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Strawberry Crunch Cheesecake


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  • Author: Isabella
  • Total Time: 5 hours (including chilling)
  • Yield: 10 servings
  • Diet: Vegetarian

Description

A luscious Strawberry Crunch Cheesecake recipe with a creamy filling, fresh strawberry flavor, and a buttery crunch topping. This easy-to-follow recipe is perfect for gatherings or a show-stopping dessert, offering a balance of sweetness and texture.


Ingredients

For the crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

For the cheesecake filling:

16 ounces cream cheese, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup sour cream

2 large eggs

1/2 cup strawberry puree

For the strawberry crunch topping:

1 cup freeze-dried strawberries

1 cup vanilla wafer cookies

1/4 cup unsalted butter, melted


Instructions

1. Prepare the crust:

  • Preheat oven to 325°F (163°C).
  • Mix graham cracker crumbs, melted butter, and sugar.
  • Press mixture into a 9-inch springform pan and bake for 8–10 minutes. Let cool.

2. Make the filling:

  • Beat cream cheese until smooth.
  • Add sugar and vanilla, mixing well.
  • Blend in sour cream, then add eggs one at a time.
  • Fold in strawberry puree and pour over the crust.

3. Bake the cheesecake:

  • Bake for 50–55 minutes until the center is slightly jiggly.
  • Turn off oven, crack the door, and cool for 1 hour.

4. Prepare the topping:

  • Pulse freeze-dried strawberries and vanilla wafer cookies into crumbs.
  • Mix with melted butter until evenly combined.

5. Assemble and chill:

  • Spread the topping over the cheesecake.
  • Refrigerate for at least 4 hours or overnight.

Notes

Use room-temperature ingredients for a smooth filling.

Avoid over-mixing the batter to prevent cracks.

Chill thoroughly for best texture and flavor.

  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 10 servings
  • Calories: 350 kcal