Strawberry Crunch Cheesecake
A delightful dessert that marries creamy cheesecake with the sweet flavor of strawberries, topped with a crunchy layer of cookies.
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.
Notes
Store any leftovers in the refrigerator for up to five days. For longer storage, freeze individual slices wrapped tightly in plastic wrap.