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Strawberry Crunch Cheesecake Recipe

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★★★★★

4.4 from 125 reviews

This Strawberry Crunch Cheesecake is a no-bake dessert featuring a buttery vanilla cookie crust, layers of smooth cream cheese and whipped cream, and vibrant strawberry gelatin. Topped with colorful crushed cookies and decorative whipped topping, it offers a delightful combination of creamy texture and crisp crunch, perfect for a refreshing and visually appealing treat.

Ingredients

Scale

Crust

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

Gelatin Layer

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

Cream Cheese Mixture

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

Whipped Cream

  • 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 gelatin while it cools, as it may set prematurely; keep it at room temperature.
  • Freezing the crust and gelatin layer helps to set the layers properly since this is a no-bake cheesecake.
  • Be gentle when folding whipped cream into mixtures to maintain airiness and smooth texture.
  • Crushed cookies topping adds a delightful crunch and visual appeal; food coloring is optional for added festive look.
  • Chill time of at least 4 hours is essential for proper firmness before serving.
  • Using a pastry bag with a star tip creates a professional decorative finish on top.

Keywords: Strawberry cheesecake, no-bake cheesecake, creamy dessert, cookie crust, whipped cream dessert, berry gelatin cheesecake

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