Strawberry Crunch Cheesecake Recipe
This Strawberry Crunch Cheesecake recipe features a rich cream cheese filling with strawberry gelatin, whipped cream, and a buttery vanilla cookie crust. Perfect for dessert lovers, this cheesecake recipe highlights strawberries, cookies, and cream for a delicious, indulgent treat. The whipped topping adds a light, fluffy finish to every bite.
- Prep Time: 20 minutes
- Cook Time: 4 hours (chill time)
- Total Time: 4 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Crust Ingredients
1 lb vanilla cream cookies, divided
6 tbsp 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
Half a small tub of whipped topping, thawed (for piping)
Instructions
- Crush half the vanilla cream cookies and mix with melted butter. Press into the bottom of a pan to form the crust.
- Dissolve strawberry gelatin in boiling water. Set aside to cool.
- Beat softened cream cheese with granulated sugar until smooth. Add the cooled gelatin.
- Whip the heavy whipping cream and powdered sugar together until stiff peaks form. Fold into the cream cheese mixture.
- Crush the strawberry wafer cookies and fold into the cheesecake filling. Pour over the crust.
- Refrigerate for at least 4 hours until set.
- Pipe the whipped topping over the cheesecake before serving.
Notes
- Allow the cheesecake to chill overnight for the best texture and flavor.
- Garnish with fresh strawberries for an extra touch.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 27g
- Sodium: 250mg
Find it online: https://elianarecipes.com/strawberry-crunch-cheesecake-recipe/