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Slice of strawberry crunch cheesecake topped with fresh strawberries and whipped cream

Tantalizing Strawberry Crunch Cheesecake

A delightful summer dessert that combines velvety creaminess with a crunchy finish, perfect for any gathering.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 lb vanilla cream cookies (about 34 cookies, divided)
  • 6 tablespoons butter (melted)
For the filling
  • 1 small box strawberry gelatin (3.3 oz)
  • 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
For the topping
  • 10 cookies strawberry wafer cookies (about 4 oz)
  • 1/2 tub whipped topping (thawed and placed into a pastry bag with a star tip)

Method
 

Make the crust
  1. Process 26 vanilla cream cookies into fine crumbs and mix with melted butter. Press into the bottom of a greased 10" springform pan and freeze for 15 minutes.
Prepare the filling
  1. Dissolve gelatin in boiling water and let cool.
  2. Beat cream cheese and sugar until smooth.
  3. In another bowl, beat whipping cream and powdered sugar until stiff peaks form, then fold half into the cream cheese mixture and the other half into the gelatin.
Layer it up
  1. Layer half of the strawberry mixture onto the crust and freeze for 15 minutes.
  2. Add the cream cheese mixture and top with the remaining strawberry mixture.
Finish the crunch
  1. Crush remaining vanilla cream cookies and strawberry wafers, sprinkle on top with optional food coloring, and refrigerate for 4 hours.
Whip it good
  1. Before serving, pipe whipped topping over slices if desired.

Notes

Make sure your cream cheese is soft but not warm; the right temperature helps in getting a smooth filling. To make it lighter, fold in more whipped cream into the mixture. Give it plenty of time in the freezer; it helps with slicing beautiful pieces later.