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Strawberry Crunch Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 43 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Crunch Cheesecake features a smooth, creamy filling with fresh strawberries folded inside, resting on a classic graham cracker crust. Topped with a delightful strawberry-flavored crunch made from vanilla wafers and freeze-dried strawberries coated in a strawberry gelatin butter glaze, this no-bake style cheesecake is both refreshing and indulgent.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, chopped

Strawberry Crunch Topping

  • 1/2 cup strawberry gelatin powder
  • 1/2 cup unsalted butter
  • 1 1/2 cups crushed vanilla wafer cookies
  • 1 1/2 cups freeze-dried strawberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Combine Crust Ingredients: In a medium-sized bowl, mix the graham cracker crumbs and granulated sugar thoroughly.
  3. Add Butter to Crust: Pour melted unsalted butter into the crumb mixture and stir until all crumbs are evenly coated.
  4. Press Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan to create the crust base.
  5. Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely.
  6. Beat Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy.
  7. Add Powdered Sugar: Gradually add powdered sugar to the cream cheese, continuing to beat until well combined and fluffy.
  8. Mix in Vanilla: Incorporate vanilla extract into the cream cheese mixture and beat for an additional 30 seconds.
  9. Whip Heavy Cream: In a separate bowl, whip the heavy cream on high speed until stiff peaks form.
  10. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture to retain lightness and airiness.
  11. Add Strawberries: Fold the chopped fresh strawberries into the cheesecake mixture carefully.
  12. Fill Crust: Pour the cheesecake filling over the cooled crust, smoothing the surface with a spatula.
  13. Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set well.
  14. Melt Butter for Topping: In a saucepan over medium heat, melt the unsalted butter.
  15. Add Gelatin Powder: Stir strawberry gelatin powder into the melted butter until smooth and well combined.
  16. Mix in Cookies: Add crushed vanilla wafer cookies to the gelatin butter mixture, stirring to coat.
  17. Add Freeze-Dried Strawberries: Stir in freeze-dried strawberries, breaking up any large pieces to evenly distribute.
  18. Apply Topping: Spread this strawberry crunch topping evenly over the chilled cheesecake, gently pressing it to adhere.
  19. Additional Chill: Return the cheesecake to the refrigerator for 30 minutes to firm the topping.
  20. Release Pan: Carefully remove the sides of the springform pan.
  21. Serve: Slice the cheesecake and serve, enjoying the creamy filling combined with the crunchy strawberry topping.

Notes

  • Ensure the cream cheese is softened for a smooth filling.
  • Be gentle when folding in the whipped cream to maintain an airy texture.
  • The crust should be completely cooled before adding the filling to prevent melting.
  • Freeze-dried strawberries add a unique crunch and intense strawberry flavor to the topping.
  • This cheesecake requires refrigeration time to fully set—plan ahead accordingly.
  • You can substitute vanilla wafers with other crunchy cookies if preferred.

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