Strawberry Crunch Cheesecake Delight is a perfect blend of creamy cheesecake and a crunchy, sweet topping, making it a treat you’ll want to enjoy all year round. This dessert combines the rich and velvety texture of cheesecake with the refreshing taste of strawberries. The crunch topping adds a satisfying texture contrast, making every bite an exciting experience. It’s not too heavy, yet still indulgent enough to satisfy your sweet tooth.
Whether you’re serving it at a family gathering or for a special occasion, this cheesecake is sure to be a crowd-pleaser. If you’re a fan of strawberries and cheesecake, this dessert will quickly become a favorite in your recipe collection!
Kitchen Equipment Needed
- 9-inch springform pan or pie dish
- Electric mixer or stand mixer
- Mixing bowls
- Spatula
- Small bowl for the topping
- Parchment paper (optional)
Ingredients Overview
The cheesecake filling is made with classic ingredients like cream cheese, sugar, eggs, and vanilla, creating a smooth and rich filling. The topping features a delicious strawberry crunch mixture made from crushed cookies, butter, and a touch of strawberry flavor, giving it a unique and sweet contrast. Fresh strawberries add a burst of flavor and color to the entire dish.
Step-by-Step Instructions
- Prepare the Crust
In a bowl, combine crushed graham crackers (or Nilla wafers), sugar, and melted butter. Mix until the crumbs are well-coated. Press the mixture into the bottom of a 9-inch springform pan or pie dish, forming a crust. Refrigerate the crust while you prepare the filling. - Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Add sugar, eggs, and vanilla, beating until fully combined and creamy. Pour the cheesecake mixture over the chilled crust and smooth the top. - Bake the Cheesecake
Preheat the oven to 325°F (163°C). Bake the cheesecake for 50-55 minutes or until the center is set (it should be slightly jiggly). Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight. - Prepare the Strawberry Crunch Topping
In a small bowl, mix together crushed Golden Oreos, melted butter, and strawberry gelatin powder until the crumbs are evenly coated. Sprinkle the mixture over the top of the chilled cheesecake just before serving. - Serve and Enjoy
Once the cheesecake is fully chilled and the topping is added, slice it and serve. Garnish with fresh strawberry slices if desired.
Recipe Tips
- Make Ahead: This cheesecake can be made a day ahead and kept refrigerated until ready to serve. This allows the flavors to meld together even more.
- Topping Texture: If you want a more pronounced crunch, you can increase the amount of crushed cookies in the topping.
- Serving: Serve with additional fresh strawberries or whipped cream for extra flavor and decoration.
What to Serve With This Recipe
This Strawberry Crunch Cheesecake Delight is delicious on its own, but it pairs beautifully with a light, refreshing beverage like iced tea, lemonade, or sparkling water. If you want to go all out, serve it alongside a scoop of vanilla or strawberry ice cream for a decadent treat.
Frequently Asked Questions
Can I use a different flavor of gelatin for the topping?
Yes, you can experiment with different gelatin flavors like raspberry or cherry to give the cheesecake a different fruity twist.
Can I use a store-bought crust?
Absolutely! If you’re short on time, you can use a pre-made graham cracker or cookie crust. Just make sure to refrigerate it before adding the filling.
How long can I keep the cheesecake in the fridge?
The cheesecake will stay fresh for up to 3 days when properly stored in the refrigerator.
Serving Suggestions
For an elegant presentation, serve the cheesecake slices with fresh mint leaves or additional crumbled topping. A drizzle of chocolate syrup or a few extra strawberries on top can elevate the look and flavor.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs or Nilla wafers (crushed)
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Crunch Topping:
- 1 package Golden Oreos, crushed
- 1 tablespoon strawberry gelatin powder
- ¼ cup unsalted butter, melted
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a springform pan. Refrigerate.
- Beat cream cheese until smooth. Add sugar, eggs, and vanilla and beat until combined. Pour over the chilled crust.
- Bake at 325°F for 50-55 minutes or until the center is set. Cool to room temperature, then refrigerate for 4 hours.
- For the topping, mix crushed Oreos, melted butter, and strawberry gelatin powder. Sprinkle over the cheesecake.
- Slice and serve with fresh strawberries if desired. Enjoy!
Strawberry Crunch Cheesecake
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs or Nilla wafers crushed
- ¼ cup sugar
- ½ cup unsalted butter melted
- For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- For the Strawberry Crunch Topping:
- 1 package Golden Oreos crushed
- 1 tablespoon strawberry gelatin powder
- ¼ cup unsalted butter melted
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a springform pan. Refrigerate.
- Beat cream cheese until smooth. Add sugar, eggs, and vanilla and beat until combined. Pour over the chilled crust.
- Bake at 325°F for 50-55 minutes or until the center is set. Cool to room temperature, then refrigerate for 4 hours.
- For the topping, mix crushed Oreos, melted butter, and strawberry gelatin powder. Sprinkle over the cheesecake.
- Slice and serve with fresh strawberries if desired. Enjoy!
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