Description
This no-bake Strawberry Crunch Cheesecake is a creamy, nostalgic dessert inspired by the classic strawberry shortcake ice cream bar. With a smooth cream cheese filling, a crunchy vanilla cookie crust, and a vibrant strawberry layer, it’s the perfect make-ahead treat for any occasion.
Ingredients
Scale
Crust
- 1 lb vanilla cream cookies (about 34 cookies), divided
- 6 tablespoons butter, melted
Filling
- 1 small box (3.3 oz) strawberry gelatin
- 1 cup boiling water
- 2 bricks (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 10 strawberry wafer cookies (about 4 oz)
Topping
- ½ small tub whipped topping, thawed
- Crushed vanilla cream cookies and strawberry wafer cookies
Instructions
- Prepare the crust: Crush 26 vanilla cream cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Mix the crumbs with melted butter until they resemble wet sand. Press the mixture evenly into the bottom of a greased 10-inch springform pan, then freeze for 15 minutes to set.
- Dissolve the gelatin: Pour boiling water over the strawberry gelatin in a bowl and stir for 2 minutes until fully dissolved. Allow it to cool at room temperature without refrigerating.
- Mix the cream cheese filling: Beat the softened cream cheese and granulated sugar together in a separate bowl until smooth and creamy.
- Whip the cream: In another bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form. Divide the whipped cream mixture into two portions, folding one half into the cream cheese mixture and the other half into the cooled strawberry gelatin.
- Layer the cheesecake: Pour half of the strawberry gelatin mixture over the chilled crust and freeze for 15 minutes. Gently spread the cream cheese mixture on top, followed by the remaining strawberry gelatin mixture.
- Make the crunchy topping: Crush the remaining vanilla cream cookies and strawberry wafer cookies, either in a food processor or by placing them in a bag and crushing with a rolling pin. If desired, add a few drops of red or pink food coloring to intensify the color. Mix well and sprinkle evenly over the cheesecake.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure it fully sets. Before serving, pipe whipped topping around the edges for a decorative finish.
Notes
- For a deeper strawberry color, add a few drops of pink food coloring to the gelatin layer.
- This cheesecake can be stored in an airtight container in the refrigerator for up to 4 days.
- Golden Oreos or graham crackers can be used instead of vanilla cream cookies for the crust.
- For a fun serving idea, scoop portions into waffle cones for a summer-themed treat.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 919
- Sugar: 56g
- Sodium: 580mg
- Fat: 58g
- Saturated Fat: 29g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 93g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 127mg