Go Back

Strawberry Crunch Cheesecake

A delicious twist on traditional cheesecake featuring a creamy filling, fresh strawberry topping, and a crunchy graham cracker finish.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 2 cups cream cheese, softened Use full-fat cream cheese for best results.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream Store-bought or homemade.
  • 3 large eggs
For the Strawberry Topping
  • 2 cups fresh strawberries, hulled and sliced Choose ripe berries for the best flavor.
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
For the Crunchy Topping
  • 1 cup chopped graham crackers
  • 1/2 cup butter, melted
  • 1/2 cup sugar

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan with cooking spray.
  2. In a large mixing bowl, beat together the cream cheese and sugar until smooth.
  3. Add in the vanilla extract and eggs one at a time, mixing until just incorporated.
  4. Gently fold in the whipped cream.
Baking
  1. Pour the cheesecake mixture into the prepared springform pan and smooth the top with a spatula.
  2. Bake for about 45-50 minutes until the center is set but still slightly wobbly.
  3. Let the cheesecake cool in the oven for about an hour, then transfer it to the fridge to chill for at least 4 hours.
Making the Toppings
  1. In a bowl, toss the hulled strawberries with sugar and lemon juice to create a refreshing syrup.
  2. In another bowl, mix the chopped graham crackers with melted butter and sugar until evenly coated.
Assembly
  1. Once the cheesecake has chilled, spread the strawberry topping over it, allowing it to drip down the sides.
  2. Top with the graham cracker crunch.
Serving
  1. Slice and serve, enjoying the delightful combination of flavors and textures.

Notes

You can use other berries for the topping or a store-bought cheesecake base to save time. Store leftovers in an airtight container in the refrigerator for up to 3 days.