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Strawberry Crunch Cheesecake Recipe

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A rich baked strawberry cheesecake with a buttery vanilla cookie crust and colorful strawberry crunch topping. Freeze-dried and fresh strawberries add concentrated berry flavor while keeping the filling creamy and the topping crisp.

Ingredients

  • 2 cups vanilla sandwich cookie crumbs
  • 5 tablespoons unsalted butter, melted, for crust
  • 2 tablespoons granulated sugar, for crust
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar, for filling
  • 3/4 cup sour cream
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 cup strawberry puree
  • 1/3 cup finely crushed freeze-dried strawberries
  • 18 vanilla sandwich cookies, for topping
  • 1 cup freeze-dried strawberries, for topping
  • 4 tablespoons unsalted butter, melted, for topping
  • Whipped cream, optional
  • Fresh strawberries, optional
  • Strawberry sauce, optional

Instructions

  1. Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine 2 cups vanilla sandwich cookie crumbs, 5 tablespoons melted butter, and 2 tablespoons granulated sugar until evenly moistened.
  3. Firmly press the crust mixture across the bottom of the prepared pan. Bake for 8–10 minutes, then remove from the oven and cool slightly.
  4. Beat 24 ounces softened cream cheese with 1 cup granulated sugar on low to medium speed until smooth and creamy, scraping down the bowl as needed.
  5. Add 3/4 cup sour cream, 2 teaspoons vanilla, 2 tablespoons flour, 1/2 cup strawberry puree, and 1/3 cup crushed freeze-dried strawberries. Mix just until combined.
  6. Add 3 eggs one at a time, mixing gently after each addition. Avoid overmixing once the eggs are incorporated.
  7. Pour the cheesecake filling over the prepared crust and smooth the surface.
  8. Bake for 55–70 minutes, until the edges are set and the center still has a slight wobble.
  9. Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour to cool gradually.
  10. Remove the cheesecake from the oven and cool at room temperature for about 1 additional hour. Refrigerate for at least 6 hours or preferably overnight.
  11. For the crunch topping, pulse 18 vanilla sandwich cookies and 1 cup freeze-dried strawberries in a food processor until coarse crumbs form.
  12. Stir 4 tablespoons melted butter into the crumbs until evenly coated and lightly clumped.
  13. Remove the thoroughly chilled cheesecake from the springform pan. Press the strawberry crunch topping over the top and, if desired, around the sides.
  14. Decorate with whipped cream, fresh strawberries, and strawberry sauce if desired. Slice and serve chilled.

Notes

  • Use room-temperature cream cheese and eggs for a smoother cheesecake filling.
  • Mix gently after adding the eggs to minimize incorporated air and reduce the chance of cracking.
  • Freeze-dried strawberries are recommended for the crunch topping because they provide concentrated flavor without excess moisture.
  • For the crispiest topping, store the strawberry crunch separately and add it shortly before serving.
  • For an extra strawberry flavor, swirl a thick strawberry sauce through the filling before baking.
  • Store covered cheesecake in the refrigerator for up to 4–5 days.
  • Cheesecake can be frozen without fresh decorations or crunch topping for up to 2 months. Thaw overnight in the refrigerator before decorating.
  • Serve chilled or let individual slices stand at room temperature for 10–15 minutes for a slightly softer texture.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-crunch-cheesecake-recipe/