Strawberry Crunch Cheesecake – A Dreamy & Crunchy Delight!

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  1. In a bowl, combine crushed golden Oreos, sugar, and melted butter.
  2. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
  3. Refrigerate while preparing the filling.

Step 2: Prepare the Cheesecake Filling

  1. In a large bowl, beat cream cheese, sugar, vanilla, and lemon juice until smooth.
  2. Fold in strawberry puree or jam for a hint of strawberry flavor.
  3. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
  4. Spread the cheesecake mixture evenly over the chilled crust.
  5. Refrigerate for at least 4 hours (or overnight for best results).

Step 3: Make the Strawberry Crunch Topping

  1. In a bowl, mix crushed Oreos, freeze-dried strawberries, melted butter, and strawberry gelatin powder.
  2. Sprinkle evenly over the set cheesecake.
  3. Lightly press the topping into the cheesecake for a crunchy texture.

Step 4: Decorate & Serve

  1. Remove cheesecake from the springform pan and transfer to a serving plate.
  2. Garnish with whipped cream, fresh strawberries, and a drizzle of white chocolate.
  3. Slice and enjoy your strawberry crunch cheesecake masterpiece!

Serving and Storage Tips

🍓 Best served chilled for the perfect creamy texture.
🍓 Store leftovers in the fridge for up to 5 days.
🍓 Freeze for up to 2 months—thaw in the fridge before serving.

Variants

  1. No-Bake Strawberry Shortcake Cheesecake – Swap the strawberry puree for fresh diced strawberries for a chunkier texture.
  2. Baked Strawberry Crunch Cheesecake – Add 2 eggs to the filling and bake at 325°F (163°C) for 45–50 minutes.
  3. Chocolate Strawberry Cheesecake – Add ½ cup melted white chocolate to the filling for a richer taste.
  4. Vegan Strawberry Crunch Cheesecake – Use dairy-free cream cheese, coconut cream, and vegan butter.
  5. Mini Cheesecakes – Make in a muffin tin for individual portions!

FAQ

1. Can I make this cheesecake ahead of time?

Yes! It’s actually better when chilled overnight, so you can make it a day in advance.

2. Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries provide the best crunch, but fresh strawberries can be chopped and added for extra flavor.

3. How do I get clean slices when cutting?

Use a sharp knife dipped in hot water and wipe between slices.

4. Can I use a graham cracker crust instead?

Absolutely! A graham cracker crust works just as well if you don’t have vanilla cookies.

5. Will the crunch topping stay crispy?

Yes, but for best texture, add the crunch topping just before serving if making ahead.

Final Thoughts

This Strawberry Crunch Cheesecake is light, creamy, and packed with nostalgic strawberry shortcake flavors. Whether for a special occasion or just because, this dessert will have everyone asking for seconds!

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