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Strawberry Crunch Pink Cheesecake

Strawberry Crunch Pink Cheesecake

DeShawn Mitchell
A delightful dessert combining creamy cheesecake with a nostalgic strawberry crunch topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

Cheesecake Base

  • 32 oz cream cheese full-fat, room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract pure

Strawberry Crunch Topping

  • 1 cup freeze-dried strawberries
  • 1 cup Golden Oreo Thins crushed
  • 4 tbsp butter melted

Instructions
 

Prepare Cheesecake Base

  • Preheat oven to 325°F. Beat cream cheese and sugar until smooth.
  • Add eggs one at a time, mixing gently, then stir in vanilla extract.
  • Pour batter into a springform pan and bake in a water bath for 60 minutes.
  • Cool gradually in the oven with the door ajar, then refrigerate for 4 hours.

Make Strawberry Crunch Topping

  • Pulse freeze-dried strawberries into powder in a food processor.
  • Mix strawberry powder with crushed Golden Oreo Thins and melted butter.
  • Sprinkle topping over chilled cheesecake before serving.

Notes

  • 1- Use room temperature cream cheese for a smooth batter.
  • 2- Add a drop of pink food coloring if desired for a vibrant hue.
  • 3- Serve with fresh strawberries or whipped cream for an extra treat.
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