Hey there, fellow dessert lovers! Today, I’m super excited to share with you a recipe that’s sure to become a crowd-pleaser: the Strawberry Crunch Cheesecake. This no-bake delight is perfect for those looking for a quick and easy dessert that’s both flavorful and visually stunning. Whether you’re hosting a dinner party or just want a sweet treat for your family, this cheesecake is a must-try!
Why You’ll Love This Recipe
- It’s a no-bake recipe, perfect for hot summer days when you don’t want to heat up your kitchen.
- The combination of fresh strawberries and a crunchy cookie crust is absolutely divine.
- It’s a great dessert for quick family dinners or special occasions.
- You can make it ahead of time, which is perfect for busy schedules.
- It’s a versatile dessert that can be served as is or used as a base for other creations like cheesecake sandwiches with strawberry dip.
Ingredients
Here’s what you’ll need to make this delicious Strawberry Crunch Cheesecake:
Crust Ingredients:
- 1 lb vanilla cream cookies (about 34 cookies), divided
- 6 tablespoons butter, melted
Filling Ingredients:
- 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)
Topping:
- About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this Strawberry Crunch Cheesecake. Don’t worry, it’s easier than you think!
Crust Directions:
1. Place 26 cookies into a food processor and process until they are fine crumbs. Add melted butter and process until crumbly and wet-sand-like texture. Press evenly into the bottom of a greased 10″ springform pan. Freeze for 15 minutes.
Filling Directions:
1. Combine boiling water and gelatin, mixing for 2 minutes until dissolved. Set aside to cool.
2. In a separate bowl, beat together cream cheese and granulated sugar until smooth. Set aside.
3. In another bowl, beat whipping cream and powdered sugar until stiff peaks form. Set aside.
4. Pour half of the strawberry mixture over the crust. Freeze for 15 minutes, then add the cream cheese mixture and freeze for another 15 minutes. Finally, pour the remaining strawberry mixture over the top and freeze for 4 hours or until ready to serve.
Coarsely Crushing Remaining Vanilla Cream Cookies and Strawberry Wafers:
1. You can coarsely shop the remaining vanilla cream cookies and strawberry wafers together and sprinkle on top of the cheesecake before serving. You can also add a few drops of food coloring to the crushed cookies to match your theme.
Pro Tips for Making the Recipe
- Make sure to use high-quality ingredients, especially the fresh strawberries, for the best flavor.
- Don’t overmix the filling to ensure a smooth texture.
- Let the cheesecake thaw for a few minutes before serving to make slicing easier.
- Consider using different flavor combinations, like raspberry or blueberry, for a unique twist.
How to Serve
There are several ways to serve this Strawberry Crunch Cheesecake to make it even more special:
- Top with fresh strawberries for a pop of color and extra flavor.
- Use it as a base for a strawberry crunch parfait by layering with whipped cream and additional cookies.
- Drizzle with chocolate sauce for a sweet and indulgent treat.
- Make cheesecake sandwiches with strawberry dip for a fun and easy dessert option.
Make Ahead and Storage
This cheesecake is perfect for making ahead of time. Here’s how to store it:
- Freeze the cheesecake for up to 3 months. Thaw in the refrigerator overnight before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
And there you have it! A delicious, no-bake Strawberry Crunch Cheesecake that’s perfect for any occasion. Whether you’re a fan of classic cheesecake or looking for a new dessert to try, this recipe is sure to impress. Don’t forget to check out our other cheesecake recipes, like the Strawberry Swirl Cheesecake and the Berry Swirl Cheesecake, for more dessert inspiration. Happy baking (or should I say, no-baking)! 🍓✨
Strawberry Crunch Cheesecake
Ingredients
Crust Ingredients
- 1 lb vanilla cream cookies about 34 cookies
- 6 tablespoons butter melted
Filling Ingredients
- 1 small box strawberry gelatin 3.3 oz
- 1 cup boiling water
- 2 bricks cream cheese 8 oz each, softened
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 10 cookies strawberry wafer cookies about 4 oz
Topping
- 1/2 small tub whipped topping thawed and placed into a pastry bag with a star tip
Instructions
- Place 26 cookies into food processor and process until fine crumbs. Add melted butter and process until crumbly and wet-sand-like texture. Press evenly into bottom of greased 10″ springform pan to create crust. Freeze for 15 minutes.
- Combine boiling water and gelatin, mix for 2 minutes until dissolved. Set aside to cool. In a separate bowl, beat cream cheese and granulated sugar until smooth. Add heavy whipping cream and powdered sugar, mix until stiff peaks form.
- Pour half of the strawberry mixture over crust. Freeze for 15 minutes. Remove from freezer and add cream cheese mixture. Top with remaining strawberry mixture and smooth out.
- Coarsely crush remaining vanilla cream cookies and strawberry wafers. Sprinkle over top of cheesecake. Refrigerate for 4 hours or until ready to serve.
- Before serving, top with whipped topping if desired. Slice and serve chilled.
