Description
Strawberry Crunch Cheesecake brings pure summer joy straight to your dessert table with a graham cracker crust that crackles and creamy cheesecake layers topped with fresh strawberries and crispy crumble. Grab a fork and dive into this sweet celebration of seasonal deliciousness that feels like a party in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup sour cream
- 1 cup fresh strawberries, chopped
Crust and Cookie Topping:
- 2 cups graham cracker crumbs
- 1 cup crushed golden sandwich cookies
- ½ cup freeze-dried strawberries, crushed
- ½ cup melted butter
- ¼ cup melted butter
Sweeteners and Flavorings:
- 1 cup powdered sugar
- ½ cup granulated sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Combine 2 cups graham cracker crumbs, ½ cup melted butter, and ¼ cup sugar in a bowl. Mix thoroughly until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon. Refrigerate for 15 minutes at 40°F.
- Beat 16 oz softened cream cheese in a large bowl until completely smooth. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, mixing until fully incorporated.
- Whip 1 cup heavy cream in a separate bowl until soft peaks form at medium speed for 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture, maintaining its airy texture.
- Stir 1 cup sour cream into the cheesecake mixture until evenly blended. Pour the filling over the chilled crust, smoothing the top with an offset spatula. Refrigerate at 38°F for 20 minutes.
- Combine 1 cup chopped strawberries, ½ cup granulated sugar, and 1 teaspoon lemon juice in a saucepan. Cook over medium heat at 350°F for 5-6 minutes, stirring occasionally.
- Dissolve 1 tablespoon cornstarch in 2 tablespoons water. Stir into the strawberry mixture and cook for an additional 2-3 minutes until thickened. Cool to room temperature for 10 minutes.
- Spread the cooled strawberry sauce evenly over the chilled cheesecake layer, leaving a small border around the edges.
- Mix 1 cup crushed golden sandwich cookies, ½ cup crushed freeze-dried strawberries, and ¼ cup melted butter in a bowl. Sprinkle the crumbly mixture generously over the strawberry layer.
- Refrigerate the cheesecake for 6-8 hours or overnight at 37°F to allow flavors to develop. Remove from springform pan before serving.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends easily.
- Crush the strawberry cookies or graham crackers coarsely for the best texture in the crunch topping.
- Chill the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to set and the texture to firm up completely.
- When adding the crunch topping, sprinkle it just before serving to keep the cookies crisp and prevent them from getting soggy.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cheesecakes
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 439 kcal
- Sugar: 37 g
- Sodium: 195 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg