Strawberry Crunch Cheese Cake
Why Make This Recipe
Strawberry Crunch Cheesecake is a delightful dessert that combines the creamy goodness of cheesecake with the fresh taste of strawberries and a crunchy crust. This treat is perfect for any occasion, from birthday parties to family gatherings. Its light and fluffy texture, along with the vibrant flavor of strawberries, make it hard to resist. Making this cheesecake is not complicated, which means you can impress your friends and family without spending all day in the kitchen!
How to Make Strawberry Crunch Cheesecake
Ingredients:
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 2 cups whipped cream
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Directions:
- Prepare the crust: In a medium bowl, combine the crushed graham crackers and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press into pan: Pour the graham cracker mixture into the bottom of an 8-inch or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crust firmly and evenly onto the bottom and slightly up the sides. Place in the freezer for 10 minutes to set.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract. Continue to beat until fully combined and fluffy.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream, as this keeps your cheesecake filling light and airy.
- Spread the filling: Spoon the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
- Top with strawberries and jam: In a small bowl, combine the sliced strawberries with the strawberry jam. Stir gently to coat. Spoon the mixture evenly over the cheesecake layer.
- Add the crunch: If you’d like, sprinkle extra crushed graham crackers or reserved strawberry crunch pieces over the top for added texture.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.
- Serve: Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy every luscious bite!
How to Serve Strawberry Crunch Cheesecake
To serve this delicious cheesecake, simply slice it into even pieces. It pairs perfectly with a dollop of whipped cream or a few fresh strawberries on the side. You can also drizzle some extra strawberry jam over the top for added sweetness and a beautiful presentation. This dessert is great for sharing, so feel free to serve it straight from the pan or present it on a nice serving platter.
How to Store Strawberry Crunch Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can last up to 3 days in the fridge. If you want to keep it for longer, consider freezing it. Wrap individual slices tightly and store them in an airtight container. They can be frozen for up to 2 months. Just thaw in the fridge before serving.
Tips to Make Strawberry Crunch Cheesecake
- For a stronger strawberry flavor, use fresh strawberries and more strawberry jam.
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- To add a little zing, consider adding a bit of lemon juice or zest to the cream cheese mixture.
Variation
You can try a chocolate version by combining cocoa powder with the crust or adding chocolate syrup to the filling. For a tropical twist, consider using mango or pineapple instead of strawberries.
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before using to prevent extra moisture.
2. Is it necessary to use a springform pan?
While a springform pan makes it easier to remove the cheesecake, you can use a regular cake pan. Just be careful when serving.
3. How can I make the cheesecake more colorful?
You can use a variety of berries such as blueberries, raspberries, or even a mix of different fruits for a colorful topping.
Strawberry Crunch Cheesecake
Ingredients
Crust
- 2 cups crushed graham crackers
- 1/2 cup melted butter
Filling
- 2 cups whipped cream
- 1 cup cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Topping
- 2 cups fresh strawberries, sliced Alternatively, frozen strawberries can be used if thawed and drained.
- 1/4 cup strawberry jam
Instructions
Preparation
- In a medium bowl, combine the crushed graham crackers and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Pour the graham cracker mixture into the bottom of an 8-inch or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crust firmly and evenly onto the bottom and slightly up the sides. Place in the freezer for 10 minutes to set.
Filling
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract. Continue to beat until fully combined and fluffy.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream.
- Spoon the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
Topping and Chilling
- In a small bowl, combine the sliced strawberries with the strawberry jam. Stir gently to coat. Spoon the mixture evenly over the cheesecake layer.
- Sprinkle extra crushed graham crackers or reserved strawberry crunch pieces over the top for added texture, if desired.
- Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.
Serving
- Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy every luscious bite!
Notes
Strawberry Crunch Cheesecake
Ingredients
For the crust
- 2 cups crushed graham crackers
- 1/2 cup melted butter
For the filling
- 2 cups whipped cream
- 1 cup cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the topping
- 2 cups fresh strawberries, sliced Alternatively, frozen strawberries can be used if thawed and drained.
- 1/4 cup strawberry jam
Instructions
Preparation
- In a medium bowl, combine the crushed graham crackers and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Pour the graham cracker mixture into the bottom of an 8-inch or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crust firmly and evenly onto the bottom and slightly up the sides. Place in the freezer for 10 minutes to set.
Filling
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract. Continue to beat until fully combined and fluffy.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream.
- Spoon the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
Topping and Chilling
- In a small bowl, combine the sliced strawberries with the strawberry jam. Stir gently to coat. Spoon the mixture evenly over the cheesecake layer.
- Sprinkle extra crushed graham crackers or reserved strawberry crunch pieces over the top for added texture, if desired.
- Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.
Serving
- Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy every luscious bite!
