Strawberry Crunch Cheesecake

Introduction

This Strawberry Crunch Cheesecake is a stunning no-fail dessert featuring a creamy strawberry cheesecake base, a buttery graham cracker crust, a glossy fresh strawberry topping, and the iconic nostalgic strawberry crunch layer inspired by classic ice cream bars. It’s the perfect blend of rich, fruity, creamy, and crunchy—making it a showstopper for birthdays, holidays, and special celebrations. Each bite offers layers of texture and flavor that will keep everyone coming back for more.

Why You’ll Love This Recipe

  • Combines creamy cheesecake with a sweet strawberry topping and crunchy finish
  • Uses simple, accessible ingredients with bakery-quality results
  • The strawberry crunch topping adds nostalgic flavor and eye-catching texture
  • Made with fresh strawberry puree for natural flavor and color
  • Can be prepared ahead of time—perfect for parties and gatherings
  • Smooth, silky cheesecake texture with minimal effort
  • Beautiful presentation without complicated decorating skills

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Strawberry Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup strawberry puree
  • 1 teaspoon vanilla extract
  • A few drops pink or red food coloring (optional)

For the Strawberry Topping

  • 1 cup fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon lemon juice

For the Crunch Topping

  • 1 cup vanilla sandwich cookies, crushed
  • 1/4 cup freeze-dried strawberries, crushed
  • 2 tablespoons melted butter

Directions

Step 1: Make the Crust

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
Mix together the graham cracker crumbs, sugar, and melted butter until fully combined.
Press the mixture firmly into the bottom of the pan.
Bake for 8–10 minutes, then remove and let cool completely.

Step 2: Prepare the Strawberry Cheesecake Filling

Beat the cream cheese and granulated sugar until smooth and lump-free.
Add the sour cream, eggs, strawberry puree, vanilla extract, and optional food coloring. Mix just until fully combined without overbeating.
Pour the filling over the cooled crust.

Bake for 45–50 minutes, or until the edges are set and the center has a slight jiggle.
Cool at room temperature, then refrigerate for at least 4 hours or overnight to fully set.

Step 3: Make the Strawberry Topping

Combine the diced strawberries, sugar, cornstarch, water, and lemon juice in a saucepan.
Cook over medium heat, stirring often, for 5–7 minutes, or until the mixture thickens.
Remove from heat and allow to cool completely.

Step 4: Prepare the Crunch Topping

In a bowl, mix the crushed vanilla sandwich cookies, freeze-dried strawberries, and melted butter until the mixture becomes crumbly and evenly coated.

Step 5: Assemble the Cheesecake

Spread the cooled strawberry topping evenly over the chilled cheesecake.
Generously sprinkle the crunch topping over the top, allowing it to cling to the strawberry layer for added texture and flavor.

Tips for Best Results

  • Use room-temperature cream cheese to ensure a smooth, creamy filling.
  • Avoid overmixing the batter, which can cause cracks during baking.
  • Allow the cheesecake to cool gradually to prevent sinking.
  • Refrigerate overnight for the best texture and flavor development.
  • Crush cookies and freeze-dried strawberries finely for an even crunch topping.
  • If the topping thickens too much, add a teaspoon of water to loosen it.

Variations & Substitutions

  • Replace strawberry puree with raspberry puree for a different berry flavor.
  • Swap graham crackers with Golden Oreos for a sweeter crust.
  • Fold diced fresh strawberries into the cheesecake batter for added texture.
  • Use Greek yogurt instead of sour cream for a lighter filling.
  • Add a touch of lemon zest to the filling for extra brightness.

Serving Suggestions

  • Serve chilled for the cleanest slices and best texture.
  • Pair with hot coffee, iced lattes, or berry tea.
  • Perfect for birthdays, summer parties, holidays, or potlucks.
  • Drizzle extra strawberry sauce on plates for a decorative touch.

Storage & Reheating

  • Refrigerator: Store covered for up to 5 days.
  • Freezer: Freeze slices or the whole cheesecake (without the crunch topping) for up to 2 months. Add topping after thawing.
  • Thawing: Thaw in the refrigerator for several hours or overnight.
  • Reheating: Not recommended—serve fully chilled.

Nutrition Information

Per Serving (approx. 180g):

  • Calories: 480 kcal
  • Carbohydrates: 50g
  • Protein: 6g
  • Total Fat: 28g
    • Saturated Fat: 16g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 6g
    • Trans Fat: 0g
  • Cholesterol: 115mg
  • Sodium: 280mg
  • Potassium: 160mg
  • Fiber: 1g
  • Sugar: 38g
  • Vitamin A: 880 IU
  • Vitamin C: 20mg
  • Calcium: 100mg
  • Iron: 1.2mg

Nutritional values are estimates and vary based on exact ingredients and brands.

FAQ

Should the cheesecake layer be completely firm when removed from the oven?
No. The center should still jiggle slightly. It will firm up as it cools.

Can I use frozen strawberries for the topping?
Yes. Thaw and drain them before cooking to avoid excess liquid.

Why did my cheesecake crack?
Overmixing, temperature shock, or overbaking can cause cracks. This recipe is forgiving because the topping covers imperfections.

Can I make the crunch topping ahead of time?
Yes. Store it in an airtight container at room temperature for up to 3 days.

Can I skip the food coloring?
Absolutely. The cheesecake will still have a light pink hue from the strawberry puree.

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