Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup sour cream

For the strawberry crunch topping:

1 ½ cups freeze-dried strawberries
1 ½ cups Golden Oreo cookies
3 tbsp butter, melted

Instructions

Step 1: Prepare the crust

Start by combining the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Stir until the mixture is well combined and resembles wet sand. Press the crumb mixture into the bottom of a springform pan or pie dish, using the back of a spoon to pack it tightly. Place the pan in the refrigerator while you prepare the filling.

Step 2: Make the cheesecake filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, then continue mixing until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then add the sour cream and mix until smooth. Be careful not to overmix.

Step 3: Assemble the cheesecake

Once your filling is ready, pour it into the prepared graham cracker crust. Smooth the top with a spatula to ensure an even layer. Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours or overnight to allow it to set properly.

Step 4: Prepare the strawberry crunch topping

While the cheesecake is chilling, it’s time to make the strawberry crunch topping. In a food processor, pulse the freeze-dried strawberries and Golden Oreo cookies until they form a fine crumb mixture. Transfer the crumbs to a bowl and drizzle in the melted butter. Stir to combine, ensuring the mixture is moist but not too wet.

Step 5: Top the cheesecake

After the cheesecake has fully set, take it out of the fridge and carefully remove it from the springform pan. Sprinkle the strawberry crunch topping generously over the top of the cheesecake, pressing it down lightly to adhere.

Step 6: Serve and enjoy

Slice the cheesecake into wedges and serve chilled. This dessert is best enjoyed within a day or two of making it, but it will keep in the fridge for up to 3 days. The crunchy topping is best when freshly added, so try to top it just before serving for the best texture.

Prep Time: 20 minutes
Chill Time: 4 hours (minimum)

Nutrition

Calories: 320
Sugar: 22g
Fat: 22g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g