Pink Strawberry Crunch Cheesecake

Pink Strawberry Crunch Cheesecake 

Layers of Love:

• Golden cookie crust
• Creamy strawberry cheesecake filling
• Pink strawberry glaze
• Whipped topping & crunch crumble

📝 Ingredients

• Crust:

• 2 cups Golden Oreos (or graham crackers), crushed
• ¼ cup unsalted butter, melted

• Strawberry Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 tbsp cornstarch (for structure)
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 cup pureed strawberries (fresh or frozen)
• A few drops pink food coloring (optional)
• 3 large eggs

• Pink Glaze:

• 1 cup powdered sugar
• 1–2 tbsp milk
• 1–2 tbsp strawberry puree or jam
• Optional: pink food coloring for pop

• Whipped Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

• Strawberry Crunch Crumbs:

• ½ cup crushed Golden Oreos
• ¼ cup freeze-dried strawberries, crushed
• 1 tbsp melted butter

Instructions:

1. Make the Crust

Mix cookie crumbs and butter.

Press into the bottom of a springform pan.

Bake at 325°F (160°C) for 8 minutes. Let cool.

2. Make the Cheesecake Filling

Beat cream cheese and sugar until smooth.

Add cornstarch, vanilla, and sour cream.

Mix in strawberry puree and food coloring.

Beat in eggs one at a time—don’t overmix!

Pour over cooled crust.

3. Bake the Cheesecake

Bake at 300°F (150°C) in a water bath for 60–70 mins.

Turn off oven, crack door, and let cool inside.

Chill in the fridge at least 4 hours or overnight.

4. Pink Glaze

Mix powdered sugar with strawberry puree and milk until thick but pourable.

Drizzle over chilled cheesecake and let it drip over the sides.

5. Whipped Topping & Crunch

Whip cream, sugar, and vanilla until stiff peaks form.

Pipe dollops around the edge.

Sprinkle crunch mix (Oreos + freeze-dried strawberries + butter) over the top.

🍰 Tips:

Want to make it no-bake? Use gelatin and skip the eggs—just ask and I’ll hook you up.

Try using strawberry Jell-O in the filling for an extra punch of pink + flavor.