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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
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Indulge in the delightful experience of Strawberry Crunch Cheesecake, a dessert that beautifully combines creamy cheesecake with layers of fresh strawberries and a crunchy topping made from golden Oreos. This visually stunning treat is perfect for any occasion—be it a family gathering, birthday celebration, or simply a sweet moment at home. With vibrant colors and rich flavors, this cheesecake promises to be a showstopper that will impress your guests and satisfy your cravings.

Ingredients

Scale
  • 1 1/2 cups strawberries (chopped)
  • 3 tablespoons granulated sugar
  • 1 3 oz box strawberry Jell-o (substituted with plant-based gelling agent)
  • 1/3 cup water
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar (divided)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter (softened to room temperature and cut into pieces)
  • 1 cup Greek yogurt
  • 3 eggs (room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup strawberry puree (from recipe above – cooled)
  • Pink gel food coloring
  • 2 8 oz packages cream cheese (softened to room temperature)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 30 golden Oreos (crushed)
  • 1 cup unsalted butter (softened to room temperature)
  • 3 tablespoons heavy whipping cream
  • 3–4 cups powdered sugar
  • 1/3 cup whipped topping (thawed)
  • 1 3 oz box strawberry Jell-o (substituted with plant-based gelling agent)

Instructions

  1. Prepare the strawberry layer by mixing chopped strawberries with sugar and letting them sit until juicy. Combine with prepared strawberry Jell-o and let cool.
  2. Preheat the oven to 350°F (175°C). Mix flour, sugar, baking powder, baking soda, butter, Greek yogurt, eggs, vanilla extract, and food coloring until smooth. Pour into a greased springform pan and bake for 30 minutes.
  3. For the cheesecake filling, beat cream cheese with sugar, cornstarch, eggs, vanilla extract, and heavy cream until smooth. Pour over the cooled cake base.
  4. Layer the strawberry mixture over the cheesecake filling and refrigerate for at least four hours.
  5. For the crunch topping, whip together unsalted butter and powdered sugar with heavy whipping cream. Spread on top of the cheesecake and sprinkle with crushed Oreos.

Nutrition

Find it online: https://tastykitchenjoy.com/strawberry-crunch-cheesecake/