Strawberry Crunch Cheesecake Recipe

ByDorothy Miller
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This easy no-bake strawberry crunch cheesecake is the perfect five-ingredient dessert for a quick and impressive treat. It combines creamy cheesecake filling with a sweet strawberry crunch topping, all without ever turning on your oven. If you love no-bake desserts, you might also enjoy this No-Bake Cheesecake Parfait Recipe or this classic Strawberry Cake with Strawberry Frosting Recipe.

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Strawberry Crunch Cheesecake

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  • Author: Olivia Bennett

Ingredients

Scale
  • Crust Ingredients:
  • 1lb 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 cookie, about 4 oz
  • Topping:
  • About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

Instructions

  1. Crust Directions:
  2. Place 26 cookies into food processor and process until they are fine crumbs
  3. Add melted butter and process until crumbly and a wet sand-like texture
  4. Press evenly into the bottom of a greased 10" springform pan to create the crust
  5. Freeze for 15 minutes.
  6. Filling Directions:
  7. Combine boiling water and gelatin and mix for 2 minutes until dissolved
  8. Set aside to cool
  9. Do not refrigerate.
  10. In a separate bowl, beat together cream cheese and granulated sugar until smooth
  11. Set aside.
  12. In a separate bowl, beat whipping cream and powdered sugar until stiff peaks form, scraping down the bowl once
  13. Place half of the whipped cream mixture with the cream cheese and half with the gelatin
  14. Beat cream cheese together until smooth and whisk gelatin together until smooth.
  15. Pour half of the strawberry mixture on the crust
  16. Freeze for 15 minutes
  17. Remove from the freezer and add the cream cheese mixture and top with remaining strawberry mixture.
  18. Coarsely crush remaining vanilla cream cookies and strawberry wafers
  19. You can coarsely shop with a tart shaper or place into a sandwich bag, seal and crush with a rolling pin
  20. If desired, add a few drops of food coloring to the crushed cookies and mix to color
  21. Mix cookies together and sprinkle on top
  22. Refrigerate for 4 hours or until ready to serve.
  23. Before serving, top with whipped topping if desired.

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Frequently Asked Questions

Can I make this Strawberry Crunch Cheesecake ahead of time?

Yes, this Strawberry Crunch Cheesecake is an excellent make-ahead dessert. You can prepare it up to two days in advance and store it, covered, in the refrigerator. The flavors meld beautifully, and the crunch topping stays crisp if added just before serving.

What can I use if I don’t have fresh strawberries?

You can use high-quality frozen strawberries that have been thawed and well-drained. For the best texture and flavor in your Strawberry Crunch Cheesecake, pat the thawed berries dry to remove excess moisture before incorporating them into the filling or sauce.

How do I prevent the crust from getting soggy?

Ensure your cream cheese filling is completely cool before spreading it over the baked crust. For the ultimate Strawberry Crunch Cheesecake, you can also create a moisture barrier by brushing the cooled crust with a thin layer of melted white chocolate before adding the filling.

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