Description

This Berrylicious Strawberry Crunch Cheesecake blends creamy cheesecake filling with a crunchy vanilla cookie crust and a sweet strawberry glaze. Topped with a nostalgic strawberry crumble and fresh berries, it’s the ultimate dessert for celebrations or everyday indulgence. Easy to make, visually stunning, and bursting with fruity flavor—this cheesecake is guaranteed to impress.

Ingredients

For the Crust

1½ cups finely crushed vanilla wafers or graham cracker crumbs
¼ cup brown sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

24 oz (3 blocks) cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
½ cup sour cream
¼ cup milk or heavy cream

For the Strawberry Layer

1½ cups chopped fresh strawberries
3 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
2 teaspoons water (for slurry)

For the Crunch Topping

⅓ cup freeze-dried strawberries
⅓ cup vanilla sandwich cookies or shortbread cookies
2 tablespoons unsalted butter, melted

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Instructions

Prepare the crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix the cookie crumbs, brown sugar, and melted butter until it resembles damp sand. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the filling
In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, and continue mixing until fluffy. Add eggs one at a time, mixing just enough to combine. Fold in sour cream and milk until smooth.
Bake the cheesecake
Pour the filling over the pre-baked crust and smooth the top. Bake for 50–55 minutes, until the center jiggles slightly. Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
Make the strawberry layer
In a saucepan over medium heat, cook the strawberries, sugar, and lemon juice until softened and bubbly. Mix the cornstarch and water to make a slurry, then stir it into the sauce. Cook for another minute or two until thickened. Let cool completely.
Prepare the crunch topping
Crush the freeze-dried strawberries and cookies in a food processor or zip-top bag. Mix in melted butter until it forms a crumbly texture. Set aside.
Assemble and serve
Once the cheesecake is fully chilled, spoon the strawberry layer over the top and sprinkle with the crunchy topping. Slice and enjoy cold.

Notes

You can use graham crackers or digestive biscuits instead of vanilla wafers.
Swap fresh strawberries with frozen ones (thawed and drained) for the sauce.
For a gluten-free version, use gluten-free cookies in the crust and topping.
Add a few fresh mint leaves on top for a pop of color.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baked
Cuisine: American