Strawberry Cheesecake Crunch
A delightful dessert marrying the richness of cheesecake with fresh strawberries and a crunchy topping.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 280 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups crushed buttery cookies
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, sliced
- ½ cup strawberry preserves
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the crushed cookies and melted butter in a bowl. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
- Bake the crust for 10 minutes and then let it cool.
- Beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Spread the cream cheese filling evenly over the cooled crust.
- Mix the sliced strawberries with strawberry preserves and spread it over the cream cheese layer.
- Add additional crushed cookies or a mixture of nuts and cookies on top if desired.
- Refrigerate for at least 4 hours or overnight to set before serving.
Notes
Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://doughgirlbylea.com/cheesecake-strawberry-crunch-dessert/