Strawberry Crunch Cheesecake (Print Version)
# Ingredients:
→ Crust Base
01 -
1/4 cup white sugar
02 -
1/2 cup melted unsalted butter
03 -
2 cups of crushed graham crackers
→ Cheesecake Layer
04 -
1 cup cold heavy cream
05 -
16 ounces softened cream cheese
06 -
1 teaspoon vanilla flavoring
07 -
1 cup powdered sugar
08 -
1/2 cup sour cream
→ Strawberry Crunch Crumbs
09 -
3 tablespoons melted butter
10 -
1/4 cup strawberry-flavored gelatin mix
11 -
1/4 cup crushed freeze-dried strawberries
12 -
20 crushed golden sandwich cookies
→ Optional Toppings
13 -
Whipped cream
14 -
Fresh strawberries
# Instructions:
01 -
Combine graham cracker crumbs, white sugar, and melted butter until evenly mixed. Firmly press this into the bottom of a 9-inch pan with removable sides, then chill it in the fridge.
02 -
Beat softened cream cheese and powdered sugar in one bowl until smooth. Add the sour cream and vanilla, mixing well. Separately, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mix.
03 -
Spread the filling evenly over the crust, smoothing the surface. Refrigerate for a minimum of 4 hours to let it firm up completely.
04 -
Stir together crushed cookies, melted butter, freeze-dried strawberries, and gelatin mix until crumbly in texture.
05 -
Once the cheesecake is firm, release it from the pan and coat the top and sides with the crunchy topping. Finish with whipped cream and strawberries if you'd like.
# Notes:
01 -
No need to use the oven for this—great for keeping cool during hot weather.
02 -
Make sure your cream cheese is truly soft so the filling blends seamlessly.
03 -
It needs at least 4 hours to set, though letting it rest overnight works even better.