Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8oz each) cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup vanilla sandwich cookies, crushed (Oreos work too)
- Whipped cream and fresh strawberries for topping (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a mixing bowl, whip the cream cheese until smooth.
- Add sugar, sour cream, eggs, vanilla extract, and lemon juice. Mix until combined and creamy.
- Pour the cream cheese mixture over the crust in the springform pan.
- In a separate bowl, combine the crushed freeze-dried strawberries and vanilla sandwich cookies.
- Sprinkle the strawberry-cookie mixture on top of the cheesecake batter.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Allow to cool, then refrigerate for at least 4 hours or preferably overnight.
- To serve, top with whipped cream and fresh strawberries if desired.
Notes
For a fun variation, try making Strawberry Crunch Cheesecake Cones by filling waffle cones with cheesecake mixture and topping with strawberry-cookie crunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg