Strawberry Crunch Cheesecake is a delightful dessert that brings together the creamy richness of cheesecake with the sweet and fruity flavor of strawberries. Topped with a crunchy layer of cookies, this cheesecake is sure to be a hit at any gathering. Perfect for birthdays, holidays, or just a special treat, it’s a dessert that is both beautiful and delicious.
Why Make This Recipe
This recipe is a great choice for those who love the taste of strawberries combined with creamy cheesecake. It’s not just about taste; the texture of the crunchy topping adds a fun twist to the smooth filling. Plus, making your own cheesecake is an impressive way to show off your baking skills, and it’s easier than you might think! Whether you’re serving it to friends or family, Strawberry Crunch Cheesecake is sure to be a favorite.
How to Make Strawberry Crunch Cheesecake
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
- 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
Directions
Crust Directions:
- Place 26 cookies into a food processor and process until they are fine crumbs.
- Add melted butter and process until the mixture resembles wet sand.
- Press the crumbs evenly into the bottom of a greased 10″ springform pan to create the crust.
- Freeze the crust for 15 minutes.
Filling Directions:
- Combine boiling water and gelatin in a bowl and mix for 2 minutes until dissolved; set aside to cool. Do not refrigerate.
- In another bowl, beat cream cheese and granulated sugar together until smooth; set aside.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form, scraping down the bowl once.
- Divide the whipped cream mixture; mix half with the cream cheese and half with the gelatin. Mix until smooth.
- Pour half of the strawberry mixture over the crust and freeze for 15 minutes.
- Remove from the freezer and layer the cream cheese mixture; top with the remaining strawberry mixture.
- Coarsely crush the remaining vanilla cream cookies and strawberry wafers. Mix together and sprinkle on top of the cheesecake.
- Refrigerate for 4 hours or until ready to serve.
- Before serving, add whipped topping if desired.
How to Serve Strawberry Crunch Cheesecake
Serve your Strawberry Crunch Cheesecake chilled. You can slice it into wedges and garnish with fresh strawberries or additional whipped topping for a decorative touch. It’s a stunning dessert that looks as good as it tastes!
How to Store Strawberry Crunch Cheesecake
Store any leftovers in the refrigerator. Cover them well to keep them fresh. You can keep the cheesecake for up to five days in the fridge. If you want to keep it longer, consider freezing individual slices, wrapped tightly in plastic wrap.
Tips to Make Strawberry Crunch Cheesecake
- Make sure the cream cheese is at room temperature for easy mixing.
- For added flavor, consider using fresh strawberries in the filling.
- If you want a colored topping, add a few drops of food coloring to the crushed cookie mixture before sprinkling it on the cheesecake.
Variations
You can easily switch up this recipe by using different flavored gelatin. For instance, raspberry or peach gelatin can give you a different but equally delicious cheesecake. You can also swap vanilla cookies for chocolate cookies for a chocolate crunch cheesecake.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can use any flavor of cookies you like, such as chocolate sandwich cookies or graham crackers.
2. How do I know when the cheesecake is ready?
The cheesecake should be set and firm to the touch. It should chill in the refrigerator for at least 4 hours before serving.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two before you plan to serve it. Just store it covered in the refrigerator until you’re ready to enjoy it.
Now you’re ready to impress your friends and family with a delightful Strawberry Crunch Cheesecake! Enjoy!
Strawberry Crunch Cheesecake
Ingredients
Crust Ingredients
- 1 lb vanilla cream cookies (about 34 cookies, divided)
- 6 tablespoons butter, melted
Filling Ingredients
- 1 small box strawberry gelatin (3.3 oz)
- 1 cup boiling water
- 2 bricks cream cheese, softened (8 oz each)
- ¾ cup granulated sugar
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 10 cookies strawberry wafer cookies (about 4 oz)
Topping
- ½ tub whipped topping, thawed Place into a pastry bag with a star tip
Instructions
Crust Directions
- Place 26 cookies into a food processor and process until they are fine crumbs.
- Add melted butter and process until the mixture resembles wet sand.
- Press the crumbs evenly into the bottom of a greased 10” springform pan to create the crust.
- Freeze the crust for 15 minutes.
Filling Directions
- Combine boiling water and gelatin in a bowl and mix for 2 minutes until dissolved; set aside to cool. Do not refrigerate.
- In another bowl, beat cream cheese and granulated sugar together until smooth; set aside.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form, scraping down the bowl once.
- Divide the whipped cream mixture; mix half with the cream cheese and half with the gelatin. Mix until smooth.
- Pour half of the strawberry mixture over the crust and freeze for 15 minutes.
- Remove from the freezer and layer the cream cheese mixture; top with the remaining strawberry mixture.
- Coarsely crush the remaining vanilla cream cookies and strawberry wafers. Mix together and sprinkle on top of the cheesecake.
- Refrigerate for 4 hours or until ready to serve.
- Before serving, add whipped topping if desired.
