Strawberry Crunch Cheesecake Cake (Printable Version)
# What You'll Need:
→ Crust and Topping
01 -
32 vanilla cream sandwich cookies, divided (26 for crust, 6 for topping)
02 -
85 grams unsalted butter, melted
→ Strawberry Layer
03 -
85 grams strawberry-flavored gelatin powder
04 -
120 milliliters boiling water
→ Cream Cheese Layer
05 -
340 grams full-fat cream cheese, softened
06 -
100 grams granulated sugar
→ Whipped Cream Mixture
07 -
240 milliliters heavy whipping cream
08 -
30 grams powdered sugar, sifted
→ Crunch Topping
09 -
60 grams strawberry wafer cookies, coarsely crushed
10 -
Optional: 2 drops pink or red food coloring for vibrant color
→ Garnish
11 -
180 milliliters whipped topping, for piping swirls
# Step-by-Step Directions:
01 -
Pulse 26 vanilla cream cookies in a food processor until fine. Combine with melted unsalted butter until the texture resembles wet sand. Firmly press the mixture into the base of a greased 25-cm springform pan using the bottom of a measuring cup. Freeze for 15 minutes to set.
02 -
In a medium bowl, stir strawberry gelatin powder into boiling water for two minutes, ensuring it is fully dissolved. Let cool to room temperature but do not refrigerate.
03 -
In a mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy, scraping down sides for an even texture.
04 -
In a separate bowl, whip heavy cream and sifted powdered sugar with an electric mixer until stiff peaks form. Scrape down the bowl once to ensure an even mix.
05 -
Gently fold half the whipped cream into the cream cheese mixture until just blended. In another bowl, fold the remaining whipped cream into the cooled strawberry gelatin mixture until uniform in color.
06 -
Spread half of the strawberry mixture evenly over the chilled crust and freeze for 15 minutes. Gently layer the cream cheese mixture over the set strawberry layer. Top with the remaining strawberry mixture, smoothing the surface with an offset spatula.
07 -
Coarsely crush the remaining 6 vanilla cream cookies and strawberry wafer cookies together. Toss with 2 drops of food coloring if desired for a brighter pink. Sprinkle generously over the top layer.
08 -
Refrigerate assembled cheesecake for at least 4 hours or up to overnight to allow all layers to firm and flavors to meld.
09 -
Before serving, pipe whipped topping decoratively around the edge using a pastry bag fitted with a star tip. Slice with a sharp knife and serve cold.
# Helpful Notes:
01 -
This no-bake dessert replicates the nostalgic summer flavor of strawberry shortcake ice cream with a creamy mousse-like filling and crunchy cookie topping.
02 -
For the cleanest slices, chill thoroughly and use an offset spatula to smooth the top.
03 -
Premium full-fat cream cheese and high-fat whipping cream help achieve stable, creamy layers.