Berrylicious Strawberry Crunch Cheesecake Recipe – Creamy & Crunchy Delight

There’s something truly special about a homemade cheesecake. The rich, velvety texture, the perfect balance of sweetness and tanginess, and the way it melts in your mouth make it an irresistible dessert. But what if we took it a step further? Imagine a classic cheesecake, but with a crispy, buttery strawberry crunch topping that adds the perfect amount of texture and sweetness. That’s exactly what you get with Berrylicious Strawberry Crunch Cheesecake.

Inspired by nostalgic strawberry shortcake ice cream bars, this cheesecake combines a smooth vanilla filling with a delicious strawberry-infused crunch layer that enhances every bite. The golden graham cracker crust serves as the perfect foundation, while a drizzle of fresh strawberry glaze ties it all together. Whether you’re preparing this for a summer gathering, a birthday, or simply as a treat for yourself, this cheesecake is guaranteed to impress.

If you love a dessert that’s both creamy and crunchy, this recipe is a must-try. Not only is it visually stunning, but it also delivers an incredible combination of flavors that will leave you wanting more.

Why You’ll Love This Cheesecake

If you love creamy, decadent desserts with a bit of crunch, this Berrylicious Strawberry Crunch Cheesecake is about to become your new favorite treat. Here’s why:

• Perfectly Balanced Flavors – The rich, velvety cheesecake pairs beautifully with the sweet, slightly tangy strawberry crunch topping, creating the perfect harmony in every bite.
• A Dreamy Texture Combination – A buttery graham cracker crust, smooth cheesecake filling, and crisp strawberry crunch topping come together for the ultimate dessert experience.
• A Nostalgic Treat – If you grew up loving strawberry shortcake ice cream bars, this cheesecake will take you right back to those sweet childhood memories, but with an indulgent, homemade twist.
• Great for Any Occasion – Whether you’re making it for a birthday, a summer party, or just because you’re in the mood for something sweet, this cheesecake is guaranteed to impress.
• Make-Ahead Friendly – Since it needs time to chill, you can prepare this cheesecake a day in advance, making it a stress-free dessert option for gatherings.

Key Ingredients and Substitutions

Each ingredient plays a key role in making this cheesecake taste amazing, but here are some swaps if needed:

• Cream Cheese – This is the foundation of any cheesecake. Full-fat cream cheese works best, but if you want a lighter version, try substituting some of it with Greek yogurt.
• Graham Cracker Crust – The classic choice, but you can switch it up with crushed vanilla wafers, shortbread cookies, or even Golden Oreos for a fun twist.
• Strawberries – Fresh or freeze-dried strawberries are ideal for the topping. If fresh strawberries aren’t available, frozen ones work too—just be sure to thaw and drain them well.
• Vanilla Extract – Enhances the flavor. If you want an extra layer of richness, try vanilla bean paste or a touch of almond extract.
• Heavy Cream & Sour Cream – These create a smooth, creamy texture. If you don’t have sour cream, plain yogurt can work as a substitute.

How to Make Berrylicious Strawberry Crunch Cheesecake

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles damp sand.
3. Press the mixture into the bottom of the pan, making sure it’s evenly packed.
4. Bake for 10 minutes, then let it cool while you make the filling.

Step 2: Prepare the Cheesecake Filling

1. Beat the cream cheese in a large bowl until smooth.
2. Add sugar and mix until fully combined.
3. Beat in the eggs, one at a time, mixing just until incorporated. Avoid overmixing to keep the texture creamy.
4. Stir in the vanilla extract, sour cream, and heavy cream until the batter is silky smooth.
5. Pour the filling over the cooled crust, smoothing out the top.

Step 3: Bake the Cheesecake

1. Wrap the outside of the springform pan in aluminum foil and place it in a larger baking dish.
2. Fill the baking dish with hot water until it reaches halfway up the sides of the cheesecake pan.
3. Bake for 50-60 minutes, until the edges are set but the center has a slight jiggle.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This helps prevent cracks.
5. Let it cool at room temperature for another hour, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Strawberry Crunch Topping

1. Crush the vanilla wafers and freeze-dried strawberries in a food processor or with a rolling pin.
2. Mix the crushed cookies and strawberries with melted butter and sugar until evenly combined.

