Description

Berrylicious Strawberry Crunch Cheesecake offers a luscious blend of creamy cheesecake with a sweet golden Oreo crust and a delightful strawberry crunch topping made from freeze-dried strawberries and crushed Oreos. Finished with an optional strawberry glaze and fresh garnishes, this dessert is perfect for any occasion and satisfies all strawberry lovers with its perfect balance of flavors and textures.

Ingredients

For the crust:

1 1/2 cups Golden Oreo crumbs (about 20 cookies)
1/4 cup unsalted butter (melted)

For the filling:

3 (8 oz) packages cream cheese (softened)
3/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/2 cup strawberry puree (blended fresh or thawed frozen strawberries)

For the strawberry crunch topping:

1 cup Golden Oreo cookies (crushed)
1/2 cup freeze-dried strawberries (crushed)
2 tablespoons unsalted butter (melted)

For the optional strawberry glaze & topping:

1/2 cup strawberry preserves or jam
1–2 tablespoons water
Fresh strawberries and whipped cream for garnish

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Instructions

Preheat and prepare pan: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
Make the crust: Mix the Golden Oreo crumbs with melted butter until the mixture is evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and set aside to cool.
Prepare the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing well. Add eggs one at a time, beating on low speed after each addition just until blended to avoid overmixing. Gently fold in the strawberry puree until evenly incorporated.
Bake the cheesecake: Pour the filling over the cooled crust and smooth the top. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a water bath to ensure even baking and prevent cracking. Bake for 55–65 minutes, until the center is slightly jiggly but set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to ensure it sets well and develops flavor.
Make the strawberry crunch topping: In a bowl, mix together crushed Golden Oreos and crushed freeze-dried strawberries with melted butter until crumbly in texture. Once the cheesecake is fully chilled, evenly press or sprinkle this topping over the surface of the cheesecake.
Optional strawberry glaze: Warm the strawberry preserves with 1 to 2 tablespoons of water until it reaches a pourable consistency. Drizzle this glaze over the cheesecake for an extra layer of sweetness and garnish with fresh strawberries and whipped cream as desired before serving.

Notes

For a stronger strawberry flavor, add a few drops of strawberry extract or swirl in extra strawberry puree before baking.
Use a food processor to crush the Oreos and freeze-dried strawberries for a finer, smoother crunch topping texture.
Ensure the cream cheese is fully softened to avoid lumps in the filling.
Wrapping the springform pan in foil and using a water bath will help prevent cracks during baking.