Strawberry Crunch Cheesecake Recipe

Ready to make a dessert that will wow everyone with its flavor and presentation? This Strawberry Crunch Cheesecake combines creamy cheesecake with the nostalgic flavors of strawberry crunch ice cream bars, creating a show-stopping dessert that’s as delicious as it is beautiful. With a creamy cheesecake base, a layer of strawberry filling, and a buttery strawberry crunch topping, this dessert is perfect for any special occasion or as a sweet treat for yourself. Keep reading for the full recipe, detailed instructions, and pro tips to make the perfect Strawberry Crunch Cheesecake!

What is Strawberry Crunch Cheesecake?

Strawberry Crunch Cheesecake is an indulgent dessert that combines the best of two worlds: rich, creamy cheesecake and the famous strawberry shortcake ice cream bars. The cheesecake is made with a buttery graham cracker crust, a smooth cream cheese filling, and layers of strawberry sauce. The whole thing is topped with a buttery, crunchy strawberry crumble made with crushed cookies and strawberry gelatin mix, reminiscent of the crumbly exterior of strawberry ice cream bars. The result is a beautiful and decadent dessert that’s bursting with strawberry flavor and creamy richness.

Ingredients List for Strawberry Crunch Cheesecake

For the Crust:

1. 1 ½ cups graham cracker crumbs – The classic base for cheesecakes, providing a buttery, crunchy texture.
2. ¼ cup granulated sugar – Adds sweetness to the crust.
3. ½ cup unsalted butter, melted – Helps bind the crumbs together for a firm crust.

For the Cheesecake Filling:

1. 3 (8-ounce) packages cream cheese, softened – The main ingredient for a creamy, rich cheesecake.
2. 1 cup granulated sugar – Sweetens the cheesecake filling.
3. 1 teaspoon vanilla extract – Enhances the flavor of the filling.
4. 3 large eggs – Helps bind the filling and gives it structure.
5. ½ cup sour cream – Adds tanginess and extra creaminess to the cheesecake.
6. ¼ cup heavy cream – Adds a smooth, rich texture to the filling.

For the Strawberry Topping:

1. 1 ½ cups fresh or frozen strawberries – The base for a delicious strawberry layer.
2. ¼ cup granulated sugar – Sweetens the strawberry sauce.
3. 1 tablespoon lemon juice – Brightens the flavor of the strawberry sauce.
4. 1 tablespoon cornstarch mixed with 2 tablespoon water – Thickens the strawberry sauce.

For the Strawberry Crunch Topping:

1. 1 ½ cups vanilla sandwich cookies (such as Golden Oreos), crushed – Adds crunch and flavor to the topping.
2. ½ cup freeze-dried strawberries, crushed – Provides the strawberry flavor and color for the crunchy topping.
3. 2 tablespoon unsalted butter, melted – Helps bind the topping together.
4. 1 tablespoon strawberry gelatin mix – Adds extra strawberry flavor and a pop of color.

Substitutions and Variations

• Gluten-Free Version: Use gluten-free graham crackers for the crust and gluten-free vanilla sandwich cookies for the crunch topping.
• Dairy-Free Option: Substitute dairy-free cream cheese, sour cream, and butter to make the cheesecake dairy-free.
• Mixed Berry Topping: Use a combination of strawberries, raspberries, and blueberries for a mixed berry twist.
• Chocolate Strawberry Crunch: For a chocolate variation, use chocolate sandwich cookies instead of vanilla, and add a drizzle of melted chocolate over the crunch topping.
• No-Bake Cheesecake: Convert this into a no-bake version by using a no-bake cheesecake filling (cream cheese, whipped cream, and gelatin) and chilling it instead of baking.

Step-by-Step Cooking Instructions

Step 1: Prepare the Crust

1. Preheat your oven: Start by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with butter.
2. Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until all the crumbs are evenly coated and the mixture resembles wet sand.
3. Press into the pan: Press the crust mixture firmly into the bottom of the prepared springform pan, making sure it’s even and compact. Use the bottom of a measuring cup or a flat spatula to press it down tightly.
4. Bake the crust: Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 2-3 minutes.
2. Add sugar and vanilla: Gradually add the granulated sugar and vanilla extract, and continue beating until well combined.
3. Add eggs one at a time: Beat in the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can cause cracks in the cheesecake.
4. Stir in sour cream and heavy cream: Add the sour cream and heavy cream, and gently fold until the mixture is smooth and creamy.
5. Pour the filling over the crust: Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. Prepare a water bath (optional): To prevent cracks, wrap the outside of the springform pan with aluminum foil to create a waterproof seal. Place the springform pan in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.
2. Bake the cheesecake: Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
3. Chill the cheesecake: After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, until fully set.