Step 5: Prepare the Strawberry Glaze

1. In a saucepan over medium heat, combine strawberry puree, sugar, cornstarch, and lemon juice.
2. Stir continuously until the mixture thickens (about 3-5 minutes).
3. Remove from heat and let it cool.

Step 6: Assemble and Serve

1. Remove the chilled cheesecake from the pan and place it on a serving plate.
2. Evenly sprinkle the strawberry crunch topping over the top, pressing lightly so it sticks.
3. Drizzle with strawberry glaze before serving.
4. Slice and enjoy, adding extra glaze to each piece if you’d like.

Expert Tips for the Perfect Cheesecake

• Use Room Temperature Ingredients – This ensures a smooth, lump-free filling.
• Don’t Overmix the Batter – Overmixing can introduce too much air, leading to cracks in your cheesecake.
• Bake in a Water Bath – This helps the cheesecake cook evenly and prevents cracks on top.
• Chill for Best Flavor – Letting the cheesecake rest in the fridge for at least 4 hours (or overnight) allows the flavors to fully develop.
• Use a Warm Knife for Clean Slices – Dip your knife in hot water and wipe it dry between cuts for neat, even slices.

Creative Variations

• Chocolate Strawberry Cheesecake – Add a layer of melted chocolate to the crust for a richer, more indulgent dessert.
• Gluten-Free Version – Swap the graham crackers for gluten-free cookies.
• Keto-Friendly Option – Replace the sugar with a low-carb sweetener and use an almond flour crust.
• Mixed Berry Crunch – Instead of just strawberries, add raspberries and blueberries to the topping for extra color and flavor.

Storage Tips

• Refrigeration: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge before serving.
• Serving: Cheesecake is best served chilled, but if you prefer a softer texture, let it sit at room temperature for 20 minutes before eating.

What to Serve with This Cheesecake

• Fresh Whipped Cream – A light, fluffy contrast to the rich cheesecake.
• Extra Strawberry Glaze – Drizzle over each slice for even more fruity flavor.
• Crushed Nuts – Sprinkle chopped almonds or pecans for extra crunch.
• Vanilla Ice Cream – The perfect pairing for a truly indulgent treat.

Final Thoughts

This Berrylicious Strawberry Crunch Cheesecake isn’t just a dessert—it’s an experience. With its rich, creamy filling, buttery crust, and irresistible strawberry crunch topping, every bite is pure bliss.

If you’ve never made cheesecake before, don’t worry. Just follow these steps, and you’ll have a stunning, bakery-quality dessert right in your own kitchen. Whether you’re making it for a special occasion or just treating yourself, this cheesecake is guaranteed to be a hit.

Now, it’s time to get baking—enjoy every bite!

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Berrylicious Strawberry Crunch Cheesecake Recipe – Creamy & Crunchy Delight

Author: Velvety Recipes Cooking Method: Baking, Chilling Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Nut Free Soy Free

Difficulty: Intermediate Prep Time 30 mins Cook Time 1 hr Rest Time 4 hrs Total Time 5 hrs 30 mins

Servings: 12 Calories: 450 per slice

Best Season: Spring, Summer

Description

Berrylicious Strawberry Crunch Cheesecake is the perfect fusion of smooth, rich cheesecake and a crispy, sweet strawberry topping. With a velvety filling, a crunchy cookie-strawberry crust, and a drizzle of homemade strawberry glaze, this cheesecake delivers a taste and texture experience that is simply unforgettable. Inspired by classic strawberry crunch ice cream bars, this dessert is an elevated yet nostalgic treat that’s perfect for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

For the Crust

• 2 cups graham cracker crumbs (Crushed finely)
• ¹⁄₂ cup unsalted butter (unsalted butter)
• ¹⁄₄ cup granulated sugar (For added sweetness)

For the Cheesecake Filling

• 3 packages (8 oz each) cream cheese (Softened)
• 1 cup granulated sugar
• 3 large eggs (Room temperature)
• 1 teaspoon vanilla extract (Pure vanilla for best flavor)
• ¹⁄₂ cup sour cream (Adds creaminess and tang)
• ¹⁄₄ cup heavy cream (Enhances texture)

For the Strawberry Crunch Topping

• 1 cup vanilla wafer cookies (Crushed)
• 1 cup freeze-dried strawberries (Crushed)
• ¹⁄₄ cup unsalted butter (Melted)
• ¹⁄₄ cup granulated sugar (Adds sweetness)

For the Strawberry Glaze

• 1 cup fresh strawberries (Pureed)
• ¹⁄₄ cup sugar
• 1 teaspoon cornstarch (Thickens glaze)
• 1 teaspoon lemon juice (Enhances flavor)

Instructions

1. Step 1: Prepare the Crust

   Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with butter or a non-stick spray to prevent sticking.

