Strawberry Crunch Cheesecake
Strawberry Crunch Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the nostalgic flavors of strawberry shortcake ice cream bars.
Equipment
- Food Processor
- Stand Mixer
- Springform Pan
- Saucepan
Ingredients
Crust Ingredients
- 11 ounces Nilla Wafers Can substitute with graham crackers.
- 1/4 cup Freeze-Dried Strawberry Powder
- 1/2 cup Butter Melted.
Cheesecake Filling Ingredients
- 32 ounces Cream Cheese Full-fat, softened.
- 1.5 cups Granulated Sugar
- 3 tablespoons Milk Room temperature.
- 2 tablespoons Flour
- 1 tablespoon Vanilla Extract
Strawberry Sauce Ingredients
- 1 pound Strawberries Hulled and chopped.
- 3 tablespoons Granulated Sugar
- 2 tablespoons Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, pulse Nilla wafers until they form fine crumbs. Add freeze-dried strawberry powder and melted butter, then pulse until combined. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a stand mixer, beat cream cheese and sugar until smooth. Add milk, flour, and vanilla extract, mixing until incorporated. Pour into the cooled crust.
- Bake for 35-40 minutes until the center is set but slightly wobbly. Cool at room temperature, then refrigerate for at least 4 hours.
- For the strawberry sauce, combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium-low heat for about 10 minutes until thickened. Puree and refrigerate.
- Once chilled, remove the cheesecake from the pan. Spread half of the strawberry sauce on top and sprinkle with reserved strawberry crunch topping. Serve with remaining sauce on the side.
Notes
Consider adding whipped cream or fresh berries for decoration.