Description
This Strawberry Krunch Cheesecake is a delightful dessert featuring a luscious cream cheese filling swirled with strawberry puree, set atop a crunchy golden Oreo crust and topped with more crushed Oreos, freeze-dried strawberries, and a strawberry sauce drizzle. Perfect for strawberry lovers, it combines creamy, fruity, and crunchy textures in every bite.
Ingredients
Scale
Crust
- 2 cups golden Oreos, crushed (about 24 cookies)
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1/4 cup strawberry puree
- 4 large eggs
Topping
- 1 1/2 cups golden Oreos, crushed
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
- 1/2 cup strawberry sauce
- Whipped cream (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Mix the 2 cups of crushed golden Oreos with 1/4 cup melted unsalted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until well incorporated. Add the sour cream and vanilla extract, mixing until smooth. Blend in the strawberry puree until evenly swirled throughout the filling. Finally, add the eggs one at a time, mixing gently after each addition to avoid over-beating.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 1 hour and 20 minutes, or until the center is almost set but still slightly jiggly. Avoid overbaking to maintain a creamy texture.
- Cool and add toppings: Once baked, remove the cheesecake from the oven and let it cool to room temperature. While cooling, mix the 1 1/2 cups crushed golden Oreos, crushed freeze-dried strawberries, and 1/4 cup melted butter together to create the crunchy strawberry topping. Sprinkle this mixture evenly over the cooled cheesecake.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to fully set. Before serving, drizzle the top with 1/2 cup strawberry sauce and add dollops of whipped cream if desired. Slice and enjoy your Strawberry Krunch Cheesecake!
Notes
- Use room temperature cream cheese for a smooth filling without lumps.
- Press the crust firmly to prevent it from crumbling when slicing.
- Do not overbeat the eggs to avoid cracking the cheesecake surface during baking.
- Allow the cheesecake to cool slowly to prevent cracking—avoid rapid cooling.
- Freeze-dried strawberries add texture and concentrated strawberry flavor without moisture.
- For a more intense strawberry flavor, you can swirl additional strawberry puree on top before adding the crunchy topping.