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Strawberry Crunch Cheesecake

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A nostalgic dessert bringing summer memories with a buttery crust, creamy filling, and fresh strawberry layers topped with jam.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 cups strawberries, hulled and sliced
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups whipped cream
  • 2 cups strawberry jam

Instructions

  1. Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are moistened, then press the mixture firmly into the bottom of a cheesecake pan to form a crust. Bake for 8-10 minutes until set and lightly golden.
  2. In a separate bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract. Continue mixing until fully combined and creamy. Gently fold in the whipped cream, being careful not to deflate those fluffy bubbles!
  3. Once your crust has cooled, spread half of the cream cheese mixture evenly over the base. Then, layer your freshly sliced strawberries on top, creating a colorful and inviting layer.
  4. Spread the remaining cream cheese mixture over the vibrant strawberry layer, smoothing it out with a spatula. Drizzle the cheesecake generously with strawberry jam, letting it cascade down the edges for an inviting look.
  5. Cover the cheesecake with plastic wrap and chill it in the refrigerator for at least 4 hours—this is crucial! This allows the flavors to meld beautifully and the texture to firm up.

Notes

Serve chilled, garnished with more fresh strawberries or a dollop of whipped cream. Can also freeze for later.

Nutrition

Find it online: https://cookingwithmayaa.com/strawberry-crunch-cheesecake/

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