Introduction

This Strawberry Crunch Cheesecake is a perfect summer dessert that combines creamy cheesecake with a crunchy vanilla cookie crust, a sweet strawberry gelatin swirl, and a cookie crumble topping. Inspired by nostalgic summer treats, it delivers a rich, fruity, and crunchy experience in every bite. It’s ideal for gatherings and no baking is required.

A round cake on a white plate with a thick golden brown crumb crust as the bottom layer, topped by a smooth, creamy pale pink layer, and covered with a crumb topping made of light pink and beige crumbs. The cake is decorated around the edge with evenly spaced swirls of white whipped cream. One slice of the cake is cut out, revealing the layers clearly. The plate sits on a white marbled surface with a blurred strawberry to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb vanilla cream cookies (about 34 cookies), divided

6 tablespoons butter, melted

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)

About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

Instructions

Step 1: Prepare the crust by placing 26 vanilla cream cookies into a food processor and processing until fine crumbs form. Add the melted butter and process again until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes to set.

Step 2: Prepare the strawberry gelatin by combining the gelatin powder with 1 cup boiling water in a bowl. Stir continuously for 2 minutes until fully dissolved. Set aside to cool at room temperature; do not refrigerate.

Step 3: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Set aside.

Step 4: Whip the heavy whipping cream with powdered sugar in another bowl until stiff peaks form, scraping down the sides once to ensure even whipping.

Step 5: Divide the whipped cream into two halves. Gently fold one half into the cream cheese mixture until smooth. In a separate bowl, whisk the cooled gelatin mixture and then fold in the other half of the whipped cream until smooth.

Step 6: Assemble the cheesecake by pouring half of the strawberry gelatin mixture over the crust in the springform pan. Freeze for 15 minutes to set this layer. Remove from freezer, spread the cream cheese and whipped cream mixture on top gently, then pour the remaining strawberry gelatin mixture over the surface.

Step 7: Prepare the topping by coarsely crushing the remaining 8 vanilla cream cookies along with the 10 strawberry wafer cookies. Optionally add a few drops of food coloring to the crushed cookies for extra color and mix well. Sprinkle the cookie crumble evenly over the cheesecake.

Step 8: Refrigerate the assembled cheesecake for at least 4 hours, or until fully set.

Step 9: Before serving, pipe the thawed whipped topping from the pastry bag in decorative star shapes over the cheesecake as desired.

Tips & Variations

Make sure the cream cheese is fully softened for the smoothest texture.

Allow the gelatin mixture to cool at room temperature—do not refrigerate before folding in whipped cream.

Freezing the crust and gelatin layers helps create clean, distinct layers for easier slicing.

Adding food coloring to the cookie crumble topping is optional but adds a vibrant visual appeal.

FAQs

Can I use a different type of cookie for the crust?

Yes, vanilla cream cookies work best for their flavor and texture, but you can substitute with any mild-flavored sandwich cookies if needed. Just ensure they create a sturdy crust when combined with butter.

Is baking required for this cheesecake?

No baking is needed for this recipe. It is a no-cook cheesecake that sets by chilling and freezing the layers, making it easier and faster to prepare.