Strawberry Crunch Cheesecake
Introduction
If you’re looking for a dessert that’s both creamy and crunchy, this Strawberry Crunch Cheesecake is just what you need! It combines fresh strawberries with a smooth filling and a delightful topping that will make everyone smile. Perfect for family gatherings or just a cozy night in, this cheesecake is sure to impress!
Why Make This Recipe
This cheesecake is not just tasty; it’s also easy to make! With simple ingredients and steps, you can whip this up without stress. Everyone loves strawberries, and the crunchy topping adds a fun twist. Trust me, once you try it, you’ll want to make it again and again!
How to Make Strawberry Crunch Cheesecake
Ingredients:
For the crust:
- 1 1/2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 2 cups fresh strawberries, chopped
For the crunchy topping:
- 1 cup crushed cookies (e.g., Golden Oreos or any crunchy cookies)
- 1/4 cup melted butter
- 1/4 cup sliced almonds (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- Prepare the crust: In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until combined. Fold in the whipped heavy cream and chopped strawberries until well mixed.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or until set.
- Prepare the crunchy topping: In a bowl, combine crushed cookies and melted butter. Mix until evenly moistened. Stir in sliced almonds if using.
- Once the cheesecake is set, sprinkle the crunchy topping evenly over the top just before serving.
- Garnish with additional fresh strawberries if desired, then slice and serve chilled.
How to Serve Strawberry Crunch Cheesecake
Serve this cheesecake cold, right out of the fridge. It’s delightful on its own, but you can also add extra strawberries or whipped cream on top for a little extra flair.
How to Store Strawberry Crunch Cheesecake
Store any leftovers in an airtight container in the fridge. It stays fresh for about 3-4 days. Just remember to cover the top so it doesn’t dry out!
Tips to Make Strawberry Crunch Cheesecake
- Make sure the cream cheese is softened before you start mixing. This helps it blend smoothly.
- Feel free to adjust the amount of strawberries based on your taste!
- The crunchy topping can be made with any of your favorite cookies.
Variation
You can try adding different fruits like blueberries or raspberries in place of strawberries for a mixed berry cheesecake.
FAQs
1. Can I use frozen strawberries?
Yes, you can! Just make sure to thaw and drain any excess liquid before adding them to the filling.
2. How long does this cheesecake take to set?
It needs at least 4 hours in the refrigerator to set properly, but overnight is even better!
3. Can I make this cheesecake gluten-free?
Absolutely! Use gluten-free graham crackers and cookies for the crust and topping to make it gluten-free.