Strawberry Crunch Cheesecake (Printable Version)
Indulgent cheesecake with creamy filling, Nilla wafer crust, and crunchy strawberry Oreo topping. Perfect for special occasions!
# What You'll Need:
→ Crust
01 -
1 1/2 cups Nilla Wafer crumbs
02 -
3 Tablespoons butter, melted
→ Filling
03 -
3 packages (8 oz each) cream cheese, room temperature
04 -
1/2 cup granulated sugar
05 -
2 Tablespoons flour
06 -
1 teaspoon vanilla extract
07 -
1/2 cup heavy whipping cream
08 -
2 eggs
→ Topping
09 -
10 golden Oreo cookies
10 -
2 Tablespoons strawberry Jell-o mix
11 -
3-4 Tablespoons whipped cream
12 -
1/4 cup strawberry topping or preserves
# Steps to Follow:
01 -
Preheat oven to 175°C (350°F). Process Nilla Wafers in a food processor until you have 1 1/2 cups of crumbs. Add melted butter and pulse until combined. Press mixture into the bottom of a greased 18cm (7-inch) springform pan, bringing the crumbs about 2.5cm (1 inch) up the sides. Bake for 10 minutes until golden. Remove and cool on a wire rack.
02 -
Using a stand mixer with paddle attachment (or hand mixer), cream the cream cheese for 3-4 minutes until completely smooth with no lumps. Gradually add sugar and flour, mixing just until combined. Incorporate vanilla and heavy cream, mixing on low speed initially, then increasing to high for about 1 minute. Scrape down the bowl to ensure no lumps remain. Add eggs one at a time, mixing just until each yolk disappears into the batter.
03 -
Pour the batter into the prepared crust and gently tap the pan on the counter to release air bubbles. Cover the pan completely with aluminum foil. Add one cup of water to the inner pot of your Instant Pot and insert the trivet. Place the cheesecake on the trivet.
04 -
Set Instant Pot to high pressure for 40 minutes and allow for natural pressure release. Once the pot can be opened, remove the cheesecake and cool to room temperature on a wire rack. Refrigerate for at least 6 hours, preferably overnight, to set properly.
05 -
Process Oreo cookies in a food processor with 5-6 pulses until coarsely crumbed. Remove half of the crumbs to a small bowl. Add the strawberry Jell-o mix and whipped cream to this bowl, combining with a fork. Return this mixture to the remaining crumbs in the processor and pulse 2-3 times until well incorporated.
06 -
Remove the chilled cheesecake from the refrigerator. Spread the strawberry topping in an even layer over the cheesecake. Sprinkle the strawberry crumbles over the top. Serve immediately for best texture.
# Additional Notes:
01 -
It is best to serve this cheesecake immediately after adding the crumble topping as it tends to become soggy over time. If storage is necessary, use an airtight container and refrigerate for up to three days.