Strawberry desserts are always a hit in the summer. This Strawberry Crunch Cheesecake promises to bring back lots of memories for everyone who used to wait for the ice cream man as a child. Creamy cheesecake with a cookie crumble topping and a sweet strawberry flavor throughout – it’s simply one of my favorite things to eat!
There are a few steps with this recipe, but none require an oven! That’s right! This is a no-bake dessert. So, if you ever ordered one of those strawberry shortcake ice cream bars, here’s the next best thing to serve to guests that you can make at home.
Crust Ingredients:
- 1lb vanilla cream cookies, about 34 cookies, divided
- 6 tablespoons butter, melted
Filling Ingredients:
- 1 small box, 3.3 oz, strawberry jello
- 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 cookie, about 4 oz
Topping:
- About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip. The star tip I used is a Wilton 1M tip.
How To Make Strawberry Crunch Cheesecake
Crust Directions:
Place 26 cookies into a food processor and process until they are fine crumbs. Add melted butter and process until crumbly and a wet sand-like texture. Press evenly into the bottom of a greased 10″ springform pan to create the crust. Freeze for 15 minutes.
Filling Directions:
Combine boiling water and gelatin and mix for 2 minutes until dissolved. Set aside to cool. Do not refrigerate.
In a separate medium bowl, beat together cream cheese and granulated sugar until smooth. Set aside.
In a separate bowl, beat whipping cream and powdered sugar until stiff peaks form, scraping down the bowl once. Place half of the whipped cream mixture with the cream cheese and half with the strawberry gelatin. Beat cream cheese together until smooth and whisk gelatin together until smooth.
Pour half of the strawberry mixture on the crust. Freeze for 15 minutes. Remove from the freezer and add the cream cheese mixture and top with the remaining strawberry mixture.
Coarsely crush remaining vanilla cream cookies and strawberry wafers. You can coarsely chop with a tart shaper or place it into a sandwich bag, seal and crush it with a rolling pin or a meat mallet. If desired, add a few drops of food coloring to the crushed cookies and mix to color. This will add more of a pink color. Mix cookies together and sprinkle on top. For best results, refrigerate for at least 4 hours. If you need more time, keep this delicious dessert refrigerated until entirely this no-bake cheesecake is set.
Before serving, add whipped topping to the top of your cheesecake if desired.This easy strawberry crunch cheesecake recipe serves 12.
Tips And Variations
- You can use Golden Oreos for this recipe.
- To store, seal leftovers in an airtight container or cover in plastic wrap. Then refrigerate. Can last up to four days.
- Pro tip – It’s always best to use heavy cream and fresh strawberries when making this strawberry crumble. I love this dessert because it looks like your favorite ice cream bar and tastes like strawberry cheesecake.
- Serve with cool vanilla ice cream on a serving plate. You can even add additional strawberry crunch topping to the frozen treat. It’s always best to make extra crunchy topping for those who want a bit more. Reserve it in a Ziploc bag.
- If you want to get creative, scoop some of the cake into waffle cones and really play on the nostalgia of the summer treat.
Strawberry Crunch Cheesecake
Yield: 12
Strawberry desserts are always a hit in the summer. This Strawberry Crunch Cheesecake promises to bring back lots of memories for everyone who used to wait for the ice cream man as a child. Creamy cheesecake with a cookie crumble topping and a sweet strawberry flavor throughout - it's simply one of my favorite things to eat!
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 cookie, about 4 oz
- Topping:
- About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip
Instructions
Crust Directions:
Place 26 cookies into food processor and process until they are fine crumbs. Add melted butter and process until crumbly and a wet sand-like texture. Press evenly into the bottom of a greased 10" springform pan to create the crust. Freeze for 15 minutes.
Filling Directions:
Combine boiling water and gelatin and mix for 2 minutes until dissolved. Set aside to cool. Do not refrigerate.
In a separate bowl, beat together cream cheese and granulated sugar until smooth. Set aside.
In a separate bowl, beat whipping cream and powdered sugar until stiff peaks form, scraping down the bowl once. Place half of the whipped cream mixture with the cream cheese and half with the gelatin. Beat cream cheese together until smooth and whisk gelatin together until smooth.
Pour half of the strawberry mixture on the crust. Freeze for 15 minutes. Remove from the freezer and add the cream cheese mixture and top with remaining strawberry mixture.
Coarsely crush remaining vanilla cream cookies and strawberry wafers. You can coarsely shop with a tart shaper or place into a sandwich bag, seal and crush with a rolling pin. If desired, add a few drops of food coloring to the crushed cookies and mix to color. Mix cookies together and sprinkle on top. Refrigerate for 4 hours or until ready to serve.
Before serving, top with whipped topping if desired.
Notes
Serves 12
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 919Total Fat: 58gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 127mgSodium: 580mgCarbohydrates: 93gFiber: 2gSugar: 56gProtein: 11g
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