Cheesecake Strawberry Crunch Dessert
This Cheesecake Strawberry Crunch Dessert is the kind of treat that feels special without being fussy. It has a creamy cheesecake layer, sweet strawberry flavor, and a buttery crunch on top that makes every bite pop.
Equipment
- 1 Mixing Bowl
- 1 Electric Mixer
- 1 9x13 inch baking dish
Ingredients
Cheesecake Layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 8 oz whipped topping
- 1 tsp alcohol-free vanilla
Strawberry Layer
- 3 oz strawberry gelatin mix
- 1 cup hot water
Crunch Topping
- 20 golden sandwich cookies crushed
- 4 tbsp butter melted
- 0.5 cup fresh strawberries optional, for garnish
Instructions
- Mix the crushed cookies with melted butter, then press the mixture into the bottom of a baking dish. Chill it while you make the filling so it sets up nicely.
- Beat the cream cheese until smooth, then add the powdered sugar and alcohol-free vanilla. Fold in the whipped topping until the mixture looks light and creamy.
- In a separate bowl, dissolve the strawberry gelatin mix in hot water and let it cool slightly. Spread it gently over the cheesecake layer, then chill until it starts to set.
- Combine the crushed cookies with a little melted butter, then sprinkle the mixture over the top. Add fresh strawberries if you want a pretty, fruity finish.
- Refrigerate the dessert until firm enough to slice or scoop. The extra chill time helps the layers stay neat and gives the flavors time to meld.
Notes
Store leftovers covered in the refrigerator for up to 3 days. This dessert is best served cold, so there is no need to reheat it. If the topping softens a little, add a few fresh cookie crumbs just before serving.