Print

Strawberry Crunch Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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

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

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