No-Bake Strawberry Crunch Cheesecake

No-Bake Strawberry Crunch Cheesecake is a delightful, easy-to-make dessert that combines the creamy richness of cheesecake with the nostalgic, crunchy topping reminiscent of classic strawberry shortcake bars. This dessert is perfect for those who crave something sweet and satisfying but don’t want to deal with the hassle of turning on the oven. The no-bake format ensures that this cheesecake is simple and quick to prepare, making it an excellent choice for warm days when you want a refreshing dessert without the heat.

One of the highlights of this cheesecake is the strawberry crunch topping, which adds a layer of texture and flavor that elevates the entire experience. Made from a combination of crushed vanilla cream cookies and strawberry wafer cookies, the topping provides a satisfying contrast to the smooth and creamy cheesecake base. Additionally, the use of strawberry Jello gives the cheesecake a vibrant color and sweet, fruity flavor.

The key ingredients for this recipe include vanilla cream cookies for the crust and topping, strawberry jello for flavor and color, cream cheese for a rich and creamy texture, and whipped cream to create a light and airy filling. These ingredients come together to create a dessert that is not only visually appealing but also bursting with flavor.

Why You’ll Love This Recipe :

There are plenty of reasons to fall in love with this No-Bake Strawberry Crunch Cheesecake. First, it requires no baking, which means you don’t have to worry about oven times or the risk of overcooking your dessert. It’s the perfect go-to recipe for those who prefer quick and effortless desserts that still deliver on flavor.

With only a handful of ingredients, this recipe keeps things simple, yet it packs a punch in terms of taste and texture. The combination of smooth cream cheese, sweet strawberry jello, and crunchy cookie layers makes it a dessert that’s hard to resist.

This cheesecake is ideal for gatherings, whether it’s a picnic, barbecue, or a holiday celebration. It can be prepared ahead of time, freeing you up for other tasks on busy days. Plus, its light, fruity flavor makes it the perfect finish to a summer meal or an indulgent treat for any occasion.

Ingredients Overview:

Let’s take a closer look at the ingredients that make this No-Bake Strawberry Crunch Cheesecake so special:

• Vanilla Cream Cookies: These cookies form the base of the crust and part of the crunchy topping. Their subtle sweetness complements the creamy filling, adding both flavor and texture.

• Strawberry Jello: This provides the cheesecake with its signature strawberry flavor and a beautiful pink color, giving the dessert a visually appealing, summery vibe.
• Cream Cheese: The star ingredient for any cheesecake, cream cheese lends the filling its smooth, rich, and creamy texture. It balances out the sweetness from the jello and whipped cream.
• Heavy Whipping Cream: This helps create a light and fluffy filling by being whipped into stiff peaks before being folded into the cream cheese mixture.

• Strawberry Wafer Cookies: Added for extra crunch, these cookies give the cheesecake a delicious contrast in texture while enhancing the strawberry flavor.

For substitutions, consider using different flavors of Jello, like raspberry or lemon, or swapping out the strawberry wafer cookies for chocolate or vanilla variations.

Equipment:

• Springform Pan 10-inch
• Measuring cups and spoons
• Mixing Bowls w/lids
• Hand Mixer
• Stand Mixer optional

Ingredients Amounts:

Crust & Topping:

• 1 lb Vanilla Cream Cookies about 34 cookies, with some reserved for topping
• 6 tbsp Butter melted
• 10 Strawberry Wafer Cookies about 4 oz for extra crunch

Filling:

• 1 small box Strawberry Jello 3.3 oz
• 1 cup Boiling Water
• 16 oz Cream Cheese softened
• ¾ cup Granulated Sugar
• 2 cups Heavy Whipping Cream
• ½ cup Powdered Sugar

Decoration:

• ½ small tub Whipped Topping thawed, in a pastry bag with a star tip

Instructions:

Prepare the Crust:

1. Crush 26 vanilla cream cookies into fine crumbs. Reserve the remaining cookies for the topping.
2. In a mixing bowl, combine the crumbs with melted butter and mix until evenly coated.
3. Press the mixture into a greased 10-inch springform pan, using the back of a spoon to create a firm, even crust.
4. Place the crust in the freezer for 15 minutes to set.

Make the Filling:

1. Dissolve the strawberry Jello in boiling water, stirring until completely dissolved. Set aside to cool.
2. In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
3. In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture, followed by the cooled jello, mixing until fully combined.
5. Crush the strawberry wafer cookies and fold them into the filling for added crunch.

Assemble the Cheesecake:

1. Spread half of the cheesecake filling over the chilled crust, smoothing it evenly.
2. Freeze the cheesecake for 15 minutes to help the first layer set.
3. Add the remaining cheesecake filling and smooth the top.

Add the Topping:

1. Crush the reserved vanilla cream cookies and strawberry wafer cookies for the topping.
2. Optionally, add a few drops of food coloring to enhance the visual appeal.
3. Sprinkle the crushed cookies over the top of the cheesecake and gently press them down to adhere.

