Strawberry Crunch Cheesecake


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Craving a dessert that’s both creamy and crunchy, with a burst of fruity sweetness? Look no further than this delectable Strawberry Crunch Cheesecake. With layers of velvety cheesecake, a crispy cookie crust, and a vibrant strawberry topping, this dessert is a symphony of flavors and textures that will leave your taste buds singing. Get ready to impress your family and friends with this irresistible treat!


*For the Crust:*
– 1 1/2 cups crushed graham crackers
– 1/4 cup granulated sugar
– 1/2 cup melted butter

*For the Cheesecake Filling:*
– 24 oz (three 8 oz packages) cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup sour cream

*For the Strawberry Topping:*
– 2 cups fresh strawberries, sliced
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 cup water

*For the Crunchy Topping:*
– 1 cup crispy rice cereal (like Rice Krispies)
– 1/2 cup chopped pecans
– 1/4 cup melted butter
– 1/4 cup brown sugar
– 1/2 teaspoon cinnamon


1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.

2. **Prepare the Crust:** In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan, forming an even layer. Bake the crust in the preheated oven for 8-10 minutes, then remove and let it cool while you prepare the filling.

3. **Make the Cheesecake Filling:** In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.

4. **Assemble the Cheesecake:** Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.

5. **Bake the Cheesecake:** Place the springform pan on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

6. **Prepare the Strawberry Topping:** While the cheesecake is baking, combine the sliced strawberries, granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5-7 minutes. Remove from heat and let it cool.

7. **Make the Crunchy Topping:** In a separate bowl, mix together the crispy rice cereal, chopped pecans, melted butter, brown sugar, and cinnamon until well combined.

8. **Add the Toppings:** Once the cheesecake is done baking and has cooled slightly, spread the strawberry topping evenly over the surface. Then sprinkle the crunchy topping mixture on top, covering the strawberries completely.

9. **Chill and Serve:** Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely. When ready to serve, carefully remove the cheesecake from the springform pan, slice into pieces, and enjoy every creamy, crunchy, and fruity bite!


With its buttery graham cracker crust, luscious cream cheese filling, fresh strawberry topping, and crunchy pecan cereal topping, this Strawberry Crunch Cheesecake is a dessert lover’s dream come true. Whether you’re celebrating a special occasion or simply treating yourself to a sweet indulgence, this recipe is guaranteed to delight your senses and leave you craving more. Give it a try and prepare to be amazed by its irresistible flavor and texture combination!