Effortless Strawberry Crunch Cake

Featured in Sweet Moments of Joy.

This dreamy strawberry crunch cake blends a super smooth base and big strawberry taste. The bottom's packed tight with crushed vanilla cookie bits and lots of melty butter, chilled so it holds up. The filling's really light—think cream cheese, sugar, whipped cream, and a pop of strawberry gelatin or jam. All that goes on the firm cookie layer for extra texture. On top, toss a big, chunky mix of vanilla and strawberry cookies for crunch and color. Finish with a cool swirl of whipped cream on top. Bring it to summer hangouts or serve at celebrations—everyone will want a second piece.

Barbara Chef
Updated on Thu, 19 Jun 2025 13:20:27 GMT
Slice of creamy cake with white topping and red sprinkles. Pin it
Slice of creamy cake with white topping and red sprinkles. | gracefulflavors.com

If you crave the taste of those old-school strawberry crunch ice cream bars, this creamy cheesecake hits the spot. Every bite is a blast of tangy strawberry and that buttery, crunchy topping you can't stop eating. It's super popular for parties, and folks always want another slice.

When I whipped this up for my daughter's birthday, she couldn't stop grinning. Now it's become our go-to treat for lazy summer weekends together.

Delicious Ingredients

  • Whipped topping: You'll want this for sweet swirls on the top. Just thaw it so you can pipe cute decorations that stay put.
  • Strawberry wafer cookies: Throw these into the crunchy topping for a pop of pink and bright berry flavor. Pick crispy, light ones if you can find them.
  • Powdered sugar: Adds staying power to the whipped cream, so it looks fluffy and smooth.
  • Granulated sugar: Sweetens the cheesecake layers and keeps the filling velvety.
  • Heavy whipping cream: This key ingredient makes the filling light and airy. Cold cream works best to get that fluffy whip.
  • Cream cheese: Gotta let it soften to keep the batter smooth. This is your creamy base—no lumps allowed.
  • Strawberry gelatin: Packs juicy berry flavor and a lovely pink color. Choose your favorite brand since it really stands out.
  • Butter: The magic glue for holding the crust together. Unsalted keeps things tasting fresh and buttery.
  • Vanilla cream cookies: Start with these to make a thick, rich crust and also save some for that nostalgic, crumbly topping. Cookies loaded with cream in the middle give the best texture.

Easy How-To Guide

Finish With Whipped Topping:
Right before serving, pop on swirls or dollops of whipped topping around the edge for a fun finish. Makes it look bakery-perfect every time.
Add the Crunchy Layer:
Crush your saved vanilla cream cookies along with those strawberry wafer cookies—smash 'em in a bag or use a tart shaper. Sprinkle a little food coloring if you want a brighter pink. Toss this all over the cheesecake for that signature crunch. Jab the topping in so it sticks, then refrigerate the whole thing for at least four hours until it's set up.
Build the Layers:
Spoon about half the strawberry mix onto the frozen crust, freeze again for 15 minutes, then gently spread on all the cream cheese mix. Finish by pouring on the rest of the strawberry layer. Now you've got thick, bold layers.
Mix It All Together:
Gently fold half of your whipped cream into the cream cheese and the other half into the cooled strawberry gelatin. Keep out any lumps and whisk until everything's super smooth.
Whip the Cream:
Grab a separate bowl, whip that cold heavy cream with powdered sugar until it’s standing up in stiff peaks. Stop to scrape the bowl if you need. Split this whipped cream into two batches.
Blend Cream Cheese:
In a bowl, beat up your softened cream cheese and granulated sugar so it’s silky and lump-free. Get it good and creamy before you move on.
Cool the Gelatin:
Stir up strawberry gelatin with a cup of boiling water in a heatproof bowl. Mix for a couple minutes so it’s all dissolved. Let it cool down, but don’t let it get cold—it needs to stay pourable.
Make the Crust:
Pulse 26 vanilla cream cookies in your food processor until you've got fine crumbs, add melted butter, then pulse again till it feels a bit wet and sandy. Dump it into a greased springform pan (the big 10-inch one), press it right to the edges, then freeze for 15 minutes to set it up nice and firm.
A slice of cake with white frosting and red sprinkles. Pin it
A slice of cake with white frosting and red sprinkles. | gracefulflavors.com

How to Store Leftovers

Once you're done, cover leftover cheesecake really well—plastic wrap or a tub lid both work—and stash it in the fridge for up to three days. If you wait to add the crunchy topping until just before serving, it’ll stay nice and crisp. Want to keep it longer? Wrap individual slices snug in foil and plastic, then freeze.

