Strawberry Crunch Cheesecake
A creamy and rich cheesecake topped with a delightful strawberry crunch topping that adds a sweet and tangy twist. This no-bake dessert is perfect for any special occasion or a delicious treat to enjoy any time of year!
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons unsalted butter, melted
For the cheesecake filling:
2 cups cream cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup strawberry puree
For the strawberry crunch topping:
1 cup freeze-dried strawberries, crushed
1 cup golden Oreo cookies, crushed
2 tablespoons butter, melted
2 tablespoons sugar
Directions:
Start by preparing the crust. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is evenly coated.
Press the mixture into the bottom of a 9-inch springform pan, creating an even crust. Refrigerate while you prepare the cheesecake filling.
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the heavy whipping cream, powdered sugar, vanilla extract, and lemon juice to the cream cheese. Beat on high speed until stiff peaks form.
Stir in the strawberry puree gently until the mixture is smooth and pink.
Pour the cheesecake filling over the prepared crust and spread it into an even layer.
To make the strawberry crunch topping, combine the freeze-dried strawberries, crushed Oreos, melted butter, and sugar in a small bowl. Stir until everything is combined.
Sprinkle the strawberry crunch topping evenly over the cheesecake.
Refrigerate the cheesecake for at least 4 hours, or overnight for the best results, to allow it to firm up.
Slice and serve chilled, garnishing with fresh strawberries if desired.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes (including refrigeration)
Kcal: 340 kcal | Servings: 12 servings
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Strawberry Crunch Cheesecake
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