Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake

 Strawberry Crunch Cheesecake


For the crust:

1 pound vanilla cream cookies (about 34 cookies, set aside some for topping)
6 tablespoons melted butter

For the filling:

1 small box (3.3 oz.) strawberries Jelly
1 cup boiling water
16 ounces cream cheese, softened (2 bricks of 8 ounce each)
3/4 cup granulated sugar
2 cups heavy cream
1/2 cup powdered sugar
10strawberry wafer cookies (about 4 ounces, for extra crunch)

For the topping:

Thaw about half of a small tub of whipped topping and place in a piping bag fitted with a star tip (using a Wilton 1M tip). Recommended)

 Strawberry Crunch Cheesecake

 Strawberry Crunch Cheesecake



Crush 26 vanilla process cookies. Add fine flour and mix well with melted butter.
Press the mixture into the bottom of a greased 10-inch springform pan and place in the freezer for 15 minutes.


Dissolve strawberry jelly in boiling water and let cool (do not store in the refrigerator).
Whip the cream and mix in the cheese and granulated sugar until smooth.
Add the powdered sugar to the cream and mix until stiff peaks form, then fold into the cream cheese mixture and cooled strawberry jelly in two batches.
Layer half of the whipped cream mixture over the dough, followed by half of the strawberry jelly mixture. Freeze for 15 minutes, then add remaining cream cheese mixture and top with remaining strawberry mixture.


Crumble the remaining vanilla cream cookies and strawberry wafers. Add food coloring to make it pink if desired.
Sprinkle this crunchy mixture over the cheesecake and refrigerate for 4 hours to set.
Garnish with whipped cream before serving.
Prep time: 30 minutes |Total time: 4 hours 45 minutes |Servings: 12

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