Description
A delightful no-bake Strawberry Crunch Cheesecake featuring layers of creamy cheesecake, vibrant strawberry gelatin, and a crunchy cookie crust topped with a sweet cookie crumble and whipped topping. Perfect for a refreshing dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
Crust
- 1 lb vanilla cream cookies, divided
- 6 tablespoons butter, melted
Strawberry Gelatin Layer
- 1 small box (3.3 oz) strawberry gelatin
- 1 cup boiling water
Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Topping
- 10 strawberry wafer cookies
- Whipped topping for garnish
Instructions
- Prepare the Crust: Place 26 vanilla cream cookies in a food processor and pulse into fine crumbs. Add melted butter and pulse until the mixture resembles wet sand. Press this mixture firmly into a greased 10-inch springform pan and freeze for 15 minutes to set.
- Dissolve Gelatin: Dissolve the strawberry gelatin in 1 cup of boiling water, stirring for 2 minutes until completely dissolved. Allow the gelatin to cool to room temperature.
- Make Cheesecake Base: Beat the softened cream cheese with granulated sugar until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Combine Whipped Cream and Cream Cheese: Fold half of the whipped cream into the cream cheese mixture gently to maintain airiness. Whisk the remaining whipped cream into the cooled strawberry gelatin, blending well.
- Layer Gelatin and Cream Cheese: Pour half of the strawberry gelatin mixture over the chilled crust and freeze for 15 minutes to set. Then, spread the cream cheese mixture evenly over the gelatin layer.
- Top with Remaining Gelatin: Pour the remaining strawberry gelatin mixture over the cream cheese layer for a vibrant finish.
- Add Cookie Crunch: Crush the remaining vanilla cream cookies and strawberry wafer cookies together. Sprinkle this cookie crumble generously over the top of the cheesecake to add a crunchy texture.
- Chill and Garnish: Refrigerate the assembled cheesecake for at least 4 hours to fully set the layers. Before serving, garnish with whipped topping for an extra touch of sweetness and elegance.
Notes
- Use a food processor for fine cookie crumbs to ensure a sturdy crust.
- Allow gelatin to cool completely before mixing with whipped cream to avoid melting the cream.
- For the best texture, refrigerate the cheesecake overnight if possible.
- Carefully fold whipped cream to keep the filling light and fluffy.
- The strawberry wafer cookies add a nice flavor contrast and crunch.
- Springform pan makes it easy to release the cheesecake without damage.
