If you’re craving a dessert that’s creamy, fruity, and irresistibly bakery-style, this Easy Strawberry Crumble Cheesecake Recipe brings together everything you love about cheesecake with the cozy charm of a cinnamon-sweet crumble topping. This recipe blends tangy cream cheese, buttery graham cracker crust, and swirls of luscious strawberry preserves for a show-stopping dessert that’s surprisingly simple to prepare.
Why You’ll Love This Easy Strawberry Crumble Cheesecake Recipe
There’s something magical about the combination of silky cheesecake and fresh strawberry flavor. This recipe elevates that classic pairing with a golden, crunchy crumble topping that adds warmth, texture, and a dreamy aroma. You’ll love this recipe because:
- It’s easy enough for beginners yet impressive for holidays and special occasions.
- The cheesecake bakes with a smooth, creamy center thanks to the gentle water-bath method.
- The strawberry swirl adds bright, fruity flavor without requiring fresh fruit prep.
- The crumble topping adds warmth and delightful texture.
- It’s a make-ahead dessert, perfect when you want less stress on serving day.
Whether you’re planning for a family dinner, potluck, or festive gathering, this cheesecake will absolutely be the highlight of the table.
Ingredients for Easy Strawberry Crumble Cheesecake Recipe
Below are the components for the crust, crumble topping, cheesecake filling, and glaze.
Crust Ingredients
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Crumble Topping
- ½ cup all-purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Cheesecake Filling
- Two 8-ounce packages cream cheese, softened
- ¾ cup superfine granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup strawberry preserves
Glaze
- 1 cup powdered (confectioners’) sugar
- 1 tablespoon whole milk
Ingredient Notes (Substitutions & Healthy Swaps)
Cream Cheese
Full-fat cream cheese creates the richest flavor and texture. You may use reduced-fat cream cheese if preferred, but the cheesecake may be slightly softer.
Strawberry Preserves
You can substitute with raspberry, blueberry, or cherry preserves—any thick jam-style fruit spread works well.
Crust Alternatives
Use any crunchy cookie in place of graham crackers, such as:
- Vanilla wafers
- Shortbread cookies
- Chocolate grahams
For gluten-free needs, use gluten-free graham crackers and gluten-free flour in the crumble.
Crumble Topping
You can replace cinnamon with pumpkin spice, cardamom, or omit spices entirely for a purely buttery crumble.
Dairy Swaps
For a non-dairy version:
- Use vegan cream cheese
- Replace butter with plant-based butter
- Use dairy-free milk for the glaze
(Keep in mind: texture will be slightly different.)
Step-by-Step Instructions
Step 1 – Prepare the Pan and Water Bath
Line the bottom of a 7-inch springform pan with parchment paper. Wrap the outside tightly in heavy-duty foil to prevent water from seeping in during baking.
Preheat your oven to 350°F (175°C).
Step 2 – Make the Crust
In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand.
Press the crust firmly into the bottom of the springform pan, using a flat measuring cup to smooth it evenly.
Set aside.
Step 3 – Prepare the Crumble Topping
In another bowl, combine flour, brown sugar, granulated sugar, cornstarch, and cinnamon.
Pour in the melted butter and stir until clumps form.
This will be sprinkled over the cheesecake before baking.
Step 4 – Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and silky.
Add the granulated sugar and continue mixing until light and fluffy.
Mix in the sour cream and vanilla extract.
Add the eggs one at a time, mixing gently after each addition—over-mixing can cause cracks.
Pour the cheesecake filling over the prepared crust.
Step 5 – Add the Strawberry Swirl
Drop spoonfuls of strawberry preserves onto the surface of the filling.
Using a butter knife or skewer, gently swirl the preserves into the batter, creating soft ribbons rather than fully mixing.
Step 6 – Add the Crumble
Sprinkle the cinnamon crumble mixture evenly over the cheesecake, covering most of the surface.
Step 7 – Prepare the Water Bath
Place the wrapped springform pan inside a larger roasting pan.
Carefully pour hot water into the roasting pan until it reaches halfway up the cheesecake pan.
Step 8 – Bake
Bake for 85–90 minutes, or until the edges are set and the center jiggles slightly like gelatin.
Turn off the oven and let the cheesecake rest inside for 1 hour to prevent sudden temperature shifts.
Step 9 – Chill
Remove the cheesecake from the water bath, discard the foil, and let it cool completely on a wire rack.
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 10 – Add the Glaze
Just before serving, whisk together powdered sugar and milk to form a smooth glaze.
Drizzle over the chilled cheesecake using a spoon or piping bag for a pretty finish.
