Strawberry Crunch Cheesecake Recipe
Indulge in the deliciousness of this Strawberry Crunch Cheesecake. Creamy cheesecake with a golden Oreo crust, topped with fresh strawberry compote and a crunchy strawberry-Oreo crumble.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the crust:
- 2 cups golden Oreo cookie crumbs (about 24 cookies)
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the strawberry topping:
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup sugar
- 1 tablespoon lemon juice
For the crunch topping:
- 1/2 cup freeze-dried strawberries
- 1 cup golden Oreo cookies
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the Crust: Preheat oven to 325°F. Mix Oreo crumbs and melted butter, press into pan, and bake.
- Make the Filling: Beat cream cheese and sugar, add sour cream, vanilla, and eggs. Pour over crust.
- Bake: Create a water bath, bake until set but slightly jiggly.
- Cool and Chill: Cool, then refrigerate for at least 4 hours.
- Prepare Toppings: Cook strawberries, sugar, and lemon juice. Crumble freeze-dried strawberries and Oreos with melted butter.
- Assemble: Top cheesecake with strawberry compote and crunch topping before serving.
Notes
- For a no-bake option, use a no-bake cheesecake filling.
- Strawberry crunch topping can be made in advance and stored for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
