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Strawberry Crunch Cheesecake

If you’re looking to delight your taste buds with a sweet treat that brings a dash of nostalgia, this Strawberry Crunch Cheesecake is just the recipe you need. This no-bake dessert is perfect for those warm days when you want something decadently sweet without turning on the oven. Combining the rich, creamy textures of cheesecake with the vibrant flavors of strawberries and the unique crunch of vanilla cookies, this cheesecake promises to be a crowd-pleaser.

Ingredients

  • Crust:

  • 1 lb vanilla cream cookies, about 34 cookies, divided

  • 6 tablespoons butter, melted

  • Filling:

  • 1 small box (3.3 oz) strawberry jello

  • 1 cup boiling water

  • 16 oz cream cheese, softened

  • 3/4 cup granulated sugar

  • 2 cups heavy whipping cream

  • 1/2 cup powdered sugar

  • 10 strawberry wafer cookies, about 4 oz

  • Topping:

  • Half a small tub of whipped topping, thawed

Instructions

  1. Crust:

  • Process 26 vanilla cream cookies into fine crumbs and blend with melted butter until crumbly.

  • Press into a greased 10-inch springform pan and freeze for 15 minutes.

  1. Filling:

  • Dissolve strawberry jello in boiling water and cool without refrigerating.

  • Beat cream cheese with granulated sugar until smooth.

  • In a separate bowl, whip heavy cream with powdered sugar to stiff peaks.

  • Combine half the whipped cream with the cream cheese mixture and the other half with the cooled strawberry jello.

  • Layer half of the strawberry mixture over the crust, freeze for 15 minutes, then layer the cream cheese mixture and top with remaining strawberry mixture.

  1. Topping:

  • Crush the remaining vanilla cream cookies and strawberry wafers, adding food coloring for a pink hue if desired.

  • Sprinkle over the cheesecake and refrigerate for 4 hours.

  • Garnish with whipped topping before serving.

Notes

Prep Time: 30 minutes
Total Time: 4 hours 45 minutes
Servings: 12

  • Author: niold.com