Strawberry Crunch Cheesecake
A delightful blend of creamy cheesecake and crunchy goodness, topped with sweet strawberries, perfect for warm weather gatherings.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the crust
- 20 to 25 cookies golden Oreo cookies about 300g
- 4 tablespoons melted butter 60ml
For the cheesecake filling
- 2 blocks cream cheese, softened 8 oz (226g) each
- 1 tablespoon vanilla extract 15ml
- 2 teaspoons lemon juice 10ml
- 1 ½ cups powdered sugar 180g
- 1 container Cool Whip, thawed 8 oz (227g)
- ¾ cup mashed strawberries about 100g
For the crumble topping
- 12 cookies golden Oreo cookies about 150g
- ½ cup freeze-dried strawberries about 25g
- 3 tablespoons melted butter 45ml
Instructions
Make the crust
- Crush 20 to 25 golden Oreo cookies in a zip-top bag with a rolling pin or use a food processor.
- Mix the crushed cookies with 4 tablespoons of melted butter until well combined.
- Press this mixture into the bottom of a springform pan or an 8x8 dish.
- Pop it in the freezer for 10 minutes to set.
Prepare the filling
- In a large mixing bowl, beat the softened cream cheese, 1 tablespoon of vanilla extract, 2 teaspoons of lemon juice, and 1 ½ cups of powdered sugar until smooth and creamy.
- Gently fold in the thawed Cool Whip and then stir in ¾ cup of mashed strawberries until blended.
Layer the cheesecake
- Spread the strawberry cheesecake mixture evenly over the chilled crust.
- Cover it and place it in the refrigerator for at least 2 hours, or until firm.
Make the crumble
- In a food processor, add 12 golden Oreo cookies and ½ cup of freeze-dried strawberries. Pulse until finely ground.
- Add 3 tablespoons of melted butter and pulse again until combined.
Finish and serve
- Once the cheesecake is set, sprinkle the crumble over the top to create a crunchy layer.
- Slice and serve chilled.
Notes
This cheesecake can be made a day ahead. Serve with fresh strawberry slices or a drizzle of chocolate sauce for added flair.