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Strawberry Crunch Cheesecake Recipe

Strawberry Crunch Cheesecake Recipe
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★★★★★

5.1 from 25 reviews

A delightful Strawberry Crunch Cheesecake featuring a crunchy vanilla cream cookie crust, a creamy strawberry-infused filling with layers of whipped cream and jello, topped with a crispy mix of crushed cookies and luscious whipped topping. Perfect for summer gatherings or any special celebration.

Ingredients

Scale

For the Crust:

  • 1 lb Vanilla Cream Cookies (about 34 cookies, reserve a few for topping)
  • 6 tablespoons Butter, melted

For the Filling:

  • 1 small box (3.3 oz) Strawberry Jello
  • 1 cup Boiling Water
  • 16 oz Cream Cheese, softened (2 bricks of 8 oz each)
  • 3/4 cup Granulated Sugar
  • 2 cups Heavy Whipping Cream
  • 1/2 cup Powdered Sugar
  • 10 Strawberry Wafer Cookies (about 4 oz, for extra crunch)

For the Topping:

  • Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)

Instructions

  1. Prepare the Crust: Process 26 vanilla cream cookies into fine crumbs using a food processor. Combine the cookie crumbs with 6 tablespoons of melted butter until evenly blended. Press this mixture firmly into the bottom of a greased 10-inch springform pan. Place the crust in the freezer for 15 minutes to set.
  2. Dissolve the Jello: In a bowl, dissolve the 3.3 oz box of strawberry jello in 1 cup of boiling water. Stir thoroughly until fully dissolved, then allow it to cool at room temperature without refrigerating.
  3. Mix Cream Cheese and Sugar: In a separate large bowl, beat 16 oz of softened cream cheese with 3/4 cup granulated sugar until the mixture is smooth and creamy.
  4. Whip the Cream: In another mixing bowl, whip 2 cups heavy whipping cream with 1/2 cup powdered sugar until stiff peaks form. This adds a light texture to the cheesecake filling.
  5. Combine Ingredients: Gently fold half of the whipped cream into the cream cheese mixture, then carefully fold in half of the cooled strawberry jello mixture. Repeat the folding process with the remaining whipped cream and strawberry jello to create a smooth, fluffy filling.
  6. Layer the Filling: Spread half of the combined cheesecake filling over the chilled crust. Then layer half of the remaining strawberry jello mixture on top. Place in the freezer for 15 minutes to firm up. Afterward, layer the remaining cream cheese mixture and finish with the rest of the jello mixture.
  7. Prepare the Topping: Crush the remaining vanilla cream cookies and the 10 strawberry wafer cookies to create a crunchy topping. Optionally, add a few drops of red or pink food coloring to enhance the color of the crumbs.
  8. Finish the Cheesecake: Sprinkle the crushed cookie topping evenly over the layered cheesecake. Refrigerate the cheesecake for at least 4 hours to allow it to fully set and meld flavors.
  9. Decorate Before Serving: Using a pastry bag fitted with a star tip (such as Wilton 1M), pipe swirls of whipped topping over the cheesecake for an elegant finish. Serve chilled.

Notes

  • Use room temperature cream cheese for smoother blending and a creamier texture.
  • Do not refrigerate the dissolved jello before folding it into the cream cheese mixture; allow it to cool at room temperature instead.
  • Press the crust mixture firmly to ensure it holds together well during freezing and serving.
  • If desired, substitute whipped topping with homemade whipped cream for a fresher taste.
  • The freezing step after layering the filling helps the cheesecake maintain its structure.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: strawberry cheesecake, no bake cheesecake, strawberry jello dessert, creamy cheesecake, crunchy cookie crust

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