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Strawberry Crunch Cheesecake

This Strawberry Crunch Cheesecake combines creamy flavors with a crunchy crumble topping, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs or crushed vanilla sandwich cookies for extra sweetness
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
Filling
  • 16 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream or full-fat Greek yogurt for a protein-rich swap
  • 2 large eggs room temperature
  • 1/4 cup strawberry puree fresh or thawed frozen strawberries, blended
  • 1 tsp vanilla extract
  • A few drops pink or red food coloring optional, for a pretty swirl
Strawberry Topping
  • 1 cup fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp lemon juice
Crunch Topping
  • 1 cup vanilla sandwich cookies, crushed or gluten-free cookies if needed
  • 1/4 cup freeze-dried strawberries, crushed
  • 2 tbsp melted butter
For Garnish
  • Whipped cream or whipped coconut cream optional
  • Fresh whole strawberries and mint sprigs optional

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment.
  2. Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 8–10 minutes; remove and let cool.
  3. Lower oven to 325°F (160°C).
  4. Make the filling: In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and beat until creamy, about 2 minutes. Mix in sour cream and vanilla.
  5. Add eggs one at a time, mixing gently until just combined. Fold in strawberry puree and food coloring if using.
  6. Pour filling onto the cooled crust and tap the pan to release air bubbles. Optional: place the springform pan in a larger roasting pan with hot water to create a water bath.
  7. Bake at 325°F (160°C) for 45–50 minutes until edges are set and center is slightly jiggly. If not using a water bath, check at 40 minutes.
  8. Turn off oven and crack the door open. Let cheesecake cool in the oven for 30 minutes.
  9. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight.
Topping and Assembly
  1. Make the strawberry topping by combining diced strawberries, 1/4 cup sugar, cornstarch, water, and lemon juice in a saucepan. Simmer for 5–7 minutes until thickened. Let cool.
  2. Make the crunch topping by combining crushed cookies, freeze-dried strawberries, and melted butter until crumbly. Chill briefly if it gets too soft.
  3. Spread cooled strawberry sauce over the chilled cheesecake and sprinkle with crunch topping. Garnish with whipped cream and fresh strawberries, if desired.
  4. Slice with a hot, clean knife for neat slices. Serve chilled.

Notes

Prevent cracks by using a water bath or letting cheesecake cool slowly. For low-carb options, substitute almond flour and sweeteners. Gluten-free and vegan variations are suggested.