If you’re looking for a delightful treat that everyone will love, this Strawberry Crunch Cheesecake is the answer! It’s creamy, fruity, and has a fun crunch on top. Perfect for gatherings or a family dessert, this cheesecake is easy to make and is sure to impress!
Why Make This Recipe
This Strawberry Crunch Cheesecake is not just tasty; it’s also simple to prepare. With a delicious combination of strawberries and cream cheese, it’s both sweet and satisfying. Whether you’re celebrating a special occasion or just want to enjoy a sweet treat at home, this cheesecake will hit the spot. Plus, it’s a dessert that brings smiles to everyone’s faces!
How to Make Strawberry Crunch Cheesecake
Ingredients
Crust Ingredients:
- 1 lb 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 cookies, about 4 oz
Topping:
- About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip
Directions
Crust Directions:
Start by placing 26 vanilla cream cookies into a food processor. Process until they turn into fine crumbs. Add the melted butter and mix until it looks like wet sand. Press this mixture evenly into the bottom of a greased 10″ springform pan to make your crust. Freeze this for 15 minutes to set.
Filling Directions:
In a bowl, combine the boiling water with the strawberry gelatin. Stir for about 2 minutes until it is fully dissolved. Set it aside to cool, but do not refrigerate.
In another bowl, beat the softened cream cheese and granulated sugar together until it’s smooth. Set this aside as well.
In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Scrape down the bowl once while mixing. Take half of the whipped cream and fold it into the cream cheese mixture. Fold the other half into the cooled gelatin until smooth.
Pour half of the strawberry mixture onto the crust and freeze for another 15 minutes. Take it out, add the cream cheese mixture, and then top with the rest of the strawberry mixture.
For the crunchy topping, coarsely crush the remaining vanilla cream cookies and strawberry wafers. You can use a tart shaper or put them in a sealed sandwich bag and crush them with a rolling pin. If you want, add a few drops of food coloring to make it look pretty. Sprinkle this mix on top of the cheesecake.
Refrigerate for at least 4 hours before serving. If you like, add some whipped topping on top just before serving.
How to Serve Strawberry Crunch Cheesecake
To serve this cheesecake, simply remove it from the springform pan and slice it into pieces. It’s great on its own, but the whipped topping adds a nice touch!
How to Store Strawberry Crunch Cheesecake
Store any leftover cheesecake in the refrigerator. Make sure it’s covered to keep it fresh. It should be good for about 3-4 days.
Tips to Make Strawberry Crunch Cheesecake
- Make sure your cream cheese is softened for easy mixing.
- Don’t skip freezing the crust; it helps it hold together better.
- For a fun touch, you can add fresh strawberries on top right before serving.
Variation
You can switch out the strawberry gelatin for raspberry or peach for a different flavor. The cookies can also be changed to chocolate for a fun twist!
FAQs
Q1: Can I use low-fat cream cheese?
A1: Yes, you can use low-fat cream cheese, but it may change the creaminess a bit.
Q2: How can I make this cheesecake gluten-free?
A2: Use gluten-free cookies for the crust and filling.
Q3: Can I make this cheesecake ahead of time?
A3: Absolutely! It’s perfect to make a day ahead. Just store it in the fridge until you’re ready to serve.
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