There’s something magical about the combination of strawberries and cheesecake. The creamy, rich texture of cheesecake paired with the sweet, slightly tart flavor of strawberries creates an unforgettable dessert. But what makes this Strawberry Crunch Cheesecake truly special is its nostalgic crunch topping—a buttery, crumbly mixture inspired by the classic strawberry shortcake ice cream bars many of us loved as kids.
This dessert is perfect for special occasions, summer gatherings, or whenever you’re craving something sweet and indulgent. Whether you’re making it for a birthday, a holiday celebration, or just a treat for yourself, this cheesecake is sure to impress. The best part? You don’t need to be a professional baker to get it just right. Follow this easy, step-by-step guide, and you’ll have a stunning, delicious cheesecake that tastes as amazing as it looks.
Why You’ll Love This Recipe
- Creamy and Dreamy: The cheesecake filling is rich, smooth, and perfectly balanced with a velvety texture.
- Crunchy and Nostalgic: The strawberry crunch topping adds a delightful contrast to the creamy filling, reminiscent of the classic ice cream bars.
- Easy to Make: While cheesecakes might seem intimidating, this recipe breaks it down into simple, manageable steps.
- Perfect for Any Occasion: Whether it’s a birthday, a holiday, or just a weekend treat, this cheesecake is always a hit.
- Make-Ahead Friendly: This cheesecake needs time to chill, making it the perfect dessert to prepare ahead of time.
Ingredients You’ll Need
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Strawberry Crunch Topping:
- 1 ½ cups vanilla wafer cookies, crushed
- 1 cup freeze-dried strawberries, crushed
- ⅓ cup unsalted butter, melted
For the Whipped Cream Topping (Optional but Recommended):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
How to Make Strawberry Crunch Cheesecake
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a glass or measuring cup to help press it down smoothly.
- Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This step is crucial to avoid lumps in your cheesecake.
- Add the granulated sugar and mix until well combined.
- One at a time, add the eggs, mixing on low speed just until incorporated. Overmixing at this stage can introduce too much air and cause cracks in the cheesecake.
- Stir in the vanilla extract and sour cream until smooth. The batter should be thick and silky.
Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger baking dish and fill the dish with about 1 inch of hot water. This creates a water bath, which helps the cheesecake bake evenly and prevents cracks.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.
- Remove from the oven and refrigerate for at least 4 hours or, ideally, overnight for the best texture.
Step 4: Prepare the Strawberry Crunch Topping
- In a food processor, pulse the vanilla wafers and freeze-dried strawberries until you have a coarse crumb mixture.
- Pour in the melted butter and mix until evenly combined. The mixture should resemble a crunchy, slightly sticky topping.
- Sprinkle the strawberry crunch mixture evenly over the chilled cheesecake, pressing gently to adhere.
Step 5: Make the Whipped Cream Topping (Optional)
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or spread the whipped cream around the edges of the cheesecake.
- Garnish with fresh strawberries for a beautiful finishing touch.
Helpful Tips
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smoother filling.
- Avoid Overmixing: Mix the eggs on low speed to prevent incorporating too much air, which can cause cracks.
- Use a Water Bath: This helps keep the cheesecake moist and prevents cracks on the surface.
- Chill Completely: Let the cheesecake chill in the fridge for at least 4 hours or overnight for the best texture.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Cooling Time: 5 hours
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Make-Ahead Tip: This cheesecake is best when chilled overnight, so plan ahead to give it enough time to set properly.
- No Springform Pan? You can use a regular 9-inch cake pan lined with parchment paper, but be extra careful when removing the cheesecake.
- Crumb Topping Alternative: If you don’t have freeze-dried strawberries, you can crush strawberry-flavored cookies instead for a similar effect.
- Prevent Soggy Crust: If you’re worried about a soggy crust, wrap the outside of the springform pan with aluminum foil before baking in a water bath.
- Decorating Tip: Add white chocolate shavings or extra crumbled vanilla wafers on top for an extra decorative touch.
- Serving Suggestion: Serve each slice with a drizzle of strawberry sauce or a dollop of whipped cream for added indulgence.
