🍓 Berrylicious Strawberry Crunch Cheesecake 🧀
Creamy, dreamy, and bursting with berry flavor, this dessert is a strawberry shortcake ice cream bar turned into a luxurious cheesecake.
✨ Why You’ll Love It
This cheesecake is not your average dessert. It features a buttery graham cracker crust, rich and velvety cheesecake filling, a vibrant strawberry layer, and the pièce de résistance: a nostalgic strawberry crunch topping reminiscent of childhood ice cream bars. Perfect for holidays, birthdays, potlucks, or just because—you won’t need an excuse.
🍰 Ingredients & Step-by-Step Guide
🔸 For the Crust:
This classic graham cracker crust gives a sweet, buttery base that supports the creamy filling.
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp (¾ stick) unsalted butter, melted
How to Make the Crust:
Preheat your oven to 325°F (163°C).
In a bowl, mix the graham cracker crumbs and sugar.
Pour in the melted butter and stir until the mixture resembles wet sand.
Press firmly into the bottom of a 9-inch springform pan, using the back of a spoon or a flat-bottomed glass.
Bake for 10 minutes. Remove and let cool while you prepare the filling.
🔸 For the Cheesecake Filling:
This smooth, creamy filling is the heart of your dessert.
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
¼ cup heavy cream
How to Make the Filling:
In a large mixing bowl, beat the cream cheese until smooth and fluffy.
Add sugar and continue mixing until fully combined.
Beat in the eggs one at a time, scraping the bowl between additions.
Mix in vanilla, sour cream, and heavy cream until the batter is silky smooth.
Pour the filling over the cooled crust.
Baking Tips:
Bake in a water bath for a smooth top: Wrap the bottom of your pan in foil and place it in a larger baking dish with hot water halfway up the sides.
Bake at 325°F for 50–60 minutes until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before transferring to the fridge.
🔸 For the Strawberry Topping:
This fruity layer adds bold berry flavor and a splash of color.
1½ cups fresh or frozen strawberries, hulled
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water
How to Make the Topping:
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
Cook until berries break down and release juices, about 5–8 minutes.
Stir in the cornstarch slurry and simmer until thickened, another 2–3 minutes.
Cool completely, then spread over the chilled cheesecake.
🔸 For the Strawberry Crunch Topping:
This nostalgic layer is what makes it “Berrylicious”—sweet, crunchy, and just like the coating on those famous ice cream bars.
1 cup Golden Oreos, crushed
¼ cup freeze-dried strawberries, crushed
2 tbsp unsalted butter, melted
How to Make the Crunch:
In a bowl, mix the crushed Oreos and freeze-dried strawberries.
Stir in melted butter until the mixture clumps slightly.
Sprinkle generously over the strawberry topping.
🧊 Chill & Serve
Chill the finished cheesecake for at least 4 hours, preferably overnight.
Run a warm knife around the edge before releasing from the springform pan.
Garnish with fresh strawberries or a dollop of whipped cream for extra flair.
🌟 Make-Ahead & Storage Tips
Make Ahead: You can make this cheesecake up to 2 days in advance. Add the crunch topping right before serving for the best texture.
Store: Keep refrigerated in an airtight container for up to 5 days.
Freeze: Wrap slices individually and freeze for up to 1 month. Thaw overnight in the fridge.
🍓 Final Thoughts
If you’re a fan of strawberries, cheesecake, or anything nostalgic and delicious, this Berrylicious Strawberry Crunch Cheesecake will steal your heart. It’s the perfect fusion of creamy, fruity, and crunchy, and it’s guaranteed to wow your guests (and your tastebuds).