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Strawberry Crunch Cheesecake

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Strawberry Crunch Cheesecake is a luscious, creamy dessert that combines the rich flavor of cheesecake with the nostalgic crunch of strawberry shortcake ice cream bars. This decadent treat features a velvety cheesecake filling on a buttery golden crust, topped with a vibrant strawberry crunch topping made from golden Oreos and freeze-dried strawberries. Whether you’re celebrating a special occasion or simply craving a delightful indulgence, this cheesecake is sure to impress!

Ingredients

Scale

For the Crust:

  • 2 cups Golden Oreo crumbs (about 20 cookies)
  • 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 tablespoon cornstarch
  • ½ cup strawberry puree (from fresh or frozen strawberries)

For the Strawberry Crunch Topping:

  • 1 ½ cups Golden Oreo crumbs (about 15 cookies)
  • ¾ cup freeze-dried strawberries, crushed
  • 4 tablespoons unsalted butter, melted

Optional Garnishes:

  • Whipped cream
  • Fresh strawberries
  • White chocolate drizzle

Ingredient Highlights

  • Golden Oreos: These provide a sweet and buttery base for the crust and crunch topping.
  • Freeze-Dried Strawberries: They give the crunch topping its vibrant color and intense strawberry flavor.
  • Cream Cheese & Sour Cream: The combination makes for an ultra-rich and tangy cheesecake filling.
  • Strawberry Puree: Adds a natural fruity flavor without artificial syrups.

Instructions

Prepare the Crust:

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make the Crust Mixture: In a bowl, mix the Golden Oreo crumbs with melted butter until well combined.
  3. Press into the Pan: Firmly press the mixture into the bottom of the prepared pan.
  4. Bake: Bake for 10 minutes, then remove and let cool while preparing the filling.

Make the Cheesecake Filling:

  1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add Eggs: Add eggs one at a time, mixing just until combined after each addition.
  3. Mix in Remaining Ingredients: Stir in vanilla extract, sour cream, heavy cream, and cornstarch until fully incorporated.
  4. Add Strawberry Puree: Gently fold in the strawberry puree for a beautiful swirl of flavor.

Bake the Cheesecake:

  1. Prepare a Water Bath: Wrap the outside of the springform pan with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the cheesecake pan.
  2. Bake: Bake for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
  3. Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
  4. Chill: Transfer to the refrigerator and chill for at least 4 hours or overnight.

Make the Strawberry Crunch Topping:

  1. Prepare the Crunch Mixture: In a bowl, combine Golden Oreo crumbs, crushed freeze-dried strawberries, and melted butter. Mix until crumbly.
  2. Top the Cheesecake: Once the cheesecake is fully chilled, sprinkle the crunch topping generously over the top.

Nutrition

Find it online: https://herbites.com/strawberry-crunch-cheesecake/