Short Description

I adore this Strawberry Crunch Cheesecake—it’s a dreamy, layered no‑bake dessert that combines a buttery cookie crust, fluffy strawberry cream layers, and a crunchy cookie topping. Perfect for gatherings or a special treat when I’m craving something light yet indulgent.

Strawberry Crunch Cheesecake Recipe

Why You’ll Love This Recipe

I love how effortlessly I can whip up a decadent cheesecake without turning on the oven. The vibrant strawberry layers bring both flavor and color, while the crushed cookies on top add a delightful textural crunch. It’s a show-stopper that’s surprisingly simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 strawberry wafer cookies (about 4 oz)
26 vanilla cream cookies
Melted butter (for the crust)
1 small box (3.3 oz) strawberry Jell‑O
1 cup boiling water
2 (8 oz) bricks cream cheese, softened
¾ cup granulated sugar
2 cups heavy whipping cream
½ cup powdered sugar

Directions

Make the crust: I process 26 vanilla cream cookies into fine crumbs. Then I add melted butter until it resembles wet sand. I press the mixture evenly into a greased 10″ springform pan and freeze it for 15 minutes.
Prepare the gelatin layer: I dissolve the strawberry Jell‑O in 1 cup of boiling water, mixing for 2 minutes, then set it aside to cool (without refrigerating).
Beat the cream cheese filling: I beat the softened cream cheese with granulated sugar until smooth, then set it aside.
Whip the cream: I whip the heavy cream with powdered sugar until stiff peaks form, scraping the bowl once.
Combine mixtures: I split the whipped cream in half—mixing one half with the cream cheese and the other half with the cooled strawberry gelatin.
Layer the cheesecake: I pour half of the strawberry gelatin mixture over the crust and freeze for 15 more minutes. Once firm, I layer on the cream cheese mixture, then the remaining strawberry mixture.
Add the crunch: I coarsely crush any extra vanilla cream cookies and strawberry wafers using a rolling pin in a sealed plastic bag. If I want a more vibrant pink, I add a drop of food coloring and mix it in. I sprinkle the crushed cookies over the top.
Chill to set: I refrigerate the cheesecake for at least 4 hours—or longer if I’m prepping ahead.
Serve: Just before I serve, I add whipped topping if I like.

Servings and Timing

Servings: This cheesecake yields about 12 generous slices.
Timing:
- Prep time: ~45 minutes
- Freezing & chilling: at least 4 hours
- Total: approximately 5 hours from start to finish

Storage/Reheating

I store slices covered in the refrigerator for up to 5 days—just keep them sealed in an airtight container. There’s no reheating needed since it’s best served chilled. If I want firmer slices, I pop the cake in the freezer for 10 minutes before serving.

Variations

Berry mix-ins: I sometimes fold in fresh strawberries, raspberries, or blueberries into the cream cheese layer.
Different cookies: I swap in golden Oreos or graham crackers for a flavor twist.
Flavored gelatin: I love using raspberry or cherry gelatin for a fun variation.
Chocolate drizzle: I melt white or milk chocolate and drizzle it over the top just before serving for an extra touch of decadence.

FAQs

How do I know when the gelatin is cool enough?

I wait until the surface feels just slightly warm to the touch—this ensures it won’t melt the whipped cream when I mix them.

Can I make this ahead of time?

Absolutely! I often assemble it the day before serving and let it refrigerate overnight. The crunch topping stays just right.

What can I use instead of food coloring?

If I want more pink without food coloring, I mash a small amount of thawed strawberries and mix that into the crushed cookie topping.

Can I freeze leftovers?

Yes—if I freeze a portion, I wrap it tightly in plastic wrap, then foil. It keeps for about a month. I defrost it in the fridge before serving.

Is there a gluten-free option?

Definitely. I use gluten-free wafer cookies or gluten-free graham crackers to make the crust and crunch layer, and it turns out great.

Conclusion

I absolutely love how this no‑bake Strawberry Crunch Cheesecake delivers creamy, fruity flavor with just the right crunch—yet it’s easy enough for even a casual weekend treat. It’s colorful, satisfying, and always a hit whenever I bring it around.