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Strawberry Crunch Cheesecake Recipe

Strawberry Crunch Cheesecake Recipe
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★★★★★

5.2 from 5 reviews

This Strawberry Crunch Cheesecake combines a creamy strawberry-flavored filling with a crunchy vanilla cookie crust and a delightful topping of crushed cookies and whipped cream. Perfectly balanced with the sweetness of strawberry gelatin and the richness of cream cheese, this no-bake cheesecake is an impressive and refreshing dessert ideal for any occasion.

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 (for decorating)

Instructions

  1. Prepare the Crust: Place 26 vanilla cream cookies into a food processor and process until finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of a greased 10-inch springform pan. Freeze the crust for 15 minutes to set.
  2. Dissolve the Gelatin: In a small bowl, combine the strawberry gelatin powder with 1 cup of boiling water. Stir continuously for 2 minutes until completely dissolved. Set this mixture aside to cool at room temperature; do not refrigerate.
  3. Mix the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Set aside.
  4. Whip the Cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form, scraping down the sides to ensure even whipping.
  5. Combine Mixtures: Divide the whipped cream in half. Fold one half gently into the cream cheese mixture until smooth. In a separate bowl, whisk the remaining whipped cream into the cooled strawberry gelatin until fully incorporated and smooth.
  6. Layer the Cheesecake: Pour half of the strawberry gelatin mixture over the chilled crust and return the pan to the freezer for 15 minutes to firm up. Remove and spread the cream cheese and whipped cream mixture evenly over the strawberry layer. Finish by pouring the remaining strawberry mixture over the top.
  7. Prepare the Crunchy Topping: Coarsely crush the remaining 8 vanilla cream cookies and all 10 strawberry wafer cookies. You can crush them by placing into a resealable bag and using a rolling pin or chop roughly with a tart shaper. Optionally, add a few drops of red food coloring to the crushed cookies and mix well to give a colored effect.
  8. Assemble and Chill: Sprinkle the crushed cookie mixture evenly over the top of the cheesecake. Refrigerate the entire cheesecake for at least 4 hours, or until fully set and ready to serve.
  9. Serve: Before serving, decorate the cheesecake with whipped topping using a pastry bag fitted with a star tip as desired for a beautiful finish.

Notes

  • Use room temperature cream cheese for smoother mixing and better texture.
  • Do not refrigerate the gelatin mixture to avoid premature setting; let it cool only at room temperature.
  • To speed up the setting process, the cheesecake layers can be briefly frozen as instructed.
  • Crushing cookies to a coarse texture adds a pleasant crunch contrast to the creamy cheesecake.
  • The recipe is best served chilled and can be stored covered in the refrigerator for up to 3 days.
  • Optionally, add fresh strawberries on top for added freshness and decoration.

Nutrition

Keywords: strawberry cheesecake, no-bake cheesecake, crunchy cheesecake, dessert recipe, strawberry gelatin cheesecake, easy cheesecake

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