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Strawberry Crunch Cheesecake Recipe

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★★★★★

4.7 from 107 reviews

A delightful no-bake strawberry crunch cheesecake featuring a buttery vanilla cream cookie crust, a smooth cream cheese and whipped cream filling, layered with vibrant strawberry gelatin, and topped with crunchy strawberry wafer cookies and a decorative whipped topping.

Ingredients

Scale

Crust

  • 1 lb vanilla cream cookies (about 34 cookies), divided
  • 6 tablespoons butter, melted

Gelatin Layer

  • 1 small box (3.3 oz) strawberry gelatin
  • 1 cup boiling water

Filling

  • 2 bricks (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar

Topping

  • 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

  1. Prepare the Crust: 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.
  2. Prepare the Strawberry Gelatin: 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.
  3. Make the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Set aside.
  4. Whip the Cream: In another bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form, scraping down the sides once to ensure even whipping.
  5. Combine Mixtures: 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.
  6. Assemble the Cheesecake: 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.
  7. Chill and Serve: Freeze the assembled cheesecake until firm, about 4 hours or overnight. Before serving, garnish the top with crushed strawberry wafer cookies and pipe the whipped topping decoratively from the pastry bag.

Notes

  • Do not refrigerate the gelatin mixture while cooling to avoid premature setting; let it cool at room temperature instead.
  • Dividing the whipped cream helps to maintain a light texture in both the cream cheese filling and the gelatin blend.
  • Freezing between layers ensures distinct layers and a firm set cheesecake without baking.
  • Use a 10-inch springform pan to allow easy release of the no-bake cheesecake after freezing.
  • For best texture, chill the cheesecake for several hours or overnight before serving.
  • Store leftovers covered in the freezer, thaw slightly before slicing.

Keywords: strawberry cheesecake, no bake cheesecake, strawberry gelatin dessert, cream cheese dessert, crunchy cheesecake

Find it online: https://amayaharis.com/strawberry-crunch-cheesecake-recipe/