Description
Strawberry Crunch Cheesecake is a creamy no-bake dessert layered with strawberry gelatin, rich cream cheese filling, and a nostalgic cookie crumble topping that tastes like summer.
Ingredients
Scale
- 1 lb vanilla cream cookies, divided
- 6 tablespoons butter, melted
- 1 small box (3.3 oz) strawberry gelatin
- 1 cup boiling water
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 10 strawberry wafer cookies
- Whipped topping for garnish
Instructions
- Place 26 vanilla cream cookies in a food processor and pulse into fine crumbs.
- Add melted butter and pulse until mixture resembles wet sand.
- Press mixture into a greased 10-inch springform pan and freeze 15 minutes.
- Dissolve strawberry gelatin in boiling water for 2 minutes and cool at room temperature.
- Beat cream cheese and granulated sugar until smooth.
- Whip heavy cream and powdered sugar to stiff peaks.
- Fold half of whipped cream into cream cheese mixture.
- Whisk remaining whipped cream into cooled gelatin.
- Pour half of strawberry mixture over crust and freeze 15 minutes.
- Spread cream cheese mixture evenly on top.
- Pour remaining strawberry mixture over cream cheese layer.
- Crush remaining vanilla cookies and strawberry wafers and mix together.
- Sprinkle cookie crumble over cheesecake.
- Refrigerate at least 4 hours before serving.
- Garnish with whipped topping before slicing.
Notes
- Do not refrigerate gelatin while cooling.
- Use fully softened cream cheese to avoid lumps.
- Chill at least 4 hours or overnight for best slicing results.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 919
- Sugar: 56
- Sodium: 580
- Fat: 58
- Saturated Fat: 29
- Unsaturated Fat: 24
- Trans Fat: 1
- Carbohydrates: 93
- Fiber: 2
- Protein: 11
- Cholesterol: 127