Here’s a creamy, bakery-style Strawberry Crunch Cheesecake with that nostalgic strawberry shortcake crunch topping 🍓✨
🍓 Strawberry Crunch Cheesecake
📝 Ingredients
Crust
-
2 cups golden sandwich cookie crumbs (like Golden Oreos)
-
5 tablespoons unsalted butter, melted
Cheesecake Filling
-
24 oz (3 blocks) cream cheese, softened
-
1 cup granulated sugar
-
3 large eggs
-
1 cup sour cream
-
1 teaspoon vanilla extract
-
½ cup strawberry puree (fresh or frozen strawberries blended & strained)
-
A few drops pink food coloring (optional)
Strawberry Crunch Topping
-
20 golden sandwich cookies
-
½ cup freeze-dried strawberries
-
3 tablespoons melted butter
Optional Garnish
-
Whipped cream
-
Fresh strawberries
-
Strawberry syrup drizzle
👩🍳 Instructions
1️⃣ Make the Crust
-
Preheat oven to 325°F (163°C).
-
Mix cookie crumbs and melted butter.
-
Press firmly into a 9-inch springform pan.
-
Bake 8–10 minutes, then cool.
2️⃣ Prepare the Filling
-
Beat cream cheese until smooth.
-
Add sugar and mix well.
-
Beat in eggs one at a time.
-
Mix in sour cream and vanilla.
-
Stir in strawberry puree (and food coloring if using).
-
Pour over crust and smooth the top.
3️⃣ Bake (Water Bath Recommended)
-
Wrap pan bottom in foil.
-
Place in a larger pan and add hot water halfway up the sides.
-
Bake 55–70 minutes until center is slightly jiggly.
-
Turn oven off, crack door, and cool inside for 1 hour.
-
Refrigerate at least 4 hours or overnight.
4️⃣ Make the Crunch Topping
-
Pulse cookies and freeze-dried strawberries into coarse crumbs.
-
Stir in melted butter.
-
Press or sprinkle mixture over chilled cheesecake.
🍓 Serve & Enjoy
Top with whipped cream and fresh strawberries for a beautiful finish.
💡 Tips
-
For stronger strawberry flavor, add ½ teaspoon strawberry extract.
-
For no-bake version, I can provide that too.
-
Freezes beautifully for up to 1 month.
If you’d like, I can also share a Strawberry Crunch Cheesecake Bars version or a no-bake strawberry crunch cheesecake 😊