Strawberry Crunch Cheesecake
A delightful dessert that combines creamy cheesecake with fresh strawberries and a crunchy graham cracker crust, perfect for any occasion.
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!
Notes
Store any leftover cheesecake in the refrigerator for up to 3 days, or freeze individual slices for up to 2 months. Thaw in the fridge before serving. For stronger strawberry flavor, increase the amount of fresh strawberries and jam.