Strawberry Crunch Cheesecake
This Strawberry Crunch Cheesecake is the perfect blend of creamy cheesecake goodness and nostalgic strawberry crunch topping. If you’ve ever loved strawberry shortcake ice cream bars, you’ll adore this dessert! With a buttery crust, smooth cheesecake filling, and that irresistible strawberry crunch topping, this is a showstopper that’s perfect for any occasion. Sweet, rich, and full of texture, it’s the kind of dessert your family and friends will request over and over again.
The first time I made this Strawberry Crunch Cheesecake, I was aiming to recreate a flavor memory from childhood—those crunchy, sweet, strawberry shortcake ice cream bars that we all loved. When I brought it to the table, my husband and daughter were instantly hooked. Now, it’s a staple dessert for us. Whether we’re celebrating a birthday, hosting a family gathering, or just craving something special, this cheesecake always delivers. It’s become a fun and delicious family tradition, and it brings back the best memories with every bite!
Why You’ll Love Strawberry Crunch Cheesecake
•Nostalgic Flavor: The strawberry crunch topping reminds you of those classic ice cream bars, but in a luxurious cheesecake form.
•Creamy and Crunchy: You get the perfect balance of rich, creamy cheesecake and a crispy, buttery strawberry crumble on top.
•Impressive Yet Easy: It looks like a bakery-worthy dessert, but it’s simple enough to make at home.
•Perfect for Any Occasion: Whether it’s a holiday, birthday, or just a weekend treat, this cheesecake will wow everyone!
Ingredients Notes For Strawberry Crunch Cheesecake
•Graham Cracker Crust: Use graham cracker crumbs or even vanilla wafer crumbs for a buttery, crispy base.
•Cream Cheese: Full-fat cream cheese is best for that ultra-creamy texture.
•Strawberry Crunch Topping: Crushed vanilla cookies and freeze-dried strawberries mixed with butter create the signature crunch.
•Strawberry Gelatin: This adds that nostalgic strawberry flavor and a gorgeous pink color to the topping.
•Fresh Strawberries: Fresh berries for garnish give a bright, juicy pop to each slice.
Recipe Steps For Strawberry Crunch Cheesecake
Step 1: Prepare the Crust
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•Preheat your oven to 350°F. In a bowl, mix 2 cups of graham cracker crumbs with ½ cup of melted butter and ¼ cup of sugar. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Let it cool.
Step 2: Make the Cheesecake Filling
•Beat 3 (8 oz) packages of cream cheese with 1 cup of sugar and 2 teaspoons of vanilla extract until smooth. Add 3 large eggs, one at a time, mixing well after each. Pour the filling over the cooled crust.
•Bake at 325°F for 50-60 minutes, or until the center is just set. Let it cool before refrigerating for at least 4 hours or overnight.
Step 3: Prepare the Strawberry Crunch Topping
•Crush 15 vanilla sandwich cookies and ½ cup of freeze-dried strawberries in a food processor until fine. Mix in ¼ cup of melted butter and 1 tablespoon of strawberry gelatin powder until crumbly.
Step 4: Assemble and Serve
•Sprinkle the strawberry crunch topping generously over the chilled cheesecake. Top with fresh strawberries for garnish.
•Slice and enjoy!
Storage Options
•Refrigerator: Store the cheesecake in an airtight container in the fridge for up to 5 days. The strawberry crunch topping will stay crisp!
•Freezer: You can freeze the cheesecake (without the crunch topping) for up to 2 months. Add the topping after thawing.
Variations & Substitutions
•Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust and topping.
•Lemon Twist: Add lemon zest to the cheesecake filling for a citrusy kick.
•Chocolate Crunch: Substitute half of the vanilla cookies with chocolate cookies for a chocolate-strawberry flavor combination.
Strawberry Crunch Cheesecake
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup fresh strawberries pureed (or strawberry puree)
- For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries crushed
- 1 cup crushed vanilla wafers
- 1/4 cup unsalted butter melted
- 1/4 cup powdered sugar
Instructions
- Prepare the Crust:
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press into Pan: Press the mixture firmly into the bottom of the prepared springform pan. Bake for about 10 minutes, then remove and let cool.
- Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, mixing until well combined.
- Incorporate Eggs and Sour Cream: Beat in the eggs, one at a time, mixing on low speed. Stir in the sour cream and strawberry puree until smooth.
- Pour into Crust: Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake: Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm.
- Cool: Turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- Prepare the Strawberry Crunch Topping:
- Mix Topping Ingredients: In a medium bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafers, melted butter, and powdered sugar. Mix until well combined.
- Top the Cheesecake: Once the cheesecake has chilled and set, carefully remove it from the springform pan. Sprinkle the strawberry crunch topping evenly over the top.
- Serve:
- Slice and Enjoy: Slice the cheesecake and serve chilled. Enjoy the delicious layers of creamy cheesecake and crunchy strawberry topping!
