Description
Creamy strawberry crunch cheesecake promises a delightful dessert experience that blends smooth, rich textures with sweet berry notes. Crisp graham cracker base and crunchy strawberry topping create a perfect balance of flavor and texture you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 pound vanilla cream cookies
- 16 ounces (454 grams) cream cheese
- 1 cup boiling water
- 2 cups heavy whipping cream
Additional Filling Ingredients:
- 6 tablespoons butter
- 3.3 ounces (93 grams) strawberry jello
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
Topping and Garnish:
- 10 strawberry wafer cookies
- 1/2 small tub whipped topping
Instructions
- Create a buttery, crumbly foundation by pulverizing vanilla cream cookies and blending thoroughly with melted butter.
- Firmly compact the cookie mixture into a greased 10″ springform pan, ensuring an even, compact base.
- Chill the crust in the freezer for approximately 15 minutes to solidify its structure.
- Prepare the strawberry jello by dissolving it in boiling water, then allow to cool completely at room temperature without refrigeration.
- In a separate mixing bowl, whip cream cheese and granulated sugar until achieving a silky, uniform consistency.
- Whip heavy cream with powdered sugar until it forms sturdy peaks, creating a light, airy texture.
- Gently incorporate the whipped cream into the cream cheese mixture in two separate folding motions to maintain volume.
- Blend the cooled strawberry jello into the cream mixture, creating a vibrant, marbled effect.
- Pour half of the whipped cream mixture over the chilled crust, creating the first delicate layer.
- Add half of the strawberry jello mixture, creating a beautiful color gradient.
- Freeze the partially assembled cheesecake for 15 minutes to help layers set and maintain definition.
- Complete the layering by adding the remaining cream cheese mixture and topping with the final strawberry mixture.
- Crush remaining vanilla cream cookies and strawberry wafers into a textured, crumbly topping.
- Optional: Enhance the topping’s color by adding a touch of pink food coloring for visual appeal.
- Generously sprinkle the crunchy cookie mixture over the cheesecake’s surface.
- Refrigerate the dessert for 4 hours, allowing flavors to meld and texture to set perfectly.
- Before serving, embellish with elegant swirls of whipped topping for a professional finishing touch.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing.
- Gently fold whipped cream into cream cheese to maintain its airy texture, preventing deflation.
- Freeze layers briefly between additions to create distinct, clean-cut layers without bleeding.
- Crush cookies just before topping to maintain maximum crunchiness and prevent sogginess.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 30g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg