A creamy strawberry dream with a nostalgic crunch topping!

Imagine sinking your fork into a thick, luscious cheesecake layered with sweet strawberry filling and topped with a buttery strawberry crunch. This Strawberry Crunch Stuffed Cheesecake is an irresistible fusion of childhood ice cream truck vibes and classic cheesecake indulgence. Whether you’re making it for a birthday, picnic, or just a weekend treat—you’re going to want seconds (and maybe thirds!).

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Why You’ll Love This Recipe

• Creamy baked cheesecake that’s velvety and smooth
• Sweet strawberry filling that brings fruity flavor in every bite
• Crunchy topping inspired by classic strawberry shortcake bars
• Easy to make in a simple 8×8-inch pan—no springform needed!

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Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour (for stability)

For the Strawberry Filling:

• 1 can (21 oz) strawberry pie filling or use your favorite homemade version

For the Crunch Topping:

• 1/2 cup vanilla wafer crumbs
• 1/2 cup freeze-dried strawberries, crushed
• 1/4 cup unsalted butter, melted

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Instructions

1. Make the Crust:

In a mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until fully combined.
Press the mixture evenly into the bottom of a greased or parchment-lined 8×8-inch pan.
Place the crust in the refrigerator while you prepare the cheesecake layer.

2. Prepare the Cheesecake Layer:

Preheat oven to 325°F (163°C).
In a large bowl, beat the softened cream cheese and sugar together until creamy and lump-free.
Add sour cream, eggs, vanilla extract, and flour. Beat until smooth and fully incorporated.
Pour the cheesecake batter over the chilled crust and smooth out the top.
Bake for 40–45 minutes, or until the edges are set and the center jiggles slightly.
Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours (overnight is best!).

3. Add the Strawberry Layer:

Once the cheesecake is fully chilled, spread the strawberry pie filling evenly over the top. This creates a jammy, fruity layer that complements the creamy base beautifully.

4. Make the Crunch Topping:

In a bowl, stir together the vanilla wafer crumbs, crushed freeze-dried strawberries, and melted butter until crumbly.
Sprinkle this strawberry crunch generously over the strawberry layer.

5. Chill, Slice & Serve:

Chill for an additional 30 minutes if needed to help everything set.
Slice into bars and serve chilled. Store leftovers in the fridge for up to 4 days.

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Tips & Variations

• Want to go mini? Make these in mason jars or cupcake liners for adorable single servings!
• Gluten-free option: Use gluten-free graham crackers and wafers.
• Homemade strawberry filling? Simmer chopped strawberries with sugar and a splash of lemon juice until thickened.

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This Strawberry Crunch Cheesecake is a total showstopper—sweet, creamy, fruity, and just the right amount of nostalgic. One bite and you’ll be hooked!