Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake

  • Author: Mary
  • Total Time: 5 hours (including chilling time)
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (if gluten-free crust ingredients used)

Description

Strawberry Crunch Cheesecake is a luscious dessert that perfectly combines a creamy, velvety cheesecake base with a crispy golden crust and a vibrant fresh strawberry topping. The layers deliver a harmonious blend of rich textures and bright fruity flavors, making it an unforgettable treat ideal for any occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs or crushed cookies
  • 5 tablespoons melted butter
  • 1 tablespoon sugar

Cheesecake Filling

  • 24 ounces (3 packages) cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

Strawberry Topping

  • 2 cups fresh strawberries, washed and sliced
  • 1–2 teaspoons sugar or lemon juice (optional, for maceration)

Crunchy Toppings (Optional)

  • Toasted nuts (e.g., almonds, pecans)
  • Crushed cereal or additional cookie crumbs

Instructions

  1. Prepare the crust: Mix the graham cracker crumbs with melted butter and sugar until evenly combined. Press the mixture firmly into the base of a springform pan to create a sturdy crust. Chill briefly in the refrigerator to set.
  2. Make the cheesecake filling: Beat cream cheese until smooth and creamy. Gradually add sugar, then eggs one at a time, mixing gently after each addition. Add vanilla extract and combine thoroughly without overmixing to avoid air bubbles that cause cracks.
  3. Bake the cheesecake base: Pour the cheesecake filling over the prepared crust. Bake at 325°F (160°C) until the edges are set but the center still jiggles slightly, approximately 50-60 minutes. This ensures a creamy texture inside.
  4. Prepare the strawberry topping: While the cheesecake cools, toss sliced fresh strawberries with a little sugar or lemon juice if desired, and let them macerate for 15-20 minutes to release their natural juices.
  5. Assemble and add crunch: Once the cheesecake has cooled completely, layer the macerated strawberries evenly on top. Sprinkle toasted nuts, crushed cereal, or extra cookie crumbs over the strawberries for added texture and a delightful crunch.

Notes

  • Use cream cheese and eggs at room temperature for a smooth, lump-free filling.
  • Mix the batter just until combined to prevent cracks.
  • Bake the cheesecake in a water bath to ensure even cooking and avoid surface cracks.
  • Chill the cheesecake for at least 4 hours or overnight for best texture and flavor melding.
  • Use fresh, ripe strawberries for brightest flavor and juiciness.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cheesecake)
  • Calories: 370
  • Sugar: 27g
  • Sodium: 210mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: Cheesecake, Strawberry Dessert, Crunchy Cheesecake, Gluten-Free Dessert, No-Bake Topping, Cream Cheese

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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