Strawberry Crunch Cheesecake is a rich, no-bake dessert that combines a velvety cream cheese filling with a buttery vanilla cookie crust and a nostalgic strawberry crunch topping. Inspired by the classic strawberry shortcake ice cream bars, this cheesecake is layered with flavor and texture—sweet, creamy, crunchy, and fruity all at once. It’s perfect for summer gatherings, birthdays, or anytime you want a showstopping dessert without turning on the oven.
Ingredients:
For the Crust:
- 1 sleeve graham crackers (about 9 crackers)
- 4 tablespoons butter, melted
- Pinch of sea salt
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
For the Strawberry Crunch Topping:
- 10 vanilla sandwich cookies (like Golden Oreos)
- 2 tablespoons dry strawberry Jell-O mix
- 4 tablespoons whipped cream or softened butter
For Garnish:
- ¼ cup strawberry topping or preserves
- Optional: fresh strawberries, whipped cream
Source: The Best Cake Recipes
Instructions:
1. Prepare the Crust
- Preheat oven to 350°F (if baking the crust).
- Pulse graham crackers in a food processor until finely ground.
- Add melted butter and a pinch of salt; pulse until combined.
- Press the mixture into the bottom of a greased 7-inch springform pan.
- Bake for 8–10 minutes or freeze for 15 minutes if opting for a no-bake crust.
2. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth (about 3–4 minutes).
- Add sugar and flour; mix until fluffy.
- Blend in sour cream and vanilla extract.
- Add eggs one at a time, mixing just until incorporated—do not overmix.
- Pour the batter over the crust and tap the pan gently to release air bubbles.
3. Bake the Cheesecake
- Wrap the springform pan in foil and place it in a water bath.
- Bake at 325°F for 35–40 minutes, or until the center is just set.
- Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
4. Make the Strawberry Crunch Topping
- Pulse vanilla sandwich cookies in a food processor until crumbly.
- Remove half and mix with strawberry Jell-O powder and whipped cream or butter until clumpy.
- Combine with the remaining cookie crumbs and pulse a few more times.
5. Assemble the Cheesecake
- Spread strawberry topping or preserves over the chilled cheesecake.
- Sprinkle the strawberry crunch topping generously over the top.
- Garnish with fresh strawberries or whipped cream if desired.
Serving Suggestions:
- Serve chilled with a dollop of whipped cream.
- Pair with a glass of cold milk or a fruity cocktail.
- Slice with a warm knife for clean edges.
Tips & Variations:
- No-bake version: Skip the eggs and use whipped cream in the filling for a chilled-only version.
- Gluten-free: Use gluten-free cookies for the crust and topping.
- Mini cheesecakes: Use muffin tins for individual servings.
- Extra crunch: Add chopped freeze-dried strawberries to the topping.
Time & Yield:
- Prep Time: 25 minutes
- Bake Time: 35–40 minutes
- Chill Time: 4+ hours
- Total Time: ~5 hours
- Serves: 8
- Calories: ~433 per slice
Would you like a version of this recipe with a chocolate twist or turned into cheesecake bars? I can help you remix it for any occasion!