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Strawberry Crunch Cheesecake Recipe

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4.4 from 72 reviews

  • Author: Sophia
  • Total Time: 4 hours 25 minutes
  • Yield: 10-12 servings
  • Diet: Vegetarian

Description

This Strawberry Crunch Cheesecake is a delightful no-bake dessert featuring a crispy vanilla cream cookie crust, a smooth and creamy strawberry gelatin-infused filling, and a crunchy topping of crushed vanilla cookies and strawberry wafers. Perfectly chilled and topped with whipped cream, this cheesecake offers a refreshing fruity flavor combined with a satisfying crunch, ideal for summer gatherings or special occasions.

Ingredients

Crust Ingredients:

  • 1 lb vanilla cream cookies (about 34 cookies), divided
  • 6 tablespoons butter, melted

Filling Ingredients:

  • 1 small box (3.3 oz) strawberry gelatin
  • 1 cup boiling water
  • 2 bricks (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 10 strawberry wafer cookies (about 4 oz)

Topping:

  • About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

Instructions

  1. Prepare the crust: Place 26 vanilla cream cookies into a food processor and process until fine crumbs form. Add the melted butter and process again until the mixture resembles wet sand. Press this crumbly mixture evenly into the bottom of a greased 10-inch springform pan to form the crust. Freeze the crust for 15 minutes to set.
  2. Dissolve the gelatin: In a bowl, combine 1 cup of boiling water with the strawberry gelatin powder. Mix well for 2 minutes until fully dissolved. Set aside to cool at room temperature; do not refrigerate.
  3. Prepare cream cheese mixture: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Set aside.
  4. Whip the cream: In another bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form. Scrape down the bowl once during whipping to ensure even consistency.
  5. Combine mixtures: Divide the whipped cream evenly. Fold half of the whipped cream into the cream cheese mixture gently until smooth. In another bowl, whisk the remaining whipped cream into the cooled strawberry gelatin until smooth.
  6. Assemble the cheesecake layers: Pour half of the strawberry gelatin mixture over the chilled crust and return to the freezer for 15 minutes to set. Remove from the freezer and carefully spread the cream cheese mixture on top, then finish by adding the remaining strawberry gelatin mixture.
  7. Prepare the crunchy topping: Coarsely crush the remaining 8 vanilla cream cookies and the 10 strawberry wafer cookies. You can do this by placing them in a sandwich bag, sealing it, and crushing with a rolling pin or chopping with a tart shaper. Optionally, add a few drops of food coloring to the crushed cookies and mix for enhanced color. Sprinkle this mixture evenly over the top of the cheesecake.
  8. Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or until fully set and ready to serve.
  9. Serve: Before serving, pipe the thawed whipped topping decoratively on top using a pastry bag fitted with a star tip, if desired. Slice and enjoy this refreshing strawberry crunch cheesecake.

Notes

  • Ensure the cream cheese is softened to room temperature for a smoother filling.
  • Do not refrigerate the gelatin mixture while cooling as it may set too quickly.
  • The freezing steps help layers set firmly for easier assembly and slicing.
  • You can substitute the whipped topping with freshly whipped heavy cream if preferred.
  • For a more intense strawberry flavor, add a few tablespoons of strawberry puree to the filling.
  • Use a sharp serrated knife for clean cheesecake slices.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sophiasrecipe.com/strawberry-crunch-cheesecake-recipe/