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Strawberry Crunch Cheesecake

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A no-bake cheesecake with a creamy strawberry filling, crunchy vanilla cookie crust, and delightful toppings that blend flavor and texture.

Ingredients

Scale
  • 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
  • Extra crushed vanilla cream cookies and strawberry wafers for sprinkling

Instructions

  1. Place 26 cookies into food processor and process until they are fine crumbs. Add melted butter and process until crumbly. Press into a greased 10″ springform pan. Freeze for 15 minutes.
  2. Combine boiling water and gelatin, mix until dissolved, and set aside to cool.
  3. Beat cream cheese and sugar until smooth.
  4. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Split the whipped cream in two.
  5. Fold half into the cream cheese until combined. Fold the other half into the cooled gelatin until smooth.
  6. Pour half of the strawberry layer over the crust and freeze for 15 minutes.
  7. Add the cream cheese layer, then pour the rest of the strawberry mixture on top.
  8. Crush remaining cookies and wafers, sprinkle on top.
  9. Refrigerate for 4 hours or until set.
  10. Serve chilled, topped with whipped topping and fresh strawberry slices if desired.

Notes

Cool gelatin to room temperature before mixing to prevent melting the whipped cream. For a gluten-free version, use gluten-free cookies.

Nutrition

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