Introduction

This Strawberry Crunch Cheesecake is a delightful no-bake dessert combining creamy cheesecake layers with a refreshing strawberry gelatin and a crunchy cookie topping. It’s perfect for warm days or whenever you crave a sweet and fruity treat.

The image shows a strawberry cheesecake with three main layers on a white marbled surface. The bottom layer is a thick, crumbly, golden brown crust. The middle layer is a thick, smooth, light pink cheesecake filling. The top layer is covered with bright red crushed strawberry bits giving a rough texture, along with dollops of white whipped cream evenly spaced around the edge. Some crumbs and strawberry bits are scattered on the white marbled surface around the cheesecake. In the soft-focus background, whole fresh strawberries are partly visible. 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 pulse until they form fine crumbs. Add the melted butter and pulse 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 into the cream cheese mixture until smooth. In a separate bowl, whisk the cooled gelatin mixture 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.
Step 7: Remove from freezer and gently spread the cream cheese and whipped cream mixture on top. Carefully pour the remaining strawberry gelatin mixture over the surface.
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, mix in a few drops of food coloring. Sprinkle this crumble evenly over the top of the cheesecake.
Step 9: Refrigerate the cheesecake for at least 4 hours, or until fully set and ready to serve.
Step 10: Before serving, pipe the thawed whipped topping from the pastry bag in decorative star shapes over the cheesecake as desired.

Tips & Variations

Use softened cream cheese at room temperature to ensure a smooth, creamy texture without lumps.
For a more intense strawberry flavor, add fresh sliced strawberries between layers or as a garnish.
If you prefer a firmer crust, bake the cookie crust at 350°F (175°C) for 8 minutes instead of freezing it.
Substitute strawberry gelatin with raspberry or cherry for a different twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the gelatin layers and whipped cream texture. Reheat is not recommended; serve cold for the best taste and texture.

How to Serve

The image shows a slice of creamy dessert on a white plate with a white marbled texture underneath. The dessert has three main layers: a bottom crumbly light brown crust, a thick middle layer of smooth white cream, and a thick top layer with a rough texture covered in bright red crumbs. Three swirls of white cream decorate the back edge of the slice. A silver fork is pulling some of the dessert from the plate, showing the soft texture of the cream and crust. 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 prepared a day in advance and refrigerated until serving to allow the layers to fully set and flavors to meld.

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

A removable-bottom cake pan or a regular cake pan lined with parchment paper can work, though removing the cheesecake may be more challenging.