Strawberry Crunch Cheesecake Recipe
A summery and delicious strawberry crunch cheesecake made with juicy fresh strawberries. This no-bake cheesecake is delicious, refreshing and topped with a sweet crunchy layer. Decorated with fresh strawberries, the strawberry shortcake cheesecake feels like summer in a cake.
Equipment
- 20 cm / 8-inch springform pan
- Food processor or blender
- hand mixer
Ingredients
Base
- 20 graham crackers (or plain cookies)*
- 70 g butter, melted (⅓ cup)
- 40 g soft brown sugar (3 tbsp)
Strawberry coulis (reduction)*
- 200 g strawberries (1 cup)
- 20 g lemon juice (1 ½ tbsp)
- 30 g sugar by Dixie Crystals (⅛ cup)
- 8 g corn starch (3 ¼ tsp)
- 4 g gelatine powder (1 ¼ tsp)
Cheesecake
- 350 g cream cheese (1 ½ cups)
- 50 g icing sugar (⅓ cup)
- 1 teaspoon vanilla bean paste
- 100 g heavy (double) cream (½ cup)
- 6-7 strawberries, halved
Crunchy topping
- 10 plain cookies (biscuits)
- 50 g white (or ruby) chocolate, melted (⅓ cup)
- 10 g freeze-dried strawberries, pieces* (2 tbsp)
Decorating
- 100 g whipping cream (½ cup)
- 6 strawberries, halved
Instructions
Strawberry coulis (reduction)
- Add the gelatine to the lemon juice and let it bloom for 5 minutes.
- Hull the strawberries, then add them to a large blender along with the sugar and corn starch. Pulse until the mixture becomes liquid and there are no lumps of strawberry. Strain the mixture to remove the seeds and larger pieces.
- Pour the strawberry liquid into a saucepan over medium heat, stirring as it cooks. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until reduced by half.
- Microwave the bloomed gelatine for 5-10 seconds until liquid, then add it to the strawberry coulis. Cover and cool to room temperature before chilling in the fridge.
Cheesecake base
- Add the cookies to a food processor and pulse until they become a powder. Pour the melted butter on top and mix again to coat the cookies in fat.
- Place the cookie mixture in a springform pan, patting it down with your palm or the back of a glass. Make sure it's packed well.
Crunchy crumbles
- Add the biscuits and freeze-dried strawberries to a food processor. Pulse a few times to get a crumbly texture. Add in the melted chocolate, then mix to combine it well. You can also add sugar sprinkles if desired.
Strawberry cheesecake
- Place the cream cheese in a large bowl and cream it until soft, then mix in the vanilla extract and sugar. Start adding in the chilled strawberry coulis in 2-3 parts, mixing to incorporate.
- In a separate bowl whip the heavy (double) cream until soft-medium peaks. Add it into the cream cheese and fold it in gently.
- Place the strawberry halves on top of the base, around the edges of the springform pan. Ensure they are stuck to the pan well, without any gaps.
- Pour the cheesecake mixture in the pan, smoothing it out with a spatula. Ensure the strawberry halves stay in place.
- Place the crunchy crumbles on top, packing it gently and ensuring it's levelled. Chill the cheesecake for at least 6 hours or overnight.
- Decorate with whipped cream and strawberry halves as desired.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- For the plain cookies (biscuits) I recommend using either golden Oreos (without cream), Petite Beurre, Leibniz, Biscoff or Graham Crackers. Any other types of plain vanilla cookies will work as well.
- You can replace the strawberry coulis (reduction) with jam to speed up the process.
- Freeze-dried strawberries cannot be replaced with fresh strawberries.
Nutrition
Calories: 390kcal
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