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Strawberry Crunch Cheesecake Recipe: A Sweet Slice of Summer Delight

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This Strawberry Crunch Cheesecake is a creamy, dreamy dessert inspired by the nostalgic strawberry shortcake ice cream bars. With a buttery graham cracker crust, rich cheesecake filling, and a vibrant, crunchy strawberry topping, it’s the perfect treat for summer parties, birthdays, or any time you crave a sweet blast from the past.

Ingredients

Scale

For the crust:

  • 2 cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ½ cup unsalted butter, melted

For the cheesecake filling:

  • 24 oz (3 packages) cream cheese, softened

  • 1 cup granulated sugar

  • 1 tsp vanilla extract

  • 1 cup sour cream

  • 3 large eggs

  • ½ cup heavy cream

  • 1 tbsp cornstarch (optional)

For the strawberry crunch topping:

  • 20 Golden Oreos (or vanilla sandwich cookies)

  • 1 small box (3 oz) strawberry gelatin mix (e.g., Jell-O)

  • 5 freeze-dried strawberries (optional)

  • 3 tbsp unsalted butter, melted

Instructions

  • Preheat the oven to 325°F (163°C).

  • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

  • In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until well combined.

  • Add vanilla extract and sour cream; mix until smooth.

  • Add eggs one at a time, mixing gently and scraping the bowl between additions.

  • Add heavy cream and cornstarch (if using); mix until smooth and creamy, avoiding overmixing.

  • Pour the batter over the cooled crust. Tap the pan to release air bubbles.

  • Wrap the springform pan in foil and place it in a larger roasting pan. Add hot water to the roasting pan to create a water bath (about 1 inch up the side).

  • Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.

  • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

  • Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.

  • To make the topping, pulse Golden Oreos in a food processor until coarsely crumbled. Add gelatin mix and freeze-dried strawberries (if using). Pour in melted butter and pulse until the texture is a crumbly mix.

  • Remove the chilled cheesecake from the springform pan. Sprinkle the strawberry crunch topping over the top and gently press some onto the sides if desired.

  • Garnish with fresh strawberries or whipped cream before serving, if desired.

Notes

  • For a pinker topping, increase the amount of strawberry gelatin or freeze-dried strawberries.

  • If you prefer a no-bake version, replace the baked filling with a whipped cream and gelatin-based filling.

  • Store in the fridge for up to 5 days or freeze (without topping) for up to 2 months.

Find it online: https://cookingworthy.com/strawberry-crunch-cheesecake-recipe-a-sweet-slice-of-summer-delight/