The Ultimate Strawberry Crunch Cheesecake with Vanilla Cookies & Strawberry Gelatin
A decadent no-bake gelatin-topped cheesecake with a crunchy vanilla cookie crust and a sweet strawberry finish. This Strawberry Crunch Cheesecake with Vanilla Cookies & Strawberry Gelatin is the ultimate showstopper dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 9 hours (includes chilling)
- Yield: 12 servings
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups crushed vanilla cookies
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 large eggs
- 1 (3 oz) box strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup fresh or frozen strawberries, sliced
- 1/2 cup crushed vanilla cookies
- 1/4 cup finely chopped freeze-dried strawberries
- 2 tablespoons melted butter
Instructions
- Preheat oven to 325°F (163°C). Combine crushed vanilla cookies and 2 tablespoons sugar. Stir in melted butter. Press into a 9-inch springform pan. Bake for 10 minutes. Cool completely.
- Beat cream cheese until smooth. Add 3/4 cup sugar and vanilla, beat well. Beat in sour cream. Add eggs one at a time, mixing on low. Pour over crust.
- Place springform pan in a roasting pan. Pour hot water halfway up the sides. Bake for 55-65 minutes until center is set. Turn off oven, crack door, cool for 1 hour. Remove from water bath, cool completely. Refrigerate for at least 4 hours.
- Dissolve strawberry gelatin in boiling water. Add cold water. Arrange strawberries on cheesecake. Pour gelatin over strawberries. Refrigerate for 4 hours until set.
- Combine 1/2 cup crushed cookies, freeze-dried strawberries, and 2 tablespoons melted butter. Sprinkle over gelatin before serving.
Notes
For best results, make this Strawberry Crunch Cheesecake with Vanilla Cookies & Strawberry Gelatin a day ahead. Store leftovers in the refrigerator for up to 5 days.