Introduction: This Strawberry Cheesecake Crumble combines the creamy richness of cheesecake with the sweetness of strawberries and a crunchy, buttery crumble topping. It’s a perfect dessert for any occasion—easy to prepare yet impressive enough to serve guests. Whether you’re making it for a family gathering or a special treat, this dessert will definitely satisfy your sweet tooth.
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar
For the Cheesecake Filling:
2 (8 oz) cream cheese blocks, softened
½ cup sugar
1 teaspoon vanilla extract
1 large egg
For the Strawberry Topping:
2 cups fresh strawberries, chopped
¼ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thicker filling)
For the Crumble Topping:
¾ cup all-purpose flour
¼ cup oats
¼ cup brown sugar
¼ cup cold butter, cubed
¼ teaspoon cinnamon (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
Make the crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the cheesecake filling: In a medium bowl, beat the cream cheese, sugar, and vanilla extract together until smooth. Add the egg and beat until just combined. Pour this mixture over the cooled crust and smooth out the top.
Make the strawberry topping: In a saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, until the strawberries soften and release their juices. If you want a thicker consistency, stir in the cornstarch and cook for an additional 2-3 minutes until the mixture thickens. Remove from heat and set aside.
Prepare the crumble topping: In a separate bowl, mix together the flour, oats, brown sugar, cinnamon (if using), and cold butter. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until it forms small crumbs.
Assemble the crumble: Spoon the strawberry mixture over the cheesecake filling. Then, sprinkle the crumble topping evenly over the strawberries.
Bake for 30-35 minutes, or until the topping is golden brown and the cheesecake is set. Let the crumble cool for 15 minutes before cutting into squares.
Description:
This strawberry cheesecake crumble is a delicious fusion of creamy, tangy cheesecake and the sweet, juicy flavor of fresh strawberries, all topped off with a buttery, crisp crumble. The combination of textures—from the smooth filling to the crunchy topping—makes this dessert incredibly satisfying and perfect for anyone who loves a bit of contrast in their treats. Whether served warm or chilled, it’s sure to become a favorite dessert.
Tips:
Fresh or Frozen Strawberries: You can use either fresh or frozen strawberries. If using frozen, make sure to thaw them first and drain any excess liquid.
Make-Ahead: This dessert can be made a day ahead. Just refrigerate it after it’s cooled, and it will taste even better the next day.
Serving Suggestions: Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Variations:
Other Fruit: Try substituting strawberries with other fruits like raspberries, blueberries, or mixed berries for a twist on the classic.
Nutty Crumble: Add chopped nuts like almonds, pecans, or walnuts to the crumble topping for extra crunch and flavor.
Chocolate Twist: For chocolate lovers, stir in mini chocolate chips into the cheesecake mixture or sprinkle them on top of the crumble.
Corrections:
If the cheesecake seems too soft or undercooked, allow it to cool completely before cutting. Refrigerating it for an hour or two can help firm it up.
For a firmer crust, you can press the graham cracker mixture into the dish more firmly or bake it a few minutes longer.
Enjoy:
Once the strawberry cheesecake crumble has cooled and set, slice it into squares, and enjoy this heavenly dessert. Perfect for any gathering or just a sweet indulgence on a quiet night.