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Strawberry Crunch Cheesecake

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A delightful no-bake cheesecake featuring a crunchy cookie crust, creamy filling, and a vibrant strawberry topping with an irresistible crunch.

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

Instructions

  1. Place 26 vanilla cream cookies into a food processor.
  2. Process until they are fine crumbs.
  3. Add melted butter to the crumbs.
  4. Process until crumbly and a wet sand-like texture forms.
  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 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. In a third separate bowl, beat heavy whipping cream and powdered sugar until stiff peaks form.
  12. Scrape down the bowl once while beating the cream.
  13. Place half of the whipped cream mixture with the cream cheese.
  14. Place the other half of the whipped cream mixture with the cooled gelatin.
  15. Beat the cream cheese mixture until smooth.
  16. Whisk the gelatin mixture until smooth.
  17. Pour half of the strawberry mixture onto the frozen crust.
  18. Freeze for 15 minutes.
  19. Remove from the freezer.
  20. Add the cream cheese mixture over the strawberry layer.
  21. Top with the remaining strawberry mixture.
  22. Coarsely crush the remaining vanilla cream cookies and strawberry wafers.
  23. Mix the crushed cookies together.
  24. Sprinkle the mixed crushed cookies on top of the cheesecake.
  25. Refrigerate for 4 hours or until ready to serve.
  26. Before serving, top with whipped topping if desired.

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Chill the cheesecake for at least 4 hours, or overnight, for best results.
For a vibrant crunch, add a few drops of red food coloring to the crushed cookies.
Use a springform pan for easy removal and clean slices.

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