Print

Berrylicious Strawberry Crunch Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and fruity strawberry cheesecake with a buttery cookie crust and nostalgic strawberry crunch topping. It’s a creamy, crunchy, and show-stopping dessert perfect for any celebration.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 6 hours
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups Golden Oreos or vanilla cookies, crushed
  • 1/2 cup butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped or pureed
  • 2 tablespoons strawberry gelatin mix
  • 1/2 cup freeze-dried strawberries, crushed
  • 1/2 cup additional crushed cookies (for topping)
  • Optional: whipped topping or fresh whole strawberries for garnish

Instructions

  1. Preheat oven to 325°F (160°C). Grease or line a springform pan with parchment.
  2. Mix crushed cookies with melted butter and press into the bottom of the pan. Chill while preparing the filling.
  3. In a bowl, beat cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla; mix until creamy and smooth.
  4. Fold in strawberries and gelatin mix until evenly combined.
  5. Pour filling over the crust, smooth the top, and bake for 45–50 minutes until the center is just set.
  6. Turn off oven and let cheesecake cool in oven with door slightly open for 1 hour.
  7. Refrigerate cheesecake for at least 4 hours or overnight.
  8. For topping, mix crushed freeze-dried strawberries with extra cookie crumbs. Sprinkle over the chilled cheesecake just before serving.
  9. Garnish with whipped topping or fresh strawberries if desired.

Notes

  • Use a food processor for evenly crushed topping ingredients.
  • Add the topping just before serving to maintain crunchiness.
  • Frozen strawberries can be used if thawed and well-drained.
  • This cheesecake can be made a day in advance for best results.
  • Store in fridge up to 5 days or freeze individual slices for longer storage.

Nutrition

Find it online: http://elladishes.com/berrylicious-strawberry-crunch-cheesecake/