Easy Strawberry Crumble Cheesecake
Equipment
- springform pan (7-inch)
- mixing bowls
- electric mixer
- roasting pan (for water bath)
- measuring cups and spoons
- whisk
- parchment paper
Ingredients
- 1 cup graham cracker crumbs
- 1 tbsp granulated sugar (for crust)
- 3 tbsp unsalted butter, melted (for crust)
- 1/2 cup all-purpose flour
- 3 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, melted (for crumble)
- 16 oz cream cheese, softened
- 3/4 cup superfine granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup strawberry preserves
- 1 cup powdered sugar
- 1 tbsp whole milk
Instructions
- Line the bottom of a 7-inch springform pan with parchment paper and wrap the outside in foil. Preheat oven to 350°F (175°C).
- Mix graham crumbs, sugar, and melted butter until sandy. Press firmly into the bottom of the springform pan.
- Combine flour, brown sugar, granulated sugar, cornstarch, and cinnamon. Add melted butter and stir until clumps form.
- Beat cream cheese until smooth. Mix in sugar, then sour cream and vanilla. Add eggs one at a time, mixing gently.
- Pour filling into the crust. Add spoonfuls of strawberry preserves and swirl gently.
- Sprinkle crumble evenly over the top of the cheesecake.
- Place springform pan inside a larger pan and pour hot water halfway up the sides.
- Bake 85–90 minutes until edges are set and center jiggles slightly. Turn off oven and rest 1 hour inside.
- Cool on a rack, then refrigerate at least 4 hours or overnight.
- Whisk powdered sugar and milk into a smooth glaze and drizzle over cheesecake before serving.
Notes
Nutrition
Pro Tips for Success
- Use room-temperature cream cheese: This prevents lumps and creates a smoother batter.
- Don’t over-mix the batter: Too much air leads to cracking. Mix just enough to combine.
- Wrap the pan tightly in foil: Essential for preventing water leaks during the water-bath baking.
- Cool gradually: The hour of rest in the cooling oven helps keep the cheesecake creamy and crack-free.
- Chill overnight: Maximum flavor and firmness develop after a long chill.
- Use thick preserves: Thin or watery spreads may sink instead of swirling beautifully.
Flavor Variations
- Mixed Berry Cheesecake
Use blueberry, raspberry, or blackberry preserves—or a blend of all three. - Lemon Strawberry Crumble
Add 1 tablespoon lemon zest to the filling and use lemon juice in the glaze. - Chocolate Strawberry Cheesecake
Add ½ cup melted chocolate or cocoa powder to the filling before swirling in the preserves. - Cinnamon Apple Crumble Cheesecake
Skip the strawberry and swirl in apple pie filling with a cinnamon-heavy crumble. - Shortbread Crust Variation
Use crushed shortbread cookies for a more buttery base.
Serving Suggestions
- Add fresh sliced strawberries or whole berries on top for a beautiful presentation.
- Serve with whipped cream for extra lightness.
- Pair with tea, coffee, or a fruity mocktail.
- Add a drizzle of white chocolate or strawberry syrup for special occasions.
Storage and Freezing Instructions
Refrigerator
- Store cheesecake in the refrigerator, tightly covered, for up to 5 days.
Freezer
- Freeze whole or sliced cheesecake for up to 2 months.
- Wrap tightly in plastic wrap and foil, then place in a freezer-safe container.
- Thaw overnight in the refrigerator before serving.
Do Not Freeze After Glazing
For best texture, freeze without the glaze and add it after thawing.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 24g |
| Fiber | 1g |
| Sodium | 240mg |
(Approximate values; will vary by ingredients.)
FAQ About This Easy Strawberry Crumble Cheesecake Recipe
How do I prevent my cheesecake from cracking?
Cracks happen when the batter is over-mixed or exposed to sudden temperature changes. To avoid this, always use a water bath, mix slowly, and cool the cheesecake gradually in the oven. If a crack does appear, the crumble topping and glaze beautifully cover it.
Do I have to use a water bath?
Yes, for baked cheesecakes, a water bath ensures even heat distribution and gives the cheesecake a creamy, luxurious texture. Without it, the edges may overcook while the center stays too soft.
Can I use fresh strawberries instead of preserves?
Fresh strawberries contain more moisture, so they won’t swirl as neatly and may create wet pockets in the cheesecake. If you prefer fresh fruit, cook them down into a thick compote first.
Can I double this recipe?
Yes! If doubling for a 9-inch cheesecake, increase bake time by 10–20 minutes and ensure the center still jiggles slightly before cooling.
How long should I chill the cheesecake before serving?
A minimum of 4 hours is required, but overnight chilling delivers the best structure and flavor. Cheesecake always tastes better the next day.
Final Thoughts
This Easy Strawberry Crumble Cheesecake Recipe is the perfect blend of creamy, fruity, and crunchy textures. Whether you’re hosting a special dinner or simply indulging in a homemade treat, this cheesecake brings a bakery-quality experience right to your kitchen. With simple ingredients and a straightforward method, you’ll feel confident baking a dessert that looks—and tastes—spectacular.
