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Very Strawberry Crunch Cheesecake Slice

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This Very Strawberry Crunch Cheesecake Slice is a vibrant and delicious dessert that blends a creamy strawberry-flavored filling with a golden Oreo crust and a crunchy strawberry topping. It’s an irresistible treat for strawberry lovers, offering the perfect balance of textures and a visually stunning appearance. Ideal for parties, special occasions, or whenever you crave a sweet, fruity indulgence!

Ingredients

  • For the crust

  • 2 cups crushed golden Oreos or vanilla wafer cookies

  • ¼ cup unsalted butter, melted

  • For the cheesecake filling

  • 16 oz cream cheese, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • ½ cup sour cream

  • 1 tsp vanilla extract

  • ½ cup strawberry puree or strawberry jam

  • 2-3 drops pink food coloring (optional)

  • For the strawberry crunch topping

  • 1 cup crushed golden Oreos or vanilla wafer cookies

  • ½ cup freeze-dried strawberries, crushed

  • 3 tbsp melted butter

  • 2-3 drops pink food coloring (optional)

Instructions

  • Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.

  • In a medium bowl, combine crushed golden Oreos and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.

  • In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, strawberry puree, and pink food coloring (optional).

  • Pour the filling over the cooled crust and bake for 50-60 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.

  • In a bowl, mix crushed golden Oreos, crushed freeze-dried strawberries, melted butter, and pink food coloring (optional) until it resembles coarse crumbs.

  • Once the cheesecake is fully chilled, sprinkle the strawberry crunch topping evenly over the cheesecake, pressing gently to adhere.

  • Slice and enjoy!

Notes

  • Make-Ahead Tip: You can make this cheesecake a day in advance and refrigerate it.

  • Gluten-Free: Substitute gluten-free cookies for the crust and topping to make it gluten-free.

  • Extra Strawberry Flavor: Add strawberry extract to the filling for more intense strawberry flavor.

Find it online: https://recipesbyjanet.com/very-strawberry-crunch-cheesecake-slice/