If you're a fan of the classic strawberry crunch ice cream bars, you're going to love this Strawberry Crunch Cheesecake recipe! This no-bake dessert combines the richness of cheesecake with a nostalgic strawberry crunch topping, offering a perfect balance of creamy, crunchy, sweet, and tangy flavors. Whether you're hosting a party, celebrating a special occasion, or just looking to satisfy a craving, this cheesecake will leave everyone asking for more. Read on to discover how to make this crowd-pleaser, from the crust to the topping!
What is a Strawberry Crunch Cheesecake?
Strawberry Crunch Cheesecake is a delightful twist on traditional cheesecake, incorporating a crunchy cookie-based crust and a topping reminiscent of strawberry shortcake ice cream bars. This dessert is perfect for those who love strawberries, cream cheese, and textures that blend both creamy and crispy. The base is a vanilla cream cookie crust, layered with a strawberry-infused cheesecake filling, and finished with a whipped topping and crushed strawberry wafers to give it a delicious "crunch." It's a perfect mix of smooth and textured, sweet and tangy, making it irresistible.
Ingredients List for the Crust
- 1 lb vanilla cream cookies (about 34 cookies): These cookies will form the buttery and crunchy base of your cheesecake.
- 6 tablespoons butter, melted: The butter helps bind the cookie crumbs together to create a solid, flavorful crust.
Ingredients List for the Cheesecake Filling
- 1 small box (3.3 oz) strawberry gelatin: This adds a burst of strawberry flavor and color to your cheesecake filling.
- 1 cup boiling water: Used to dissolve the strawberry gelatin for a smooth mix.
- 2 bricks (8 oz each) cream cheese, softened: The cream cheese forms the rich and creamy base of the cheesecake.
- ¾ cup granulated sugar: This sweetens the cheesecake filling to perfection.
- 2 cups heavy whipping cream: Whipped to add lightness and volume to the filling.
- ½ cup powdered sugar: Adds sweetness and helps stabilize the whipped cream in the filling.
- 10 strawberry wafer cookies (about 4 oz): Crushed and mixed in for that signature strawberry crunch texture.
Ingredients List for the Topping
- Half a small tub of whipped topping (thawed): This creamy layer complements the cheesecake and adds a finishing touch.
- Pastry bag with a star tip: For piping the whipped topping beautifully on top of your cheesecake.
Substitutions and Variations
- Crust: If you can’t find vanilla cream cookies, you can substitute with golden Oreos, graham crackers, or shortbread cookies. Each will add a slightly different texture and flavor, but all work wonderfully.
- Gelatin Flavor: Instead of strawberry gelatin, you can use any other fruit-flavored gelatin for a different twist. Raspberry, cherry, or even lemon gelatin will work well.
- Cream Cheese: If you prefer a tangier cheesecake, try using mascarpone cheese in place of some of the cream cheese for a more subtle flavor.
- Topping: You can skip the whipped topping if you prefer a less sweet dessert or replace it with homemade whipped cream.
- Gluten-Free Option: Simply substitute the cookies for gluten-free alternatives to make this cheesecake friendly for gluten-sensitive individuals.
Step-by-Step Cooking Instructions

1. Prepare the Crust
- Crush the vanilla cream cookies: Place the cookies in a food processor and pulse until they resemble fine crumbs. If you don’t have a food processor, put the cookies in a ziplock bag and crush them with a rolling pin.
- Mix with melted butter: Pour the melted butter into the cookie crumbs and mix until well combined. The mixture should have the consistency of wet sand.
- Press into a springform pan: Pour the cookie-butter mixture into a 9-inch springform pan. Press it down firmly to create an even crust. Place the pan in the fridge to chill while you prepare the filling.
2. Prepare the Cheesecake Filling
- Dissolve the strawberry gelatin: In a small bowl, mix the strawberry gelatin with 1 cup of boiling water. Stir until the gelatin is fully dissolved and let it cool to room temperature.
- Beat the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Combine gelatin, cream cheese, and whipped cream: Slowly pour the cooled gelatin into the cream cheese mixture, mixing well. Then gently fold in the whipped cream until well incorporated.
- Add the strawberry wafer cookies: Fold the crushed strawberry wafer cookies into the cheesecake mixture for added crunch and flavor.
3. Assemble the Cheesecake
- Pour the filling over the crust: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
- Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours or until fully set. For best results, let it chill overnight.
4. Add the Topping
- Pipe the whipped topping: Once the cheesecake is set, use a pastry bag with a star tip to pipe the whipped topping around the edges or all over the surface for an extra decorative touch.
