Description
Savor the ultimate dessert experience with this Strawberry Crunch Cheesecake, featuring creamy layers, fresh strawberry sauce, and a crispy shortcake topping!
Ingredients
Strawberry Sauce:
- 1 lb fresh strawberries, hulled and chopped (or 12 oz frozen)
- 3 tbsp granulated sugar
- 2 tbsp lemon juice
Strawberry Shortcake Crumble:
- 11 oz Nilla wafers
- ½ cup unsalted butter, melted
- ¼ cup freeze-dried strawberry powder
Cheesecake Filling:
- 32 oz cream cheese, room temperature
- 1½ cups granulated sugar
- 3 tbsp milk, room temperature
- 2 tbsp all-purpose flour
- 1 tbsp vanilla extract
Instructions
Make the Strawberry Sauce:
Combine strawberries, sugar, and lemon juice in a saucepan. Cook for 10 minutes until soft, then puree until smooth. Chill in the fridge.
Prepare the Crumble and Crust:
Preheat oven to 350°F (175°C). Process Nilla wafers into fine crumbs. Mix with butter and strawberry powder. Press mixture into a 9-inch springform pan, halfway up the sides. Bake for 10 minutes and cool.
Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth. Mix in milk, flour, and vanilla until just combined. Pour into crust and bake for 35-40 minutes. Cool, then chill for 4 hours or overnight.
Assemble the Cheesecake:
Remove cheesecake from pan, top with strawberry sauce, and sprinkle reserved crumble. Serve and enjoy!
Notes
Store in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Crunch Cheesecake