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Strawberry Crunch Cheesecake
Youssef Hb

Strawberry Crunch Cheesecake

A creamy, layered dessert with a buttery cookie crust, smooth gelatin-infused filling, and crunchy strawberry topping. Combines textures and flavors for a sophisticated yet comforting experience, perfect for family or entertaining.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 50 minutes
Servings: 10 servings
Course: DESSERTS
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups vanilla cookies (or graham crackers)
  • 5 tbsp unsalted butter, melted
  • 2 tbsp unflavored gelatin
  • 16 oz cream cheese, room temperature
  • 3/4 cup granulated sugar (or brown sugar)
  • 1 cup heavy whipping cream (or coconut cream)
  • 1/4 cup powdered sugar
  • 1 cup crushed strawberry wafers

Method
 

  1. Pulse 2 cups vanilla cookies into crumbs using a food processor
  2. Mix with melted butter until evenly damp
  3. Press mixture into a greased 10" springform pan, creating a flat crust
  4. Freeze crust for 15 minutes to firm
  5. Whisk gelatin into 1 cup boiling water until dissolved, then cool for 30 minutes
  6. Beat cream cheese with granulated sugar until smooth
  7. Whip cream and powdered sugar until stiff peaks form
  8. Fold half the whipped cream into cream cheese, then gently mix in cooled gelatin
  9. Spoon half the crushed strawberry wafers over the crust in the pan
  10. Freeze for 15 minutes to set the first layer
  11. Spread the cream cheese mixture over the wafer layer
  12. Top with remaining crushed strawberry wafers and a sprinkle of crushed vanilla cookies
  13. Refrigerate at least 4 hours before serving

Notes

For a halal version, use halal-certified cream cheese and cream
Ensure gelatin is unflavored and not derived from pork (kosher/halal gelatin available)
Chill the crust in the refrigerator first to prevent slumping
Strawberry cookies or freeze-dried strawberries can substitute wafers for extra texture
Substitute coconut cream for dairy-free option