Strawberry Crunch Cheesecake

 This Strawberry Crunch Cheesecake is the perfect no-bake dessert to indulge in during the summer months. Light, creamy, and bursting with strawberry flavor, this dessert combines a rich cheesecake filling with the nostalgic crunch of vanilla cookies and strawberry wafers. The layers of creamy, jello-infused cheesecake and the buttery vanilla crust make this dessert a crowd-pleaser at any gathering. Plus, the no-bake approach means less time in the kitchen and more time to enjoy the sunshine!

Ingredients Breakdown

For the Crust:

1 lb Vanilla Cream Cookies – The base of the crust, these cookies provide a sweet, buttery foundation that holds the cheesecake together.

6 tablespoons Butter, melted – Helps bind the cookie crumbs and gives the crust a rich, smooth texture.

For the Filling:

1 small box (3.3 oz) Strawberry Jello – Infuses the cheesecake with vibrant strawberry flavor, adding a fruity twist.

1 cup Boiling Water – Used to dissolve the jello, ensuring it blends seamlessly into the filling.

16 oz Cream Cheese, softened – The creamy heart of the cheesecake, this gives the dessert its rich, smooth texture.

3/4 cup Granulated Sugar – Sweetens the cream cheese mixture, balancing the tang of the cheese.

2 cups Heavy Whipping Cream – Whipped to fluffy peaks, this lightens the filling and gives it an airy texture.

1/2 cup Powdered Sugar – Helps stabilize the whipped cream, adding sweetness and volume.

10 Strawberry Wafer Cookies – Crushed into the filling for added crunch and a delightful strawberry flavor.

For the Topping:

Whipped Topping – Used for decorating the top of the cheesecake, adding a finishing touch of creaminess.

Remaining Vanilla Cream Cookies & Strawberry Wafers – Crushed and sprinkled over the top for an irresistible crunch.

Step-by-Step Directions

1. The Crust:

In a food processor, finely crush 26 vanilla cream cookies until they resemble crumbs.

Mix the crumbs with 6 tablespoons melted butter until evenly coated.

Press the mixture into the bottom of a greased 10″ springform pan, ensuring it is firm and even.

Place the crust in the freezer for 15 minutes to set.

2. The Filling:

Dissolve 1 small box of strawberry jello in 1 cup boiling water. Allow the jello to cool to room temperature (do not refrigerate, as this will cause it to set too quickly).

In a large bowl, beat 16 oz softened cream cheese with ¾ cup granulated sugar until smooth and creamy.

In a separate bowl, whip 2 cups heavy whipping cream with ½ cup powdered sugar until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in two parts, ensuring it stays light and fluffy.

Once the strawberry jello has cooled, fold it into the cream cheese mixture, again in two parts, for an even distribution of flavor.

3. Assemble the Layers:

Spread half of the cream cheese mixture over the chilled crust, smoothing it out evenly.

Add half of the cooled strawberry jello mixture on top.

Place the pan in the freezer for 15 minutes to firm up the layers.

After 15 minutes, spread the remaining cream cheese mixture on top, followed by the remaining strawberry jello mixture.

4. The Topping:

Crush the remaining vanilla cream cookies and strawberry wafer cookies. If desired, add a few drops of pink food coloring for a more vibrant hue.

Sprinkle the cookie mixture evenly over the top of the cheesecake.

Refrigerate the cheesecake for 4 hours to allow the layers to set completely.

5. Garnish and Serve:

Once fully set, pipe decorative swirls of whipped topping over the top of the cheesecake using a pastry bag with a star tip (Wilton 1M tip is recommended).

Slice and serve chilled for the ultimate summer treat.

Why This Recipe is Loved

This no-bake cheesecake is adored for its light and airy texture combined with the crunch of vanilla and strawberry wafers. The strawberry jello adds a burst of fruity flavor, while the cream cheese and whipped cream layers create a luscious, smooth filling. The addition of cookie crumbs on top provides a delightful contrast, making each bite a mix of creamy and crunchy textures. Plus, it’s a simple, no-bake dessert, which makes it ideal for summer when you want to avoid heating up the kitchen.

Pro Tips for Perfecting the Cheesecake

Ensure the jello is fully cooled before mixing it with the cream cheese to avoid curdling.

For a firmer cheesecake, allow it to chill overnight for the best texture.

Add a few drops of strawberry extract to the filling for an even more intense strawberry flavor.

Serving Suggestions

This Strawberry Crunch Cheesecake is perfect for summer gatherings, picnics, or family dinners. Pair it with a glass of iced tea or a light rosé for a refreshing accompaniment. For a fun twist, garnish with fresh strawberries or drizzle with a little strawberry syrup before serving.

Conclusion

This no-bake Strawberry Crunch Cheesecake is the ultimate summer dessert—refreshing, easy to make, and absolutely delicious. The combination of creamy layers and crunchy cookie topping makes every bite a delight. Whether you’re serving it for a special occasion or simply enjoying it on a sunny afternoon, this cheesecake is sure to become a favorite.