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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake: A No-Bake Dream Dessert

Indulge in the nostalgia of summer with this refreshing Strawberry Crunch Cheesecake, combining creamy cheesecake with a crunchy topping.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 26 cookies vanilla cream substitute with graham crackers for a different flavor
  • 5 tablespoons unsalted butter acts as a binding agent
For the Cheesecake Filling
  • 16 ounces cream cheese use full-fat for optimal richness
  • 1 cup granulated sugar for less sweetness, consider a sugar substitute
  • 1 cup heavy cream substitute with coconut cream for a dairy-free version
  • 2 tablespoons powdered sugar can be omitted for lower sweetness
For the Strawberry Layer
  • 1 package strawberry gelatin powder alternatives include raspberry or mixed berry gelatin
For the Topping
  • 10 cookies additional vanilla cream coarsely crushed

Equipment

  • Food processor
  • Mixing bowls
  • electric mixer
  • springform pan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Crush 26 vanilla cream cookies into fine crumbs and mix with 5 tablespoons of melted unsalted butter. Press into the bottom of a greased 10-inch springform pan and freeze for 15 minutes.
  2. Boil 1 cup of water and dissolve 1 package of strawberry gelatin powder. Allow to cool to room temperature.
  3. Beat 16 ounces of softened cream cheese and 1 cup of granulated sugar until creamy and smooth for 2-3 minutes.
  4. Whip 1 cup of heavy cream and 2 tablespoons of powdered sugar until soft peaks form, about 3-5 minutes.
  5. Gently fold half of the whipped cream into the cream cheese mixture, then fold the other half into the cooled strawberry gelatin mixture.
  6. Layer half of the strawberry gelatin mixture over the crust, freeze for 15 minutes. Spread the cream cheese mixture and the remaining strawberry gelatin on top.
  7. Sprinkle 10 coarsely crushed vanilla cream cookies over the top. Cover and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 230mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Layers must be frozen between steps for distinct layering. Best enjoyed fresh within the first few days and can be stored in the fridge for up to 3 days.

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