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Strawberry Crunch Cheesecake 1

Strawberry Crunch Cheesecake

This refreshing no-bake dessert combines the nostalgic flavors of strawberry shortcake ice cream bars with the luxurious texture of classic cheesecake, creating the perfect centerpiece for summer parties and special occasions.
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Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 425 kcal

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Rubber Spatula
  • Offset Spatula

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 16 full sheets, processed
  • 3 tablespoons granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 pinch salt

For the Cheesecake Filling

  • 24 oz cream cheese softened (3 standard packages)
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups heavy whipping cream whipped to stiff peaks
  • 2 packets unflavored gelatin about 4½ teaspoons
  • 1/4 cup cold water

For the Strawberry Crunch Topping

  • 12 Golden Oreos finely crushed
  • 10 vanilla wafer cookies crushed
  • 3 tablespoons unsalted butter melted
  • 3 tablespoons strawberry gelatin powder like Jell-O
  • 1 tablespoon strawberry puree fresh or from frozen berries

For Garnish

  • 1 cup fresh strawberries sliced
  • 1/2 cup whipped cream for decorating

Instructions
 

  • Combine graham cracker crumbs, sugar, and salt in a medium bowl. Pour in melted butter and mix until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to compact it evenly. Refrigerate while preparing the filling.
  • In a small microwave-safe bowl, sprinkle unflavored gelatin over cold water. Let stand for 2-3 minutes until it blooms and becomes spongy. Microwave for 10-15 seconds until just melted, then set aside to cool slightly but not set.
  • In a large bowl, beat cream cheese and sugar until completely smooth and fluffy (about 3 minutes). Add vanilla extract and beat until incorporated. With the mixer on low, slowly pour in the bloomed gelatin mixture, ensuring it's incorporated evenly.
  • Gently fold the whipped heavy cream into the cream cheese mixture using a rubber spatula. Use an under-and-over motion rather than stirring to maintain maximum air and fluffiness. Continue until no white streaks remain.
  • Pour the cheesecake filling onto the prepared crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles. Refrigerate for at least 4 hours.
  • Mix crushed Golden Oreos, vanilla wafers, melted butter, and strawberry gelatin powder in a bowl. Add strawberry puree and mix until the mixture turns partially pink with visible vanilla cookie specks. Spread on a baking sheet and let dry for 30 minutes.
  • Once the cheesecake is set, carefully remove it from the springform pan. Top generously with the strawberry crunch mixture, pressing gently to adhere. Pipe whipped cream around the edges and arrange fresh strawberry slices in an attractive pattern.

Notes

For the most Instagram-worthy slices, chill the decorated cake for 30 minutes, then use a knife dipped in hot water and wiped dry between cuts.
This cheesecake benefits from being made 1-2 days in advance, as the flavors have more time to develop.
Add the strawberry crunch topping just before serving, or at most 2-3 hours before to prevent it from getting soggy.

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 6gFat: 32gSaturated Fat: 18gCholesterol: 95mgSodium: 295mgFiber: 1gSugar: 24g
Keyword Cheesecake, Strawberry Cheesecake, No-Bake Cheesecake, Strawberry Crunch Cheesecake
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