I love a dessert that feels fancy but stays easy. Creamy Strawberry Crunch Cheesecake is just that: silky filling, a crisp wafer top, and fresh berries. I make it when I want a sweet that everyone will smile about.
Dad James always asks for a second slice, and Mom Eva says it reminds her of summer. Sister Jennifer helped me crush the wafers once and made a mess we laughed over.
Your Ingredients List
- 1 cup buttery cookie crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberry wafers, crushed
- Fresh strawberries for topping
My Go-To Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
The Simple Steps to Follow
- Preheat the oven to 325°F (160°C).
- Mix cookie crumbs, sugar, and melted butter in a bowl.
- Press the crumb mix firmly into the bottom of the springform pan.
- Beat the cream cheese until smooth.
- Add powdered sugar and vanilla to the cream cheese and mix.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Pour the filling over the crust in the pan.
- Sprinkle the crushed strawberry wafers on top.
- Refrigerate for at least 4 hours or until set.
- Top with fresh strawberries before serving.
- Slice and enjoy your creamy strawberry crunch cheesecake.
Healthy Twists on a Classic
I like small swaps to lighten the dessert. Try a low sugar cookie crumb or Greek yogurt in place of some heavy cream for a bit more tang. If you want a fun handheld idea, I also love the strawberry crunch cheesecake tacos for a small-portion treat at parties.
Serving Suggestions From My Table
I serve slices with a few whole berries and a sprig of mint. A small drizzle of warm berry sauce is lovely too. For a brunch twist, pair with cinnamon rolls like these strawberry cheesecake Cinnabon rolls to make a sweet spread that feels extra special.
Getting It Just Right
Keep your cream cheese at room temperature so it mixes smooth. Do not overmix after you fold in the whipped cream or the filling can lose its air. Chill long enough so the cheesecake firms up and slices clean.
How to Store Leftovers
Cover the cheesecake with plastic wrap or a tight lid and keep it in the fridge for up to 4 days. For longer storage, freeze slices in a single layer on a tray, then wrap and bag them for up to 1 month. Thaw in the fridge before serving.
Enjoy Every Moment
I make this cheesecake for holidays and small dinners. It makes people slow down and smile, and that is why I keep the recipe close.
A Few Common Questions
Can I make Creamy Strawberry Crunch Cheesecake ahead of time?
Yes. I make it the day before many times. Chill for at least 4 hours, but overnight is best.
Can I use frozen strawberries for Creamy Strawberry Crunch Cheesecake?
You can. Thaw and drain them well so they do not make the cheesecake watery.
Can I make the crust without a springform pan for Creamy Strawberry Crunch Cheesecake?
You can press the crust into a regular round pan, but the springform pan makes removal much easier. If you use a regular pan, line it with parchment for easier serving.
Print
Creamy Strawberry Crunch Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This easy yet fancy cheesecake features a silky filling, a crisp wafer top, and fresh strawberries, perfect for any occasion.
Ingredients
- 1 cup buttery cookie crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberry wafers, crushed
- Fresh strawberries for topping
Instructions
- Preheat the oven to 325°F (160°C).
- Mix cookie crumbs, sugar, and melted butter in a bowl.
- Press the crumb mix firmly into the bottom of the springform pan.
- Beat the cream cheese until smooth.
- Add powdered sugar and vanilla to the cream cheese and mix.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Pour the filling over the crust in the pan.
- Sprinkle the crushed strawberry wafers on top.
- Refrigerate for at least 4 hours or until set.
- Top with fresh strawberries before serving.
- Slice and enjoy your creamy strawberry crunch cheesecake.
Notes
Keep your cream cheese at room temperature for smooth mixing. For best results, chill overnight and do not overmix the filling once the whipped cream is added.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cheesecake, strawberry, dessert, easy dessert, summer dessert