Introduction

This Strawberry Crunch Cheesecake is a delightful no-bake dessert perfect for warm days or any special occasion. With a creamy strawberry-flavored filling and a crunchy cookie topping, it offers a refreshing and satisfying treat that’s sure to impress your guests.

The image shows a round cheesecake on a white plate set on a white marbled surface. The cheesecake has three layers: a brown crumbly base, a thick creamy white middle layer with a hint of pink near the top, and a crumb topping with a mix of light tan and pink crumbs. Around the edge of the top of the cheesecake, there are eight evenly spaced swirls of white whipped cream. One slice is cut out, revealing the clean layers inside and showing the smooth texture of the cake. The background is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: 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.
Step 2: 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.
Step 3: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Set aside.
Step 4: In another bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form, scraping down the sides once to ensure even whipping.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Refrigerate the assembled cheesecake for at least 4 hours, or until fully set and ready to serve.
Step 9: Before serving, pipe the thawed whipped topping from the pastry bag in decorative star shapes over the cheesecake as desired.

Tips & Variations

For a more intense strawberry flavor, use fresh chopped strawberries mixed into the cream cheese layer before assembling.
Try substituting the vanilla cream cookies with chocolate wafers for a chocolate-strawberry twist.
To make the topping extra festive, add sprinkles or crushed freeze-dried strawberries along with the cookie crumbs.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain the layered textures. When reheating is not recommended as this is best enjoyed cold and fresh.

How to Serve

A slice of layered cake sits on a white plate with a white marbled background. The bottom layer is a light brown crust that looks crumbly. Above that is a smooth, light beige cream layer. Next is a pink cream layer, topped by a thicker white cream layer. On top of the cake are two swirls of white whipped cream and small pink sprinkles spread around. The edges show clean, even layers with soft colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flavor of gelatin?

Yes, you can substitute strawberry gelatin with other flavors like raspberry or cherry to change the taste, but keep the same quantity for best results.

Is it necessary to freeze the layers during assembly?

Freezing the layers helps them set firmly, making the cheesecake easier to assemble and slice without the layers mixing together.