Strawberry Crunch Cheesecake 🍓🍰
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream, whipped
For the Strawberry Mousse Layer:
1 cup strawberry preserves
1/2 cup freeze-dried strawberries, crushed
1/2 cup vanilla wafer crumbs
For the Topping:
Fresh strawberries for garnish
Directions:
Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
Cream Cheese Layer: In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Fold in the whipped heavy cream until well combined. Spread half of the cream cheese mixture over the crust in the springform pan.
Strawberry Mousse Layer: Gently spread the strawberry preserves over the cream cheese layer. Top with the remaining cream cheese mixture, spreading it evenly. In a small bowl, mix the crushed freeze-dried strawberries and vanilla wafer crumbs together. Sprinkle this mixture over the top of the cheesecake.
Topping: Garnish with fresh strawberries. Refrigerate for at least 4 hours or until set before serving.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 450 kcal | Servings: 8 servings