Chill and Serve:

1. Refrigerate the cheesecake for at least 4 hours, or until fully set.
2. Before serving, use a pastry bag to pipe decorative swirls of whipped topping on the cheesecake.
3. Optionally, garnish with fresh strawberries, strawberry sauce, or edible flowers.

Storing and Freezing:

• Storing your cheesecake properly ensures it stays fresh and maintains its delicious texture. Leftovers should be covered with plastic wrap or stored in an airtight container in the refrigerator. The cheesecake can last up to 4-5 days when refrigerated.
• If you need to store the cheesecake for a longer period, freezing is an excellent option. To freeze, first allow the cheesecake to set completely in the refrigerator. Once firm, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. The cheesecake can be frozen for up to 2 months. When you’re ready to serve it, thaw the cheesecake overnight in the refrigerator.
• If you plan to re-freeze any leftovers after serving, keep in mind that refreezing can slightly alter the texture, making it less smooth. To avoid this, only slice and thaw what you need at the time.

FAQs: 

Can I use different flavors of Jello?

Absolutely! The beauty of this no-bake cheesecake is its versatility.

How long can I store this cheesecake?

This cheesecake can be stored in the refrigerator for up to 4-5 days when covered tightly with plastic wrap or stored in an airtight container. If you want to extend its shelf life, you can freeze the cheesecake. Once fully set, wrap it in plastic wrap and aluminum foil, and freeze for up to 2 months. When you’re ready to serve, thaw it overnight in the fridge to preserve the texture.

Can I use non-dairy substitutes for the cream cheese and whipped cream?

Yes, you can make this cheesecake dairy-free or vegan by using non-dairy alternatives. Vegan cream cheese, such as those made from almond or cashew, works well as a substitute. For the whipped cream, you can use coconut cream or a dairy-free whipped topping. Make sure to use a plant-based gelatin substitute, like agar-agar, if you’re avoiding animal products altogether.

Can I make this in advance?

Yes, this no-bake cheesecake is perfect for making ahead of time. You can prepare it a day or two in advance, as the flavors actually improve after it has time to chill. Just be sure to add the whipped topping and any fresh garnishes right before serving.

What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular pie dish or even a square baking pan. The main difference is that you won’t be able to release the sides as you would with a springform pan, so serve directly from the dish. You could also try individual servings in mason jars or small cups for a fun, portable option.

More Recipe Suggestions:

Lemon Blueberry Delight

Strawberry Crunch Cheesecake Tacos

No-Bake Turtle Mini Cheesecakes

Crunchy Asian Sesame Chicken Salad

No-Bake Oreo Mint Cheesecake

No-Bake Strawberry Crunch Cheesecake

This No-Bake Strawberry Crunch Cheesecake is a creamy, flavorful dessert that combines the best of both worlds: a smooth, rich cheesecake filling with a delightful crunchy topping. With no need to turn on the oven, this dessert is perfect for warm days or when you’re short on time

5 from 1 vote

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Prep Time 40 minutes mins

Chill Time: 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 8 to 10 Servings

Equipment

• Springform Pan 10-inch
• Measuring cups and spoons
• Mixing Bowls w/lids
• Hand Mixer
• Stand Mixer optional

Ingredients

  

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Crust & Topping:

• 1 lb Vanilla Cream Cookies about 34 cookies, with some reserved for topping
• 6 tbsp Butter melted
• 10 Strawberry Wafer Cookies about 4 oz for extra crunch

Filling:

• 1 small box Strawberry Jello 3.3 oz
• 1 cup Boiling Water
• 16 oz Cream Cheese softened
• ¾ cup Granulated Sugar
• 2 cups Heavy Whipping Cream
• ½ cup Powdered Sugar

Decoration:

• ½ small tub Whipped Topping thawed, in a pastry bag with a star tip

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Instructions

 

Prepare the Crust:

• Crush 26 vanilla cream cookies into fine crumbs. Reserve the remaining cookies for the topping.
• In a mixing bowl, combine the crumbs with melted butter and mix until evenly coated.
• Press the mixture into a greased 10-inch springform pan, using the back of a spoon to create a firm, even crust.
• Place the crust in the freezer for 15 minutes to set.

Make the Filling:

• Dissolve the strawberry Jello in boiling water, stirring until completely dissolved. Set aside to cool.
• In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
• In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture, followed by the cooled jello, mixing until fully combined.
• Crush the strawberry wafer cookies and fold them into the filling for added crunch.

Assemble the Cheesecake:

• Spread half of the cheesecake filling over the chilled crust, smoothing it evenly.
• Freeze the cheesecake for 15 minutes to help the first layer set.
• Add the remaining cheesecake filling and smooth the top.

Add the Topping:

• Crush the reserved vanilla cream cookies and strawberry wafer cookies for the topping.
• Optionally, add a few drops of food coloring to enhance the visual appeal.
• Sprinkle the crushed cookies over the top of the cheesecake and gently press them down to adhere.

Chill and Serve:

• Refrigerate the cheesecake for at least 4 hours, or until fully set.
• Before serving, use a pastry bag to pipe decorative swirls of whipped topping on the cheesecake.
• Optionally, garnish with fresh strawberries, strawberry sauce, or edible flowers.

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