What ingredients are needed for Strawberry Crunch Cheesecake?

You’ll need graham cracker crumbs, unsalted butter, cream cheese, powdered sugar, fresh strawberries, lemon juice, whipped cream, and strawberry crunch cereal.

How do you make Strawberry Crunch Cheesecake from scratch?

Start by baking the crust, then mix the cream cheese, strawberries, and whipped cream. Pour the mixture into the crust and let it chill in the fridge.

Can I use frozen strawberries for Strawberry Crunch Cheesecake?

Yes, you can use frozen strawberries. Just ensure that you thaw and drain them well to prevent excess moisture in your cheesecake.

What is the best way to store Strawberry Crunch Cheesecake?

Store it in an airtight container in the fridge for up to 5 days or freeze for 1-2 months. Just thaw overnight in the fridge before serving.

How long does Strawberry Crunch Cheesecake last in the fridge?

This cheesecake can last in the fridge for about 5 days if stored properly in an airtight container.

Delicious Strawberry Crunch Cheesecake

Name: Strawberry Crunch Cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 4 h
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter (melted); 2 cups cream cheese (softened); 1 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries (hulled and sliced); 1 tablespoon lemon juice; 1 cup whipped cream (or Cool Whip); ½ cup crushed strawberry crunch cereal (like Crunch Berries)

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter (melted)
2 cups cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries (hulled and sliced)
1 tablespoon lemon juice
1 cup whipped cream (or Cool Whip)
½ cup crushed strawberry crunch cereal (like Crunch Berries)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325°F (165°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.
Add the sliced strawberries and lemon juice to the cream cheese mixture. Gently fold in the whipped cream until no streaks remain.
Pour the cheesecake filling over the cooled crust and spread it evenly. Chill in the refrigerator for at least 4 hours, or overnight if possible.
Before serving, sprinkle crushed strawberry crunch cereal over the top for that delightful crunch.

Prep Time: 30
Cook Time: 10