This Berrylicious Strawberry Crunch Cheesecake is a delightful combination of creamy cheesecake, fresh strawberries, and a crunchy golden topping. With a rich and velvety texture, this dessert is perfect for special occasions, family gatherings, or simply indulging in a sweet treat. The contrast of the smooth cheesecake with the crispy strawberry crunch topping makes every bite an irresistible experience.
Why You’ll Love This Recipe
- Perfect balance of textures – The creamy cheesecake pairs beautifully with the crunchy topping.
- Bursting with strawberry flavor – Made with real strawberries for a naturally sweet taste.
- A visually stunning dessert – Its vibrant red topping makes it a showstopper at any event.
- Easy to make ahead – This cheesecake can be prepared in advance for convenience.
- Customizable – Can be adapted with different flavors and toppings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Cream cheese
- Granulated sugar
- Vanilla extract
- Eggs
- Sour cream
- Graham cracker crumbs
- Unsalted butter
- Freeze-dried strawberries
- Golden Oreos
- Strawberry gelatin mix
- Fresh strawberries
- Whipped cream (optional, for garnish)
Directions
- Prepare the crust: Crush the Golden Oreos and mix them with melted butter. Press the mixture into the bottom of a springform pan and bake for about 10 minutes. Let it cool.
- Make the cheesecake filling: Beat the cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream and vanilla extract. Mix until combined.
- Bake the cheesecake: Pour the filling over the crust and bake in a preheated oven using a water bath for even baking. Let it cool to room temperature before refrigerating for at least 4 hours.
- Prepare the strawberry crunch topping: Blend freeze-dried strawberries, Golden Oreos, and strawberry gelatin mix until crumbly. Sprinkle over the chilled cheesecake.
- Garnish and serve: Add fresh strawberries and whipped cream for decoration. Slice and enjoy.
Servings and Timing
- Servings: 10-12 slices
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Chilling Time: 4+ hours
Variations
- Chocolate Twist – Add a layer of melted chocolate between the crust and the cheesecake filling.
- Lemon Infusion – Mix some lemon zest into the filling for a tangy twist.
- Nutty Crunch – Add crushed almonds or pecans to the strawberry crunch topping.
- Gluten-Free Option – Use gluten-free cookies for the crust and topping.
Storage/Reheating
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and foil before freezing for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: Cheesecake is best served cold, but if you prefer a slightly warm slice, microwave it for 10-15 seconds.
FAQs
How do I prevent my cheesecake from cracking?
Use a water bath while baking and avoid overmixing the batter to reduce air bubbles.
Can I use fresh strawberries instead of freeze-dried ones for the topping?
Fresh strawberries can be used for garnish, but freeze-dried ones provide the best crunch for the topping.
Do I need a springform pan for this cheesecake?
Yes, a springform pan is recommended for easy removal and a neat presentation.
Can I make this cheesecake without baking?
For a no-bake version, use a no-bake cheesecake filling and let it set in the refrigerator.
How long should I chill the cheesecake before serving?
At least 4 hours, but overnight chilling is ideal for the best texture.
Can I use a different type of cookie for the crust?
Yes, graham crackers, vanilla wafers, or digestive biscuits work well.
What can I use instead of sour cream?
Greek yogurt or heavy cream can be used as a substitute for sour cream.
How do I slice cheesecake cleanly?
Use a sharp knife, wipe it clean between cuts, and dip it in warm water for smooth slices.
Can I make this recipe ahead of time?
Yes, you can prepare the cheesecake a day or two in advance and store it in the refrigerator.
How can I enhance the strawberry flavor?
You can add strawberry extract or swirl strawberry puree into the batter for a more intense flavor.
Conclusion
Berrylicious Strawberry Crunch Cheesecake is a luscious and satisfying dessert that combines creamy cheesecake with a crisp, fruity topping. It is easy to make, visually appealing, and perfect for any occasion. Whether you stick to the classic recipe or customize it with different flavors, this cheesecake is sure to impress your guests and satisfy your sweet cravings. Enjoy!
Print
Berrylicious Strawberry Crunch Cheesecake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5+ hours
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Berrylicious Strawberry Crunch Cheesecake is a rich, creamy dessert with a buttery graham cracker crust, a luscious strawberry cheesecake filling, and a crunchy strawberry shortcake topping. A perfect no-bake or baked treat for any occasion!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tbsp unsalted butter (melted)
- For the Strawberry Cheesecake Filling:
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- 1/2 cup strawberry puree (fresh or frozen strawberries blended)
- 3 large eggs
- For the Strawberry Crunch Topping:
- 1 cup vanilla wafer cookies (crushed)
- 1 cup freeze-dried strawberries (crushed)
- 1/4 cup unsalted butter (melted)
- For Garnish (Optional):
- Whipped cream
- Fresh strawberries
- White chocolate drizzle
Instructions
- Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, flour, vanilla extract, and strawberry puree, mixing until well combined.
- Beat in eggs one at a time, mixing just until incorporated.
- Pour the filling over the cooled crust and smooth the top.
- Step 3: Bake the Cheesecake
- Wrap the bottom of the pan in foil and place it in a water bath.
- Bake for 50-55 minutes, or until the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Step 4: Make the Strawberry Crunch Topping
- In a bowl, mix crushed vanilla wafers, crushed freeze-dried strawberries, and melted butter.
- Sprinkle evenly over the cheesecake.
- Step 5: Garnish and Serve
- Top with whipped cream, fresh strawberries, and a drizzle of white chocolate if desired.
- Slice and enjoy!
Notes
- No-Bake Version: Use 1 ½ cups whipped cream instead of eggs and refrigerate for 6 hours.
- Extra Crunch: Bake the topping for 5 minutes at 350°F before adding to the cheesecake.
- Storage: Store in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Calories: ~450 kcal
- Sugar: ~32g
- Sodium: ~280mg
- Fat: ~26g
- Saturated Fat: ~14g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~50g
- Fiber: ~2g
- Protein: ~7g
- Cholesterol: ~85mg
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