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Nostalgic Delight: Strawberry Crunch Cheesecake

This Strawberry Crunch Cheesecake is a nostalgic delight! It features a crunchy cookie crust, a creamy cheesecake filling, and a vibrant strawberry swirl. Learn how to make this delicious and fun dessert with our easy recipe

Ingredients

Scale

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

Instructions

  1. Make the Crust: Place 26 cookies into a food processor and process until they are fine crumbs. Add melted butter and process until crumbly and a wet sand-like texture. Press evenly into the bottom of a greased 10″ springform pan to create the crust. Freeze for 15 minutes.
  2. Make the Strawberry Gelatin: Combine boiling water and gelatin and mix for 2 minutes until dissolved. Set aside to cool. Do not refrigerate.
  3. Make the Cream Cheese Mixture: In a separate bowl, beat together cream cheese and granulated sugar until smooth. Set aside.
  4. Whip the Cream: In a separate bowl, beat whipping cream and powdered sugar until stiff peaks form, scraping down the bowl once.
  5. Combine Mixtures: Place half of the whipped cream mixture with the cream cheese and half with the gelatin. Beat the cream cheese mixture together until smooth and whisk the gelatin mixture together until smooth.
  6. Layer the Cheesecake: Pour half of the strawberry mixture onto the crust. Freeze for 15 minutes. Remove from the freezer and add the cream cheese mixture and top with the remaining strawberry mixture.
  7. Make the Crunch Topping: Coarsely crush the remaining vanilla cream cookies and strawberry wafers. You can coarsely chop with a knife or place them into a sandwich bag, seal, and crush with a rolling pin. If desired, add a few drops of food coloring to the crushed cookies and mix to color. Mix cookies together and sprinkle on top.
  8. Chill: Refrigerate for 4 hours or until ready to serve.
  9. Serve: Before serving, top with whipped topping if desired.

Find it online: https://dailyfoodjournal.net/nostalgic-delight-strawberry-crunch-cheesecake/