Strawberry Crunch Cheesecake

This strawberry crunch cheesecake is the perfect blend of creamy cheesecake and a sweet, buttery strawberry topping. It's an irresistible dessert that tastes just like strawberry shortcake ice cream bars but in cheesecake form.

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Course: Dessert

Cuisine: American

Keyword: cheesecake recipe, crunch cheesecake, no-bake cheesecake, Strawberry cheesecake, strawberry shortcake

Prep Time: 30

Cook Time: 1 5

Total Time: 4 35

Servings:

Calories: 350kcal

Author: info.thekitcheen

Equipment

9-inch springform pan
Food processor
Mixing bowls
Electric mixer
Roasting pan (for water bath)

Ingredients

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter melted
3 tbsp granulated sugar
Pinch of salt

For the Cheesecake Filling:

4 8oz packages cream cheese, softened
1 cup granulated sugar
4 large eggs room temperature
1 tbsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream

For the Strawberry Crunch Topping:

1 cup freeze-dried strawberries
12 Golden Oreos or vanilla sandwich cookies
1/4 cup unsalted butter melted
1 box strawberry Jell-O powder 3oz
Fresh strawberries for garnish optional

Instructions

Prepare the Crust:

Preheat oven to 325°F. In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes and let cool.

Make the Cheesecake Filling:

Beat cream cheese and sugar until smooth and fluffy (3-4 mins). Add eggs one at a time, mixing just until incorporated. Add vanilla, sour cream, and heavy cream, mixing until combined. Pour over cooled crust and smooth the top.

Bake the Cheesecake:

Wrap the bottom of the pan with foil and place it in a roasting pan. Pour hot water into the roasting pan, halfway up the sides of the springform pan. Bake for 55-65 minutes until edges are set but center has slight wobble. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours.

Make Strawberry Crunch Topping:

Pulse freeze-dried strawberries and cookies in a food processor until finely crushed. Add melted butter and Jell-O powder, mixing gently until it forms crunchies.

Assemble the Cheesecake:

Once the cheesecake is fully chilled, remove it from the springform pan. Generously cover the top with the strawberry crunch topping. Optionally, garnish with fresh strawberries and refrigerate for 30 minutes before serving.

Notes

Room temperature ingredients are crucial for smooth cheesecake filling.

You can skip the oven entirely and make a no-bake version by adding unflavored gelatin to the filling.

For a twist, add cocoa powder to the filling for a chocolate strawberry combo.

Make sure to use freeze-dried strawberries for the topping; frozen berries can make it soggy.

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