Description
This Strawberry Crunch Cheesecake combines a rich and creamy classic cheesecake base with a delightful Oreo crust and a sweet, crunchy strawberry jello topping layered with extra Oreos and cream cheese frosting. Perfect for dessert lovers who enjoy a creamy texture with a vibrant strawberry twist and a satisfying crunch.
Ingredients
Scale
Crust
- 30 golden Oreos
- 8 tablespoons butter, melted (one stick)
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- ½ cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 4 large eggs
Strawberry Crunch Topping
- 15 golden Oreos
- 3 ounces strawberry jello mix
- 4 tablespoons butter, melted
- 1 cup cream cheese frosting (store-bought or homemade)
Instructions
- Prepare the crust: Crush 30 golden Oreos into fine crumbs either by using a food processor or placing them in a ziplock bag and crushing with a rolling pin. Mix the crushed Oreos thoroughly with 8 tablespoons of melted butter until combined. Press this mixture firmly and evenly into the bottom of a springform pan to form the crust. Chill the crust in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat 24 ounces of softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add ½ cup whole milk, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract, mixing well to combine. Incorporate the eggs one at a time, beating gently after each addition to ensure a smooth batter without overmixing.
- Bake the cheesecake: Pour the filling over the chilled Oreo crust, smoothing the top with a spatula. Bake in a preheated oven at 325°F (163°C) for approximately 60 minutes or until the center is mostly set but still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually and prevent cracking. Then remove and let it cool completely at room temperature, followed by refrigeration for at least 4 hours or overnight to fully set.
- Prepare the strawberry crunch topping: While the cheesecake chills, crush 15 golden Oreos into coarse chunks. In a small bowl, combine the strawberry jello mix with 4 tablespoons melted butter until well blended. Mix in the crushed Oreos thoroughly with the jello-butter mixture to create the crunchy strawberry topping.
- Assemble the dessert: Once the cheesecake is fully chilled and set, spread 1 cup of cream cheese frosting evenly over the top surface. Then, spread the strawberry crunch topping evenly over the frosting. Refrigerate the assembled cheesecake again for 30 minutes to allow the topping to set firmly before slicing and serving.
- Serve and enjoy: Slice the cheesecake into 8 to 8 servings, using a sharp knife cleaned between cuts for neat slices. This rich and textured strawberry crunch cheesecake is best enjoyed chilled and can be stored covered in the refrigerator for up to 3 days.
Notes
- For best results, make sure the cream cheese is fully softened to avoid lumps in the batter.
- Allow the cheesecake to cool slowly in the oven after baking to minimize cracks on the surface.
- You can substitute golden Oreos with regular Oreos for a chocolate crust variation.
- If you prefer a less sweet topping, reduce the amount of cream cheese frosting or substitute with whipped cream.
- Keep the cheesecake well covered in the fridge to prevent it from absorbing other odors.
