Description
This Strawberry Crunch Cheesecake features a creamy cheesecake base with a delightful strawberry flavor, topped with a crunchy strawberry topping that brings a delightful texture to every bite.
Ingredients
Scale
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
- 16 oz Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Strawberry puree
- 1 cup Heavy cream
- 1 cup Strawberry crunch topping
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add strawberry puree to the cream cheese mixture and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the strawberry cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the crust in the prepared pan and smooth the top with a spatula.
- Bake for 45 minutes or until the center is set but still slightly jiggly.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Before serving, top with strawberry crunch topping.
Notes
- For a no-bake version, omit the baking step and refrigerate until set.
- Use fresh strawberries for the puree for the best flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18
- Sodium: 150
- Fat: 22
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
Keywords: strawberry crunch cheesecake, strawberry cheesecake, no-bake cheesecake, cheesecake recipe, dessert recipe