Strawberry Crunch Pink Cheesecake

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There’s something irresistibly nostalgic about strawberry crunch desserts, and this Strawberry Crunch Pink Cheesecake brings that magic into a creamy, dreamy slice of heaven. With its soft pink cheesecake filling infused with strawberry flavor, a buttery graham cracker crust, and a generous topping of fresh glazed strawberries and crunchy golden crumbs—this dessert is a joyful blend of creamy, fruity, and crunchy textures that melt together perfectly in every bite.

Ideal for spring brunches, summer picnics, or whenever you need a crowd-pleasing showstopper, this no-bake cheesecake is as gorgeous as it is delicious. The color alone makes it an eye-catcher, but one taste and it’s clear this dessert is more than just pretty—it’s packed with luscious flavor and comforting indulgence.

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Ingredients for Strawberry Crunch Pink Cheesecake

• For the Crust:
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
• For the Cheesecake Filling:
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • ½ cup strawberry puree (fresh or frozen and thawed)
  • A few drops pink food coloring (optional, for enhanced color)
• For the Strawberry Crunch Topping:
  • 1 cup crushed golden Oreos or shortbread cookies
  • ¼ cup freeze-dried strawberries, crushed
  • 3 tablespoons unsalted butter, melted
• For Garnish:
  • Fresh strawberries, halved or sliced
  • Strawberry glaze or jam for drizzling

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Step 1: Make the Crust

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press it down firmly. Place in the refrigerator to chill while preparing the filling.

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Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated. Blend in the strawberry puree and optional pink food coloring to create that vibrant pink hue.

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Step 3: Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cream cheese mixture. Be careful not to deflate the air from the whipped cream—it helps keep the cheesecake light and fluffy.

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Step 4: Assemble the Cheesecake

Pour the pink cheesecake filling over the chilled crust. Smooth the top with a spatula and tap the pan lightly on the counter to release any air bubbles. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.

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Step 5: Make the Strawberry Crunch Topping

In a small bowl, combine crushed golden Oreos (or shortbread cookies), crushed freeze-dried strawberries, and melted butter. Mix until crumbly. Sprinkle generously over the top of the chilled cheesecake.

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Step 6: Garnish and Serve

Top the cheesecake with fresh strawberries and drizzle with strawberry glaze or jam. Release from the springform pan, slice, and serve chilled. Enjoy the burst of strawberry flavor and delightful crunch in every bite!

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Storage Instructions

To keep your Strawberry Crunch Pink Cheesecake tasting fresh and creamy, store it in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will last for up to 5 days refrigerated. If you’d like to make it ahead of time, the cheesecake can also be frozen (before adding the fresh strawberry and glaze toppings). Wrap the entire cheesecake or individual slices tightly in plastic wrap, followed by a layer of foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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Estimated Nutrition

Per slice (based on 12 slices total):

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 85mg
• Sodium: 210mg
• Carbohydrates: 35g
• Sugars: 22g
• Protein: 5g

Note: Nutritional values are approximate and may vary based on specific ingredient brands used.

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Frequently Asked Questions

1. Can I use frozen strawberries for the puree?

Yes, just thaw them completely and blend until smooth. Strain if you want a smoother texture.

2. Can this be made ahead of time?

Absolutely! It’s best made the night before so it sets well. You can also freeze it for longer storage.

3. Do I need a springform pan?

It’s highly recommended for easy release and a clean edge, but you could also use a deep pie dish or square pan if that’s all you have.

4. Can I use store-bought strawberry glaze?

Yes, using pre-made glaze is a quick and easy option to top the cheesecake.

5. How do I make it vegan or dairy-free?

Use dairy-free cream cheese, coconut whipped cream, and plant-based butter. Be sure to check cookie ingredients too.

6. Can I change the crust to something else?

Definitely! Try a vanilla wafer crust, Oreo base, or even a nut-based crust for a twist.

7. Is it okay to skip the food coloring?

Yes, the strawberry puree gives a natural pink tone, but the coloring enhances it if you want that bold look.

8. Can I double this recipe?

You can! Just use a larger springform pan or two standard pans. Chill time may increase slightly with more volume.

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