Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups whipped topping (like Cool Whip)
1/2 cup fresh strawberries, finely chopped
Strawberry Crunch Topping:
12 Golden Oreos (or vanilla sandwich cookies)
1/2 cup freeze-dried strawberries (or strawberry Jell-O powder as a substitute)
2 tbsp melted butter
Instructions
1. Make the crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
2. Prepare the filling:
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract; beat until well combined. Fold in the whipped topping and chopped strawberries until smooth and fluffy.
3. Pour and smooth:
Spread the filling evenly over the crust. Smooth the top with a spatula.
4. Make the strawberry crunch topping:
In a food processor, pulse the Oreos and freeze-dried strawberries until crumbly. Add melted butter and pulse a couple more times to combine.
5. Top and chill:
Sprinkle the strawberry crunch mixture over the cheesecake filling. Press it down slightly so it adheres. Refrigerate for at least 4–6 hours, or overnight, until fully set.
6. Serve and enjoy!
Slice, serve chilled, and enjoy that creamy, crunchy strawberry goodness!
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