Strawberry Crunch Cheesecake Delight
A creamy baked cheesecake layered over a buttery graham cracker crust, topped with a crunchy strawberry cookie mixture, sweet strawberry sauce, and a drizzle of white chocolate. Perfect for parties, gatherings, or a weeknight treat.
Ingredients
Cheesecake Base
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Strawberry Crunch
- 1 ½ cups crushed golden Oreo cookies
- ½ cup freeze-dried strawberries or strawberry gelatin mix
- 3 tablespoons unsalted butter melted
Strawberry Sauce
- 1 ½ cups fresh strawberries diced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Decoration
- Melted white chocolate for drizzling
- Additional strawberry crunch for topping
Instructions
- Preheat oven to 325°F. Line a 9x13-inch pan with parchment. Mix graham crumbs and melted butter, press evenly, and bake 10 minutes. Cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust and smooth.
- Bake 40–45 minutes at 325°F until edges set and center jiggles slightly. Cool, then chill 4 hours or overnight.
- Mix crushed Oreos, freeze-dried strawberries (or gelatin), and melted butter until crumbly.
- Simmer diced strawberries, sugar, and lemon juice 5–7 minutes until thickened. Cool.
- Cut chilled cheesecake into bars. Top with sauce, crunch, and drizzle with white chocolate.