What are the strawberry shortcake crunchies made of?

Strawberry shortcake crunchies usually combine crushed vanilla cookies and strawberry flavored cookies or gelatin powder. In this Strawberry Crunch Cheesecake, you use vanilla cream cookies and strawberry wafer cookies for that classic flavor.

How to make a crunchy cheesecake?

To make a crunchy cheesecake, add a cookie crust and a crumb topping. This Strawberry Crunch Cheesecake includes both, so you get texture in every bite.

What is a strawberry crunch cake?

A strawberry crunch cake layers strawberry flavored cake with frosting and a cookie crumble topping. However, Strawberry Crunch Cheesecake uses creamy cheesecake layers instead of cake.

What is the difference between cheesecake and cake?

Cheesecake uses cream cheese as its base, so it tastes rich and creamy. Regular cake uses flour as the main ingredient, so it feels lighter and more crumbly.

Strawberry Crunch Cheesecake Amazing Easy Treat

Description

Strawberry Crunch Cheesecake is a creamy no bake dessert layered with smooth cheesecake filling, fluffy strawberry gelatin, and a sweet crunchy cookie topping. Perfect for parties, holidays, and make ahead celebrations.

Ingredients

Scale

26 vanilla cream cookies, crushed fine

6 tablespoons melted butter

1 (3.3 oz) box strawberry gelatin

1 cup boiling water

16 oz cream cheese, softened

3/4 cup granulated sugar

2 cups heavy whipping cream

1/2 cup powdered sugar

Remaining vanilla cream cookies from package

10 strawberry wafer cookies

Half small tub whipped topping, thawed (optional for garnish)

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Instructions

1. Crush 26 vanilla cream cookies into fine crumbs and mix with melted butter until evenly moistened.

2. Press firmly into the bottom of a greased 10 inch springform pan and freeze for 15 minutes.

3. Dissolve strawberry gelatin in boiling water, stirring until fully dissolved, then cool at room temperature.

4. Beat softened cream cheese with granulated sugar until smooth.

5. Whip heavy cream with powdered sugar until stiff peaks form.

6. Divide whipped cream in half. Fold one half into cream cheese mixture.

7. Fold remaining whipped cream into cooled gelatin mixture.

8. Pour half of gelatin mixture over chilled crust and freeze briefly until slightly set.

9. Spread cream cheese mixture evenly over gelatin layer.

10. Gently pour remaining gelatin mixture on top and chill briefly to define layers.

11. Crush remaining vanilla cookies and strawberry wafer cookies into coarse crumbs.

12. Sprinkle topping generously over cheesecake.

13. Refrigerate at least 4 hours until fully set.

14. Decorate with whipped topping before serving if desired.

Notes

Allow cheesecake to sit at room temperature for 10 to 15 minutes before slicing.

Make sure cream cheese is fully softened to prevent lumps.

Keep gelatin at room temperature so it stays pourable.

Freezing briefly between layers helps create clean layers but is optional.

Store tightly covered in refrigerator for up to 3 days.

Freeze well wrapped for up to 1 month and thaw overnight in refrigerator.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 320mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg