Irresistible Strawberry Crunch Cheesecake Recipe

The best way to describe a Strawberry Crunch Cheesecake is like this: imagine sinking your fork into a creamy slice of heaven where the tangy strawberries dance atop a rich and velvety base. Then there’s that satisfying crunch on top that adds a delightful texture contrast—a symphony of flavors and sensations in one bite! This dessert is not just a treat but an experience you’ll want to recreate time and again.

I remember the first time I made this beauty; my friends were convinced I had taken a masterclass in baking. Little did they know it was just my secret weapon for winning hearts at every gathering. Whether it’s summer barbecues or cozy winter dinners, this cheesecake is the perfect centerpiece. Let me take you on this delicious journey!

Everyone who takes a bite can’t help but smile, and I’ve witnessed friends asking for seconds (and thirds) while their forks scrape against their plates.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Choose finely crushed graham crackers for an even texture in your crust.
• Unsalted Butter: Melted butter helps bind the crust together while adding richness.
• Fresh Strawberries: Look for ripe berries; they will enhance the cheesecake’s natural sweetness.
• Cream Cheese: Use full-fat cream cheese for the best creamy texture.
• Sugar: Granulated sugar sweetens the filling perfectly—don’t skimp here!
• Vanilla Extract: Pure vanilla extract elevates the flavor with its warm notes.
• Heavy Whipping Cream: Whip until stiff peaks form; it lightens the filling beautifully.
• Powdered Sugar: This gives a smooth sweetness to your whipped cream topping.
• Crunchy Topping (Optional): Mix crushed nuts or cookie bits for an extra crunch on top if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs with melted butter until evenly mixed. Press firmly into the bottom of a springform pan.

Bake Your Crust: Place the crust in the preheated oven and bake for about 10 minutes until lightly golden. Let it cool completely before moving on.

Create Your Filling: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar while mixing until well combined; then stir in vanilla extract.

Add Strawberries and Whipping Cream: Fold in chopped fresh strawberries gently into your cream cheese mixture. In another bowl, whip heavy cream with powdered sugar until stiff peaks form; then fold into the cream cheese mix carefully.

Assemble Your Cheesecake: Pour the filling over your cooled crust. Smooth out the top with a spatula and refrigerate for at least four hours or overnight if possible to set properly.

Add Crunchy Topping (Optional): If you like some crunch, sprinkle crushed nuts or cookie bits right before serving. Slice up your cheesecake and watch as everyone’s eyes light up with joy.

Enjoy each bite as you savor the sweet strawberry flavor paired with creamy goodness—it’s simply irresistible!

Perfecting the Cooking Process

First, prepare your crust while the oven preheats to 325°F (163°C). Bake the crust before adding the cheesecake filling for a perfect texture.

Add Your Touch

Feel free to swap in different fruits or flavored extracts to personalize your cheesecake. You can even add chocolate or nuts for an extra crunch.

Storing & Reheating

Store leftover cheesecake in the refrigerator for up to five days in an airtight container. For serving, enjoy it chilled directly from the fridge.

The first time I made Strawberry Crunch Cheesecake, my friends devoured it in minutes and declared me a dessert wizard, which felt pretty magical!

FAQ

What is the best way to cut cheesecake?

Use a hot knife for clean slices; dip it in hot water before each cut.

Can I use frozen strawberries for topping?

Yes, just thaw and drain excess liquid before using them on your cheesecake.

How long does Strawberry Crunch Cheesecake last?

Stored properly, it can last up to five days in the fridge without losing flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Strawberry Crunch Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mery Mack
• Total Time: 40 minutes
• Yield: Serves 8

Print Recipe

Pin Recipe

Description

Indulge in a heavenly Strawberry Crunch Cheesecake featuring a creamy filling, fresh strawberries, and a delightful crunchy topping—perfect for any gathering!

---

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups fresh strawberries, chopped
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• ¼ cup powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan and bake for 10 minutes until golden. Let cool.
2. Beat softened cream cheese until smooth in a large bowl. Gradually mix in sugar and vanilla extract.
3. Gently fold in chopped strawberries. In another bowl, whip heavy cream with powdered sugar until stiff peaks form; then carefully fold into the cream cheese mixture.
4. Pour the filling over the cooled crust, smoothing the top. Refrigerate for at least four hours or overnight to set.
5. For added crunch, sprinkle crushed nuts or cookie bits on top before serving.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 22g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg