Strawberry Crunch Cheesecake

 

Fall in love with this irresistible Strawberry Crunch Cheesecake! Creamy, fruity, and topped with a delightful crunch—this dessert is perfect for any occasion.

Introduction: Why You'll Crave This Strawberry Crunch Cheesecake

There’s something undeniably magical about strawberries and cheesecake coming together. Add a sweet, crunchy topping, and you’ve got a dessert that’s not just delicious—it’s unforgettable. Whether you’re looking to impress guests, celebrate a special moment, or simply indulge yourself, this Strawberry Crunch Cheesecake delivers the perfect balance of creamy, fruity, and crunchy in every single bite.

Tools You’ll Need

To create this stunning cheesecake, make sure you have the following tools on hand:

• 9-inch springform pan
• Mixing bowls (various sizes)
• Electric mixer or hand mixer
• Rubber spatula
• Saucepan
• Measuring cups and spoons
• Food processor or plastic bag + rolling pin (to crush cookies and crackers)
• Cooling rack
• Refrigerator space for chilling

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 oz (450 g) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup strawberry puree
• 1 tsp vanilla extract
• A few drops of pink or red food coloring (optional)

For the Strawberry Topping:

• 1 cup fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice

For the Crunch Topping:

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

How to Make Strawberry Crunch Cheesecake – Step-by-Step

1. Make the Crust:

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
• Press the mixture evenly into the bottom of the pan, using the back of a spoon or a glass to compact it tightly.
• Bake for 8–10 minutes until lightly golden. Let it cool completely.

2. Prepare the Strawberry Cheesecake Filling:

• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Mix in sour cream, followed by the eggs one at a time.
• Add the strawberry puree, vanilla extract, and a few drops of food coloring (if using). Mix until fully incorporated.
• Pour the filling over the cooled crust and smooth the top with a spatula.
• Bake for 45–50 minutes, or until the edges are set and the center has a slight jiggle.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours or overnight.

3. Make the Strawberry Topping:

• In a small saucepan, combine diced strawberries, sugar, cornstarch, water, and lemon juice.
• Cook over medium heat, stirring continuously until the mixture thickens (about 5–7 minutes).
• Remove from heat and let it cool completely.

4. Prepare the Crunch Topping:

• In a bowl, mix the crushed vanilla sandwich cookies, crushed freeze-dried strawberries, and melted butter.
• Stir until the mixture resembles coarse crumbs.

5. Assemble the Cheesecake:

• Once the cheesecake is fully chilled, spoon the cooled strawberry topping evenly over the top.
• Generously sprinkle the crunch topping over the strawberry layer.
• Chill for another 30 minutes before slicing and serving for best results.

Tips for Cheesecake Success

• Room-temperature ingredients make all the difference—don’t rush this step. It ensures a silky-smooth batter with no lumps.
• Avoid overmixing once the eggs are added to prevent air bubbles that can cause cracking.
• Use a water bath if you want a perfectly smooth top with no cracks, though this recipe works beautifully without one, too.
• For the crunch topping, pulse the cookies and freeze-dried strawberries in a food processor for even texture.

Variations & Add-Ons

• Chocolate Drizzle: Add a drizzle of melted white or dark chocolate over the crunch topping for extra decadence.
• Swap the fruit: Try using raspberries or blueberries instead of strawberries for a new flavor twist.
• Gluten-Free Option: Use gluten-free graham crackers and cookies for a celiac-friendly dessert.
• Mini Cheesecakes: Use a muffin tin to make bite-sized versions perfect for parties.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze for up to 2 months. Wrap slices tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
• Do not microwave to reheat—this dessert is best served cold or at room temperature.

Approximate Nutrition per Serving (1 slice – yields 12)

• Calories: 420
• Carbohydrates: 38g
• Protein: 5g
• Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 105mg
• Fiber: 1g
• Sugar: 30g

Note: Nutritional values are estimates and can vary depending on brands used.

Prep Times

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Cooling/Chilling Time: 5 hours
• Total Time: 6 hours 15 minutes

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
Yes, just make sure to thaw and drain them well before making the topping to avoid excess liquid.

Why did my cheesecake crack?
Cracks usually happen due to overbaking or rapid cooling. Letting it cool gradually in the oven helps prevent that.

Do I need to use food coloring?
Not at all! It’s purely optional and only for aesthetics—the flavor remains the same without it.

Can I make this ahead of time?
Absolutely! This cheesecake tastes even better the next day after it has had time to set and the flavors have melded.

With its luscious filling, vibrant strawberry topping, and that crave-worthy crunch, this Strawberry Crunch Cheesecake isn’t just a treat—