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–+ servings

Strawberry Crunch Cheese Cake

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This delightful dessert combines creamy cheesecake with fresh strawberry flavors and a crunchy graham cracker crust, making it an ideal treat for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups crushed graham crackers
  • 1/2 cup melted butter
For the filling
  • 2 cups whipped cream Use heavy cream whipped to soft peaks.
  • 1 cup cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
For the topping
  • 2 cups fresh strawberries, sliced Use fresh strawberries for the best flavor.
  • 1/4 cup strawberry jam

Method
 

Preparation of the crust
  1. In a medium bowl, combine crushed graham crackers and melted butter. Stir until the crumbs are evenly coated.
  2. Pour the graham cracker mixture into the bottom of an 8-inch or 9-inch springform pan. Press the crust firmly and evenly.
  3. Place in the freezer for 10 minutes to set.
Preparation of the filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar and vanilla extract. Beat until fully combined and fluffy.
  3. Gently fold in the whipped cream until no streaks remain.
Assembling the cheesecake
  1. Spoon the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
  2. In a small bowl, combine sliced strawberries with the strawberry jam. Spoon this mixture evenly over the cheesecake layer.
  3. Sprinkle extra crushed graham crackers or reserved strawberry crunch pieces on top if desired.
Chilling and serving
  1. Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
  2. Run a knife around the edge before releasing the springform. Slice and serve chilled.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 25gSaturated Fat: 15gSodium: 150mgFiber: 1gSugar: 18g

Notes

Store any leftover cheesecake in the refrigerator for 3 to 5 days. Do not freeze as it changes the texture.
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