Go Back
–+ servings
strawberry crunch cheesecake

Discover the irresistible strawberry crunch cheesecake with a creamy filling and crispy topping Perfect for any dessert lover
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Chilling Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 10 people
Calories: 400kcal
Cost: $20

Equipment

  • Mixing bowl
  • Electric mixer
  • Spatula
  • Springform pan
  • Aluminum foil

Ingredients

  • 2 cups Graham cracker crumbs
  • 6 tablespoons Melted butter
  • 3 tablespoons Sugar (for crust)
  • 24 oz Cream cheese (softened)
  • 1 cup Granulated sugar
  • 3 large Eggs
  • 1 cup Sour cream
  • 2 teaspoons Vanilla extract
  • 3 tablespoons All-purpose flour
  • 2 cups Strawberries fresh or frozen
  • ½ cup Sugar (for strawberry layer)
  • 2 tablespoons Cornstarch
  • ¼ cup Water
  • 2 cups Golden Oreos or vanilla wafers crushed
  • ½ cup Freeze-dried strawberries crushed into powder
  • 6 tablespoons Melted butter (for crunchy topping)
  • 2 tablespoons Strawberry gelatin powder (optional) for extra color and flavor

Instructions

  • Wrap the outside of a 9-inch springform pan with aluminum foil and grease the inside.
  • Mix graham cracker crumbs with melted butter and sugar until it looks like wet sand, and press into the bottom of the pan.
  • Bake at 325°F for 10 minutes and let cool while making the filling.
  • Beat the softened cream cheese on medium speed until smooth; add sugar and beat until light and fluffy.
  • Add eggs one at a time, mixing until just combined; then fold in sour cream, vanilla, and flour on low speed.
  • Pour the filling over the cooled crust and bake in a water bath at 325°F for 60-70 minutes until the edges are set.
  • Cook strawberries with sugar, cornstarch, and water in a saucepan until thickened; let cool completely.
  • Crush Golden Oreos and mix with freeze-dried strawberries and melted butter until clumpy.
  • Once the cheesecake is cool, spread strawberry mixture on top, then press on the crunch mixture to coat the sides and top.
  • Refrigerate for at least 4 hours before serving.

Notes

For the best results, ensure all ingredients are at room temperature before starting.
Using a water bath is crucial to prevent cracks while baking.
Assemble the crunch topping just before coating to ensure it stays crispy.
For variations, try serving in individual cups or cones for an easy treat, and enjoy experimenting with different flavors!

Nutrition

Calories: 400kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 350mg | Potassium: 220mg | Fiber: 2g | Sugar: 24g | Vitamin A: 600IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Let us know how it was!