Creamy Strawberry Crunch Cheesecake Recipe

This creamy strawberry crunch cheesecake is the ultimate dessert for strawberry lovers. With a velvety cheesecake filling, a crunchy strawberry topping, and a buttery crust, this dessert is as stunning as it is delicious. Perfect for special occasions or when you want to indulge in a sweet treat!

Why You’ll Love This Recipe

• Combines creamy cheesecake with a nostalgic strawberry crunch topping.
• Perfect balance of sweet, tangy, and crunchy flavors.
• Easy to make and visually impressive.
• Great for celebrations, holidays, or a show-stopping dessert.
• No-bake option available for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Unsalted butter (melted)
• Granulated sugar

For the Cheesecake Filling:

• Cream cheese (softened)
• Powdered sugar
• Heavy cream
• Strawberry puree (made from fresh or frozen strawberries)
• Vanilla extract

For the Strawberry Crunch Topping:

• Golden sandwich cookies (e.g., Golden Oreos, crushed)
• Freeze-dried strawberries (crushed)
• Unsalted butter (melted)

Directions

this recipe

1. Make the Crust:

1. Preheat your oven to 350°F (175°C) if baking the crust.
2. In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact it evenly.
4. Bake for 8–10 minutes or chill in the refrigerator for 15 minutes for a no-bake option.

2. Prepare the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Add the strawberry puree and vanilla extract, mixing until fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
4. Pour the filling over the prepared crust and spread evenly. Chill in the refrigerator for at least 4–6 hours or overnight to set.

3. Make the Strawberry Crunch Topping:

1. In a bowl, combine the crushed sandwich cookies and freeze-dried strawberries.
2. Add the melted butter and mix until the crumbs are coated and resemble a crunchy topping.
3. Sprinkle the mixture evenly over the chilled cheesecake.

4. Serve:

• Carefully remove the cheesecake from the springform pan.
• Slice and serve with additional strawberry puree or whipped cream if desired.

Servings and Timing

• Servings: 12 slices
• Prep Time: 25 minutes
• Cook Time (if baking the crust): 10 minutes
• Chill Time: 4–6 hours
• Total Time: 4 hours 35 minutes

Variations

• Chocolate twist: Use chocolate sandwich cookies for the crust and crunch topping.
• Berry medley: Combine freeze-dried strawberries with freeze-dried raspberries for a mixed berry crunch.
• No-bake filling: Use gelatin to stabilize the filling for a firmer no-bake cheesecake.
• Lemon strawberry: Add lemon zest to the filling for a citrusy twist.
• Mini cheesecakes: Make individual cheesecakes using a muffin tin lined with cupcake liners.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: Cheesecake is best served chilled and does not require reheating.

FAQs

1. Can I use frozen strawberries for the puree?

Yes, thaw the strawberries first, then blend them into a puree.

2. How do I ensure a smooth filling?

Make sure the cream cheese is fully softened to avoid lumps. Beat it well before adding other ingredients.

3. Can I skip the strawberry crunch topping?

Yes, but the crunch topping adds texture and flavor that complements the creamy cheesecake.

4. What can I use instead of graham crackers for the crust?

Use digestive biscuits, vanilla wafers, or even pretzels for a sweet-and-salty variation.

5. Can I make this cheesecake in advance?

Absolutely! This cheesecake tastes even better after chilling overnight, making it perfect for advance preparation.

6. How do I prevent the crust from crumbling when slicing?

Press the crust firmly when preparing it and chill it thoroughly before adding the filling.

7. Can I use store-bought strawberry jam instead of puree?

Yes, but dilute the jam slightly with water for a smoother consistency.

8. How do I crush the cookies for the topping?

Use a food processor or place the cookies in a zip-top bag and crush them with a rolling pin.

9. Can I substitute whipped topping for heavy cream?

Yes, whipped topping can be used, but it will alter the flavor and texture slightly.

10. What’s the best way to cut clean slices?

Use a sharp knife dipped in warm water and wiped clean between each cut.

Conclusion

Creamy strawberry crunch cheesecake is the perfect dessert for any celebration or special occasion. With its silky filling, buttery crust, and crunchy strawberry topping, it’s a treat that combines texture and flavor beautifully. Try this recipe and delight your family and friends with this irresistible dessert!

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