Oh my goodness, let me tell you about my very strawberry crunch cheesecake slice! This dessert is like a dream come true for strawberry lovers. Imagine rich, creamy cheesecake paired with a delightful strawberry puree, all topped off with a crunchy, sweet layer that brings everything together. It’s a showstopper at any gathering, and the best part? It’s surprisingly easy to make! I remember the first time I whipped this up for a family BBQ; everyone went wild over it! Trust me, this slice is not just a treat; it’s a celebration of strawberries in every bite. You’re going to love it!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, pureed
- 1/2 cup heavy cream
- 1/4 cup strawberry crunch topping
How to Prepare Very Strawberry Crunch Cheesecake Slice
Now, let’s dive into making this oh-so-delicious very strawberry crunch cheesecake slice! I promise, it’s easier than you might think, so let’s get started!
Prepping the Crust
First things first, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the crushed graham crackers, sugar, and melted unsalted butter. Mix it all together until it resembles wet sand. This is the magic that’ll hold our cheesecake together! Now, press the mixture firmly into the bottom of a springform pan to create a solid crust. Bake it in the preheated oven for about 10 minutes. Once it’s nice and golden, take it out and let it cool completely while we work on the filling.
Making the Cheesecake Filling
In another mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until it’s wonderfully smooth and creamy. It should be dreamy! Next, pour in that luscious strawberry puree and blend it until just combined. Now, in a separate bowl, whip the heavy cream until stiff peaks form—this is where the lightness comes from! Gently fold the whipped cream into the strawberry mixture, being careful not to deflate it. You want that airy texture to shine through!
Assembling the Cheesecake
Okay, it’s assembly time! Pour the strawberry cheesecake filling over your cooled crust, spreading it evenly. Now, here’s the hard part: you’ve got to chill it in the refrigerator for at least 4 hours—trust me, it’s worth the wait! For the best texture, I like to let it chill overnight if I can. This helps everything set beautifully, making it easier to slice and serve. Just before you’re ready to enjoy, sprinkle that delicious strawberry crunch topping on top. It’ll take this cheesecake slice to the next level!
Tips for Success
Ready to make the perfect very strawberry crunch cheesecake slice? Here are my top tips to ensure it turns out just right! First, always use fresh strawberries for that vibrant flavor—trust me, it makes a world of difference.
When mixing your ingredients, be gentle with the whipped cream; you want to keep that airy texture. If you overmix, your cheesecake might end up dense instead of light and fluffy. Also, don’t skip the chilling time! Letting it sit in the fridge for at least 4 hours (or overnight if you can wait!) is crucial for the flavors to meld and the texture to set.
Lastly, if you want to avoid cracks on the surface, make sure not to overbake the crust. Keep an eye on it, and take it out when it’s just golden. These little tips will help you create a cheesecake that’s not only beautiful but absolutely delicious!
Nutritional Information
Please note that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. Here’s a breakdown of the typical nutritional values for one slice of my very strawberry crunch cheesecake slice:
- Calories: 320
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 18g
- Protein: 4g
Enjoy this delicious treat while keeping an eye on those numbers, and remember—it’s all about balance!
FAQ Section
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but keep in mind that they may affect the texture and flavor slightly. When using frozen strawberries, make sure to thaw them completely and drain any excess liquid before pureeing. This will help maintain the integrity of your very strawberry crunch cheesecake slice. Fresh strawberries offer a brighter flavor and a firmer texture, so if you can, I always recommend going for the fresh ones!
How do I store leftovers?
To store your delicious very strawberry crunch cheesecake slice, place any leftovers in an airtight container in the refrigerator. This will keep it fresh for up to 3 days. Just be sure to cover the top with plastic wrap if it’s not in a container to prevent it from absorbing any other flavors in the fridge. Trust me, you’ll want to savor every last bite!
Can I make this cheesecake ahead of time?
Absolutely! In fact, making this cheesecake a day ahead is a fantastic idea. It allows the flavors to meld beautifully and gives it the perfect time to chill and set. Just make sure to let it chill in the refrigerator for at least 4 hours, but overnight is even better. You’ll end up with a perfectly creamy cheesecake that’s ready to impress your friends and family when the time comes!
Why You’ll Love This Recipe
- Absolutely packed with fresh strawberry flavor that shines in every bite!
- Simple and straightforward preparation, perfect for both beginners and seasoned cooks.
- Decadent creaminess balanced with a delightful crunch on top—talk about texture!
- It’s a stunning dessert that will impress guests at any gathering.
- Perfectly chilled, making it a refreshing treat for warm days.
- Versatile enough to customize with different toppings or flavors if you’re feeling adventurous!
- Leftovers (if there are any!) stay delicious for days—always a win!
Serving Suggestions
To take your very strawberry crunch cheesecake slice to the next level, consider serving it with a dollop of freshly whipped cream on top. You can also add a drizzle of strawberry sauce for that extra burst of flavor and color. If you’re feeling fancy, a sprinkle of mint leaves can add a beautiful touch and a refreshing contrast. For a delightful pairing, serve it alongside a scoop of vanilla ice cream or a fruity sorbet—trust me, it’s a match made in dessert heaven!
Storage & Reheating Instructions
To keep your very strawberry crunch cheesecake slice fresh and delicious, store any leftovers in an airtight container in the refrigerator. This way, it’ll stay tasty for up to 3 days. If you’re planning to enjoy it later, try to cover the top with plastic wrap to prevent it from soaking up any other flavors in your fridge.
If you find yourself with a little extra cake and want to keep it longer, you can freeze the cheesecake slices! Just wrap each slice tightly in plastic wrap and then place them in a freezer-safe container. They’ll stay good for up to 2 months. When you’re ready to indulge again, simply thaw the slices overnight in the refrigerator—no reheating needed! Enjoy your cheesecake chilled for the best texture and flavor!
Print
Very Strawberry Crunch Cheesecake Slice: 5 Simple Steps
- Total Time: 4 hours 30 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A delicious strawberry crunch cheesecake slice with a crispy topping.
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, pureed
- 1/2 cup heavy cream
- 1/4 cup strawberry crunch topping
Instructions
- Preheat your oven to 350°F (175°C).
- Mix crushed graham crackers, sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- Bake for 10 minutes and let it cool.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Add strawberry puree to the cream cheese mixture and blend.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the strawberry mixture.
- Pour the filling over the cooled crust.
- Chill in the refrigerator for at least 4 hours.
- Before serving, top with strawberry crunch topping.
Notes
- Store leftovers in the refrigerator.
- Use fresh strawberries for better flavor.
- For a firmer cheesecake, chill overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: very strawberry crunch cheesecake slice, cheesecake, dessert, strawberry dessert