more liquid, so roasting them may take a little longer.
Do I have to roast the strawberries?
Roasting is recommended because it deepens the flavor and removes excess moisture.
Can I skip the water bath?
You can, but the texture may be less creamy and the cheesecake may crack more easily.
Why did my cheesecake crack?
Cracks usually happen from overmixing, overbaking, or cooling too quickly. Mix on low speed and cool it gradually.
How do I know when the cheesecake is done?
The edges should look set, while the center should still jiggle slightly when gently shaken.
Can I make this cheesecake ahead of time?
Yes. This cheesecake is perfect for making the day before serving.
Can I use low-fat cream cheese?
Full-fat cream cheese is best for a rich, stable texture. Low-fat versions may make the cheesecake softer.
How long should the cheesecake chill?
Chill it for at least 6 hours, but overnight gives the best texture.
Can I make this without a food processor?
Yes. Crush the cookies in a sealed bag with a rolling pin, then mix with sugar and butter.
Can I freeze strawberry crumble cheesecake?
Yes. Freeze it whole or in slices, tightly wrapped, for up to 2 months.
Conclusion
Strawberry Crumble Cheesecake is a rich and impressive dessert with creamy filling, roasted strawberries, a crisp cookie crust, and buttery crumble topping. It takes time to chill properly, but the result is a beautiful make-ahead cheesecake that is worth every step.
