If there’s one dessert that never fails to impress at gatherings, birthdays, or even quiet nights in, it’s cheesecake. But this Berrylicious Strawberry Crunch Cheesecake isn’t just any cheesecake—it’s a delightful combination of creamy, fruity, and crunchy layers that hit every note of indulgence. Between the silky filling, the fresh strawberry topping, and that irresistible oat crunch, this one’s a showstopper you’ll want to keep on repeat.

I first made this for a summer barbecue where I wasn’t even planning to bring dessert (I know, what was I thinking?). But at the last minute, I pulled this together using what I had in the fridge—and it was gone before the burgers even hit the grill. The sweet strawberry sauce adds just the right amount of brightness, while the crumbly oat topping gives every bite a texture that makes you go back for seconds… and thirds. It’s a little nostalgic too—reminds me of those strawberry shortcake ice cream bars, only this version is grown-up and glorious.

Ready to dive in? This recipe has a few steps, but don’t let that scare you. Each layer is super simple to pull together, and the payoff is totally worth it. Let’s get into it.

Ingredients You’ll Need

For the crust:

1 ½ cups graham cracker crumbs (about 10–12 sheets, crushed)
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the cheesecake filling:

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs, room temperature
½ cup sour cream
2 tbsp all-purpose flour
Zest of 1 lemon

For the strawberry sauce:

2 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 tbsp cornstarch mixed with 2 tbsp water

For the crunch topping:

1 cup all-purpose flour
½ cup brown sugar, packed
½ cup rolled oats
½ tsp ground cinnamon
6 tbsp unsalted butter, cold and cubed

STEP 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (160°C). Grab a 9-inch springform pan, line the bottom with parchment paper, and lightly grease the sides. This helps the cheesecake release cleanly later on—no sticking, no frustration.

STEP 2: Make That Buttery Graham Crust

In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan. You can use the bottom of a measuring cup to make it even and compact. Bake for 8–10 minutes, then set it aside to cool while you make the filling.

STEP 3: Creamy Cheesecake Filling Time

In a large mixing bowl, beat your softened cream cheese with the granulated sugar until everything is super smooth and fluffy—no lumps! Then mix in the vanilla extract, lemon zest, and sour cream. Next, beat in the eggs one at a time, just until they’re fully mixed in. Be careful not to overmix once the eggs are in—this helps prevent cracking.

Finally, stir in the flour until your batter is nice and smooth. Pour the mixture over your cooled crust and smooth the top out evenly with a spatula.

STEP 4: Bake and Cool Gently

Place the springform pan on a baking sheet (this helps with even heat and catches any butter drips). Bake for 50–60 minutes, or until the edges are set and the center is just a little jiggly—it should wobble like Jell-O, not wave like soup.

Once it’s done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gentle cooling helps the cheesecake set without sinking or cracking.

Now that we’ve got the rich, creamy cheesecake base baked and slowly cooling, it’s time to turn our attention to what really makes this dessert pop: the homemade strawberry sauce and the crunchy oat topping. These two components add a delicious contrast to the smooth filling—one is bright and tangy, the other sweet and toasty. Together, they take this cheesecake from good to unforgettable.

Let’s pick up right where we left off. While your cheesecake cools, we’ll get everything else ready so you can assemble it once it’s fully set.

STEP 5: Make the Fresh Strawberry Sauce

In a small saucepan, combine 2 cups of fresh, sliced strawberries with ¼ cup of granulated sugar. Turn the heat to medium and let the strawberries cook down, stirring occasionally. You’ll start to see them release their juices and soften into a gorgeous, jammy consistency.

Once the strawberries are nice and soft (about 6–8 minutes in), stir in the cornstarch slurry (that’s 1 tablespoon of cornstarch mixed with 2 tablespoons of water). Keep stirring gently for another minute or two until the sauce thickens. You’re aiming for a glossy, spoon-coating texture.

Remove the saucepan from the heat and let the strawberry sauce cool completely. You don’t want to pour hot topping onto a cooling cheesecake—it can mess with the structure and texture. Patience is key here.

Pro tip: If you prefer a smoother topping, you can mash some of the strawberries or give the sauce a quick blitz with an immersion blender. I like to leave it chunky for those big bites of real fruit.

STEP 6: Bake the Crunch Topping

Next up is the crunch topping—the magic finishing touch that brings texture and warmth to every slice.

In a medium bowl, stir together:

1 cup all-purpose flour
½ cup packed brown sugar
½ cup rolled oats
½ teaspoon ground cinnamon

Then add 6 tablespoons of cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. You’re not looking for a dough here—crumbly is perfect.

Spread the topping out on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 8–10 minutes, or until golden brown and slightly crisp. Let it cool completely—it’ll continue to crisp up as it sits.

This topping is honestly delicious on everything from yogurt to ice cream, so if you want to make a double batch, I fully support that decision.

STEP 7: Assemble the Cheesecake

By now, your cheesecake should be at room temperature, and your toppings are cooled and ready to go. It’s time to bring it all together.

Carefully remove the cheesecake from the springform pan and place it on a serving plate. Pour the cooled strawberry sauce over the top, spreading it evenly with the back of a spoon.

Then, generously sprinkle the oat crumble topping all over the strawberry layer. Don’t be shy—you want a little crunch in every bite.

Once assembled, refrigerate the cheesecake for at least 4–6 hours, or ideally overnight. This helps it firm up fully and allows all the flavors to meld together beautifully.

Extra Tips & Simple Variations

Make Ahead: This cheesecake is perfect for prepping in advance. I usually bake it the night before and add the toppings the next morning.
Berry Swaps: Not a strawberry fan? You can use raspberries, blackberries, or even a mixed berry blend instead. Just keep the fruit-to-sugar ratio the same for the sauce.
Want it gluten-free? Use gluten-free graham crackers for the crust and substitute oat flour or a GF blend in the topping.
No springform pan? A deep 9-inch cake pan lined with parchment will work in a pinch, though removing it can be trickier.

Berrylicious Strawberry Crunch Cheesecake