Strawberry Cheesecake Crunch Cake
Enjoy our strawberry cheesecake crunch cake—a layered dessert featuring creamy cheesecake, a crunchy graham cracker base, and fresh strawberries. Perfect for celebrations or a sweet treat, it offers a delightful balance of flavors and textures with optional lemon zest or nuts for an extra twist.
Ingredients
Essentials Ingredients
- Fresh Strawberries: 1 1/2 cups hulled and sliced
- Cream Cheese: 16 oz 2 cups, softened to room temperature
- Granulated Sugar: 1/2 cup
- Butter: 1/2 cup melted (unsalted preferred)
- Graham Cracker or Digestive Biscuit Crumbs: 1 1/2 cups
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
Optional Extras:
- 1 tablespoon lemon zest
- 1/2 cup chopped nuts
Instructions
Preheat & Prep:
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
Make the Base:
- Combine 1 1/2 cups graham cracker crumbs with 1/2 cup melted butter. Press firmly into the pan to form an even base.
Prepare the Filling:
- Beat 16 oz softened cream cheese with 1/2 cup sugar until smooth. Add 2 eggs and 1 teaspoon vanilla extract; mix well.
Assemble the Layers:
- Pour the cheesecake mixture over the base. Arrange 1 1/2 cups sliced fresh strawberries evenly on top.
Bake:
- Bake for 25-30 minutes until edges are set and the center is slightly jiggly.
Cool & Chill:
- Let the cake cool completely, then refrigerate for at least 2 hours.
Finish & Serve:
- Optionally, sprinkle with lemon zest or chopped nuts before serving. Enjoy!