Decadent Strawberry Cheesecake with Granola Crust

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🍓 Decadent Strawberry Cheesecake with Granola Crust

📝 Description

This Decadent Strawberry Cheesecake with Granola Crust is a luxurious twist on the classic dessert. Creamy, rich cheesecake filling sits atop a crunchy, lightly sweetened granola crust, adding texture and a subtle nutty flavor. Finished with a glossy strawberry topping made from fresh strawberries, this cheesecake balances indulgence with a hint of wholesomeness—perfect for special occasions, celebrations, or an elevated weekend dessert.

⏱️ Prep & Cook Time

  • Prep Time: 25 minutes

  • Bake Time: 60 minutes

  • Cooling & Chilling: 4–6 hours (or overnight)

  • Total Time: ~7 hours

🍰 Servings

  • Serves: 10–12 slices

🧾 Ingredients

Granola Crust

  • 2 cups granola (oats, nuts, and honey-based preferred)

  • 5 tbsp unsalted butter, melted

  • 2 tbsp honey or maple syrup

  • Pinch of salt

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened

  • ¾ cup granulated sugar

  • 2 large eggs, room temperature

  • 1 cup heavy cream or sour cream

  • 1 tbsp vanilla extract

  • 1 tbsp cornstarch or all-purpose flour

  • Pinch of salt

Strawberry Topping

  • 2 cups fresh strawberries, hulled and sliced

  • ¼ cup sugar

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch mixed with 2 tbsp water

👩‍🍳 Instructions

1️⃣ Prepare the Granola Crust

  1. Preheat oven to 325°F (160°C).

  2. Pulse granola in a food processor until coarse crumbs form.

  3. Mix granola crumbs with melted butter, honey, and salt.

  4. Press mixture firmly into the bottom of a greased 9-inch springform pan.

  5. Bake for 10–12 minutes, then cool completely.

2️⃣ Make the Cheesecake Filling

  1. Beat cream cheese and sugar until smooth and fluffy.

  2. Add eggs one at a time, mixing gently.

  3. Mix in cream, vanilla, cornstarch, and salt until just combined.

  4. Pour filling over cooled crust and smooth the top.

3️⃣ Bake the Cheesecake

  1. Bake at 325°F (160°C) for 55–60 minutes, until edges are set and center slightly jiggles.

  2. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

  3. Refrigerate for at least 4 hours or overnight.

4️⃣ Prepare Strawberry Topping

  1. Combine strawberries, sugar, and lemon juice in a saucepan.

  2. Cook over medium heat until strawberries release juices.

  3. Stir in cornstarch slurry and simmer until thickened.

  4. Cool completely before spreading over chilled cheesecake.

🧠 Notes

  • Granola crust provides extra crunch and a healthier profile than traditional cookie crusts.

  • Cooling slowly prevents cracks in the cheesecake surface.

  • Cheesecake flavor improves after overnight chilling.

💡 Tips for Best Results

  • Use room-temperature ingredients for a smooth filling.

  • Do not overmix—this prevents air bubbles and cracking.

  • For extra shine, brush strawberry topping with warmed strawberry jam.

  • Slice with a warm knife for clean cuts.

🥗 Nutritional Information (Per Slice – Approximate)

  • Calories: 420 kcal

  • Carbohydrates: 38 g

  • Protein: 7 g

  • Fat: 27 g

  • Saturated Fat: 15 g

  • Fiber: 3 g

  • Sugar: 26 g

  • Sodium: 260 mg

🌿 Health Benefits

  • Granola crust adds fiber and healthy fats from oats and nuts.

  • Strawberries provide antioxidants, vitamin C, and natural sweetness.

  • Calcium-rich dairy supports bone health.

  • More satisfying texture may reduce overeating compared to lighter desserts.

❓ Q & A

Q: Can I make this cheesecake ahead of time?
A: Yes! It’s best made a day in advance and stored in the refrigerator.

Q: Can I use frozen strawberries?
A: Absolutely—thaw and drain excess liquid before cooking.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze without the topping for up to 2 months. Add topping after thawing.

Q: Can I make it gluten-free?
A: Use certified gluten-free granola for the crust.

Q: What can I substitute for heavy cream?
A: Full-fat Greek yogurt or sour cream works well.

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