Introduction

Strawberry Crunch Cheesecake is a delightful no-bake dessert that combines creamy layers with a fruity gelatin and a crunchy cookie topping. It’s perfect for warm days or any occasion that calls for a refreshing and eye-catching treat.

A round baking pan filled with a dessert that has two visible layers: the bottom layer is a bright red, smooth and glossy, while the top layer is thick, crumbly, and pale beige with uneven clumps scattered evenly across the red layer. The pan is placed on a light brown wooden board, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
Step 3: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Set aside.
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.
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.
Step 6: 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.
Step 7: Coarsely crush the remaining 8 vanilla cream cookies along with the 10 strawberry wafer cookies. 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.
Step 8: Refrigerate the assembled cheesecake for at least 4 hours, or until fully set and ready to serve.
Step 9: Before serving, pipe the thawed whipped topping from the pastry bag in decorative star shapes over the cheesecake as desired.

Tips & Variations

For extra flavor, try adding a teaspoon of vanilla extract to the cream cheese mixture before folding in the whipped cream.
If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin until fine crumbs form.
Use fresh strawberries as a garnish for added freshness and visual appeal.
Substitute strawberry gelatin with other flavors like raspberry or cherry for a different twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days to maintain freshness. Avoid freezing once assembled, as the gelatin layers may lose texture. To serve, remove from the fridge 10 minutes before slicing for best consistency.

How to Serve

A round cheesecake is shown on a white plate, placed on a white marbled textured surface. The cheesecake has three layers: a thin light brown crumb crust at the bottom, a thick creamy pale pink middle layer with a smooth texture, and the top is covered with a mix of light and pink crumbly streusel. Swirls of white whipped cream are evenly spaced around the edge, adding a fluffy texture. A slice has been cut out, revealing the smooth inside layers clearly. The background shows a white marbled texture with a blurred strawberry on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be assembled a day in advance and refrigerated until ready to serve.

What if I don’t have a springform pan?

You can use a regular cake or pie pan lined with parchment paper for easier removal; just make sure to adjust chilling time to ensure the layers set properly.