How to Cook Strawberry Crunch Cheesecake: A Step-by-Step Guide
- Make the Crust: Start by creating the crust from crushed vanilla cream cookies and melted butter. This is the foundation of the cheesecake, so ensure the crumbs are evenly spread and packed down tightly.
- Mix the Filling: Combine cream cheese, sugar, whipped cream, and strawberry gelatin to form the filling. The key is to fold in the whipped cream gently to maintain the light, airy texture.
- Chill: Patience is required here! The cheesecake needs at least 4 hours to set. Refrigerating overnight ensures the best results.
- Decorate: Use a pastry bag to add a decorative touch with whipped topping.
Common Mistakes to Avoid
- Not softening the cream cheese: If your cream cheese is too cold, it won’t mix smoothly with the sugar, leading to a lumpy filling.
- Over-mixing the whipped cream: Over-mixing can cause the whipped cream to deflate. Be gentle when folding it into the filling.
- Not allowing enough time to set: Cutting into the cheesecake too soon will result in a runny filling. Make sure to give it plenty of time to firm up.
Serving and Presentation Tips
- Chill before serving: Ensure the cheesecake is well-chilled before slicing for neat, clean pieces.
- Garnish with fresh strawberries: Add halved or sliced strawberries on top of the whipped topping to enhance both flavor and presentation.
- Use a sharp knife: For clean slices, dip a sharp knife in hot water, then wipe it clean between cuts.
How to Serve Strawberry Crunch Cheesecake
- Portion into slices: A standard 9-inch cheesecake can yield 10 to 12 slices, depending on how generous the servings are.
- Perfect for celebrations: This dessert is an excellent choice for birthdays, baby showers, or any special occasion.
- Serve chilled: Always keep the cheesecake in the fridge until ready to serve for optimal texture and flavor.
Presentation Ideas for Strawberry Crunch Cheesecake
- Layered elegance: Pipe whipped topping in a decorative pattern around the edge or use it to create swirls on top.
- Add fresh berries: Top with fresh strawberries or even a berry compote for added color and freshness.
- Crumbly garnish: Sprinkle extra crushed strawberry wafer cookies on top for added crunch and visual appeal.
Strawberry Crunch Cheesecake Recipe Tips
- Chill overnight for best results: While 4 hours will do the trick, chilling overnight ensures a perfectly firm and flavorful cheesecake.
- Experiment with flavors: Feel free to swap out the strawberry gelatin for other flavors to make your cheesecake unique.
- Make ahead: This cheesecake can be made a day in advance, making it a convenient dessert option for parties.
Frequently Asked Questions (FAQs)
Q: Can I freeze Strawberry Crunch Cheesecake?
A: Yes, you can freeze this cheesecake. However, it’s best to freeze it without the whipped topping and add that after thawing for the best texture.
Q: How long will it keep in the refrigerator?
A: This cheesecake will keep in the fridge for up to 5 days, but it’s best consumed within 2-3 days for optimal freshness.
Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, the texture won’t be as rich and creamy. Full-fat cream cheese is recommended for the best results.
Conclusion
Strawberry Crunch Cheesecake is a dessert that's as fun to make as it is to eat. Its combination of creamy cheesecake filling, crunchy cookie crust, and strawberry flavor is bound to impress anyone who takes a bite. Whether you’re preparing it for a special event or just treating yourself, this cheesecake is sure to become a new favorite. Give it a try, and don't forget to experiment with your own creative twists!
PrintStrawberry Crunch Cheesecake Recipe
This Strawberry Crunch Cheesecake recipe combines creamy cheesecake filling, a crunchy vanilla cookie crust, and a sweet strawberry gelatin layer for a delightful dessert. Ideal for summer parties, it uses simple ingredients like cream cheese, heavy whipping cream, and strawberry wafers to deliver a refreshing and flavorful experience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- ¾ cup granulated sugar
- 2 cups heavy whipping cream
- ½ 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
Instructions
- Prepare Crust: Crush 17 vanilla cream cookies and combine with melted butter. Press mixture into the bottom of a springform pan and chill.
- Make Gelatin: Dissolve the strawberry gelatin in boiling water. Let it cool slightly.
- Prepare Filling: Beat softened cream cheese and granulated sugar until smooth. Whip heavy cream with powdered sugar until stiff peaks form, then fold it into the cream cheese mixture.
- Layer Gelatin: Gently fold cooled gelatin into the cream mixture, then pour over the crust.
- Add Crunch: Crush the remaining cookies and strawberry wafers, sprinkle them on top.
- Top and Serve: Pipe the whipped topping onto the cheesecake and chill for at least 4 hours before serving.
Notes
- Be sure to chill the cheesecake for the recommended time to achieve the right texture.
- Use any extra whipped topping to decorate the sides or top of the cheesecake for added presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 280mg
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