Introduction

This Strawberry Crunch Cheesecake is a delightful no-bake dessert that combines creamy layers with a crisp cookie crust and vibrant strawberry gelatin. Perfect for warm days or any time you want a refreshing treat that’s easy to prepare.

A round metal pan filled with a crumbly dessert layer consisting of light tan crumbs mixed with small, scattered pink bits. The crumbs have a rough, uneven texture and cover the entire surface, creating a slightly lumpy top layer. The pan is placed on a wooden board with a white marbled background visible at the edges. 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: Prepare the crust by placing 26 vanilla cream cookies into a food processor and processing until fine crumbs form. Add melted butter and process again until the mixture resembles wet sand. Press evenly into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes to set.
Step 2: In a bowl, combine strawberry gelatin powder with 1 cup boiling water. Stir continuously for 2 minutes until fully dissolved. Set aside to cool at room temperature without refrigerating.
Step 3: Beat softened cream cheese with granulated sugar in a separate bowl until smooth and creamy. Set aside.
Step 4: In another bowl, beat heavy whipping cream with powdered sugar until stiff peaks form. Scrape down sides once to ensure even whipping.
Step 5: Divide whipped cream into two halves. Gently fold one half into the cream cheese mixture until smooth. Whisk the cooled gelatin mixture, then fold the other half of whipped cream into it 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.
Step 7: Remove from freezer and gently spread the cream cheese and whipped cream mixture on top.
Step 8: Carefully pour the remaining strawberry gelatin mixture on the surface to finish assembling the cheesecake. Chill until fully set before serving.

Tips & Variations

Use a pastry bag with a star tip to pipe whipped topping decoratively just before serving for an elegant touch.
For extra crunch, crush the strawberry wafer cookies and sprinkle them between layers or on top.
Make sure the gelatin mixture is cool before folding to prevent melting the whipped cream.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. If frozen, thaw in the refrigerator overnight before serving. Avoid leaving the dessert at room temperature for extended periods as the gelatin and cream layers can soften.

How to Serve

The image shows a round, layered cheesecake on a white plate, placed on a white marbled surface. The bottom layer is a light brown crumbly crust. Above it, there are two distinct creamy layers: the lower one is a smooth, white cheesecake layer, while the upper layer is a light pink, giving a gentle ombre effect. The top of the cheesecake is covered with a mix of pink and light brown crumb topping that spreads evenly. Around the edge, there are evenly spaced swirls of white whipped cream adding a decorative touch. A slice has been removed, revealing the clean layer separation inside. 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 fruit flavors like raspberry or cherry for a different twist, but keep the same preparation method.

Do I need a special pan for this cheesecake?

A 10-inch springform pan is ideal because it allows for easy removal of the cheesecake without damaging the layers, but you can also use any pan with removable sides.