Strawberry Crunch Cheesecake Recipe

If you love cheesecake and grew up loving those delicious strawberry crunch ice cream bars, you're going to fall head over heels for this strawberry crunch cheesecake! It’s a rich and creamy cheesecake topped with a sweet strawberry crunch crumble, reminiscent of the classic treat we all know and love. With layers of strawberry flavor and a buttery, crispy topping, this cheesecake is not only visually stunning but also incredibly delicious. Whether you're making it for a special occasion or just because, this strawberry crunch cheesecake is sure to impress. Ready to get started? Let’s dive into the recipe!

this Recipe

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What is Strawberry Crunch Cheesecake?

Strawberry crunch cheesecake combines the creaminess of classic cheesecake with the nostalgic strawberry crunch topping from ice cream bars. The base is a rich, creamy cheesecake, often flavored with strawberry sauce or strawberry extract, layered on a buttery graham cracker crust. The star of the show is the crunchy strawberry topping, made with golden Oreos and freeze-dried strawberries, which adds both flavor and texture. This cheesecake is a beautiful mix of creamy, crunchy, and fruity elements, perfect for strawberry lovers and cheesecake enthusiasts alike.

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Ingredients List for Strawberry Crunch Cheesecake

Crust:

• 1 ½ cups graham cracker crumbs (about 12 graham crackers)
• 2 tablespoons granulated sugar
• ½ cup unsalted butter, melted

Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• 2 tablespoons all-purpose flour (optional, helps prevent cracks)
• ½ cup strawberry sauce or strawberry puree (store-bought or homemade)

Strawberry Crunch Topping:

• 20 golden Oreos (or other vanilla sandwich cookies)
• ½ cup freeze-dried strawberries
• 4 tablespoons unsalted butter, melted

Whipped Topping (Optional):

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Garnish:

• Fresh strawberries
• Extra whipped cream or strawberry sauce

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Substitutions and Variations

• Crust Alternatives: Use vanilla wafer cookies, golden Oreos, or digestive biscuits for a different flavor in the crust.
• Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust and gluten-free sandwich cookies for the topping.
• Dairy-Free Version: Use dairy-free cream cheese and substitute heavy cream with a coconut-based alternative.
• Berry Swaps: You can replace strawberries with raspberries or other berries if you prefer a different fruity flavor.
• Chocolate Crunch: Mix in chocolate sandwich cookies or chocolate chips into the topping for a twist on the classic flavor.

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Step-by-Step Cooking Instructions

1. Prepare the Crust:

• Preheat the Oven: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides lightly.
• Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
• Press into the Pan: Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a measuring cup to press it down firmly.
• Bake: Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

• Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
• Add the Eggs: Add the eggs one at a time, beating on low speed until just combined after each addition.
• Add Vanilla and Sour Cream: Mix in the vanilla extract, sour cream, and flour (if using), being careful not to overmix the batter.
• Add Strawberry Flavor: Stir in the strawberry sauce or puree, swirling it into the batter for a beautiful pink color and strawberry flavor.
• Pour into Crust: Pour the cheesecake filling into the pre-baked crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

• Water Bath (Optional): For the best results, wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Pour hot water into the larger dish until it comes halfway up the sides of the springform pan. This helps prevent cracks.
• Bake: Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
• Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
• Chill the Cheesecake: After cooling in the oven, remove the cheesecake and let it cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight for the best results.

4. Prepare the Strawberry Crunch Topping:

• Make the Topping: In a food processor, pulse the golden Oreos and freeze-dried strawberries together until they form coarse crumbs. You can also crush the cookies and strawberries in a zip-top bag with a rolling pin if you don’t have a food processor.
• Add the Butter: Stir the melted butter into the crumb mixture until it’s evenly coated and the mixture resembles a chunky crumble.
• Top the Cheesecake: Once the cheesecake has chilled, remove it from the springform pan and press the strawberry crunch topping onto the top and sides of the cheesecake.

