Description
Okay, so I have to confess something… I’m absolutely OBSESSED with those strawberry shortcake ice cream bars from the ice cream truck. You know the ones with that amazing crunchy coating? Well, last summer I thought, “Why not turn that nostalgic treat into a show-stopping cheesecake?” And let me tell you, this recipe has literally become my most requested dessert for birthdays, dinner parties, you name it!
Ingredients
Scale
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 15–16 full sheets, crushed)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Pinch of salt
For the Creamy Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened (yes, that’s 2 pounds – go big or go home!)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
- 2 tablespoons all-purpose flour
For the Strawberry Layer:
- 1 pound fresh strawberries, hulled and sliced (frozen works in a pinch, but fresh is SO much better)
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1/2 teaspoon vanilla extract
- Optional: 2-3 drops red food coloring if you want a more vibrant color
For the Famous Strawberry Crunch Topping:
- 12 Golden Oreos, crushed into crumbs
- 12 vanilla sandwich cookies, crushed into crumbs
- 1/3 cup unsalted butter, melted
- 1 box (3 oz) strawberry gelatin powder (like Jell-O)
- 1/4 cup freeze-dried strawberries, crushed (optional but adds amazing flavor!)
For the Whipped Cream Topping:
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberries for garnish