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Strawberry Crunch Cheesecake Recipe

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4.3 from 9 reviews

Strawberry Crunch Cheesecake is an easy, no-bake dessert perfect for BBQs, holidays, or parties. It features a graham cracker crust, creamy smooth cheesecake filling, homemade strawberry sauce, and a crunchy strawberry topping made of golden Oreos and strawberry jelly. Topped with whipped cream and fresh strawberries, this refreshing and indulgent cheesecake is sure to be a crowd-pleaser.

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling:

  • 24 ounces full fat cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1/4 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/4 cups heavy whipping cream

Strawberry Sauce:

  • 1 1/2 cups strawberries
  • 1/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice

Strawberry Crunch:

  • 23 golden Oreo cookies
  • 1 (3 ounces) strawberry Jell-O
  • 4 tablespoons unsalted butter, melted

Garnish:

  • 1 cup heavy whipping cream
  • Fresh strawberries

Instructions

  1. Prepare the crust: Line the bottom and sides of a 9-inch springform pan with parchment paper. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly onto the bottom and sides of the prepared pan. Chill while preparing the filling.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and powdered sugar on medium speed until creamy and smooth. Scrape down the sides as needed. Add sour cream, lemon juice, and vanilla extract, and beat on medium-high speed until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Spread the filling evenly over the prepared crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight.
  3. Prepare the strawberry sauce: In a medium saucepan, combine strawberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the mixture boils and thickens and the strawberries soften. Remove from heat and mash the strawberries with a potato masher or blend until smooth. Optionally, strain the sauce through a sieve for extra smoothness. Transfer to a container and chill in the refrigerator until serving.
  4. Make the strawberry crunch: Crush the golden Oreo cookies and mix with strawberry Jell-O powder and melted butter to create the crunchy topping. For detailed instructions and photos, refer to the homemade strawberry crunch recipe. This topping adds a delightful crunch to your cheesecake.
  5. Assemble the cheesecake: On serving day, spread the chilled strawberry sauce evenly over the cheesecake. Generously sprinkle the strawberry crunch topping over the sauce layer. Decorate the top with whipped cream and fresh strawberries as garnish. Slice and serve chilled.

Notes

  • Use softened cream cheese at room temperature to ensure a smooth, lump-free filling.
  • Heavy whipping cream should be very cold to whip properly to stiff peaks.
  • Strain the strawberry sauce through a sieve for a smooth texture, if desired.
  • Choose fresh, ripe strawberries for the best flavor in your sauce.
  • Chill the cheesecake for at least 6 hours; overnight chilling (about 12 hours) is ideal for best texture and flavor.

Find it online: https://marthatasty.com/strawberry-crunch-cheesecake-recipe/