Strawberry Crunch Cheesecake
This strawberry crunch cheesecake combines creamy cheesecake with a nostalgic strawberry shortcake-inspired topping. A perfect blend of smooth, rich filling and buttery, crunchy texture that’s sure to impress!
Ingredients
For the Crust:
- 2 cups Golden Oreo or graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 tbsp sugar optional
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
For the Strawberry Crunch Topping:
- 1 cup Golden Oreo crumbs
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp unsalted butter, melted
- 1 tbsp strawberry gelatin powder (optional, for color)
For Garnish:
- Fresh strawberries
- Whipped cream
- Strawberry sauce
Instructions
Make the Crust:
- Mix crumbs and melted butter. Press into a 9-inch springform pan.
- Chill 30 mins (or bake at 350°F/175°C for 10 mins if preferred).
Prepare Filling:
- Beat cream cheese, sugar, and vanilla until smooth.
- Fold in whipped cream gently. Spread over crust.
Create Topping:
- Pulse Oreos and freeze-dried strawberries into crumbs. Mix with melted butter.
- Sprinkle evenly over cheesecake.
Chill & Serve:
- Refrigerate 4+ hours (overnight best).
- Garnish with fresh strawberries and whipped cream before serving.
Notes
-
Storage:
- Fridge: Up to 5 days covered.
- Freeze: Wrap slices for 2 months (thaw overnight).
-
Substitutions:
- No-bake: Skip baking the crust; chill to set.
- Gluten-free: Use GF cookies for crust/topping.
- Tip: For clean slices, dip knife in hot water before cutting.
Nutrition
Calories: 480kcalCarbohydrates: 40gProtein: 6gFat: 35g
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