Delightful Strawberry Crunch Cake

Category: Sweet Innovations Across Cultures

You’ll love this Strawberry Crunch Cheesecake for its super creamy, fruity layers and old-school charm. Begin by crushing vanilla cookies and mixing with melted butter for a quick crust, which goes straight into the fridge. Next, whip together soft cream cheese, strawberry gelatin, and fluffy whipped cream until smooth, then layer that over the chilled cookie base. For some texture and fun, crumble up both vanilla and strawberry wafer cookies and scatter them on top. Finish with clouds of whipped cream across the surface. This is the ultimate summer crowd-pleaser and sharing it’s a breeze.

Monica
By Monica Monica
Updated on Thu, 12 Jun 2025 14:12:21 GMT
A chunky slice topped with bright red and white sprinkles, plus creamy white frosting. Pin
A chunky slice topped with bright red and white sprinkles, plus creamy white frosting. | flavorsfuse.com

You’ll get a dreamy, creamy delight packed with crunchy bites when you bite into this Strawberry Crunch Cheesecake. Remember those strawberry ice cream bars that made summers awesome as a kid? Get ready for some serious nostalgia. Tart berries and a crispy, colorful crust come together so well that one slice just isn’t enough. It disappears at parties—folks always go for seconds.

I first threw this together for my kid’s birthday and she couldn’t stop smiling. Now we make it together whenever the sun’s out and we want something sweet.

Irresistible Ingredients

  • Vanilla cream cookies: Crush these up for a solid crust and toss some extra on top for extra crunch Those with fat creamy centers are the best for texture
  • Butter: Melt down and mix into crumbs so you can press everything into your pan Unsalted keeps flavors just right
  • Strawberry gelatin: Pops in that awesome berry flavor and a punch of pink Use the brand you like most
  • Cream cheese: The must-have for a creamy filling Let it get soft on the counter for a super smooth mix
  • Heavy whipping cream: Folds into the center for fluffiness Chill this in the fridge first to get big, fluffy peaks
  • Granulated sugar: Adds the right amount of sweetness to your creamy layer Makes it extra silky
  • Powdered sugar: Helps whipped cream turn out stable and fluffy for swirling
  • Strawberry wafer cookies: Crunch up these for a fun, pink snap at the top Pick the bold strawberry ones to stand out
  • Whipped topping: Spread or pipe this on top to finish with a bakery-style swirl Make sure it’s defrosted so your swirls look perfect

Easy Steps

Put Together the Cookie Crust:
Chop up 26 vanilla cream cookies in your food processor, add your melted butter and pulse until sandy Move it into a greased 10-inch pan, push evenly to the edge, then set in the freezer for 15 minutes
Dissolve the Gelatin:
Stir a cup of hot water into your gelatin for about two minutes until it’s all melted Let it cool but don’t chill—it should stay pourable
Mix the Cream Cheese:
Beat your softened cream cheese and granulated sugar together until super smooth—no chunks allowed
Whip the Cream:
Whip some cold heavy cream with powdered sugar until good and stiff Scrape the bowl and split the mixture in half
Mash the Fillings Together:
Mix half your fluffy whipped cream into the cream cheese Then fold the rest into your cooled-but-still-liquid gelatin Don’t quit until everything looks well blended
Layer It On:
Spread half the strawberry mix over your frozen crust and freeze for 15 minutes Next, smooth out the cream cheese mix, top with the last half of strawberry mixture for awesome stripes
Make the Crunch Layer:
Crush leftover strawberry wafers and vanilla cookies using a rolling pin or bag—mix in a bit of food coloring for a brighter pink Cover the cheesecake top and gently press in Place in the fridge at least 4 hours till it gets firm
Add Whipped Topping:
Just before serving, swirl or spoon whipped topping around the top for a quick, impressive look that’s a breeze to do
A slice of cake with white frosting and red sprinkles. Pin
A slice of cake with white frosting and red sprinkles. | flavorsfuse.com

Stay Fresh

Stick leftovers in the fridge under some cover and they’ll be yummy for three days. If you want that topping extra crisp, toss it on right before digging in. To freeze it, wrap slices in plastic then foil and stash them for later.

A slice of cake with white frosting and red sprinkles. Pin
A slice of cake with white frosting and red sprinkles. | flavorsfuse.com

Quick Swaps

No strawberry gelatin? Grab blackberry or raspberry instead. No cream cookies? Golden sandwich cookies or grahams fix it right up. If you don’t want strawberry wafers, plain vanilla ones do the job.

