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Strawberry Crunch Cheesecake Recipe

Strawberry Crunch Cheesecake Recipe - A Summer Slice of Joy

A delightful Strawberry Crunch Cheesecake recipe that combines nostalgia and flavor in a summer dessert.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 26 cookies Vanilla Cream Cookies can substitute with graham crackers
  • 1/2 cup Melted Butter can substitute with coconut oil
For the Cheesecake Filling
  • 1 package Strawberry Gelatin Powder other berry flavors also work
  • 16 ounces Cream Cheese can substitute with Neufchâtel cheese
  • 3/4 cup Granulated Sugar can substitute with sugar alternatives
  • 1 cup Heavy Cream can substitute with whipped coconut cream
  • 1/4 cup Powdered Sugar granulated sugar can be used in a pinch
For the Crunch Topping
  • 1 cup Strawberry Wafer Cookies can substitute with crushed vanilla cookies

Equipment

  • food processor
  • Mixing Bowl
  • electric mixer
  • springform pan

Method
 

Step-by-Step Instructions
  1. Crush 26 vanilla cream cookies into fine crumbs, then mix with melted butter and press into a greased 10-inch springform pan. Freeze for 15 minutes.
  2. Dissolve 1 package of strawberry gelatin powder in 1 cup of boiling water, stir until dissolved, and let cool to room temperature.
  3. Beat 16 ounces of cream cheese and 3/4 cup of granulated sugar until smooth. Whip 1 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form, then fold into the cream cheese mixture and half into gelatin.
  4. Pour half the gelatin mixture over the crust and freeze for 15 minutes. Spread the cream cheese filling evenly, then pour the remaining gelatin on top.
  5. Crush remaining strawberry wafer cookies and sprinkle over the cheesecake. Refrigerate for at least 4 hours before serving.
  6. Garnish with whipped topping and fresh strawberries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 3mgCalcium: 8mgIron: 5mg

Notes

Store cheesecake covered in the fridge for up to 3 days; freeze for up to 1 month wrapped properly.

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