Step 4: Make the Strawberry Topping

1. Cook the strawberries: In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
2. Thicken the sauce: In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the strawberry mixture and cook for an additional 2-3 minutes, or until the sauce thickens.
3. Cool the topping: Remove the strawberry sauce from the heat and let it cool completely. It will continue to thicken as it cools.

Step 5: Make the Strawberry Crunch Topping

1. Crush the cookies and strawberries: In a food processor or plastic bag, crush the vanilla sandwich cookies and freeze-dried strawberries until they form coarse crumbs.
2. Add butter and gelatin: In a small bowl, mix the melted butter and strawberry gelatin mix into the crushed cookie mixture until well combined. The mixture should be crumbly but stick together when pressed.

Step 6: Assemble the Cheesecake

1. Top the cheesecake with strawberry sauce: Once the cheesecake has chilled, spread the cooled strawberry sauce evenly over the top of the cheesecake.
2. Add the crunch topping: Sprinkle the strawberry crunch topping generously over the strawberry sauce, pressing it down slightly to adhere to the sauce.

Step 7: Serve and Enjoy!

1. Slice and serve: Once the cheesecake is fully assembled, carefully remove it from the springform pan and transfer it to a serving plate. Slice the cheesecake into wedges and serve with extra strawberry sauce or whipped cream if desired.

How to Cook Strawberry Crunch Cheesecake: A Step-by-Step Guide

1. Prepare the crust: A buttery graham cracker crust serves as the base for the cheesecake.
2. Make the cheesecake filling: Blend cream cheese, sugar, and eggs for a smooth and creamy filling.
3. Bake the cheesecake: Bake low and slow to ensure a perfectly creamy texture without cracks.
4. Make the strawberry topping: Cook fresh strawberries into a thick sauce that adds flavor and moisture.
5. Prepare the crunchy topping: Crush vanilla cookies and freeze-dried strawberries to create a nostalgic strawberry crunch layer.
6. Assemble and chill: Layer the cheesecake with strawberry sauce and the crunch topping for a beautiful and delicious dessert.

Common Mistakes to Avoid

1. Overmixing the filling: Overmixing the cream cheese filling can lead to cracks in the cheesecake. Mix until just combined to avoid this issue.
2. Skipping the water bath: A water bath helps the cheesecake bake evenly and prevents cracks. If you skip it, the cheesecake may develop cracks on the surface.
3. Not chilling long enough: Let the cheesecake chill for at least 4 hours (preferably overnight) to ensure it sets properly before serving.
4. Undercooking the strawberry topping: Be sure to cook the strawberry sauce long enough so that it thickens. If it's too thin, it can make the cheesecake soggy.

Serving and Presentation Tips

• How to Serve Strawberry Crunch Cheesecake: Serve chilled for the best texture. Use a hot, sharp knife to cut clean slices. For added flair, garnish each slice with a dollop of whipped cream, a fresh strawberry, or a drizzle of extra strawberry sauce.
• Presentation Ideas for Strawberry Crunch Cheesecake: Decorate the top with extra crushed vanilla wafers or add whole fresh strawberries around the edges of the cheesecake for a vibrant, eye-catching presentation.

Strawberry Crunch Cheesecake Recipe Tips

• Make-Ahead Tip: This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. The longer it chills, the better the texture!
• Storage: Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months.
• Freezing: This cheesecake freezes well! To freeze, wrap it tightly in plastic wrap and aluminum foil, then thaw it in the refrigerator overnight before serving.

Frequently Asked Questions (FAQs)

Q: Can I use a store-bought strawberry sauce?
A: Yes, you can use store-bought strawberry sauce to save time, but homemade sauce adds a fresher, richer flavor.

Q: Can I make this cheesecake without the crunchy topping?
A: Absolutely! You can skip the crunch topping and simply serve the cheesecake with the strawberry sauce for a simpler version.

Q: What kind of cookies should I use for the topping?
A: Vanilla sandwich cookies, like Golden Oreos, work best for the crunch topping, but you can also experiment with graham crackers or other crunchy cookies.

Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries for the sauce. Just make sure to thaw and drain them before cooking to avoid excess liquid.

Conclusion

There you have it—a deliciously decadent Strawberry Crunch Cheesecake that combines creamy cheesecake, sweet strawberries, and a nostalgic crunchy topping! This dessert is perfect for celebrations, special occasions, or just a treat for yourself. With its vibrant colors and rich flavors, it's sure to impress everyone at the table. Give this recipe a try and enjoy the sweet, creamy goodness of Strawberry Crunch Cheesecake! Happy baking!

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