Serving Fun

Plate each wedge with a few fresh strawberries or a squirt of strawberry sauce. I always throw on extra whipped topping and crunchy bits for a party vibe. It’s extra tasty with some lemonade or a cold iced tea in the heat.

Cool Story

This sweet treat is inspired by those old-school strawberry ice cream bars everybody loved from the ice cream truck. You get cheesecake’s creamy filling plus the cheery, crumbly topping that won everyone over every summer.

FAQs About the Recipe

→ What’s the best way to keep the crust from getting soggy?

Crush those vanilla cookies up real fine, then stir in buttery goodness and pack the mix firmly into your pan. Freeze this base before adding anything else and it’ll hold strong.

→ How do I make super silky cheesecake?

Make sure your cream cheese sits out and warms up first. Blend it up with sugar and whipped cream until totally smooth. That keeps it lump-free.

→ Can I use real strawberries instead of strawberry gelatin?

You totally can! Just blend sweetened fresh berries, but know the gelatin really helps it set and makes the color pop.

→ Any tips for getting awesome swirls on top?

Alternate pouring each cream cheese and strawberry layer, popping the pan in the freezer for a bit between them. This helps those swirls stand out sharp.

→ How can I make the top extra crunchy?

Break up both strawberry and vanilla wafer cookies, then pile ‘em on thickly. You’ll get a perfect mix of texture and crunch with each bite.

→ How long should I chill the cake before slicing?

Let it hang out in the fridge for at least four hours so everything sticks together and tastes even better.

Strawberry Crunch Cake

Soft, rich cheesecake bursting with strawberry flavor and a chunky cookie topping. Every bite’s a treat.

Prep Time
35 min
Cooking Time
~
Total Time
35 min
By Monica: Monica

Category: Hybrid Desserts

Skill Level: Moderate

Cuisine Style: American

Yield: 12 Servings

Dietary Preferences: Vegetarian

What You'll Need

→ Crust

01 Save a few from the 34 vanilla cream cookies (1 lb), then crush the rest for later
02 Melt down 85 g of unsalted butter

→ Filling

03 A packet (93 g) of strawberry-flavored gelatin
04 Get 484 g of plain cream cheese, make sure it’s super soft
05 150 g of granulated sugar
06 60 g powdered sugar
07 10 strawberry wafer cookies, should weigh about 113 g
08 240 ml boiling hot water
09 480 ml heavy cream, cold and ready to whip

→ Topping

10 Take 125 ml whipped topping — let it thaw so it’s fluffy

Step-by-Step Guide

Step 01

Blitz 26 cookies in your food processor, then scoop them into your pan and mix in that melted butter so everything looks like wet sand. Push it down all over the bottom of a 25 cm pan, freeze for 15 minutes to set it up.

Step 02

Pour your cold heavy cream into a clean bowl, toss in the powdered sugar, and whip it until it’s thick and holds its shape. Stop to scrape the sides with a spatula now and then.

Step 03

Stir your boiling water into the strawberry gelatin, mixing well for a couple of minutes till there aren’t any grains left. Let it get down to room temp on the counter so it won’t melt your other stuff.

Step 04

In a separate big bowl, take the super soft cream cheese and sugar and beat ‘em together until it looks light with no lumps left.

Step 05

Split your whipped cream in half. Gently mix one part with the fully cooled gelatin and fold in the rest with your cream cheese. Make sure you combine both until everything is smooth, no streaks hanging around.

Step 06

Spread half the strawberry mix over your frosty crust, then freeze it for 15 minutes so it doesn’t blend. Spoon on all the cream cheese layer next. Finish with the rest of the strawberry mix, smoothing it out gently on the top.

Step 07

Crush up the cookies you set aside and those strawberry wafers (you can just put them in a bag and smack with a rolling pin or use a tart tamper). For extra color, a drop or two of food dye in the crumbs is great. Sprinkle the colorful crumble all over the dessert.

Step 08

Refrigerate your dessert for 4 hours at least so it gets firm. Just before serving, if you want, use a pastry bag and star tip to pipe swirly whipped topping on top.

Additional Notes

  1. Let the gelatin cool all the way to room temperature before you mix in whipped cream. Mixing it in while warm can leave weird chunks.

Essential Tools

  • Electric mixer
  • Food processor
  • Mixing bowls
  • 25 cm springform pan
  • Pastry bag with star tip
  • Rolling pin

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Contains dairy — cream cheese, heavy cream, whipped topping
  • Contains gluten — vanilla cookies, strawberry wafers

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 485
  • Fats: 31 g
  • Carbohydrates: 47 g
  • Proteins: 6 g