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Strawberry Crunch Cheesecake

A delightful dessert that combines creamy cheesecake with crunchy strawberry goodness, perfect for any occasion.
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Prep Time 25 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the crust
  • ½ cup butter, melted Use unsalted butter for best flavor.
  • 2 cups crushed graham crackers Crush the graham crackers finely for a better crust.
For the filling
  • 8 oz cream cheese, softened Ensure the cream cheese is at room temperature.
  • 1 cup sugar
  • 2 teaspoons vanilla extract Use pure vanilla extract for the best flavor.
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream Whip until stiff peaks form.
  • 1 ½ cups crushed strawberries Use fresh strawberries for best results.
  • ¼ cup powdered sugar

Method
 

Preparation
  1. In a mixing bowl, combine the melted butter and crushed graham crackers. Stir until mixed evenly.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Set aside.
  3. In another bowl, beat the softened cream cheese until creamy and smooth. Gradually add in the sugar, mixing well.
  4. Stir in the vanilla extract and salt into the cream cheese mixture until fully incorporated.
  5. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until well blended.
  7. Gently fold the crushed strawberries into the cream cheese filling, ensuring even distribution.
  8. Pour the cream cheese mixture over the graham cracker crust, smoothing out the top with a spatula.
Chilling
  1. Cover the cheesecake and refrigerate for at least 4 hours, or overnight if possible.
Serving
  1. Once set, slice the cheesecake and serve with additional strawberries or whipped cream if desired.

Notes

Store leftovers covered in the refrigerator for up to 5 days. You can freeze for up to 3 months and thaw in the refrigerator overnight.