Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake: A Dreamy No-Bake Delight

Looking for the perfect combination of fruity, creamy, and crunchy? This Strawberry Crunch Cheesecake is the answer! It combines layers of luscious strawberry flavor with rich cream cheese filling and a delightful cookie crust. The best part? There’s no baking required! With vibrant colors, smooth textures, and a delicious strawberry crunch on top, this cheesecake is sure to impress at any gathering.

Ingredients:

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:

• Half a small tub of whipped topping, thawed
• Crushed vanilla cream cookies and strawberry wafers for garnish

Directions:

Crust Directions:

1. Prepare the Cookie Crust:
   Place 26 vanilla cream cookies into a food processor and pulse until they form fine crumbs. Add the melted butter and process until the mixture resembles wet sand.
2. Form the Crust:
   Press the crumb mixture evenly into the bottom of a greased 10-inch springform pan. Use the back of a spoon or measuring cup to compact it tightly. Freeze the crust for 15 minutes to set.

Filling Directions:

3. Dissolve the Gelatin:
   In a bowl, mix the boiling water and strawberry gelatin. Stir for about 2 minutes until the gelatin is completely dissolved. Set aside to cool at room temperature—do not refrigerate.
4. Cream Cheese Mixture:
   In another bowl, beat the softened cream cheese and granulated sugar together until smooth. Set aside.
5. Whip the Cream:
   In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Divide the whipped cream in half.
6. Blend and Layer:
   • Mix half of the whipped cream with the cream cheese mixture until fully combined.
   • Fold the other half of the whipped cream into the cooled strawberry gelatin, ensuring it’s well incorporated.
7. Layer the Cheesecake:
   • Pour half of the strawberry mixture onto the prepared crust and spread it evenly. Freeze for 15 minutes to set.
   • After 15 minutes, remove the pan from the freezer and gently spread the cream cheese mixture over the strawberry layer.
   • Top with the remaining strawberry gelatin mixture, spreading it evenly to finish the layers.

Topping:

8. Crush the Cookies:
   Coarsely crush the remaining vanilla cream cookies and strawberry wafers. For a pop of color, you can mix in a few drops of food coloring to the crushed cookies, if desired.
9. Sprinkle and Chill:
   Sprinkle the crushed cookies over the top of the cheesecake. Refrigerate the cheesecake for at least 4 hours or until fully set.
10. Finish with Whipped Topping:
    Before serving, pipe dollops of whipped topping onto the cheesecake using a pastry bag with a star tip for an elegant finish.

Recipe Summary:

• Prep Time: 30 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 30 minutes
• Calories: 480 kcal per slice
• Servings: 12 slices

Pro Tips:

• Even Layers: To create perfectly even layers, allow the strawberry gelatin mixture to set in the freezer for 15 minutes before adding the next layer.
• Colorful Crunch: Adding a few drops of red or pink food coloring to the crushed cookies can make the topping pop visually, giving the cheesecake a more festive look.
• Serve Chilled: Make sure to refrigerate the cheesecake for at least 4 hours, or overnight if possible, for the best results.

This Strawberry Crunch Cheesecake is a delightful and refreshing dessert that’s perfect for any occasion. With a crunchy vanilla cookie crust, creamy layers, and a beautiful strawberry flavor, it will become a favorite at your next party or family gathering. The colorful topping of crushed cookies and whipped cream makes it as pretty as it is delicious!

Strawberry Crunch Cheesecake

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• Author: Dulcia
• Total Time: 4 hours 30 minutes
• Yield: 12 1x

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Description

This Strawberry Crunch Cheesecake is a delightful combination of creamy layers, fresh strawberry flavor, and a satisfying cookie crunch. The vanilla cookie crust provides the perfect base for the cheesecake, while the layers of strawberry gelatin and cream cheese create a delicious balance of sweetness and tartness. Topped with whipped cream and crunchy cookie crumbles, this dessert is both refreshing and indulgent.

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Ingredients

Scale 1x2x3x

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:
Half a small tub of whipped topping, thawed
Crushed vanilla cream cookies and strawberry wafers for garnish

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Instructions

Crust Directions:
Place 26 vanilla cream cookies into a food processor and process until fine crumbs form.
Add melted butter and process until the mixture becomes crumbly, resembling wet sand.
Press the crumb mixture evenly into the bottom of a greased 10-inch springform pan to form the crust.
Freeze the crust for 15 minutes to set.
Filling Directions:
In a bowl, combine boiling water and strawberry gelatin. Stir for 2 minutes until the gelatin dissolves completely. Set aside to cool at room temperature (do not refrigerate).
In another bowl, beat the softened cream cheese and granulated sugar until smooth. Set aside.
In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
Divide the whipped cream mixture in half—mix half with the cream cheese mixture until smooth and fold the other half with the cooled gelatin.
Pour half of the strawberry mixture onto the prepared crust and freeze for 15 minutes to set.
After 15 minutes, remove the pan from the freezer and gently spread the cream cheese mixture over the strawberry layer.
Top with the remaining strawberry gelatin mixture, spreading it evenly over the cream cheese layer.
Topping:
Coarsely crush the remaining vanilla cream cookies and strawberry wafers. For a pop of color, you can mix in a few drops of food coloring to the crushed cookies if desired.
Sprinkle the crushed cookies over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours or until fully set.
Before serving, pipe dollops of whipped topping using a pastry bag with a star tip for an elegant finish.

• Prep Time: 30 minutes

Nutrition

• Calories: 480