Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake is a delightful dessert that brings together the creamy texture of cheesecake with the sweet and fruity flavor of strawberries. Topped with a crunchy layer, it’s perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or just wanting a special treat for yourself!

Why Make This Recipe

This cheesecake recipe is not only delicious but also visually appealing. The combination of cream cheese and strawberries provides a rich flavor, while the crunchy topping adds a fun texture. It’s a dessert that everyone will love, and making it from scratch can make you feel proud. Plus, it’s a great excuse to enjoy fresh strawberries!

How to Make Strawberry Crunch Cheesecake

Ingredients

2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1 cup strawberry preserves or jam
1/2 cup diced fresh strawberries
1/2 cup freeze-dried strawberries, crushed
1/2 cup golden Oreo crumbs
2 tablespoons melted butter

Directions

Preheat your oven to 325°F (163°C).
In a bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
In a large bowl, beat the softened cream cheese with 1 cup of sugar until it’s smooth and creamy. Add the sour cream and vanilla extract, mixing until everything is combined. Beat in the eggs one at a time, ensuring they are fully incorporated. Pour this filling over the cooled crust.
Bake the cheesecake in a water bath for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let it cool for 1 hour. Refrigerate the cheesecake for at least 6 hours or overnight.
Once chilled, spread a layer of strawberry preserves over the cheesecake and sprinkle diced fresh strawberries on top.
In a bowl, combine the crushed freeze-dried strawberries, golden Oreo crumbs, and melted butter. Sprinkle this mixture over the strawberry layer.
Slice the cheesecake and enjoy!

How to Serve Strawberry Crunch Cheesecake

Serve the Strawberry Crunch Cheesecake chilled, cut into slices. It pairs well with whipped cream or a scoop of vanilla ice cream for added creaminess. Fresh strawberries on the side can also enhance the presentation and flavor.

How to Store Strawberry Crunch Cheesecake

Store any leftover cheesecake in the refrigerator. Make sure to cover it well with plastic wrap or in an airtight container to keep it fresh. It can last for about 3–4 days in the fridge.

Tips to Make Strawberry Crunch Cheesecake

Make sure the cream cheese is softened to room temperature for easier mixing.
For a smoother texture, beat the cream cheese really well before adding other ingredients.
Let the cheesecake cool completely before refrigerating to help it set well.
If you do not have freeze-dried strawberries, you can top the cheesecake with crushed graham crackers or nuts instead.

Variation

For a different flavor twist, try using blueberries or raspberries in place of the strawberries. You can also change the topping to include chopped nuts or a drizzle of chocolate.

FAQs

1. Can I make this cheesecake in advance?
Yes! This cheesecake tastes even better the next day. It is best to make it a day ahead and let it chill overnight.

2. Can I freeze Strawberry Crunch Cheesecake?
You can freeze the cheesecake, but it’s best to freeze it without the topping. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. It can last up to 2 months.

3. What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar tangy flavor.

Enjoy making your own Strawberry Crunch Cheesecake! It’s a flavor-packed dessert that is sure to impress!