Introduction

This easy no-bake strawberry crumble cheesecake is a dream come true for dessert lovers. With just five simple ingredients, it delivers a perfect balance of creamy, fruity, and crunchy textures without ever turning on the oven. It’s an ideal make-ahead treat for any occasion. For another delightful strawberry dessert, try this Strawberry Crunch Salad Recipe.

Ingredients

This Strawberry Crumble Cheesecake combines a buttery biscuit base, a creamy vanilla filling studded with fresh berries, and a golden oat topping for the perfect mix of textures and flavors.

• For the base:
• 200g digestive biscuits (or graham crackers)
• 75g unsalted butter, melted
• For the cheesecake filling:
• 600g cream cheese, softened
• 100g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 150g fresh strawberries, chopped
• For the crumble:
• 75g plain flour
• 50g rolled oats
• 50g unsalted butter, cold and cubed
• 50g light brown sugar
• For decoration:
• Extra fresh strawberries, halved

Timing

Prep Time	30 minutes
Cook Time	1 hour 10 minutes
Total Time	1 hour 40 minutes (plus chilling)

Context: This Strawberry Crumble Cheesecake recipe is about 20% faster than many similar layered desserts, as the crumble topping bakes directly on the cheesecake, eliminating a separate baking step.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and a pinch of sugar. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until lightly fragrant and set. Let it cool completely on a wire rack.

Step 2 — Make the Cheesecake Filling

Using a stand mixer with a paddle attachment, beat room-temperature cream cheese and sugar on medium-low speed until perfectly smooth and lump-free, about 3 minutes. Scrape down the bowl thoroughly to ensure even mixing.

Add eggs one at a time, mixing just until each is incorporated. Then blend in sour cream, vanilla extract, and a tablespoon of flour to help stabilize the batter. Avoid overmixing after adding the eggs to prevent incorporating too much air.

Step 3 — Assemble and Bake

Pour the cheesecake filling over the cooled crust. Tap the pan gently on the counter to release any large air bubbles. Place the springform pan into a larger roasting pan and create a water bath by pouring hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan.

Bake at 325°F (160°C) for 55-65 minutes. The center should be set but still have a slight jiggle when gently shaken—it will firm up as it cools. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour to prevent cracking.

Step 4 — Cool and Chill

Remove the cheesecake from the water bath and run a thin knife around the edge to loosen it from the pan. Let it cool to room temperature on the wire rack, then refrigerate uncovered for at least 4 hours, preferably overnight, to set completely.

Step 5 — Prepare the Strawberry Topping

While the cheesecake chills, hull and slice fresh strawberries. In a saucepan, combine half the berries with sugar and a splash of lemon juice. Cook over medium heat until the berries break down and the sauce thickens slightly, about 8-10 minutes.

Remove from heat and stir in the remaining fresh strawberry slices. This creates a topping with both a saucy texture and fresh berry pieces. Let the mixture cool completely before using.

Step 6 — Make the Crumble Topping

In a bowl, combine flour, rolled oats, brown sugar, and a pinch of cinnamon. Using your fingers or a pastry cutter, work in cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces.

Spread the crumble on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12-15 minutes, stirring once halfway, until golden brown and crisp. Let it cool completely—it will crisp up further as it cools.

Step 7 — Final Assembly

Once the cheesecake is fully chilled, carefully remove the springform pan ring. Spread the cooled strawberry topping evenly over the surface of the cheesecake.

Generously sprinkle the baked oat crumble over the strawberry layer, pressing some pieces gently to adhere. For the best texture and to prevent sogginess, assemble the Strawberry Crumble Cheesecake just before serving.

Nutritional Information

Calories	Approx. 420 kcal
Protein	7g
Carbohydrates	45g
Fat	24g
Fiber	2g
Sodium	280mg

Note: These are approximate values per serving for this Strawberry Crumble Cheesecake, calculated using common ingredient brands and a standard slice size. Actual nutrition can vary based on specific products and portioning.

Healthier Alternatives

This Strawberry Crumble Cheesecake is wonderfully adaptable. Here are practical ingredient swaps to tailor it to different dietary needs without sacrificing flavor.

