Print

Strawberry Crunch Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 66 reviews

This Strawberry Crunch Cheesecake is a delightful no-bake dessert featuring a crunchy vanilla cookie crust layered with smooth cream cheese and whipped cream mixtures, and strawberry gelatin. Topped with a vibrant and colorful crushed cookie crumble and piped whipped topping, it’s perfect for spring and summer gatherings.

Ingredients

Scale

Crust

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

Strawberry Gelatin

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

Filling

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

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

  • Do not refrigerate the strawberry gelatin to avoid premature setting; let it cool at room temperature.
  • Press the crust firmly to create a solid base for the cheesecake layers.
  • When folding mixtures, use gentle motions to keep the whipped cream light and airy.
  • Freezing the crust and gelatin layers helps them set faster and maintain shape during assembly.
  • The crushed cookie topping can be colored with food coloring for a fun appearance.
  • Allow sufficient chilling time (at least 4 hours) to ensure the cheesecake sets properly.

Keywords: Strawberry cheesecake, no-bake cheesecake, cookie crust, cream cheese dessert, whipped cream cheesecake, strawberry gelatin dessert

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