Looking for a dessert that combines creamy cheesecake, sweet strawberries, and a nostalgic crunch reminiscent of the iconic Strawberry Shortcake ice cream bars? You’ve just found your next obsession. This Strawberry Crunch Cheesecake is a dreamy, no-fail dessert that’s as delicious as it is stunning. Perfect for birthdays, holidays, potlucks, or anytime you want to wow a crowd!

This indulgent cheesecake has a luscious cream cheese filling, layered on a golden cookie crust, topped with strawberry compote, and sprinkled generously with a strawberry crunch topping that’s got the perfect amount of sweetness and texture.

Let’s dive into this show-stopping strawberry dessert!

Ingredients:

Crust

24 Golden Oreo cookies
4 tablespoons salted butter, melted

Cheesecake Filling

24 oz (3 blocks) cream cheese, softened to room temperature
2 cups powdered sugar
2 teaspoons lemon juice
1 cup fresh strawberries, puréed
2 teaspoons vanilla extract
1½ cups heavy whipping cream

Topping

1 batch strawberry shortcake crumble (homemade or store-bought)

Instructions:

Make the Crust
Crush the Golden Oreo cookies in a food processor or in a zip-top bag using a rolling pin until finely ground. Add the melted butter and mix until the crumbs are evenly coated and resemble wet sand.

Spray a 9-inch springform pan with nonstick cooking spray. Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the pan. Transfer the crust to the freezer to set while you prepare the filling.

Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract with an electric mixer until smooth and creamy.

In a separate bowl, use a hand or stand mixer with a whisk attachment to beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.

Divide the mixture in half. Set one half aside. To the other half, fold in the puréed strawberries until well combined.

Assemble the Cheesecake
Pour the strawberry-flavored filling into the prepared crust and smooth it into an even layer. Carefully spoon the plain filling on top and smooth the surface with an offset spatula or the back of a spoon.

Cover the cheesecake with plastic wrap and freeze for at least 4–5 hours, or overnight for best results.

Finish and Serve
Once frozen, remove the cheesecake from the springform pan. Press the strawberry shortcake crumble gently onto the top and sides of the cheesecake. Return to the freezer until ready to serve.

For easier slicing, allow the cheesecake to thaw for 10–15 minutes at room temperature before serving.

Nutritional Information (Per Slice, Serves 12)

Calories: 450
Carbohydrates: 38g
Protein: 6g
Fat: 30g
Saturated Fat: 17g
Cholesterol: 125mg
Sodium: 220mg
Fiber: 1g
Sugar: 28g

Note: Nutritional values are approximate and will vary based on exact ingredients and serving sizes.

Pro Tips for the Best Strawberry Crunch Cheesecake

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temp to achieve a smooth filling.
Avoid Overmixing: This prevents excess air from getting into the batter, which can cause cracks.
Use a Water Bath: It keeps the baking gentle and even, reducing the chance of cracks.
Chill Time is Key: Let it set overnight for the best texture and sliceability.
Crunch Layer: Add the crunch right before serving to keep it crispy.

Variations:

Strawberry Shortcake Bars Cheesecake: Make mini versions using muffin tins and top each one with the strawberry crunch topping.
Gluten-Free: Use gluten-free cookies for the crust and topping.
Chocolate Twist: Add a drizzle of melted white chocolate over the top for extra decadence.
No-Bake Version: Swap the baked cheesecake filling for a no-bake version using whipped cream and gelatin.
Mixed Berry: Use a combination of raspberries, blueberries, and strawberries for a triple berry twist.

FAQs:

Can I use frozen strawberries?

Yes! Just make sure to thaw and drain them before cooking to avoid a watery topping.

What if I don’t have freeze-dried strawberries?

You can use strawberry Jell-O mix for a similar flavor and color effect in the crunch topping, though it won’t be as natural.

Can I make this cheesecake ahead of time?

Absolutely! You can make it 2 days in advance and keep it refrigerated. Add the strawberry and crunch topping just before serving.

How do I prevent cracks in my cheesecake?

Using a water bath, not overmixing, and allowing it to cool gradually in the oven are key steps to prevent cracking.

Can I freeze this cheesecake?

Yes, the cheesecake (without toppings) can be frozen for up to 2 months. Thaw in the refrigerator overnight and add the toppings fresh.

Conclusion:

This Strawberry Crunch Cheesecake is everything a dessert lover dreams of: creamy, fruity, crunchy, and downright irresistible. It combines nostalgic flavors with a gourmet twist, making it a standout centerpiece at any gathering. Whether you’re baking it for a special occasion or just to treat yourself, this dessert will not disappoint.

Serve it chilled, slice generously, and watch as everyone goes back for seconds!

Irresistible Strawberry Crunch Cheesecake Recipe

Author: Olivia

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