Description
Indulge in the delightful combination of creamy cheesecake, fresh strawberries, and a crunchy twist with this Strawberry Crunch Cheesecake recipe. Perfect for any occasion, this dessert is a true crowd-pleaser!
Ingredients
Scale
For the crust:
- 2 cups golden Oreos (crushed)
- 5 tablespoons unsalted butter (melted)
For the filling:
- 3 (8 oz) blocks cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
For the strawberry topping:
- 1 cup fresh strawberries (diced)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the strawberry crunch topping:
- ¾ cup freeze-dried strawberries
- 1 cup golden Oreos
- 3 tablespoons unsalted butter (melted)
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix crushed Oreos with melted butter, press into the pan, and bake for 10 minutes. Let cool.
- Prepare filling: Beat cream cheese and sugar until smooth. Add vanilla, eggs, sour cream, and heavy cream. Pour over crust and bake in a water bath.
- Bake and chill: Bake for 55–65 minutes, cool in the oven, then chill for at least 4 hours.
- Make strawberry topping: Cook strawberries, sugar, and lemon juice until syrupy. Cool.
- Create crunch topping: Pulse freeze-dried strawberries and Oreos, add melted butter, and pulse.
- Assemble and serve: Top cheesecake with strawberry topping and crunch topping. Slice and enjoy!
Notes
- Use a hot knife for clean slices.
- Store leftovers covered in the fridge.
- Individual slices can be frozen.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
