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Strawberry Crunch Cheese Cake

A delightful cheesecake layered with creamy filling and fresh strawberries, topped with a crunchy topping.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
For the filling
  • 2 cups cream cheese, softened Soften cream cheese in the microwave for about 20 seconds.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Use fresh whipped cream for best results.
  • 1 cup strawberries, pureed Fresh strawberries recommended.
  • 1 cup fresh strawberries, sliced
For the topping
  • 1/2 cup crunchy topping (e.g., crushed cookies or cereal) Don't skip the crunch!

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs and melted butter to form the crust. Press firmly into the bottom of a springform pan.
  3. Bake the crust for 10 minutes, then let it cool.
Making the filling
  1. In another bowl, beat the cream cheese and powdered sugar until smooth. Add the vanilla extract and mix well.
  2. Fold in the whipped cream and pureed strawberries until combined.
  3. Pour the cream cheese mixture over the cooled crust and spread evenly.
Chilling and Serving
  1. Chill in the fridge for at least 4 hours or until set.
  2. Once set, top the cheesecake with fresh sliced strawberries and sprinkle the crunchy topping over it before serving.

Notes

Serve chilled. Add a dollop of whipped cream or a drizzle of chocolate sauce for extra touch. Can be stored in the fridge for about 5 days or frozen for up to 2 months.