Description

This Strawberry Crunch Cheesecake features a creamy, smooth cream cheese filling enhanced with a hint of vanilla and a delightful strawberry crunch topping. The base is a classic graham cracker crust enriched with butter and a pinch of sea salt, topped by a beautiful blend of vanilla sandwich cookies and strawberry Jello mix for extra texture and flavor. Perfect for a dessert that’s both visually appealing and deliciously satisfying.

Ingredients

Crust

1 sleeve graham crackers (9 whole crackers; about 1 1/2 cups crumbs)
4 tablespoons butter (melted)
Pinch sea salt

Cheesecake Filling

16 ounces cream cheese (softened)
½ cup granulated sugar
2 tablespoons all purpose flour
½ cup sour cream
1 teaspoon vanilla extract
2 large eggs (at room temperature)

Topping

10 vanilla sandwich cookies (golden Oreos)
2 tablespoons dry strawberry Jello mix
3-4 tablespoons whipped cream
About ¼ cup strawberry topping (ice cream topping recommended)

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Instructions

Prepare the Crust: Crush the graham crackers into fine crumbs and mix them thoroughly with melted butter and a pinch of sea salt. Press this mixture evenly into the bottom of a springform pan to create the cheesecake crust. Set aside to firm up while preparing the filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and all-purpose flour, mixing until well combined. Incorporate the sour cream and vanilla extract, then add the eggs one at a time, beating slowly to blend without over mixing.
Combine Crushed Cookies & Strawberry Jello: Crush the vanilla sandwich cookies into coarse crumbs and mix them with the dry strawberry Jello mix to create the cheesecake topping that adds a sweet, fruity crunch.
Assemble and Bake: Pour the cream cheese filling over the prepared graham cracker crust, smoothing the top with a spatula. Sprinkle the cookie and strawberry Jello crumble over the batter gently. Bake in a preheated oven at 325°F (163°C) for about 35 minutes, until the edges are set but the center slightly jiggles when the pan is moved.
Cool and Garnish: Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, chill it in the refrigerator for several hours or overnight for best results. Before serving, spread whipped cream over the top and drizzle with strawberry topping to add extra sweetness and visual appeal.

Notes

Ensure cream cheese and eggs are at room temperature to avoid lumps in the filling.
Avoid over mixing the batter once eggs are added to prevent cracking during baking.
Use a water bath if preferred for a more even bake and softer texture.
Allow the cheesecake to fully chill before slicing for clean, neat pieces.