Description
Strawberry Crunch Cheesecake is a delightful no-bake dessert featuring a buttery vanilla cream cookie crust, a luscious strawberry gelatin-infused cream cheese filling, and a crunchy topping made from crushed vanilla cream and strawberry wafer cookies. This creamy, fruity cheesecake is chilled to perfection and topped with whipped cream for an irresistible treat.
Ingredients
Units
Scale
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:
- About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip
Instructions
- Prepare the Crust: Place 26 vanilla cream cookies into a food processor and process until fine crumbs form. Add the melted butter and continue processing until the mixture has a crumbly, wet sand-like texture. Press this mixture evenly into the bottom of a greased 10-inch springform pan to form the crust. Freeze the crust for 15 minutes to set.
- Dissolve the Gelatin: In a bowl, combine the strawberry gelatin powder with 1 cup of boiling water. Stir continuously for 2 minutes until the gelatin fully dissolves. Set aside the mixture to cool at room temperature, but do not refrigerate.
- Make the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Set aside.
- Whip the Cream: In another bowl, beat the heavy whipping cream along with powdered sugar until stiff peaks form, scraping down the sides as needed to ensure even whipping.
- Combine Ingredients: Divide the whipped cream into two equal parts; fold half into the cream cheese mixture until well combined, creating a creamy filling. Add the other half of the whipped cream to the cooled gelatin mixture and whisk gently until smooth.
- Layer the Cheesecake: Pour half of the strawberry gelatin mixture over the prepared crust and freeze for 15 minutes to set. Remove the pan from the freezer, then spread the cream cheese mixture over the strawberry gelatin layer. Top this with the remaining strawberry gelatin mixture, spreading evenly.
- Prepare the Crunchy Topping: Coarsely crush the remaining 8 vanilla cream cookies and the 10 strawberry wafer cookies. Optionally, add a few drops of food coloring to the crushed cookies and mix to add color. Sprinkle this crunchy cookie topping evenly over the cheesecake.
- Chill the Cheesecake: Refrigerate the entire cheesecake for at least 4 hours or until fully set and ready to serve.
- Serve: Before serving, pipe or dollop the thawed whipped topping over the cheesecake for an attractive finish and extra creaminess.
Notes
- Serves 12 people.
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Do not refrigerate the gelatin mixture before combining as it may set prematurely.
- Freezing layers helps maintain distinct texture and eases layering.
- Optional food coloring in the topping adds visual appeal but is not necessary.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
