Description

This Strawberry Crunch Cheesecake is a no-bake, layered dessert featuring a crunchy vanilla cookie crust, creamy sweetened cream cheese filling, and vibrant strawberry gelatin layers. Topped with a colorful cookie crumble and decorative whipped topping, it’s perfect for a refreshing and visually appealing treat that serves 12.

Ingredients

Scale

Crust

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

Strawberry Gelatin Layer

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

Cream Cheese 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)
Approximately half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

Instructions

Prepare the Crust: Place 26 vanilla cream cookies into a food processor and process until fine crumbs form. Add the melted butter and pulse until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes to set the crust.
Prepare the Strawberry Gelatin: In a bowl, combine the strawberry gelatin powder with 1 cup of boiling water. Stir continuously for about 2 minutes until fully dissolved. Set aside to cool at room temperature; do not refrigerate to prevent premature setting.
Make the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Set aside.
Whip the Cream: In another bowl, beat the heavy whipping cream along with powdered sugar until stiff peaks form. Scrape down the sides once during whipping to ensure even texture.
Combine Mixtures: Divide the whipped cream evenly into two halves. Gently fold one half into the cream cheese mixture until fully incorporated and smooth. In another bowl, whisk the cooled strawberry gelatin mixture briefly and then fold in the remaining whipped cream half until smooth.
Assemble the Cheesecake: Pour half of the strawberry gelatin mixture over the chilled crust in the springform pan. Freeze for 15 minutes to set this first gelatin layer. Remove from freezer, gently spread the cream cheese and whipped cream mixture over it evenly, then carefully pour the remaining strawberry gelatin mixture on top.
Prepare the Topping: Coarsely crush the remaining 8 vanilla cream cookies along with the 10 strawberry wafer cookies using a tart shaper or by sealing them in a sandwich bag and crushing with a rolling pin. Optionally, mix in a few drops of food coloring for added color. Sprinkle this cookie crumble evenly over the surface of the cheesecake.
Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or until fully set and firm.
Serve: Before serving, pipe the thawed whipped topping from the pastry bag using a star tip to decorate the cheesecake as desired.

Notes

Ensure the strawberry gelatin is fully cooled but not set before folding with whipped cream to maintain a smooth consistency.
Use a springform pan to easily remove the cheesecake without damaging the crust or layers.
Freezing the crust and first gelatin layer helps set firm layers that support the delicate cheesecake filling.
Decorative piping of whipped topping adds a professional and festive touch.
This cheesecake needs at least 4 hours chilling time but can be refrigerated overnight for best results.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: strawberry cheesecake,no-bake cheesecake,strawberry gelatin dessert,cream cheese dessert,vanilla cookie crust,summer dessert