Description
Strawberry crunch cheesecake is a deliciously creamy dessert topped with fresh strawberries and a satisfying crunch, making it the perfect treat for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 8 oz whipped topping
- 2 cups fresh strawberries, sliced
- Optional: strawberry sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter; press into a 9-inch springform pan to form the crust.
- Bake the crust for 8-10 minutes until golden brown. Allow to cool completely.
- In another bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and mix well.
- Gently fold in whipped topping until fully combined.
- Pour the filling over the cooled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight.
- Once set, top with sliced strawberries and drizzle with strawberry sauce if desired.
Notes
- Substitute strawberries with blueberries or raspberries for a different flavor twist.
- Ensure cream cheese is at room temperature for easy mixing.
- Chill cheesecake longer for better flavor development.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 305
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg