Ingredients
For the crust:
- 2 cups graham cracker crumbs (or golden Oreos for extra crunch)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the strawberry crunch topping:
- 1 cup freeze-dried strawberries, crushed
- 1 cup golden Oreos, crushed
- 4 tbsp unsalted butter, melted
Optional strawberry sauce:
- 1 cup fresh strawberries, chopped
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
- Make the cheesecake filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing on low speed.
- Add sour cream, vanilla, and flour. Mix just until combined.
- Pour the filling over the crust and smooth the top.
- Bake the cheesecake:
- Place the springform pan on a baking sheet.
- Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Remove and chill in the fridge for at least 4 hours or overnight.
- Make the strawberry crunch topping:
- Combine crushed freeze-dried strawberries, crushed Oreos, and melted butter in a bowl.
- Sprinkle the crunch evenly over the chilled cheesecake, pressing gently so it sticks.
- Optional strawberry sauce:
- In a small saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat until the strawberries break down and sauce thickens, about 8–10 minutes.
- Let cool, then drizzle over each slice before serving.
Enjoy your delicious Strawberry Crunch Cheesecake! 🍓✨
Would you like a no-bake version too?