strawberry crunch cheesecake

Creamy Strawberry Crunch Cheesecake with Golden Cookie Topping

Clara W.Pawel

This creamy cheesecake features a buttery graham cracker crust, smooth strawberry-infused filling, and signature strawberry crunch topping that perfectly recreates the nostalgic flavor of strawberry shortcake ice cream bars.

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Prep Time 30

Cook Time 1

Chill Time: 4

Total Time 5 30

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

For the Crust:

2 cups graham cracker crumbs about 15 full sheets
5 tbsp unsalted butter melted
3 tbsp granulated sugar

For the Cheesecake Filling:

3 8oz packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
¼ cup sour cream
½ cup strawberry puree about 1 cup fresh strawberries, blended

For the Strawberry Crunch Topping:

12 golden Oreos or vanilla cookies
1 cup freeze-dried strawberries
3 tbsp unsalted butter melted
Optional: white chocolate for drizzling

Method

Prepare the Crust:

Mix graham cracker crumbs, melted butter, and sugar
Press firmly into 9-inch springform pan
Bake at 325°F for 10 minutes, then cool

Make the Filling:

Beat cream cheese and sugar until smooth
Add eggs one at a time, mixing well
Mix in vanilla and sour cream
Fold in strawberry puree
Pour over cooled crust

Bake:

Bake at 325°F for 55-60 minutes until center is slightly jiggly
Turn off oven, crack door, and cool for 1 hour
Refrigerate for at least 4 hours or overnight

Make Crunch Topping:

Crush cookies and freeze-dried strawberries separately
Mix together with melted butter
Sprinkle over chilled cheesecake just before serving
Optional: drizzle with melted white chocolate

Notes

Nutrition Information (per serving)

Calories: 425 per slice
Fat: 28g
Saturated Fat: 16g
Cholesterol: 115mg
Sodium: 320mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 30g
Protein: 7g