Storage Instructions
- Refrigerator: Store the cheesecake in an airtight container for up to 5 days.
- Freezing: You can freeze the cheesecake (without the crunch topping) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried strawberries for the crunch topping?
Freeze-dried strawberries work best because they provide a concentrated flavor and won’t add extra moisture. Fresh strawberries would make the topping soggy.
What can I use instead of a water bath?
If you don’t want to use a water bath, you can place a pan of hot water on the lower rack of the oven instead. This still helps keep the oven humid and prevents cracking.
How do I know when the cheesecake is done baking?
The edges should be set, but the center should still have a slight jiggle when you gently shake the pan. It will firm up as it cools.
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Conclusion
This Strawberry Crunch Cheesecake is a true showstopper. With its creamy filling, buttery crust, and nostalgic strawberry crunch topping, it’s a dessert that will have everyone coming back for seconds. Whether you’re making it for a celebration or just treating yourself, this cheesecake is sure to impress. Enjoy!
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Strawberry Crunch Cheesecake
Description
There’s something magical about the combination of strawberries and cheesecake. The creamy, rich texture of cheesecake paired with the sweet, slightly tart flavor of strawberries creates an unforgettable dessert. But what makes this Strawberry Crunch Cheesecake truly special is its nostalgic crunch topping—a buttery, crumbly mixture inspired by the classic strawberry shortcake ice cream bars many of us loved as kids.
This dessert is perfect for special occasions, summer gatherings, or whenever you’re craving something sweet and indulgent. Whether you’re making it for a birthday, a holiday celebration, or just a treat for yourself, this cheesecake is sure to impress. The best part? You don’t need to be a professional baker to get it just right. Follow this easy, step-by-step guide, and you’ll have a stunning, delicious cheesecake that tastes as amazing as it looks.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Strawberry Crunch Topping:
- 1 ½ cups vanilla wafer cookies, crushed
- 1 cup freeze-dried strawberries, crushed
- ⅓ cup unsalted butter, melted
For the Whipped Cream Topping (Optional but Recommended):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a glass or measuring cup to help press it down smoothly.
- Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This step is crucial to avoid lumps in your cheesecake.
- Add the granulated sugar and mix until well combined.
- One at a time, add the eggs, mixing on low speed just until incorporated. Overmixing at this stage can introduce too much air and cause cracks in the cheesecake.
- Stir in the vanilla extract and sour cream until smooth. The batter should be thick and silky.
Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger baking dish and fill the dish with about 1 inch of hot water. This creates a water bath, which helps the cheesecake bake evenly and prevents cracks.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.
- Remove from the oven and refrigerate for at least 4 hours or, ideally, overnight for the best texture.
Step 4: Prepare the Strawberry Crunch Topping
- In a food processor, pulse the vanilla wafers and freeze-dried strawberries until you have a coarse crumb mixture.
- Pour in the melted butter and mix until evenly combined. The mixture should resemble a crunchy, slightly sticky topping.
- Sprinkle the strawberry crunch mixture evenly over the chilled cheesecake, pressing gently to adhere.
Step 5: Make the Whipped Cream Topping (Optional)
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or spread the whipped cream around the edges of the cheesecake.
- Garnish with fresh strawberries for a beautiful finishing touch.
Notes
- Make-Ahead Tip: This cheesecake is best when chilled overnight, so plan ahead to give it enough time to set properly.
- No Springform Pan? You can use a regular 9-inch cake pan lined with parchment paper, but be extra careful when removing the cheesecake.
- Crumb Topping Alternative: If you don’t have freeze-dried strawberries, you can crush strawberry-flavored cookies instead for a similar effect.
- Prevent Soggy Crust: If you’re worried about a soggy crust, wrap the outside of the springform pan with aluminum foil before baking in a water bath.
- Decorating Tip: Add white chocolate shavings or extra crumbled vanilla wafers on top for an extra decorative touch.
- Serving Suggestion: Serve each slice with a drizzle of strawberry sauce or a dollop of whipped cream for added indulgence.