Print

Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the refreshing taste of Strawberry Crunch Cheesecake, a no-bake dessert that captures the essence of summer! This delightful cheesecake features layers of creamy strawberry filling set atop a crunchy cookie crust and topped with a sweet crumble. Perfect for family gatherings or an effortless weeknight treat, this cheesecake balances nostalgic flavors with a light and airy texture. Not only is it easy to make, but it’s also completely customizable—swap strawberries for your favorite fruits or try different cookie variations. With its make-ahead convenience and stunning presentation, this dessert is bound to impress both friends and family.

Ingredients

Scale
  • 1 lb vanilla cream cookies (about 34 cookies)
  • 6 tablespoons butter (melted)
  • 1 small box (3.3 oz) vegan gelatin
  • 1 cup boiling water
  • 16 oz 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)

Instructions

  1. Prepare the crust by processing 26 vanilla cream cookies into crumbs and combining them with melted butter. Press into the bottom of a greased springform pan and freeze for 15 minutes.
  2. Dissolve vegan gelatin in boiling water and let cool.
  3. Beat softened cream cheese with sugar until smooth. Whip heavy cream with powdered sugar until stiff peaks form, then fold into the cream cheese mixture.
  4. Combine cooled gelatin with half of the whipped cream mixture; fold in remaining whipped cream.
  5. Layer half of the strawberry mixture over the crust, freeze for 15 minutes, then add cheesecake filling followed by the rest of the strawberry mixture.
  6. Crush remaining cookies and sprinkle on top; refrigerate for at least four hours before serving.

Nutrition

Find it online: https://familyrecipesdaily.com/strawberry-crunch-cheesecake/