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Delicious strawberry crunch cheesecake topped with strawberry crumbs

Strawberry Crunch Cheesecake

A delightful blend of creamy cheesecake topped with a crisp strawberry crunch, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cookie Crust
  • 1.5 cups crushed graham crackers
  • 0.5 cups granulated sugar
  • 0.5 cups unsalted butter, melted
For the Cheesecake Filling
  • 16 ounces cream cheese, softened 2 packages (8 ounces each)
  • 1 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cups sour cream
  • 2 large eggs
For the Strawberry Crunch
  • 1 cups freeze-dried strawberries
  • 0.5 cups crushed graham crackers
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine the crushed graham crackers, sugar, and melted butter until evenly mixed. Press into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat the softened cream cheese until light and fluffy. Add sugar and vanilla, mixing until smooth. Beat in the sour cream, then add eggs one by one, being careful not to overmix.
  4. Pour the cheesecake batter over the prepared crust in the springform pan.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside for about an hour to cool gradually. Then let it cool completely at room temperature before refrigerating for at least 4 hours.
Creating the Strawberry Crunch
  1. Blend the freeze-dried strawberries, crushed graham crackers, melted butter, and sugar in a bowl until crumbly.
  2. Once the cheesecake is set, top it with the strawberry crunch.
Serving
  1. Slice and serve, enjoying the explosion of flavors!

Notes

You can use pre-made graham cracker crusts to save time. Feel free to substitute strawberries with other fruits like blueberries or raspberries. This cheesecake can be made ahead of time and stored in the fridge for up to five days.