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Strawberry Crunch Cheesecake with Vanilla Cookies

Indulge in a dreamy Strawberry Crunch Cheesecake featuring a buttery vanilla cookie crust, a luscious creamy cheesecake filling, and a delightful crunchy topping made from vanilla cookies, freeze-dried strawberries, and a hint of strawberry flavor.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Cookie Crust
  • 2.5 cups vanilla wafers finely crushed (about 5 oz / 140g)
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter melted
For the Cheesecake Filling
  • 32 oz full-fat cream cheese softened, room temperature (four 8-oz blocks)
  • 1.5 cups granulated sugar
  • 4 large eggs room temperature
  • 1/2 cup full-fat sour cream room temperature
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice optional, for brightness
For the Strawberry Crunch Topping
  • 1.5 cups vanilla wafers finely crushed (about 3 oz / 85g)
  • 1 cup freeze-dried strawberries crushed into small pieces
  • 1/4 cup granulated sugar
  • 3 tbsp unsalted butter melted
  • 1 tbsp strawberry gelatin powder from a 3 oz box, optional for color/flavor

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Large mixing bowls
  • Stand mixer or electric hand mixer
  • Rubber Spatula
  • Aluminum Foil
  • Large roasting pan (for water bath)

Method
 

Prepare the Vanilla Cookie Crust
  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. In a food processor, finely crush the vanilla wafers for the crust. In a medium bowl, combine the crushed wafers, 2 tablespoons of granulated sugar, and 6 tablespoons of melted butter. Mix until evenly combined.
  3. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from the oven and let cool completely on a wire rack.
Prepare the Cheesecake Filling
  1. Reduce oven temperature to 300°F (150°C). Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
  2. In a large mixing bowl with a stand mixer or electric hand mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
  3. Gradually add 1.5 cups of granulated sugar to the cream cheese, beating on medium-low speed until just combined. Do not overmix.
  4. Add the eggs one at a time, beating on low speed until just incorporated after each addition. Be careful not to incorporate too much air into the mixture.
  5. Stir in the sour cream, vanilla extract, and lemon juice (if using) until just combined. The mixture should be smooth and lump-free.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust in the prepared springform pan.
  2. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  3. Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
  4. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for 1 hour. This helps prevent cracking.
  5. Remove the cheesecake from the water bath and the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Make the Strawberry Crunch Topping
  1. While the cheesecake chills, prepare the crunch topping. In a food processor, finely crush the vanilla wafers (for topping) and the freeze-dried strawberries until they resemble coarse crumbs. Do not over-process into a powder.
  2. Transfer the crumbs to a bowl. Add 1/4 cup of granulated sugar and the strawberry gelatin powder (if using). Mix well.
  3. Pour in 3 tablespoons of melted butter and mix until the crumbs are evenly coated and moist. You can spread them on a baking sheet and bake at 300°F (150°C) for 5-7 minutes to make them crispier, then let cool, or use as is.
Assemble and Serve
  1. Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides.
  2. Evenly sprinkle the strawberry crunch topping over the top of the cheesecake. Slice with a hot, clean knife for neat portions.
  3. Serve immediately and enjoy your Strawberry Crunch Cheesecake with Vanilla Cookies!

Notes

For best results, allow the cheesecake to chill for at least 6 hours, or even better, overnight. This allows it to fully set and develop its rich flavor and creamy texture. To achieve perfectly clean slices, dip your knife in hot water and wipe it clean between each cut.