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Berrylicious Strawberry Crunch Cheesecake

A delightful cheesecake with a creamy filling and crunchy topping, perfect for impressing loved ones.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons sugar
For the filling
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
For the strawberry layer
  • 2 cups fresh strawberries, sliced
  • 0.5 cups strawberry jam
For the crunchy topping
  • 1 cup crushed freeze-dried strawberries
  • 1 cup granola
  • 2 tablespoons melted butter

Method
 

Make the Crust
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, mix crushed graham crackers, melted butter, and sugar until evenly combined.
  3. Press this mixture into the bottom of a springform pan to form your crust.
  4. Bake for 10 minutes or until golden and firm. Let it cool.
Prepare the Filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar until creamy, about 2-3 minutes.
  2. Add the vanilla extract and mix well.
  3. Add the eggs one at a time, blending well after each addition.
Bake Away!
  1. Pour the cream cheese mixture over the cooled crust, spreading it evenly.
  2. Bake for 50-60 minutes or until the edges are set and the center has a slight jiggle.
  3. Let it cool in the pan before chilling in the fridge for at least 4 hours or overnight.
Strawberry Layer & Crunchy Topping
  1. Once chilled, mix sliced strawberries with strawberry jam in a bowl.
  2. Spread this mixture over the chilled cheesecake.
  3. In another bowl, mix crushed freeze-dried strawberries and granola with melted butter.
  4. Sprinkle the crunchy topping generously over the strawberry layer.
Slice and Serve
  1. Before serving, admire your beautiful creation.
  2. Slice and serve.

Notes

Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. Can be made a day in advance for best flavor.