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Roasted Strawberry Crumble Cheesecake – A creamy cheesecake swirled with roasted strawberries and topped with a buttery crumble.

Roasted Strawberry Crumble Cheesecake is my new obsession. Creamy cheesecake filling, swirls of roasted strawberries, and a buttery crumble topping? Yes, please. This dessert is a little bit of work but trust me—it’s worth every single bite. If you’re a fan of strawberry desserts, this is the one to make.

For more Strawberry Recipes, here are some of my favorite ones you should try!

Why You’ll Love This Recipe

Big strawberry flavor: Roasting the strawberries makes them taste like candy—sweet, juicy, and just a little caramelized.
Super creamy texture: That cheesecake filling is so smooth and luscious, it practically melts in your mouth.
Homemade graham cracker crust: It’s buttery, sweet, and holds everything together perfectly.
Impressive but doable: It’s a showstopper for sure, but the steps are totally manageable. You’ve got this!

Ingredients – Strawberry Crumble Cheesecake

Fresh strawberries or frozen strawberries — Either works perfectly here! Roasting brings out all the sweetness, whether they’re fresh or straight from the freezer. — The star of the show! Using fresh strawberries gives this cheesecake the sweetest, juiciest flavor.
Granulated sugar — Sweetens up the strawberries and balances the tanginess of the cream cheese.
Lemon juice — Adds a bright, fresh flavor to the strawberries and helps enhance their natural sweetness.
Graham cracker crumbs — Classic for cheesecake! They make the perfect buttery, crunchy crust.
Unsalted butter — Keeps the crust together and gives it that rich, buttery goodness. — Holds the crust together and adds a rich, buttery flavor.
Full-fat cream cheese — Go full fat for the creamiest, dreamiest cheesecake. It’s worth it! — Essential for a rich and creamy cheesecake filling. Don’t skimp on the fat here!
Eggs — They bind everything together and create that smooth, custardy filling. Make sure they are room temp, and don’t over whip them when you add them to the batter!
Sour cream — Adds tanginess and keeps the filling extra creamy. It’s the secret ingredient that makes it so good. — Adds tanginess and helps keep the cheesecake filling extra creamy.
Vanilla extract — Brings all the flavors together and adds that classic cheesecake vibe. — A must for enhancing the overall flavor of the cheesecake.
Cornstarch — Keeps the filling stable and helps prevent cracks during baking.

Step-by-Step Instructions

Roasted Strawberries:

Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a mixing bowl, toss fresh strawberries with granulated sugar, a pinch of salt, and lemon juice until they’re well-coated.
Spread the strawberries out in a single layer on the baking sheet. Don’t overcrowd them or they won’t roast properly.
Roast for 25-30 minutes, stirring halfway through. Let them cool completely before using them in the cheesecake.

Graham Cracker Crust:

Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with plastic wrap and foil to prep for a water bath.
Mix graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. It should feel like wet sand.
Press the mixture firmly into the bottom of the pan and a little bit up the sides. Use a flat-bottomed glass or your hands to make it even.
Bake for 10 minutes, then set it aside to cool.

Streusel Topping:

In a small bowl, mix brown sugar, purpose flour, cinnamon, and salt.
Cut in the cold butter with a pastry cutter (or your fingers if you’re like me) until it looks like coarse crumbs.
Stick the streusel in the fridge while you make the cheesecake filling.

Cheesecake Filling:

Lower the oven temperature to 325°F. Prepare a water bath by filling a large roasting pan with warm water.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese on low speed until smooth and creamy.
Gradually add sugar and mix until combined, scraping down the sides of the bowl as needed.
Mix in the eggs one at a time, followed by the egg yolk, sour cream, vanilla extract, and cornstarch. Go slow and steady here to avoid adding too much air.
Gently fold in roasted strawberries, leaving some nice swirls in the batter.

Assemble and Bake:

Pour half of the cheesecake batter into the cooled crust and spread it evenly.
Add half of the roasted strawberries on top of the batter.
Spread the remaining cheesecake batter over the strawberries, then top with the rest of the roasted strawberries.
Sprinkle the streusel topping evenly over the top.
Place the springform pan in the water bath and bake for 70-80 minutes. The center should be set but still slightly jiggly. If the top starts browning too much, cover it with foil.
Turn off the oven, crack the oven door, and let the cheesecake cool for an hour.
Refrigerate for at least 4 hours or overnight so it sets up beautifully.

Tips and Tricks – Strawberry Crumble Cheesecake

Room temperature ingredients: This is the key to that silky, creamy texture. Don’t skip it.
Water bath: I know it’s an extra step, but it makes all the difference for an even bake and no cracks.
Go easy on the mixing: Overmixing introduces air, which can mess with the texture.
Chill time: Letting it set in the fridge is non-negotiable. It’s what gives you those clean slices.

Recommended Tools

Springform pan
Food processor (for crushing graham crackers)
Mixing bowls (all sizes!)
Hand mixer or stand mixer with a paddle attachment
Parchment paper
Pastry cutter
Roasting pan for the water bath

FAQs – Strawberry Crumble Cheesecake

Can I use frozen strawberries for roasting?
Absolutely! Just toss them straight from the freezer with sugar, salt, and lemon juice—no need to thaw.

How do I store leftover cheesecake?
Keep it in an airtight container in the fridge for up to 5 days. You can also freeze slices by wrapping them tightly in plastic wrap and foil.

Is the water bath really necessary?
If you want the creamiest cheesecake with no cracks, then yes. But if you’re feeling rebellious, you can skip it—just know the texture might not be quite as dreamy.

Storing and Freezing Instructions

Refrigerator: Cover the cheesecake with plastic wrap or place it in an airtight container. It’ll stay fresh for up to 5 days.
Freezer: Wrap slices individually in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.

This Roasted Strawberry Crumble Cheesecake has everything you love in a dessert: sweet, caramelized strawberries, a buttery homemade graham cracker crust, and the creamiest cheesecake filling. It’s like strawberry shortcake met a cheesecake and decided to live happily ever after. You’re going to love it!

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Recipe

Roasted Strawberry Crumble Cheesecake

Molly Murphy

A creamy cheesecake swirled with roasted strawberries and topped with a buttery crumble.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings slices

Ingredients

FOR THE ROASTED STRAWBERRIES

2 Pounds whole strawberry frozen or fresh
¼ cup granulated sugar
Pinch of salt
Juice of a lemon

FOR THE GRAHAM CRACKER CRUST

2 cups fine graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter melted

FOR THE STREUSEL

½ cup light brown sugar
⅔ cup all purpose flour
1 teaspoon ground cinnamon
pinch of salt
6 Tablespoons unsalted butter cold and cubed into pea size shape

FOR THE CHEESECAKE FILLING

32 ounces full-fat cream cheese 4 blocks room temperature
¾ cup granulated sugar
1 large egg yolk room temperature
2 large whole eggs room temperature
1 teaspoon vanilla extract
¼ cup sour cream
¼ cup corn starch
Roasted strawberries recipe above