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

Easy Ingredient Swaps

If you can't find strawberry gelatin, try any other berry kind you like. Graham crackers or golden sandwich cookies both make a tasty swap for the cookie base. If you don’t have strawberry wafer cookies, just use regular vanilla ones instead—they’ll still work great.

Tasty Ways to Serve

Add a handful of fresh strawberries next to each slice or pour on a drizzle of berry syrup. For extra flair, pile on a little more whipped topping and sprinkle on leftover cookie crumbs. This sweet treat is top-notch with a glass of iced tea or lemonade, especially when it's hot out.

Fun Backstory

This dessert is a mashup of retro ice cream truck strawberry shortcake bars and smooth, creamy cheesecake. It mixes that old-timey crunch with cheesecake’s rich creaminess, so every bite feels cozy and fun.

Frequently Asked Questions

→ How do I get that solid cookie base?

Take those vanilla cookies, crush them up real fine, then stir in some melted butter. Pack it into your pan tight and let it freeze a bit before adding anything else. It'll be solid and hold everything up just right.

→ What's the trick for creamy cheesecake filling?

Let your cream cheese, sugar, and whipped cream sit until they're not cold. Beat the cream cheese till it’s super smooth before you mix it all up. That way, no annoying lumps.

→ Can I use real strawberries and skip gelatin?

Sure, blend up sweet strawberries and use them. Just know gelatin helps the whole thing keep its shape and gives it that fun color.

→ How do I get that fancy marble look?

Pour some strawberry stuff and then some cream cheese mix, one after the other, over your crust. Pause in between and let it set in the freezer for super clear swirls.

→ What’s the secret to the yummy crunch on top?

Roughly smash some vanilla and strawberry wafer cookies. Stir them together and shower the mix all over so it’s extra thick and colorful.

→ How long should this chill in the fridge?

At least four hours is your best bet. You want everything really set and the flavors to come together.

Effortless Strawberry Crunch Cake

Layers of creamy cheesecake and strawberry, finished with a burst of crunchy cookies. Every bite's a fun surprise.

Prep Time
35 Minutes
Cook Time
~
Total Time
35 Minutes
By: Barbara


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Crust

01 Melted unsalted butter, 85 g
02 About 34 vanilla cream cookies (1 lb), split for use

→ Filling

03 10 strawberry crispy wafer cookies, around 113 g
04 240 ml boiling water
05 Strawberry gelatin dessert powder, 93 g
06 Powdered sugar, 60 g
07 454 g really soft cream cheese
08 Heavy whipping cream, 480 ml
09 Granulated sugar, 150 g

→ Topping

10 125 ml whipped topping, thawed out

Instructions

Step 01

Pop the whole thing in the fridge for a minimum of 4 hours so it sets up all the way. Right before you're ready to dive in, fill a pastry bag with a star tip and dress up the top using the whipped topping.

Step 02

Bash up the leftover vanilla cream cookies and all those strawberry wafer cookies. Throw them in a bag then smash them with your rolling pin or use a tart shaper if you want. For more color, squeeze in a bit of food coloring and mix. Sprinkle this tasty mix all over the top.

Step 03

Pour half the strawberry stuff onto your chilled crust and smooth it out. Freeze it for 15 minutes. Take it out, layer on that whole cream cheese blend, then cap it off with the rest of your strawberry mix.

Step 04

Split your whipped cream right down the middle into two bowls. Carefully fold the first half into your cream cheese combo. Take the other half and gently mix it into your fully cooled strawberry gelatin mix until both are smooth.

Step 05

Beat the heavy cream and powdered sugar with your mixer until it's super thick and forms peaks. Make sure to scrape down the bowl now and then.

Step 06

Use another bowl to whip the cream cheese with granulated sugar until there are no lumps left and it's extra creamy. Set this aside for now.

Step 07

Stir the strawberry gelatin powder into the boiling water in a bowl, really mixing for about 2 minutes until it's dissolved. Let it cool on the counter but keep it out of the fridge.

Step 08

Blitz 26 vanilla cream cookies in your food processor until you get fine crumbs. Mix in the melted butter and pulse until it starts sticking together like wet sand. Press it flat into the bottom of a greased 25 cm springform pan so it covers evenly. Toss in the freezer for 15 minutes to chill.

Notes

  1. Let the gelatin mix cool to room temp before you add the whipped cream so you don't get any weird lumps.

Tools You'll Need

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

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (cream cheese, heavy cream, whipped topping)
  • Has gluten (vanilla cream cookies, wafer cookies)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 31 g
  • Total Carbohydrate: 47 g
  • Protein: 6 g