Strawberry Crunch Cheesecake
A creamy strawberry cheesecake with a crunchy cookie crust and a light, fruity topping.
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.
Notes
For the crust, use a food processor to ensure fine crumbs. If desired, add a few drops of food coloring to the crushed cookies for a colored crust.