The cheesecake of your dreams! 🍓🍰✨ This Strawberry Crunch Cheesecake has it all: buttery crust, creamy layers, and that classic childhood 'shortcake' crunch on top. It’s almost too pretty to eat

 

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🍲Ingredients:

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For the Strawberry Crunch & Crust:

⇒ ¼ cup freeze-dried strawberries, ground to powder

⇒ 9 vanilla sandwich cookies

⇒ 2 tbsp salted butter, melted

⇒ 2 cups graham cracker crumbs

⇒ 2 tbsp sugar

⇒ 10 tbsp unsalted butter, melted

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For the No-Bake Filling:

⇒ 24 oz cream cheese, room temperature

⇒ ½ cup sugar

⇒ ¼ cup sour cream, room temperature

⇒ 2 tsp lemon juice

⇒ 2 tsp vanilla bean paste

⇒ ¾ cup freeze-dried strawberries, ground

⇒ 1 ¼ cups heavy cream, cold

⇒ ¼ cup powdered sugar

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For the Whipped Topping:

⇒ ½ cup heavy cream, cold

⇒ 2 tbsp powdered sugar

⇒ ½ tsp vanilla bean paste

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📝Directions:

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The Crunch & Crust: Pulse sandwich cookies and ¼ cup

strawberry powder with 2 tbsp melted butter; chill.

Separately, combine graham crumbs, sugar, and 10 tbsp

melted butter. Press into a 9-inch springform pan and

chill.

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The Base: Beat cream cheese and ½ cup sugar until

smooth. Mix in sour cream, lemon juice, and vanilla bean

paste. Divide this mixture into two equal bowls.

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The Flavors: Stir ¾ cup strawberry powder into one bowl.

In a separate bowl, whip 1 ¼ cups heavy cream with ¼

cup powdered sugar to soft peaks; fold half into the

strawberry base and half into the vanilla base until fluffy.

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Assemble: Spread strawberry filling into the chilled crust,

followed by the vanilla filling. Smooth the top and

refrigerate for 6–8 hours, or overnight.

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Finish: Whip the remaining topping ingredients to stiff

peaks. Remove cheesecake from pan, sprinkle

generously with the strawberry crunch, and top with

whipped cream dollops.

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Prep Time: 30 mins | Total Time: 8.5 hrs (includes

chilling)

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Calories per serving: ~490 | Servings: 12