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Strawberry Crunch Churro Cheesecake

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This Strawberry Crunch Churro Cheesecake blends the warm, cinnamon flavors of a churro with the creamy richness of strawberry cheesecake. With a crunchy graham cracker crust, smooth strawberry-infused filling, and a crispy strawberry topping, this easy no-bake dessert (aside from the crust) is perfect for any occasion. Whether you're celebrating a birthday, holiday, or just treating yourself, this cheesecake is a showstopper!

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • 5 tbsp melted butter
  • 2 tbsp cinnamon sugar

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • ½ cup heavy cream
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup strawberry puree
  • ¼ cup granulated sugar

For the topping:

  • 1 cup strawberry crunch crumbs (store-bought or homemade)
  • 2 tbsp melted butter

Instructions

Make the crust:

  1. Preheat the oven to 350°F (175°C).
  2. Mix graham cracker crumbs, melted butter, and cinnamon sugar in a bowl.
  3. Press the mixture into the bottom of a springform pan or 9x9 baking dish.
  4. Bake for 10 minutes, then let cool completely.

Prepare the cheesecake filling:

  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add heavy cream, powdered sugar, vanilla extract, strawberry puree, and granulated sugar. Beat until creamy and well combined.
  3. Pour the mixture over the cooled crust and spread evenly.

Prepare the topping:

  1. In a small bowl, mix melted butter with strawberry crunch crumbs.
  2. Evenly sprinkle over the cheesecake.

Chill and serve:

  1. Refrigerate for at least 4 hours until fully set.
  2. Cut into slices and enjoy!

Notes

  • Homemade Strawberry Crunch Crumbs: Crush freeze-dried strawberries and mix with crushed vanilla wafers and melted butter.
  • No-Bake Version: Skip baking the crust and freeze it for 1 hour before adding the filling.
  • Firmer Texture: Reduce the heavy cream slightly or add 1 teaspoon of cornstarch to the filling.