Go Back
–+ servings
Strawberry Crunch Cheesecake

Creamy Strawberry Crunch Cheesecake That Will Wow Everyone

A no-bake Strawberry Crunch Cheesecake that combines creamy texture with cookie crunch, perfect for summer indulgence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 26 cookies Vanilla Cream Cookies The main ingredient for a sweet and buttery base.
  • 1/2 cup Unsalted Butter Binds the cookie crumbs; margarine can be used for a dairy-free option.
For the Filling
  • 1 cup Boiling Water Activates gelatin, ensuring the cheesecake sets perfectly.
  • 1 box Strawberry Gelatin Provides the delightful strawberry flavor.
  • 16 oz Cream Cheese Ensure it's softened for smooth mixing.
  • 3/4 cup Granulated Sugar Sweetens the cheese mixture; substitute with coconut sugar for a less refined choice.
  • 1 cup Heavy Whipping Cream Adds fluffiness to the filling.
  • 1/4 cup Powdered Sugar Sweetens the whipped cream; can be omitted for a less sweet cheesecake.
For the Topping
  • 1 cup Leftover Cookies Coarsely crushed to add a crunchy topping.
  • 1 cup Strawberry Wafers Add even more sweet flavor.

Equipment

  • food processor
  • Mixing Bowl
  • Springform Pan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Process 26 vanilla cream cookies in a food processor until they resemble fine crumbs. Melt the unsalted butter and mix it with the cookie crumbs. Press into a greased 10" springform pan and freeze for 15 minutes.
  2. Heat a cup of water to boiling and stir in the strawberry gelatin until completely dissolved. Allow the gelatin mixture to cool to room temperature.
  3. In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. In another bowl, whip heavy cream with powdered sugar until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture, then mix the remaining with the cooled gelatin.
  4. Take the crust out of the freezer and pour half of the strawberry gelatin mixture over it. Return to the freezer for 15 minutes. Pour the cream cheese mixture over the chilled layer, smoothing it out. Add the remaining strawberry mixture on top.
  5. Coarsely crush leftover cookies and mix them with crushed strawberry wafers. Sprinkle this mixture over the cheesecake, pressing gently to adhere.
  6. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Serve with a dollop of whipped cream or fresh strawberries on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure the cream cheese is at room temperature and avoid over-whipping the cream to maintain the cheesecake's texture.

Tried this recipe?

Let us know how it was!