Irresistible Strawberry Crunch Cheesecake
A creamy, decadent cheesecake with fresh strawberries that melts in your mouth, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs These crunchy bits provide a delightful foundation.
- 0.5 cups unsalted butter, melted Brings the crust together while adding richness.
For the filling
- 16 oz cream cheese, softened Essential for classic cheesecake texture.
- 2/3 cups granulated sugar Sweetness to balance the tanginess.
- 1 tsp pure vanilla extract A fragrant note that enhances flavor.
- 8 oz whipped topping Adds a fluffy texture to the filling.
- 2 cups fresh strawberries, sliced Adds a pop of color and natural sweetness.
Optional Topping
- strawberry sauce For drizzling, adds additional sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine your graham cracker crumbs and melted butter.
- Press this mixture into a 9-inch springform pan to form a solid crust.
- Bake for 8-10 minutes until golden brown. Allow to cool completely.
- In another bowl, beat the softened cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- Gently fold in the whipped topping.
- Pour the creamy filling over the cooled crust and smooth the top.
- Cover and refrigerate for at least 4 hours or overnight.
Final Touch
- Once set, top with fresh strawberries and drizzle with strawberry sauce if desired.
Notes
To store, slice and wrap portions tightly in plastic wrap before freezing. They can be frozen for up to 3 months.