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Strawberry Crunch Cheesecake Recipe

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A delightful no-bake cheesecake featuring a crunchy cookie crust, creamy strawberry filling, and a fun strawberry crunch topping.

Ingredients

Scale
  • 1lb 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 cookie, about 4 oz
  • About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip (optional)

Instructions

  1. Place 26 vanilla cream cookies into a food processor.
  2. Process cookies until they are fine crumbs.
  3. Add melted butter to the cookie crumbs.
  4. Process until the mixture is crumbly and has a wet sand-like texture.
  5. Press the mixture evenly into the bottom of a greased 10-inch springform pan to create the crust.
  6. Freeze the crust for 15 minutes.
  7. Combine boiling water and strawberry gelatin in a bowl.
  8. Mix for 2 minutes until the gelatin is completely dissolved.
  9. Set the gelatin mixture aside to cool; do not refrigerate.
  10. In a separate bowl, beat together softened cream cheese and granulated sugar until smooth.
  11. Set the cream cheese mixture aside.
  12. In another separate bowl, beat heavy whipping cream and powdered sugar until stiff peaks form.
  13. Scrape down the bowl once during whipping.
  14. Place half of the whipped cream mixture with the cream cheese mixture.
  15. Place the other half of the whipped cream mixture with the cooled gelatin mixture.
  16. Beat the cream cheese mixture until smooth.
  17. Whisk the gelatin mixture until smooth.
  18. Pour half of the strawberry mixture over the frozen crust.
  19. Freeze for 15 minutes.
  20. Remove from the freezer.
  21. Add the cream cheese mixture on top of the frozen strawberry layer.
  22. Top with the remaining strawberry mixture.
  23. Coarsely crush the remaining vanilla cream cookies.
  24. Coarsely crush the strawberry wafers.
  25. Mix the crushed cookies together.
  26. Sprinkle the mixed crushed cookies on top of the cheesecake.
  27. Refrigerate for 4 hours or until ready to serve.
  28. Before serving, optionally top with whipped topping.

Notes

Ensure cream cheese is truly softened for a smooth filling.
Chill the crust and layers thoroughly to prevent bleeding.
For stiff whipped cream, use very cold heavy cream and a cold bowl.
Crush cookies for the topping to your desired texture – some prefer finer, others chunkier.
Add a few drops of red food coloring to the crushed cookies for a brighter pink crunch.

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