Description

Strawberry Crunch Cheesecake Recipe: Deliciously Decadent
This Strawberry Crunch Cheesecake combines a rich, creamy filling with a sweet, crunchy topping inspired by those nostalgic strawberry shortcake ice cream bars. It’s the perfect dessert for parties, holidays, or whenever you’re craving something delightfully indulgent!

Ingredients

Scale

For the crust:

2 cups golden Oreos, crushed
6 tbsp melted butter

For the cheesecake filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
½ cup sour cream
½ cup heavy cream

For the strawberry topping:

1 cup strawberries, chopped
2 tbsp sugar
1 tsp lemon juice

For the crunch topping:

1 cup freeze-dried strawberries, crushed
1 cup golden Oreos, crushed
3 tbsp melted butter

Instructions

Preheat oven to 325°F (163°C). Line a springform pan with parchment paper or lightly grease.
Make the crust: Mix crushed Oreos and melted butter, then press firmly into the bottom of the pan. Bake for 10 minutes and set aside.
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream. Pour over crust.
Bake for 50–60 minutes or until center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.
Make the strawberry topping: Cook strawberries, sugar, and lemon juice in a saucepan over medium heat for 5–7 minutes until thickened. Let cool.
Make the crunch topping: Mix crushed freeze-dried strawberries, golden Oreos, and melted butter.
Assemble: Spread cooled strawberry topping over cheesecake, then sprinkle with strawberry crunch topping.

Notes

For a pinker hue in the filling, mix a bit of strawberry puree into the batter.
You can use store-bought strawberry sauce for a shortcut.
Chill overnight for best slicing and texture.

Prep Time: 25 minutes
Cook Time: 60 minutes

Nutrition

Calories: 420
Sugar: 25g
Sodium: 420mg
Fat: 30g
Carbohydrates: 32g
Protein: 6g