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Strawberry Crunch Cheesecake

A delightful treat featuring a creamy strawberry cheesecake topped with a crunchy layer and fresh strawberries.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs The binder for our base, giving it that classic cheesecake texture
  • 1/4 cup granulated sugar Sweetens the crust just right
  • 1/2 cup unsalted butter, melted Use unsalted to have better control of the dish
For the cheesecake filling
  • 16 oz cream cheese, softened The heart of our cheesecake, make sure it’s at room temperature!
  • 1 cup granulated sugar For the perfectly sweet filling
  • 1/2 cup sour cream Adds richness and depth
  • 2 large eggs Bind everything together
  • 1/4 cup strawberry puree Fresh or store-bought — either works!
  • 1 tsp vanilla extract This lifts all the flavors
  • a few drops pink or red food coloring Optional — for that extra pop!
For the strawberry topping
  • 1 cup fresh strawberries, diced The star of our topping
  • 1/4 cup granulated sugar To sweeten the strawberries
  • 1 tbsp cornstarch This helps thicken the topping
  • 2 tbsp water To help with cooking
  • 1 tsp lemon juice Brightens the flavor
For the crunch topping
  • 1 cup vanilla sandwich cookies, crushed For that crunchy topping
  • 1/4 cup freeze dried strawberries, crushed Adds an intense strawberry punch
  • 2 tbsp melted butter To bind our crunch together

Method
 

Make the Crust
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Grease a 9-inch springform pan.
  3. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  4. Press the mixture firmly into the bottom of the pan.
  5. Bake for 8-10 minutes, then set aside to cool.
Prepare the Strawberry Cheesecake Filling
  1. In a large bowl, beat the cream cheese and sugar until smooth.
  2. Add sour cream, eggs, strawberry puree, vanilla extract, and food coloring. Mix until creamy.
  3. Pour the filling over the cooled crust.
  4. Bake for 45-50 minutes or until the center is slightly jiggly but set.
  5. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
Make the Strawberry Topping
  1. In a small saucepan, combine diced strawberries, sugar, cornstarch, water, and lemon juice.
  2. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
  3. Let it cool completely.
Prepare the Crunch Topping
  1. Combine crushed vanilla sandwich cookies, freeze dried strawberries, and melted butter until crumbly.
Assemble the Cheesecake
  1. Spread the strawberry topping over the cheesecake.
  2. Generously sprinkle the crunch topping on top.

Notes

Time-Saving Trick: Prepare the filling while the crust cools. If your cheesecake cracks, cover it with strawberry topping. Swap the strawberry puree for raspberry or blueberry for variation.