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Strawberry Crunch Cheesecake with creamy layers, fresh strawberry filling, and crunchy cookie topping

Best Strawberry Crunch Cheesecake

Emily Wilson
Best Strawberry Crunch Cheesecake is a creamy, nostalgic dessert with a buttery graham cracker crust, fluffy cheesecake filling, bright homemade strawberry sauce, and a crisp cookie crunch topping. It is an easy make ahead dessert that brings back the flavor of strawberry shortcake ice cream in cheesecake form.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 430 kcal

Equipment

  • 9 inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Saucepan
  • Food processor or rolling pin
  • Measuring cups and spoons

Ingredients
  

For the crust

  • 2 cups graham cracker crumbs about 240 g
  • 6 tablespoons unsalted butter melted, about 85 g
  • 2 tablespoons granulated sugar

For the cheesecake filling

  • 24 ounces cream cheese softened, 680 g
  • 1 cup powdered sugar 120 g
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 1/4 cups heavy whipping cream cold, 300 ml

For the strawberry sauce

  • 2 cups fresh strawberries chopped, 300 g
  • 1/3 cup granulated sugar 67 g
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the strawberry crunch topping

  • 20 golden sandwich cookies crushed
  • 1/2 cup freeze dried strawberries crushed, about 12 g
  • 4 tablespoons unsalted butter melted, 56 g

Optional cheesecake toppings

  • fresh strawberry slices
  • whipped cream
  • extra strawberry sauce
  • white chocolate shavings

Instructions
 

  • Make the crust by stirring together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press it firmly into the bottom of a 9 inch springform pan, then chill while you prepare the filling.
    In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and lemon juice, then beat again until creamy and fully combined.
    In a separate bowl, whip the cold heavy cream to stiff peaks. Fold the whipped cream gently into the cream cheese mixture in two additions until light and airy.
    To make the strawberry sauce, add the chopped strawberries, granulated sugar, and lemon juice to a saucepan over medium heat. Cook for 5 to 7 minutes until the berries soften and release their juices. Stir together the cornstarch and water, add it to the pan, and cook for 1 to 2 minutes more until thickened. Cool the sauce completely.
    For the crunch topping, mix the crushed golden sandwich cookies, crushed freeze dried strawberries, and melted butter until crumbly and evenly coated.
    Spread half of the cheesecake filling over the chilled crust. Spoon over a thin layer of cooled strawberry sauce, then gently spread the remaining filling on top. Smooth the top, cover, and chill for at least 6 hours or overnight.
    Before serving, spoon extra strawberry sauce over the top and press the strawberry crunch topping over the cheesecake. Finish with fresh strawberry slices, whipped cream, or white chocolate shavings if desired. Slice and serve cold.

Notes

Use full fat block cream cheese for the best texture. Tub style cream cheese can make the filling too soft.
Make sure the strawberry sauce is fully cooled before layering it into the cheesecake so the filling stays thick and cleanly defined.
For the crispest topping, add most of the crunch mixture just before serving.
This cheesecake can be made a day ahead, which usually improves both the texture and flavor.
Nutrition Facts:
  • Calories: 430
  • Carbohydrates: 34 g
  • Protein: 5 g
  • Fat: 31 g
  • Saturated Fat: 18 g
  • Cholesterol: 95 mg
  • Sodium: 250 mg
  • Potassium: 180 mg
  • Fiber: 1 g
  • Sugar: 24 g
  • Vitamin A: 1020 IU
  • Vitamin C: 22 mg
  • Calcium: 85 mg
  • Iron: 1 mg