Strawberry Crunch Cheesecake
A delightful dessert combining creamy cheesecake with a crunchy cookie base, perfect for any occasion.
Ingredients
For the crust
- 24 pieces vanilla cream cookies, finely crushed Approximately 1 lb cookies; divided.
- 6 tablespoons butter, melted Adds moisture to the crust.
For the cheesecake filling
- 1 small box (3.3 oz) strawberry gelatin Provides flavor and color.
- 1 cup boiling water Used to dissolve the gelatin.
- 16 oz cream cheese, softened Two bricks, offers a creamy texture.
- 3/4 cup granulated sugar Sweetens the filling.
- 2 cups heavy whipping cream Adds richness and volume.
- 1/2 cup powdered sugar Sweetens and stabilizes whipped cream.
- 10 pieces strawberry wafer cookies For texture, approximately 4 oz.
- 1 cup whipped topping, thawed Lightens the cheesecake.
Instructions
Preparation
- Begin by crushing 24 of the vanilla cream cookies finely in a mixing bowl.
- Pour the melted butter over the crushed cookies and mix until all crumbs are evenly moistened.
- Press the cookie crumb mixture into the bottom of a 9-inch springform pan to form a sturdy base.
- Combine the strawberry gelatin with boiling water in a bowl and stir until dissolved.
- In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
- Gradually pour the cooled strawberry gelatin mixture into the cream cheese mixture and mix until fully incorporated.
- In another bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
- Gently fold the whipped cream into the cream cheese and gelatin mixture until just combined.
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Sprinkle the remaining crushed vanilla cream cookies over the top, pressing them down lightly.
- Refrigerate the cheesecake for at least 4 hours or until set.
Notes
Use a knife dipped in hot water to slice the cheesecake for clean cuts. Ensure all ingredients are at room temperature to avoid lumps in the filling.