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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
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Strawberry Crunch Cheesecake is a stunning dessert combining creamy, tangy cheesecake with fresh strawberries and a crispy, buttery crust topped with a crunchy puffed rice topping. Perfect for any celebration, this easy-to-make cheesecake balances fresh fruitiness with rich, smooth texture and delightful crunch, making it a favorite crowd-pleaser.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs (or gluten-free graham crackers/almond flour for gluten-free)
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 24 oz (3 blocks) cream cheese, softened (use lighter cream cheese or Greek yogurt for a lighter version)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (or dairy-free alternative)
  • 1 cup fresh strawberries, finely chopped (optional)

For the Topping

  • 2 cups fresh strawberries, sliced
  • 1 cup puffed rice or crispy cereal
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar

Instructions

  1. Prepare the Crust: Crush the graham crackers finely and mix with melted butter until combined. Press this mixture firmly into the bottom of your cheesecake pan to form an even base. Chill in the fridge while you prepare the filling.
  2. Make the Cheesecake Filling: Beat the softened cream cheese until smooth, then slowly add sugar and vanilla extract. Incorporate sour cream for creaminess and mix until the batter is silky and lump-free. Optionally, fold in finely chopped strawberries to add bursts of flavor inside the filling.
  3. Assemble the Layers: Pour the cheesecake filling over the chilled crust, smoothing the top evenly. Arrange sliced strawberries over the surface to bring both the flavor and beautiful presentation.
  4. Add the Crunchy Topping: Combine puffed rice or crispy cereal with melted butter and brown sugar, then sprinkle this mixture evenly over the strawberries. This layer creates the delightful crunch that defines the dessert.
  5. Bake and Chill: Bake the assembled cheesecake at a moderate temperature (approximately 325°F / 163°C) until the edges are set but the center slightly jiggles (about 50-60 minutes). Allow it to cool at room temperature before refrigerating it for several hours or overnight to develop full flavors and firmness.

Notes

  • Use room temperature cream cheese and eggs (if used) for a smoother filling.
  • Mix cheesecake batter just until combined to prevent cracks caused by excess air.
  • Prefer fresh strawberries over frozen for best texture and flavor.
  • Consider baking the cheesecake in a water bath to maintain moisture and prevent cracking.
  • Refrigerate the cheesecake overnight for best sliceability and flavor melding.
  • Add crunchy topping just before serving if you prefer it extra crisp.

Nutrition

Keywords: Strawberry cheesecake, crunchy cheesecake, puffed rice topping, fresh strawberry dessert, gluten-free cheesecake, easy cheesecake recipe

Find it online: https://mealsbylina.com/strawberry-crunch-cheesecake/