Strawberry Crunch Cheesecake 🍓🍰


 

1. Make the Crust

  1. Mix crushed Oreos and melted butter. Press into a 9-inch springform pan. Freeze 10 minutes.

2. Whip the Cheesecake Filling

  1. Beat cream cheese and sugar until smooth.

  2. In another bowl, whip heavy cream and vanilla to stiff peaks.

  3. Fold whipped cream into cream cheese mixture, then swirl in strawberry jam.

3. Assemble

  1. Pour filling over crust. Smooth the top.

4. Add the Crunch Topping

  1. Mix shortbread crumbs, freeze-dried strawberries, melted butter, and sugar. Sprinkle over cheesecake.

5. Chill & Serve

  • Refrigerate at least 4 hours (or overnight).

  • Garnish with fresh strawberries and whipped cream.

Pro Tips

🔥 Clean slices – Dip knife in hot water before cutting.
⏳ Storage – Keeps 3 days in the fridge (cover loosely).
🍓 Extra strawberry flavor? Add 1 tsp strawberry extract to the filling.

Serving Ideas

  • As mini cheesecakes – Use a muffin tin

  • With vanilla ice cream – Double the nostalgia!

  • For birthdays – Top with pink sprinkles

FAQ

Q: Can I use regular Oreos?
A: Yes, but Golden Oreos have a lighter, buttery flavor.

Q: Can I use frozen strawberries?
A: Thaw, drain, and puree them (reduce jam for less moisture).

Q: How do I make it gluten-free?
A: Use GF cookies for crust and topping.

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