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Strawberry Crunch Cheesecake Recipe

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★★★★★

4.3 from 47 reviews

This no-bake Strawberry Crunch Cheesecake features a crisp vanilla cream cookie crust layered with smooth cream cheese and whipped cream mixtures swirled with strawberry gelatin. Topped with crushed vanilla cream and strawberry wafer cookies for extra texture and a decorative whipped topping, it is a perfect, refreshing dessert that sets in the refrigerator.

Ingredients

Scale

Crust

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

Filling

  • 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. 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 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 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 mixture to allow it to cool slowly and avoid premature setting.
  • Freezing the crust and gelatin layers helps achieve distinct layers and proper texture.
  • Be gentle when folding whipped cream to maintain its airy texture.
  • Use a springform pan for easy removal of the cheesecake.
  • The crushed cookie topping adds texture and visual appeal, and food coloring is optional for added vibrancy.
  • Allow sufficient chilling time for best slicing results.

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

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