Ingredients:
For the Crust:
- 2 cups graham cracker crumbs (about 15 full sheets)
- ½ cup (1 stick) unsalted butter, melted
⅓ cup granulated sugar
For the Cheesecake Layer:
16 oz (2 packages) cream cheese, room temperature
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of ½ lemon (optional—for brightness)
For the Strawberry Crunch Topping:
2 cups fresh strawberries, diced
¼ cup granulated sugar (or to taste)
1 tsp lemon juice
1 cup crispy rice cereal or crushed cornflakes
¼ cup melted butter
2 tbsp brown sugar (optional, for extra caramelized crunch)
Instructions:
Preheat & prep pan
Preheat oven to 350°F (175°C).
Grease a 9×9-inch square baking pan and line it with parchment paper, leaving a 2″ overhang for easy removal later.
Make the crust
In a medium bowl, mix graham crumbs, melted butter, and sugar until well combined.
Press evenly into the bottom of the prepared pan. Bake for 8–10 minutes, until lightly golden. Remove and cool slightly.
Cheesecake layer
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and lemon zest if using.
Pour and spread over the warm crust (it helps the sides cling and avoids cracks).
Bake cheesecake
Bake at 350°F for 20–25 minutes, until edges are set but center still slightly wobbles.
Turn off oven, prop door open slightly, and let it cool inside for 30 minutes. Then transfer to a cooling rack and cool completely (about 1 hour). Chill in fridge for at least 2 hours—or overnight—for firm slicing.
Strawberry crunch topping
Toss diced strawberries with sugar and lemon juice; let macerate for 10–15 minutes. Drain off excess liquid (reserve juice for mixing with cereal if you like).
In a separate bowl, combine crispy cereal, melted butter, and brown sugar until evenly coated. Spread on a parchment-lined small baking sheet. Bake 5–7 minutes at 350°F, stirring halfway, until crunchy and golden.
Let cool completely.
Assemble & cut
Spread macerated strawberries evenly over the chilled cheesecake. Sprinkle the cooled, crunchy cereal mix over the top.
Using parchment overhang, lift the slab from pan. Cut into 2-inch squares (about 16 chunks).
Serve & store
Serve chilled or at room temperature.
Store chilled in an airtight container for up to 4 days; crunch stays crunchiest if added just before serving.
💡 Variations & Tips:
Gluten-free option: Use gluten-free graham crumbs or almond flour for crust.
Fruit swaps: Use raspberries, blueberries, or chopped mangoes instead of strawberries.
Extra richness: Drizzle melted white chocolate over the top just before serving.
Make-ahead friendly: Can be assembled a day ahead—just hold off on the crunch until serving for maximum texture.