Strawberry crunch cheesecake -

Strawberry crunch cheesecake

Strawberry Crunch Cheesecake is an easy, no-bake recipe. This delicious dessert will remind you of those tasty strawberry shortcake bars you had as a kid.

Prep Time : 20 minutes
Cook Time : 1 minute
Chill Time : 6 hours 45 minutes
Servings : 8 Servings
Calories : 956kcal


16 oz Sugar Cookies divided
3/4 cup Sugar
6 tbsp melted Butter
16 oz Cream Cheese softened
16 oz Heavy Cream
1 3.3 oz box Strawberry Gelatin
1 cup boiling Water
1/4 tsp Vanilla Extract
1/2 cup Powdered Sugar
4 oz Strawberry Creme Wafer Cookies


Put 12 ounces of sugar cookies in food processor and pulse until fine.
Add melted butter and pulse to incorporate.
Grease bottom and sides of 9″ spring form pan.
Press mixture into bottom and slightly up sides of pan.
Place in freezer for 30 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Set aside.
In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
Set aside.
In a large bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form.
Add 1/2 of whipped cream mixture to cooled gelatin. Whisk to blend. Set aside.
Fold remainder of whipped cream mixture into cream cheese mixture.
Spread 1/2 cream cheese mixture over crust.
Pour 2 cups of strawberry whipped cream mixture over cream cheese mixture.
Chill in freezer for 15 minutes.
Gently spread remaining cream cheese mixture over strawberry mixture.
Pour remaining strawberry whipped cream mixture over cream cheese mixture.
Add remaining 4 ounces of sugar cookies and 4 ounces of strawberry wafer to food processor and pulse until coursely chopped.
Sprinkle chopped cookies over top of dessert.
Refrigerate for at least 6 hours or freeze for 1 hour.