This Strawberry Crunch Cheesecake is a nostalgic, no-bake dessert that channels the iconic strawberry shortcake ice cream bar into a creamy, crunchy, and visually stunning treat. With layers of velvety cheesecake filling, vibrant strawberry flavor, and a golden cookie crust, it’s the kind of dessert that turns heads at parties and makes people pause mid-bite. The strawberry crunch topping adds texture and flair, while the pink hue and whipped swirls make it a showstopper for birthdays, summer gatherings, or just a sweet indulgence at home.
Ingredients (Serves 10–12):
For the Crust:
- 2 cups vanilla cream cookies (Golden Oreos or similar), crushed
- 6 tbsp unsalted butter, melted
For the Filling:
- 16 oz full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 small box (3.3 oz) strawberry-flavored gelatin
- 1 cup boiling water
- 10 strawberry wafer cookies, crushed
- 1 tsp vanilla extract
For the Topping:
- Reserved crushed vanilla cream cookies
- Reserved crushed strawberry wafers
- Whipped topping (optional, for garnish)
- Fresh strawberry slices (optional, for garnish)
Instructions:
1. Prepare the Crust
- Pulse the vanilla cream cookies in a food processor until fine crumbs form.
- Mix with melted butter until the texture resembles damp sand.
- Press the mixture firmly into the bottom of a greased 10-inch springform pan.
- Freeze for 15 minutes to set while you prepare the filling.
2. Make the Strawberry Gelatin
- In a heatproof bowl, dissolve the strawberry gelatin in 1 cup of boiling water.
- Stir until fully dissolved and set aside to cool slightly. It should be warm but not hot when added to the filling.
3. Whip the Cream
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- You should be able to tip the bowl without the cream sliding around.
4. Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and lump-free.
- Add vanilla extract and mix until incorporated.
- Gently fold the whipped cream into the cream cheese mixture, preserving as much air as possible.
- Slowly pour in the cooled strawberry gelatin and mix until the filling turns a uniform blush-pink.
- Fold in crushed strawberry wafer cookies for added crunch and flavor.
5. Assemble the Cheesecake
- Spread half of the filling over the chilled crust and smooth the surface.
- Return to the freezer for 15 minutes to firm up.
- Layer on the remaining filling and smooth the top.
- Sprinkle reserved cookie crumbs and strawberry wafers over the top, pressing lightly so they adhere.
6. Chill and Garnish
- Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
- Before serving, pipe whipped topping around the edge and garnish with fresh strawberry slices if desired.
- For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
🎉 Serving Suggestions:
- Pair with iced tea, lemonade, or a chilled rosé for a refreshing contrast.
- Serve alongside a scoop of vanilla ice cream or a drizzle of strawberry sauce for extra indulgence.
- Perfect for birthdays, bridal showers, or any celebration that calls for a pink dessert centerpiece.
💡 Tips & Variations:
- Tropical twist: Add mango puree and top with toasted coconut flakes.
- Chocolate-strawberry: Stir mini chocolate chips into the filling and drizzle melted chocolate on top.
- Low-sugar version: Use sugar-free gelatin and reduced-sugar cookies.
- Mini cheesecakes: Use muffin tins for individual servings—great for parties!
This cheesecake is a celebration in every slice—creamy, crunchy, fruity, and fabulously pink. Want to pair it with a tropical dessert or a sugar-free treat next? I’ve got plenty of ideas to keep the sweet vibes going.