Strawberry Crunch Cheesecake

Why You’ll Love This Recipe

This cheesecake is the perfect blend of creamy and crunchy. The vanilla cream cookie crust forms a rich and buttery base, while the strawberry gelatin adds a vibrant, fruity layer to the filling. The strawberry wafer cookie crunch topping elevates it even further, creating a texture contrast that makes every bite exciting. Whether you’re celebrating a special occasion or just treating yourself, this Strawberry Crunch Cheesecake will quickly become a favorite!

Ingredients

Crust Ingredients:

• 1lb 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   • Crush the vanilla cream cookies (about 17 cookies) into fine crumbs using a food processor or a plastic bag and rolling pin.
   • Melt the butter and combine it with the cookie crumbs until well mixed.
   • Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Place it in the refrigerator while you prepare the filling.
2. Make the Strawberry Gelatin Mixture:
   • In a small bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved, then set it aside to cool to room temperature.
3. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
   • Add the cooled strawberry gelatin to the cream cheese mixture and mix until fully combined.
   • In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese and gelatin mixture until well combined.
4. Make the Strawberry Crunch Topping:
   • Crush the remaining vanilla cream cookies and strawberry wafer cookies into crumbs. You can use a food processor or place them in a plastic bag and crush them with a rolling pin.
   • Mix the crushed cookies together to create the strawberry crunch topping.
5. Assemble the Cheesecake:
   • Pour the cheesecake filling over the prepared crust in the springform pan, smoothing it out evenly.
   • Sprinkle the strawberry crunch topping generously over the cheesecake.
6. Add the Whipped Topping:
   • Fill a pastry bag with the whipped topping and pipe decorative stars around the edge of the cheesecake. This adds a beautiful finishing touch.
7. Chill and Set:
   • Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
8. Serve:
   • Once the cheesecake is chilled and set, carefully remove the sides of the springform pan.
   • Slice and serve, enjoying the creamy, fruity, and crunchy layers!

Servings and Timing

• Servings: This recipe makes approximately 10-12 servings.
• Prep Time: 20 minutes
• Chilling Time: 4 hours (or overnight)
• Total Time: 4 hours 20 minutes (or overnight)

Variations

• Fresh Strawberry Cheesecake: For a more intense strawberry flavor, layer fresh sliced strawberries on top of the cheesecake before adding the whipped topping and crunch layer.
• Chocolate Drizzle: Add a drizzle of melted chocolate or chocolate syrup over the topping for an extra indulgent treat.
• Mini Cheesecakes: Make individual-sized cheesecakes by dividing the crust and filling into muffin tins, then topping with the strawberry crunch and whipped topping.

Storage/Reheating

• Storage: Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.
• Reheating: This cheesecake is best served chilled, so there’s no need to reheat. If you prefer, you can let it sit at room temperature for 10-15 minutes before serving for a slightly softer texture.

FAQs

Can I make the crust ahead of time?

Yes, you can make the crust up to 1 day in advance. Just store it in the refrigerator until you’re ready to assemble the cheesecake.

Can I use a different gelatin flavor?

Yes, you can swap the strawberry gelatin for another flavor, such as raspberry or blueberry, to create a different variation of this cheesecake.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator before serving.

Can I use regular cookies instead of vanilla cream cookies?

Yes, you can use regular vanilla cookies, such as digestive biscuits or graham crackers, but the flavor may be slightly different without the cream filling.

Can I use low-fat cream cheese?

Yes, you can use low-fat or reduced-fat cream cheese to make the cheesecake a bit lighter, though it may not be as rich as the full-fat version.

Can I make this cheesecake without gelatin?

The gelatin helps the filling set and gives the cheesecake its texture. If you prefer not to use it, you can substitute it with a different setting agent like agar-agar, but the texture may differ slightly.

How long does this cheesecake need to chill?

For the best results, chill the cheesecake for at least 4 hours, but overnight is ideal for allowing the flavors to fully set and develop.

Can I use store-bought whipped topping?

Yes, store-bought whipped topping can be used for the topping, though homemade whipped cream adds a fresher taste and texture.

Can I add more crunch to the topping?

Yes! If you love the crunch, you can increase the amount of crushed cookies in the topping or even add chopped nuts for extra texture.

Can I make this cheesecake gluten-free?

Yes, to make this cheesecake gluten-free, use gluten-free cookies for both the crust and the topping. There are many gluten-free vanilla cookies available at most grocery stores.

Conclusion

This Strawberry Crunch Cheesecake is a must-try for cheesecake lovers who crave the perfect balance of creamy, fruity, and crunchy. Its simple yet delicious layers are sure to impress at any gathering. Whether you’re making it for a celebration or just as a special treat, this cheesecake will definitely become a new favorite. Enjoy the vibrant strawberry flavor paired with a satisfying crunch in every bite!

Strawberry Crunch Cheesecake

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• Author: Julia
• Total Time: 4 hours 20 minutes (or overnight)
• Yield: 10-12 servings
• Diet: Vegetarian

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Description

This Strawberry Crunch Cheesecake features a luscious, creamy filling with a buttery vanilla cream cookie crust, topped with a homemade strawberry crunch and whipped topping. A perfect balance of creamy, fruity, and crunchy textures, making it an irresistible treat for any occasion.

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Ingredients

For the Crust:

1lb vanilla cream cookies (about 34 cookies), divided

6 tablespoons butter, melted

For the Filling:

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)

For the Topping:

About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

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Instructions

1. Prepare the Crust:

   • Crush 17 vanilla cream cookies into fine crumbs using a food processor or plastic bag and rolling pin.

   • Mix the melted butter with the crumbs until well combined.

   • Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.

2. Make the Strawberry Gelatin Mixture:

   • Dissolve the strawberry gelatin in 1 cup of boiling water. Stir until fully dissolved, then set aside to cool to room temperature.

3. Prepare the Cheesecake Filling:

   • Beat the softened cream cheese and granulated sugar in a large bowl until smooth and creamy.

   • Add the cooled strawberry gelatin to the cream cheese mixture and mix well.

   • In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.

   • Gently fold the whipped cream into the cream cheese mixture until fully combined.

4. Make the Strawberry Crunch Topping:

   • Crush the remaining vanilla cream cookies and strawberry wafer cookies into crumbs.

   • Mix the crushed cookies together to create the strawberry crunch topping.

5. Assemble the Cheesecake:

   • Pour the cheesecake filling over the prepared crust and smooth it out evenly.

   • Generously sprinkle the strawberry crunch topping over the cheesecake.

6. Add the Whipped Topping:

   • Fill a pastry bag with the whipped topping and pipe decorative stars around the edge for a finishing touch.

7. Chill and Set:

   • Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.

8. Serve:

   • Carefully remove the sides of the springform pan once the cheesecake has set.

   • Slice and enjoy the creamy, fruity, and crunchy layers!

Notes

Variations:

Fresh Strawberry Cheesecake: Add fresh sliced strawberries on top before the whipped topping and crunch layer for an extra fruity boost.

Chocolate Drizzle: Drizzle melted chocolate or syrup over the topping for a rich twist.

Mini Cheesecakes: Divide the crust and filling into muffin tins for individual-sized cheesecakes.

Storage: Store leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for 3-4 days.

Reheating: Best served chilled, but you can leave it at room temperature for 10-15 minutes to soften slightly.

• Prep Time: 20 minutes
• Category: Dessert, Cake
• Method: Chilled
• Cuisine: American