5. Make the Whipped Topping (Optional):

• Whip the Cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
• Decorate the Cheesecake: Pipe or dollop the whipped cream around the edges of the cheesecake, and garnish with fresh strawberries if desired.

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

1. Baking the Crust: Pre-baking the graham cracker crust ensures it stays firm and doesn’t get soggy when the cheesecake filling is added.
2. Smooth Cream Cheese Filling: Be sure to beat the cream cheese until smooth before adding any eggs. Overmixing after the eggs are added can introduce too much air into the batter, which can cause cracks.
3. Water Bath for Crack-Free Cheesecake: Baking the cheesecake in a water bath helps it cook evenly and prevents cracks on the surface. If you don’t want to use a water bath, bake it low and slow and cool it gradually in the oven to avoid cracks.
4. Chilling: Cheesecake needs time to chill and set. The flavor improves overnight, so it’s best to make this dessert a day ahead.

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Common Mistakes to Avoid

• Overmixing the Batter: Once the eggs are added, mix the batter on low speed to avoid adding too much air, which can lead to cracks.
• Skipping the Cooling Process: Don't rush the cooling process. Allowing the cheesecake to cool slowly in the oven helps prevent cracks.
• Not Chilling Long Enough: Make sure the cheesecake is thoroughly chilled before adding the strawberry crunch topping. Otherwise, the topping might not stick well to the sides.
• Too Thin Topping: Don't over-crush the cookies and strawberries for the topping. You want a crunchy texture, not a fine powder.

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Serving and Presentation Tips

How to Serve Strawberry Crunch Cheesecake:

• Chilled: Serve this cheesecake cold, straight from the fridge, for the best flavor and texture.
• Individual Slices: For cleaner slices, use a sharp knife dipped in hot water and wipe the blade between cuts.

Presentation Ideas for Strawberry Crunch Cheesecake:

• Whipped Cream Rosettes: Use a piping bag to add whipped cream rosettes around the edges of the cheesecake for a bakery-style presentation.
• Fresh Strawberries: Add fresh strawberries on top for a burst of color and an extra touch of freshness.
• Drizzle with Strawberry Sauce: Drizzle some strawberry sauce over each slice before serving for extra flavor and a professional look.

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Strawberry Crunch Cheesecake Recipe Tips

• Make Ahead: This cheesecake is best made a day ahead. The longer it chills, the better the flavor and texture will be.
• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 4-5 days. If you have leftover slices, wrap them tightly in plastic wrap.
• Freezing: You can freeze the cheesecake (without the topping) for up to 3 months. Wrap the entire cheesecake or individual slices tightly in plastic wrap and foil. When ready to eat, thaw in the fridge overnight and then add the strawberry crunch topping.

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Frequently Asked Questions (FAQs)

Can I use a store-bought strawberry topping?
Yes, if you’re short on time, you can use store-bought strawberry sauce or jam to mix into the cheesecake filling or drizzle on top before serving.

Can I make this cheesecake without a water bath?
Yes, but using a water bath helps prevent cracks. If you skip it, make sure to bake the cheesecake at a lower temperature (about 300°F) and cool it gradually in the oven to minimize cracking.

What type of cookies can I use for the crunch topping?
Golden Oreos are a popular choice, but any vanilla-flavored sandwich cookie or even shortbread cookies will work well.

Can I freeze this cheesecake?
Yes! You can freeze the cheesecake without the strawberry crunch topping. Add the topping after the cheesecake has thawed for the best results.

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Conclusion

This strawberry crunch cheesecake is a delightful combination of creamy, fruity, and crunchy textures that make it an unforgettable dessert. The buttery graham cracker crust, smooth strawberry cheesecake filling, and nostalgic strawberry crunch topping are all you need to create a show-stopping dessert that will leave everyone asking for seconds. Whether you're serving it at a birthday party, summer gathering, or family dinner, this cheesecake is sure to impress. Enjoy!

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