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Strawberry Crunch Cheesecake – Easy No-Bake Strawberry Dessert

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This Strawberry Crunch Cheesecake is a creamy, strawberry-flavored dessert topped with a crunchy cookie crumble. Made with vanilla cream cookies, strawberry gelatin, cream cheese, and strawberry wafer cookies, it brings back the nostalgic flavor of strawberry crunch ice cream. This chilled cheesecake is perfect for summer gatherings and makes 12 servings.

  • Yield: 12 servings

Ingredients

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

  1. Prepare the crust: Place 26 vanilla cream cookies into a food processor and process until they become fine crumbs. Add the melted butter and process until the mixture is crumbly and has a wet sand-like texture. Press the mixture evenly into the bottom of a greased 10-inch springform pan to create the crust. Freeze for 15 minutes.
  2. Prepare the strawberry gelatin: Combine the boiling water and strawberry gelatin. Mix for 2 minutes, or until the gelatin is completely dissolved. Set aside to cool. Do not refrigerate.
  3. Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth. Set aside.
  4. Whip the cream: In another bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form, scraping down the sides of the bowl once.
  5. Combine the filling mixtures: Divide the whipped cream mixture in half. Add half to the cream cheese mixture and the other half to the cooled gelatin mixture. Beat the cream cheese mixture until smooth and whisk the gelatin mixture until smooth.
  6. Layer the cheesecake: Pour half of the strawberry gelatin mixture over the prepared crust. Freeze for 15 minutes. Remove from the freezer, add the cream cheese mixture, and top with the remaining strawberry gelatin mixture.
  7. Prepare the crunch topping: Coarsely crush the remaining vanilla cream cookies and strawberry wafer cookies. You can chop them with a tart shaper or place them in a sealed sandwich bag and crush them with a rolling pin. If desired, add a few drops of food coloring to the crushed cookies and mix to color. Combine the crushed cookies.
  8. Chill: Sprinkle the cookie mixture evenly over the cheesecake. Refrigerate for 4 hours or until ready to serve.
  9. Decorate and serve: Before serving, pipe the thawed whipped topping over the cheesecake if desired.

Notes

  • Yield: Makes 12 servings.
  • Chilling: Refrigerate the cheesecake for at least 4 hours before serving, or until ready to serve.
  • Cookie topping: Crush the remaining vanilla cream cookies and strawberry wafer cookies coarsely for the strawberry crunch topping.
  • Optional coloring: Add a few drops of food coloring to the crushed cookies if desired, then mix to distribute the color.
  • Whipped topping: Decorate with the thawed whipped topping before serving, if desired.
  • Author: Emma
  • Category: Dessert, Cheesecake
  • Method: No-Bake, Refrigeration

Find it online: https://recipebyemma.com/strawberry-crunch-cheesecake-easy-no-bake-strawberry-dessert/