Description
Strawberry Crunch Cheesecake is a no-bake, creamy dessert featuring a buttery vanilla cream cookie crust layered with smooth strawberry gelatin and cream cheese filling. Topped with a crunchy mix of crushed cookies and whipped topping, this refreshing dessert is perfect for summer gatherings or any festive occasion.
Ingredients
Scale
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
- Prepare the Crust: Place 26 vanilla cream cookies into a food processor and pulse until finely ground. Add melted butter and pulse again until mixture resembles wet sand. Press the crumb mixture evenly into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes to set.
- Dissolve the Gelatin: In a bowl, combine the strawberry gelatin powder with 1 cup boiling water. Stir continuously for 2 minutes until completely dissolved. Allow the mixture to cool at room temperature, but do not refrigerate.
- Make the Cream Cheese Mixture: In a separate bowl, beat softened cream cheese with granulated sugar until creamy and smooth. Set aside.
- Whip the Cream: In another chilled bowl, beat heavy whipping cream with powdered sugar until stiff peaks form. Be sure to scrape down the sides of the bowl once to ensure even whipping.
- Combine Mixtures: Gently fold half of the whipped cream into the cream cheese mixture until smooth. Separately whisk the remaining whipped cream into the cooled gelatin until well combined.
- Assemble the Cheesecake: Pour half of the gelatin mixture over the chilled crust in the springform pan and freeze for 15 minutes until set. Remove from freezer, spread the cream cheese mixture evenly on top, then pour the remaining gelatin mixture over it.
- Prepare the Crunch Topping: 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 and mix well to achieve a colored topping.
- Add the Topping and Chill: Sprinkle the crushed cookie mixture evenly over the assembled layers. Refrigerate the entire cheesecake for at least 4 hours or until thoroughly set and ready to serve.
- Serve: Just before serving, pipe the thawed whipped topping onto the cheesecake using a pastry bag fitted with a star tip for an attractive presentation.
Notes
- Serves 12 people.
- For best results, use fully softened cream cheese and chilled whipping cream.
- Do not refrigerate gelatin mixture before combining to prevent premature setting.
- Customize your topping colors with food coloring for added visual appeal.
- This cheesecake is a no-bake recipe, making it quick and easy to prepare.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
