Strawberry Crunch Cheesecake Recipe

Introduction

This Strawberry Crunch Cheesecake is a delightful no-bake dessert combining a buttery cookie crust with creamy layers and a vibrant strawberry gelatin finish. Its crunchy cookie topping adds a fun texture that makes this cheesecake perfect for gatherings or special occasions.

Ingredients

• 1 lb vanilla cream cookies (about 34 cookies), divided
• 6 tablespoons butter, melted
• 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)
• About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

Instructions

1. Step 1: Place 26 vanilla cream cookies into a food processor and process until they form fine crumbs. Add the melted butter and process until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom of a greased 10-inch springform pan to form the crust. Freeze for 15 minutes to set.
2. Step 2: In a bowl, combine the strawberry gelatin powder with 1 cup boiling water. Stir continuously for 2 minutes until fully dissolved. Set aside to cool at room temperature; do not refrigerate.
3. Step 3: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Set aside.
4. Step 4: In another bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form, scraping down the sides once to ensure even whipping.
5. Step 5: Divide the whipped cream into two halves. Gently fold one half of the whipped cream into the cream cheese mixture until smooth. In a separate bowl, whisk the cooled gelatin mixture and then fold in the other half of the whipped cream until smooth.
6. Step 6: Pour half of the strawberry gelatin mixture over the crust in the springform pan. Freeze for 15 minutes to set this layer.
7. Step 7: Remove the pan from the freezer, gently spread the cream cheese and whipped cream mixture on top, then carefully pour the remaining strawberry gelatin mixture over the surface.
8. Step 8: Coarsely crush the remaining 8 vanilla cream cookies and the 10 strawberry wafer cookies using a tart shaper or by placing them in a sealed sandwich bag and crushing with a rolling pin. Optionally, add a few drops of food coloring to the crushed cookies for added color and mix well.
9. Step 9: Sprinkle the crushed cookie mixture evenly over the top of the cheesecake.
10. Step 10: Refrigerate the assembled cheesecake for at least 4 hours, or until fully set and ready to serve.
11. Step 11: Before serving, pipe the thawed whipped topping from the pastry bag in decorative star shapes over the cheesecake as desired.

Tips & Variations

• Use a frozen or very cold bowl and beaters when whipping heavy cream for better volume and stability.
• For added flavor, fold fresh chopped strawberries into the cream cheese mixture before assembling.
• Try using different flavored gelatin for a twist, such as raspberry or peach.
• If you don’t have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin until finely ground.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or a lid, for up to 3 days. To maintain the cookie crunch topping, avoid adding moisture. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake can be assembled a day in advance. Just keep it refrigerated and add the whipped topping right before serving for the freshest look.

What can I use if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular 9- or 10-inch round cake pan lined with parchment paper on the bottom and sides for easy removal, but handle carefully when unmolding.

Strawberry Crunch Cheesecake Recipe

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★★★★★

4.5 from 407 reviews

• Author: Julian
• Total Time: 4 hours 30 minutes
• Yield: 12 servings 1x

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Description

This Strawberry Crunch Cheesecake is a no-bake, layered dessert featuring a buttery vanilla cream cookie crust, a smooth cream cheese and strawberry gelatin filling, and a crunchy topping of crushed vanilla and strawberry wafer cookies. Perfectly chilled and elegantly decorated with piped whipped topping, this cheesecake offers a delightful combination of creamy, fruity, and crunchy textures.

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Ingredients

Scale 1x2x3x

Crust

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

Gelatin Mixture

• 1 small box (3.3 oz) strawberry gelatin
• 1 cup boiling water

Cream Cheese Mixture

• 2 bricks (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar

Whipped Cream

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar

Topping

• 10 strawberry wafer cookies (about 4 oz)
• About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

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Instructions

1. Prepare the Crust: Place 26 vanilla cream cookies into a food processor and process until they form fine crumbs. Add the melted butter and process until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom of a greased 10-inch springform pan to form the crust. Freeze for 15 minutes to set.
2. Prepare the Strawberry Gelatin: In a bowl, combine the strawberry gelatin powder with 1 cup boiling water. Stir continuously for 2 minutes until fully dissolved. Set aside to cool at room temperature; do not refrigerate.
3. Make the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Set aside.
4. Whip the Cream: In another bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form, scraping down the sides once to ensure even whipping.
5. Combine Mixtures: Divide the whipped cream into two halves. Gently fold one half of the whipped cream into the cream cheese mixture until smooth. In a separate bowl, whisk the cooled gelatin mixture and then fold in the other half of the whipped cream until smooth.
6. Assemble the Cheesecake: Pour half of the strawberry gelatin mixture over the crust in the springform pan. Freeze for 15 minutes to set this layer. Remove from freezer, gently spread the cream cheese and whipped cream mixture on top, then carefully pour the remaining strawberry gelatin mixture on the surface.
7. Prepare the Topping: Coarsely crush the remaining 8 vanilla cream cookies along with the 10 strawberry wafer cookies. You can use a tart shaper or place them in a sealed sandwich bag and crush with a rolling pin. Optionally, add a few drops of food coloring to the crushed cookies to add color and mix well. Sprinkle this cookie crumble 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 from the pastry bag in decorative star shapes over the cheesecake as desired.

Notes

• Freezing the crust and gelatin layers helps to set them quickly and maintain structure.
• Do not refrigerate the gelatin mixture before adding, as it needs to be cool but not set.
• Folding whipped cream gently preserves its volume and keeps the texture light.
• Using a springform pan makes it easier to remove the cheesecake without damaging it.
• Optional food coloring in the topping adds a nice visual appeal but can be omitted.
• Chilling overnight can improve the cheesecake’s firmness and flavor melding.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Strawberry cheesecake, no-bake cheesecake, cream cheese dessert, strawberry gelatin dessert, crunchy topping cheesecake