There’s something magical about a dessert that combines creamy and crunchy textures, and this Strawberry Crunch Cheesecake absolutely nails it. I’ve been tweaking this recipe for a while now, and let me tell you – it’s become my go-to for special occasions, especially around Valentine’s Day. What makes it extra special is how the buttery, strawberry-kissed cookie crunch adds the perfect contrast to the silky cheesecake filling.
Why You’ll Love This Recipe
The beauty of this cheesecake is in its layers – a buttery crescent dough base, a dreamy strawberry cheesecake filling, and that addictive strawberry crunch topping that gives it such a wonderful texture. The cream cheese frosting ties everything together perfectly, making each bite better than the last.
Ingredients
For the Cheesecake:
- 2 packages crescent dough
- 16 oz cream cheese, softened
- 1/3 cup sour cream
- 1 can sweetened condensed milk
- 1 tablespoon vanilla extract
- 2 eggs
- 8 oz strawberry topping (from a 12 oz jar)
- Cooking spray for greasing
For the Strawberry Crunch:
- 1 package Golden Oreos
- 3 oz strawberry jello mix (dry)
- 1 stick butter, melted
For the Frosting:
- 1/2 cup heavy whipping cream
- 4 oz cream cheese
- 1/4 cup powdered sugar
Instructions
Prepare the Cheesecake:
- Preheat your oven to 350°F. While it’s warming up, grab your ingredients and let them come to room temperature – this really makes a difference in how smoothly everything blends together.
- In a large bowl, beat together the cream cheese, sour cream, sweetened condensed milk, and vanilla extract until smooth. Add the eggs and mix until just combined. Then fold in the strawberry topping – this is what gives it that lovely pink color and fresh berry flavor.
- Grease your baking pan and lay out the first package of crescent dough, pressing it evenly across the bottom. Pour in your cheesecake mixture, then top with the second sheet of crescent dough. Give the top a light spray with cooking spray. (source: Ineskohl.info)
- Bake for 40-50 minutes, or until the top is golden brown and the center is set but still has a slight jiggle.
Make the Strawberry Crunch:
- While the cheesecake is baking, prepare the crunch topping. Split all the Golden Oreos and scrape out the filling (save it for another use or snack on it – we won’t judge!).
- Crush the cookies into fine crumbs. Mix in the dry strawberry jello powder and melted butter until well combined. The mixture should hold together slightly when pressed.
Prepare the Frosting:
- In a mixing bowl, combine heavy whipping cream, cream cheese, and powdered sugar. Beat until fluffy and soft peaks form. The texture should be spreadable but still hold its shape.
Assembly:
- Once the cheesecake has cooled completely (give it about an hour), spread the cream cheese frosting evenly over the top.
- Generously sprinkle the strawberry crunch mixture over the frosting, covering the entire surface.
- Refrigerate for at least 4 hours, but overnight is even better – this gives all the flavors time to meld together perfectly.
Recipe Notes
- Make sure your cream cheese is properly softened before mixing – cold cream cheese will give you lumps in your filling.
- Don’t skip the cooling time before adding the frosting, or it’ll melt and make the crunch topping soggy.
- Store any leftovers in the refrigerator for up to 3 days, though in my experience, it rarely lasts that long!
This cheesecake is perfect for Valentine’s Day, but honestly, it’s delicious any time of year. The combination of creamy filling, flaky crust, and that irresistible strawberry crunch makes it a showstopper at any gathering. The best part? You’ll probably have some strawberry crunch topping leftover – it’s amazing sprinkled over ice cream or yogurt!
