🍓 Berrylicious Strawberry Crunch Cheesecake

⏱ Time

• Prep: 30 minutes

• Bake: 60–70 minutes

• Chill: 4–6 hours (or overnight)

• Total: ~7 hours

🍰 Serves

8–10 slices

🧾 Ingredients

Strawberry Crunch Topping

• 20 Golden Oreos (or vanilla sandwich cookies)

• ½ cup freeze-dried strawberries

• 4 tbsp unsalted butter, melted

Crust

• 2 cups Golden Oreo crumbs

• 5 tbsp unsalted butter, melted

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened

• 1 cup granulated sugar

• ¾ cup sour cream

• 3 large eggs, room temperature

• 1 tbsp vanilla extract

• ¼ tsp salt

• ½ cup strawberry puree (fresh or frozen strawberries, blended)

• 2 tbsp cornstarch or all-purpose flour

Strawberry Glaze (Optional but Recommended)

• 1 cup fresh strawberries, chopped

• ¼ cup sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch + 1 tbsp water

👩‍🍳 Instructions

1. Make the Strawberry Crunch

1. Pulse cookies and freeze-dried strawberries in a food processor.

2. Mix with melted butter until crumbly.

3. Spread on a baking sheet and bake at 350°F (175°C) for 8–10 minutes.

4. Cool completely.

2. Prepare the Crust

1. Mix cookie crumbs with melted butter.

2. Press firmly into the bottom of a 9-inch springform pan.

3. Bake at 350°F (175°C) for 10 minutes.

4. Cool while preparing filling.

3. Make the Cheesecake Filling

1. Reduce oven to 325°F (160°C).

2. Beat cream cheese until smooth.

3. Add sugar; mix until creamy.

4. Add sour cream, vanilla, salt, and strawberry puree.

5. Beat in eggs one at a time, mixing gently.

6. Fold in cornstarch.

4. Bake

1. Pour filling over crust.

2. Place pan in a water bath (wrap pan with foil).

3. Bake 60–70 minutes, until edges are set and center slightly jiggles.

4. Turn oven off, crack door, cool 1 hour inside.

5. Refrigerate 4–6 hours or overnight.

5. Make Strawberry Glaze (Optional)

1. Cook strawberries, sugar, and lemon juice over medium heat.

2. Stir in cornstarch slurry.

3. Simmer until thickened.

4. Cool completely.

6. Assemble

1. Spread glaze over chilled cheesecake.

2. Sprinkle strawberry crunch generously on top.

3. Press lightly so it sticks.

🍓 Tips for Best Results

• All ingredients must be room temperature

• Don’t overmix after adding eggs

• Chill overnight for clean slices

❓ Q & A

Q1: Can I make this no-bake?

A: Yes! Skip eggs, use gelatin or whipped cream, and chill instead of baking.

Q2: Why did my cheesecake crack?

A:

• Oven too hot

• Overmixed batter

• No water bath
  Cracks won’t matter — the crunch topping hides them 😉

Q3: Can I use fresh strawberries instead of freeze-dried?

A: Not for the crunch topping. Freeze-dried strawberries give the signature texture.

Q4: How long does it last in the fridge?

A: Up to 5 days, covered tightly.

Q5: Can I freeze this cheesecake?

A: Yes! Freeze without crunch topping for up to 2 months. Add topping after thawing.

Q6: Can I make it extra pink?

A: Add a drop or two of red or pink food coloring, or extra strawberry puree.

Q7: What can I substitute for sour cream?

A: Greek yogurt (full-fat) works perfectly.

Q8: Can I use a different crust?

A: Absolutely! Graham crackers, vanilla wafers, or chocolate cookies all work well.