Strawberry Crunch Cheesecake Cake
A delightful dessert combining strawberry cake with rich cheesecake filling and crunchy toppings, perfect for any celebration.
Ingredients
For the Strawberry Cake
- 1 box 15.25 oz strawberry cake mix or homemade strawberry cake if preferred
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
For the Cheesecake Filling
- 3 packages 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Crunch Topping
- 1 cup strawberry-flavored Jell-O powder
- 2 cups crushed graham crackers
- 1/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
For Frosting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the strawberry cake mix according to the package instructions with eggs, oil, and water.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely on a wire rack.
Making the Filling and Topping
- In a mixing bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Stir in the vanilla extract and heavy whipping cream, mixing until thick and fluffy. Chill this mixture in the fridge for 1-2 hours.
- In another bowl, combine the Jell-O powder with the crushed graham crackers and powdered sugar. Add the melted butter and stir until well combined.
Assembling the Cake
- Once the cakes are cool, slice each cake in half horizontally to create four layers.
- Layer the cakes with the cheesecake filling, stacking each layer as you go.
- In a clean bowl, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Frost the sides and top of the cake.
- Sprinkle the strawberry crunch topping over the top and around the sides of the cake.
- Slice, serve, and enjoy! Optionally, you can garnish with fresh strawberry slices.
Notes
Serve the cake chilled for the best flavor and texture. Store any leftovers in an airtight container in the refrigerator for about 3-5 days. For longer storage, freeze tightly wrapped slices.