   In a medium-sized bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir everything together until the crumbs are evenly coated, resembling wet sand. This ensures the crust holds together well.

   Transfer the crumb mixture into the greased springform pan. Using the back of a spoon or a flat-bottomed measuring cup, firmly press the mixture into an even layer at the bottom of the pan. Bake for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the cheesecake filling.

   Mark as complete

1. Step 2: Make the Cheesecake Filling

   In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes, or until smooth and lump-free. Gradually add in granulated sugar and continue mixing until fully incorporated. Be sure to scrape down the sides of the bowl so everything blends evenly.

   Next, add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can introduce too much air into the batter, which may cause cracks during baking.

   Now, mix in the vanilla extract, sour cream, and heavy cream. Beat until everything is well blended and the batter becomes thick and creamy. Pour this mixture over the cooled crust, using a spatula to smooth out the top.

   Mark as complete

1. Step 3: Bake the Cheesecake

   To help prevent cracks and ensure even baking, prepare a water bath:

   • Wrap the outside of the springform pan tightly with aluminum foil to keep water from seeping in.
   • Place the wrapped pan inside a larger baking dish and carefully pour hot water into the dish, filling it about halfway up the sides of the cheesecake pan.

   Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly when gently shaken.

   Once baked, turn off the oven but leave the cheesecake inside with the door slightly open for about 1 hour—this slow cooling process helps prevent cracks.

   Remove the cheesecake from the oven and carefully lift it out of the water bath. Let it cool at room temperature for another hour, then transfer it to the refrigerator to chill for at least 4 hours, ideally overnight. This step is crucial for achieving the perfect texture.

   Mark as complete

1. Step 4: Make the Strawberry Crunch Topping

   While the cheesecake chills, prepare the deliciously crunchy topping.

   In a medium bowl, combine crushed vanilla wafer cookies, crushed freeze-dried strawberries, granulated sugar, and melted butter. Mix everything together until well combined and the crumbs have a slightly sticky texture.

   Once the cheesecake is fully chilled, evenly sprinkle the strawberry crunch mixture over the surface, pressing it down gently to help it stick.

   Mark as complete

1. Step 5: Prepare the Strawberry Glaze

   For an extra burst of fresh strawberry flavor, make a simple glaze:

   • In a small saucepan over medium heat, combine strawberry puree, sugar, cornstarch, and fresh lemon juice.
   • Stir constantly while cooking for about 3-5 minutes, until the mixture thickens into a smooth glaze.
   • Remove from heat and allow it to cool before using.

   Once cooled, drizzle the strawberry glaze over the cheesecake for added flavor and a beautiful presentation.

   Mark as complete

1. Step 6: Assemble and Serve

   Carefully remove the cheesecake from the springform pan and place it onto a serving plate. If desired, sprinkle some extra crunch topping for more texture.

   Slice and serve chilled, adding an extra drizzle of strawberry glaze on each piece for a decadent finishing touch.

   Mark as complete

Note

• Use room temperature ingredients: Always let your cream cheese, eggs, and sour cream sit at room temperature before mixing. This makes the filling smooth and prevents lumps.

• Avoid overmixing: Overbeating the batter can add too much air, leading to cracks during baking. Mix just until everything is incorporated.
• Don’t skip the water bath: This helps the cheesecake cook gently, preventing cracks and ensuring a rich, creamy texture.
• Let it chill properly: Refrigerating the cheesecake for at least 4 hours (or overnight) is essential for the best flavor and texture.
• For an extra crunchy topping: Toast the cookie crumble mixture in the oven for 5 minutes at 350°F before sprinkling it on the cheesecake.