Berrylicious Strawberry Crunch Cake (Printable Version)

Layers of creamy strawberry filling and crunchy topping create a luscious, no-bake summer treat.

# What You'll Need:

→ Crust

01 - 200g crushed Golden Oreo biscuits or graham crackers
02 - 115g unsalted butter, melted

→ Cheesecake Filling

03 - 450g cream cheese, softened
04 - 240ml cold heavy whipping cream
05 - 100g powdered sugar
06 - 1 teaspoon vanilla extract
07 - 120ml strawberry jam or strawberry puree

→ Strawberry Crunch Topping

08 - 100g crushed Golden Oreo biscuits
09 - 60g freeze-dried strawberries, crushed
10 - 55g unsalted butter, melted

→ Garnish

11 - Fresh strawberries, sliced (optional)
12 - Whipped cream (optional)

# Steps to Follow:

01 - Combine crushed Golden Oreo biscuits or graham crackers with melted butter in a mixing bowl. Stir until thoroughly combined.
02 - Press the mixture firmly into the base of a 23cm springform pan. Freeze for 20 minutes to set.
03 - In a separate bowl, whip cold heavy cream until stiff peaks form.
04 - Beat softened cream cheese and powdered sugar together until smooth and creamy.
05 - Gently fold the whipped cream and vanilla extract into the cream cheese mixture until smooth.
06 - Separate the cheesecake filling evenly into two portions. Fold strawberry jam or puree into one portion to create a strawberry layer.
07 - Spread the plain cheesecake filling over the chilled crust. Follow with the strawberry-infused filling, smoothing the top.
08 - Refrigerate for at least 4 hours or until firmly set.
09 - Combine crushed Golden Oreos, freeze-dried strawberries, and melted butter in a bowl. Mix until well incorporated.
10 - Sprinkle the strawberry crunch topping evenly across the top of the cheesecake.
11 - Release the cheesecake from the springform pan. Garnish with sliced fresh strawberries and whipped cream if desired.
12 - Slice and serve the cheesecake cold for optimal texture and flavor.

# Additional Notes:

01 - For added berry flavor, layer fresh strawberry slices between the cheesecake layers.
02 - Experiment with different jams such as raspberry or blueberry for a unique variation.
03 - Store covered in the refrigerator for up to 5 days.

Go Back