Strawberry Crunch Cheesecake Slice with Strawberry Cream Cheese Icing

1️⃣ Prepare the Crust

Preheat your oven to 325°F (165°C).
Mix graham cracker crumbs, melted butter, and sugar until evenly combined.
Press the mixture firmly into the bottom of a lined springform pan or square baking dish.
Bake for 10 minutes, then set aside to cool.

Pro Tip: Press the crust using the bottom of a glass for an even, compact base.

2️⃣ Make the Strawberry Cheesecake Filling

Beat the softened cream cheese until smooth and lump-free.
Add sugar and mix until creamy.
Blend in strawberry purée and vanilla extract.
Add eggs one at a time, mixing gently after each.
Fold in sour cream and cornstarch until just combined.
Add food coloring if desired.

Pour the filling over the cooled crust and smooth the top.

3️⃣ Bake the Cheesecake

Bake at 325°F (165°C) for 50–60 minutes, until the center is just slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours, preferably overnight.

This slow cooling prevents cracks and ensures a creamy texture.

4️⃣ Prepare the Strawberry Cream Cheese Icing

Beat cream cheese until smooth.
Add powdered sugar and vanilla.
Mix in strawberry purée or jam until fluffy and spreadable.

Spread the icing evenly over the chilled cheesecake.

5️⃣ Make the Strawberry Crunch Topping

Combine crushed cookies and freeze-dried strawberries.
Stir in melted butter until crumbly.
Sprinkle generously over the icing layer.

Gently press the topping so it adheres without sinking.

🔪 Slicing & Serving Tips

Use a hot, clean knife for neat slices.
Wipe the blade between cuts for bakery-perfect presentation.
Serve chilled for the best flavor and structure.

🍽️ Storage & Make-Ahead Tips

Refrigerator: Store covered for up to 5 days
Freezer: Freeze slices individually for up to 2 months
Thaw overnight in the fridge before serving

This cheesecake actually tastes better the next day as the flavors meld.

🔄 Variations & Customizations

No-Bake Version: Replace eggs with whipped cream and gelatin
Chocolate Crust: Use chocolate sandwich cookies instead of graham crackers
Extra Strawberry Flavor: Add diced strawberries between layers
Mini Cheesecake Cups: Perfect for parties or bake sales

🥗 Nutrition (Approximate Per Slice)

Calories: 420–480
Fat: 28 g
Carbohydrates: 38 g
Protein: 7 g

(Values vary based on ingredients and portion size.)

💡 Common Mistakes to Avoid

Overmixing after adding eggs (can cause cracks)
Skipping chill time (cheesecake needs to set fully)
Using cold cream cheese (leads to lumps)

🍓 Final Thoughts

This Strawberry Crunch Cheesecake Slice with Strawberry Cream Cheese Icing is more than just a dessert—it’s a showstopper. Creamy, fruity, crunchy, and beautifully layered, it brings together everything we love about classic strawberry treats in one unforgettable slice.

Whether you’re baking for a special occasion or simply treating yourself, this recipe delivers big flavor, stunning presentation, and guaranteed compliments.

👉 Try it once, and it will become a permanent favorite in your dessert rotation.