Strawberry Crunch Delight (Printable Version)
# What You'll Need:
→ Crust
01 -
Hang onto about 8 of your cookies for later, smash the rest—26 cream-filled vanilla cookies (weighing 1 lb in total)—right now
02 -
About 85 grams of unsalted butter, melted down until liquid
→ Filling
03 -
Heavy cream, 480 ml — get it cold for best whipping
04 -
93-gram package of strawberry-flavored gelatin powder
05 -
Let your cream cheese (454 grams, plain) soften up to room temp
06 -
150 grams of granulated sugar
07 -
60 grams of powdered sugar — you’ll use this for whipping
08 -
10 strawberry wafer cookies for fun crunch (about 113 grams)
09 -
Really hot water, 240 ml, to dissolve the gelatin
→ Topping
10 -
About half a cup (125 ml) of whipped topping, fully thawed so it’s spoonable
# Steps to Follow:
01 -
Let your finished treat sit in the fridge for a solid 4 hours so it gets super firm. When you’re ready to serve, pipe on those swirls of whipped topping using your star-tipped piping bag. Slice and enjoy.
02 -
Crush up all leftover vanilla cookies plus every strawberry wafer—bash them in a bag with your rolling pin, or press with a tart tool. Sprinkle your colorful crumbs across the top. Want to amp up the look? A tiny bit of food coloring does wonders here.
03 -
Start with a layer from just half your strawberry-flavored filling. Spread it over the frozen crust. Freeze for 15 more minutes. Smear all the cheesecake mixture next, then top with the last bit of strawberry layer for a fun finish.
04 -
Gently mix half of your whipped cream into the now-cooled gelatin mix. With the rest, fold into your sweetened cream cheese bowl. Take your time—keep both mixtures smooth and streak-free.
05 -
In a fresh big bowl, beat together the soft cream cheese and sugar so it comes out super creamy—keep mixing till you don’t see any lumps.
06 -
Stir the strawberry gelatin powder into your hot water. Keep mixing for a couple minutes so it completely dissolves. Don’t put it in the fridge—just set it aside until it feels as cool as your kitchen.
07 -
Pour the cold heavy cream and your powdered sugar into a mixing bowl. Whip until it’s stiff and cloud-like, scraping down the side if anything sticks.
08 -
First, crumb up those cookies and combine with melted butter until it looks sandy. Pack the mix tightly into your springform pan (about 25 cm wide). Pop it in the freezer for 15 minutes to set up fast.
# Additional Tips:
01 -
Don’t mix any whipped cream in until your gelatin mixture is back to room temp, or you’ll probably get a gritty mess.