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Judy John

Strawberry Crunch Cheesecake

This Strawberry Crunch Cheesecake features a creamy cheesecake filling, buttery cookie crust, sweet strawberry flavor, and a crunchy topping for the perfect balance of texture and taste.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crust
  • 2 cups vanilla cookie crumbs finely crushed
  • 6 tbsp unsalted butter melted
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup strawberry puree smooth
Crunch Topping
  • 20 pieces golden sandwich cookies crushed
  • 3 tbsp strawberry gelatin powder
  • 4 tbsp unsalted butter melted

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Food Processor
  • Baking Sheet
  • Oven
  • Freezer
  • Spatula
  • Tray
  • Measuring Cups

Method
 

  1. Preheat the oven and prepare a springform pan with nonstick spray.
  2. Mix cookie crumbs and melted butter. Press firmly into the pan and bake briefly.
  3. Beat cream cheese and sugar until smooth. Add eggs, vanilla, and strawberry puree.
  4. Pour filling over the crust and bake until the center remains slightly set.
  5. Cool gradually, then refrigerate until fully chilled and firm.
  6. Combine crushed cookies, gelatin powder, and melted butter for the crunchy topping.
  7. Sprinkle topping over chilled cheesecake, slice cleanly, and serve.

Notes

For a softer crust, reduce baking time slightly. For a crispier base, bake a few minutes longer. Freeze the cheesecake without topping for up to two months and thaw overnight in the refrigerator. Add the crunch topping after thawing for best texture. Handle slices with a sharp warm knife for neat layers. Customize flavors with raspberry, mixed berry, or vanilla variations. Store covered in the refrigerator for up to five days.