Strawberry Crunch Cheesecake

Indulge in the delightful fusion of creamy cheesecake and crunchy cookie crust with this irresistible Strawberry Crunch Cheesecake recipe. Perfect for summer gatherings or any occasion, this no-bake dessert promises to satisfy your sweet cravings with its burst of strawberry flavor and delightful textures.

Crust Ingredients:

  • 1 lb vanilla cream cookies, about 34 cookies, divided
  • 6 tablespoons butter, melted

Filling Ingredients:

  • 1 small box (3.3 oz) strawberry jello
  • 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


  • About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended).


  1. Crust: Process 26 vanilla cream cookies into fine crumbs. Blend with melted butter until crumbly. Press into a greased 10″ springform pan and freeze for 15 minutes.
  2. Filling: Dissolve strawberry jello in boiling water, cool without refrigerating. Beat cream cheese and granulated sugar until smooth. In another bowl, whip heavy cream with powdered sugar to stiff peaks. Combine half the whipped cream with the cream cheese mixture and the other half with the strawberry jello. Layer over the crust and freeze for 15 minutes. Add cream cheese mixture and top with remaining strawberry mixture.
  3. Topping: Crush remaining cookies and strawberry wafers, optionally adding food coloring for a pink hue. Sprinkle over the cheesecake and refrigerate for 4 hours. Garnish with whipped topping before serving.


  • For a firmer crust, ensure the cookie crumb mixture is evenly pressed into the pan.
  • Allow the jello mixture to cool slightly before combining with the whipped cream to prevent melting.
  • Customize the topping by adding chopped fresh strawberries or chocolate shavings for extra flair.

With its luscious layers of creamy cheesecake, crunchy cookie crust, and vibrant strawberry flavor, this Strawberry Crunch Cheesecake is sure to become a favorite among cheesecake lovers. Whether enjoyed at a summer picnic or as a sweet treat after dinner, this easy-to-make dessert promises a taste of indulgence with every bite.

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1. Can I use store-bought strawberry puree instead of strawberry jello for the filling?
Yes, you can substitute strawberry jello with store-bought strawberry puree. Simply adjust the quantity according to your taste preferences. Keep in mind that using puree might result in a slightly different texture compared to jello, but it will still impart a delicious strawberry flavor to the cheesecake.

2. Can I make this cheesecake in advance and freeze it for later?
Yes, this cheesecake is suitable for making ahead of time and freezing. Once assembled, cover the cheesecake tightly with plastic wrap or aluminum foil and store it in the freezer. When ready to serve, transfer it to the refrigerator to thaw for a few hours before garnishing with whipped topping and serving. This make-ahead option is convenient for parties or special occasions, allowing you to prepare dessert in advance and focus on other tasks closer to the event.

3. How long does this cheesecake last in the refrigerator?
This cheesecake can be stored in the refrigerator for up to 3-4 days. Make sure to cover it securely with plastic wrap or place it in an airtight container to prevent it from absorbing any odors or flavors from the refrigerator. If you plan to store it for longer, consider freezing it for extended freshness. Additionally, if the cheesecake develops any signs of spoilage, such as an off smell or unusual texture, discard it immediately.

4. Can I use a different type of cookie for the crust instead of vanilla cream cookies?
Yes, you can experiment with different types of cookies for the crust based on your preferences. Graham crackers, chocolate cookies, or even shortbread cookies can be used as alternatives to vanilla cream cookies. Simply substitute the cookies in the same quantity specified in the recipe and follow the same process to create the crust. Keep in mind that different cookies may result in slightly varied flavors and textures, so choose one that complements the strawberry cheesecake filling well.

5. Can I omit the whipped topping garnish or use homemade whipped cream instead?
Yes, you can omit the whipped topping garnish if desired or substitute it with homemade whipped cream. To make homemade whipped cream, simply whip heavy cream with powdered sugar until stiff peaks form, then use it to garnish the cheesecake before serving. This option allows you to customize the topping according to your preferences and ensures a fresh, homemade touch to the dessert.

6. Is there a way to make this cheesecake gluten-free?
Yes, you can easily adapt this recipe to be gluten-free by using gluten-free vanilla cream cookies or gluten-free alternative cookies for the crust. Additionally, ensure that all other ingredients used, such as the jello and whipped topping, are also gluten-free. By making these substitutions, you can enjoy a delicious gluten-free version of the strawberry crunch cheesecake without compromising on flavor or texture.

7. Can I use fresh strawberries instead of strawberry wafer cookies for the topping?
Yes, fresh strawberries can be used as a topping instead of strawberry wafer cookies for a more natural and fruity garnish. Simply slice the fresh strawberries and arrange them on top of the cheesecake before serving. You can also macerate the strawberries in a little sugar or lemon juice to enhance their sweetness and flavor. This option adds a refreshing touch to the cheesecake and complements the strawberry flavor of the filling.

8. How can I prevent the cheesecake from sticking to the springform pan?
To prevent the cheesecake from sticking to the springform pan, make sure to grease the pan thoroughly with butter or non-stick cooking spray before pressing the crust into it. Additionally, lining the bottom of the pan with parchment paper can further facilitate easy removal of the cheesecake once it’s set. If you encounter any resistance when releasing the sides of the springform pan, gently run a knife along the edges to loosen the cheesecake before removing the pan.

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