• Greek Yogurt for Cream Cheese — Use full-fat Greek yogurt for a high-protein, tangier filling. The texture will be slightly less dense but still creamy.
• Almond or Coconut Flour for Graham Crumbs — An excellent gluten-free, lower-carb base for the crumble. It toasts beautifully for a nutty flavor.
• Monk Fruit or Erythritol for Granulated Sugar — A zero-calorie, lower-carb sweetener swap that works well in both the filling and crumble topping.
• Coconut Cream for Heavy Cream/Dairy — Creates a rich, dairy-free cheesecake filling. Ensure it’s full-fat and chilled for the best consistency.
• Nut Butter & Seeds for Butter in Crumble — Mix almond butter with oats and seeds for a healthier fat profile and added protein in the crumble topping.
• Fresh Lemon Zest for Extra Salt — Brightens flavors naturally, allowing you to reduce added sodium without missing the savory balance.
• Chia or Flax “Egg” for Binding — A simple vegan binder (1 tbsp chia/flax + 3 tbsp water per egg) works perfectly in the crumble mixture.
• Increased Vanilla & Almond Extract — Boosting these extracts enhances sweetness perception, letting you further reduce added sugars.

Serving Suggestions

• Pair this Strawberry Crumble Cheesecake with a scoop of vanilla bean ice cream for a classic, comforting dessert combination.
• For a brunch or afternoon tea, serve smaller slices alongside a pot of freshly brewed Earl Grey tea or a light, sparkling rosé.
• Elevate the plating by garnishing with a mint sprig, a dusting of powdered sugar, and a drizzle of reduced balsamic glaze for a sophisticated touch.
• Make it a summer celebration centerpiece by serving it on a cake stand surrounded by fresh whole strawberries and edible flowers.
• For a fun, deconstructed option, crumble a slice into a glass and layer it with fresh whipped cream and macerated strawberries for a parfait.
• Balance the richness with a bright, tart accompaniment like a lemon sorbet or a side of fresh raspberries.

This Strawberry Crumble Cheesecake is incredibly versatile. Whether you’re enjoying a casual family dinner or hosting a special gathering, these serving ideas will highlight its delicious flavors and textures perfectly.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy batter. Fix: Let all dairy ingredients sit at room temperature for at least 2 hours before mixing.
• Mistake: Overmixing the cheesecake filling, incorporating too much air. Fix: Mix on low speed just until ingredients are combined and smooth.
• Mistake: Baking the cheesecake at too high a temperature, causing cracks. Fix: Bake low and slow, typically around 325°F (160°C), and use a water bath.
• Mistake: Adding juicy, fresh strawberries directly to the filling, making it soggy. Fix: Macerate and drain fresh berries or use a reduced, thick strawberry compote.
• Mistake: A crumble topping that turns soggy or burns. Fix: Par-bake the crumble separately on a sheet pan, then add it after the cheesecake has cooled.
• Mistake: Cutting the Strawberry Crumble Cheesecake before it’s fully set. Fix: Chill it for a minimum of 8 hours, preferably overnight, for clean slices.
• Mistake: Using a springform pan that leaks during the water bath. Fix: Wrap the outside bottom and sides tightly with heavy-duty foil or use a silicone pan band.
• Mistake: A crust that becomes soggy from the filling and topping. Fix: Pre-bake the crust and let it cool completely before adding the cheesecake layer.
• Mistake: Not adjusting baking time for pan size, leading to under or over-baking. Fix: The center should be just set and slightly jiggly; it will firm up while chilling.

Storing Tips

• Fridge: Cover the Strawberry Crumble Cheesecake tightly with plastic wrap or store in an airtight container. It will keep for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap individual slices or the whole cheesecake (without the crumble topping) tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm dessert, place a slice on a microwave-safe plate and heat in 15-second intervals until just warmed through. Alternatively, warm in a preheated 300°F (150°C) oven for 8-10 minutes.

Always refrigerate your cheesecake within 2 hours of serving to prevent bacterial growth. For food safety, ensure your refrigerator is at or below 40°F (4°C).

Conclusion

This Strawberry Crumble Cheesecake is the perfect dessert for any occasion, blending creamy cheesecake with a sweet, crunchy topping. If you love strawberry desserts, you might also enjoy our Mango Strawberry Sunset Cupcakes: A Delightful Recipe or our Strawberry Milkshake Pound Cake Recipe. Give this recipe a try and let us know what you think in the comments!

Print

FAQs

Can I make this Strawberry Crumble Cheesecake ahead of time?

Yes, you can prepare this dessert in advance. The assembled Strawberry Crumble Cheesecake should be stored, covered, in the refrigerator for up to two days. For the best texture, add the fresh crumble topping just before serving.

Can I use frozen strawberries for the topping?

Frozen strawberries work well, but you must thaw and drain them thoroughly first. Excess liquid from frozen berries can make the crumble topping soggy and affect the overall structure of your Strawberry Crumble Cheesecake.

Why did my cheesecake filling crack?

Cracks often occur from overmixing, which incorporates too much air, or from a sudden temperature change. To prevent this, avoid over-beating the batter after adding eggs and let the Strawberry Crumble Cheesecake cool gradually in the turned-off oven with the door slightly ajar.