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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake with a Refreshing Twist

Enjoy a delicious Strawberry Crunch Cheesecake—a no-bake delight that brings sunshine to your table and is perfect for gatherings.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 26 cookies Vanilla Cream Provides a sweet, buttery base; can substitute with graham crackers
  • 1/2 cup Butter Melted is essential for mixing with the crumbs
For the Cheesecake Filling
  • 16 ounces Cream Cheese Softened for a smooth filling
  • 3/4 cup Granulated Sugar Can be replaced by a sugar alternative
  • 1 cup Heavy Cream Whipped for lightness; do not substitute with low-fat cream
For the Strawberry Swirl
  • 1 box Strawberry Gelatin Powder Can substitute with raspberry or mixed berry gelatin
For the Topping
  • 1/4 cup Powdered Sugar Optional for those preferring unsweetened topping
  • 1 cup Fresh Strawberries Choose ripe berries for the best taste

Equipment

  • Food processor
  • Mixing Bowl
  • Electric mixer
  • Spatula
  • 10-inch springform pan

Method
 

Crust Preparation
  1. Crush 26 vanilla cream cookies into fine crumbs. Combine crumbs with melted butter and press into a greased 10-inch springform pan. Freeze for 15 minutes.
Gelatin Mixture
  1. Boil 1 cup of water, dissolve the strawberry gelatin powder, and let it cool to room temperature.
Cheesecake Base
  1. Beat 16 ounces of softened cream cheese with 3/4 cup of granulated sugar until smooth.
Whipped Cream Integration
  1. Whip 1 cup of heavy cream and 1/4 cup of powdered sugar until stiff peaks form. Fold half into the cream cheese mixture, then the rest into the cooled strawberry gelatin.
Layering
  1. Pour half of the strawberry gelatin over the crust and freeze for 15 minutes. Spread the cream cheese mixture over it, then top with remaining gelatin. Freeze the whole cheesecake again for 15 minutes.
Crunchy Top
  1. Crush the remaining vanilla cream cookies and sprinkle on top of the cheesecake. Chill for at least 4 hours.
Finishing Touch
  1. Pipe whipped cream on top and garnish with fresh strawberries before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 12gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

To avoid curdling, let the gelatin cool before mixing with the cream cheese. For the best texture, prepare the cheesecake a day in advance.

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