Description
Indulge in the creamy and crunchy delight of this No-Bake Strawberry Crunch Cheesecake. With layers of luscious cream cheese filling, strawberry jello, and a buttery vanilla cream cookie crust, this no-bake dessert is perfect for any occasion. Topped with a delightful mix of crushed cookies and strawberry wafers, it’s a treat that’s as visually appealing as it is delicious. This easy-to-make cheesecake requires no oven, making it an ideal choice for hot summer days or when you need a quick and impressive dessert.
Ingredients
1 lb Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)
6 tablespoons Butter, melted
1 small box (3.3 oz) Strawberry Jello
1 cup Boiling Water
16 oz Cream Cheese, softened (2 bricks of 8 oz each)
3/4 cup Granulated Sugar
2 cups Heavy Whipping Cream
1/2 cup Powdered Sugar
10 Strawberry Wafer Cookies (about 4 oz, for extra crunch)
Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)
Instructions
1. The Crust:
- Process 26 vanilla cream cookies into fine crumbs.
- Mix the crumbs with melted butter until fully combined.
- Press the mixture into the bottom of a greased 10″ springform pan.
- Freeze for 15 minutes to set.
2. The Filling:
- Dissolve strawberry jello in boiling water and let it cool (do not refrigerate).
- Beat softened cream cheese and granulated sugar together until smooth.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Fold whipped cream mixture into the cream cheese mixture in two steps.
- Fold in cooled strawberry jello.
3. Assembling the Cheesecake:
- Spread half of the cream cheese mixture over the crust.
- Pour half of the strawberry jello mixture over the whipped cream layer.
- Repeat layers with remaining mixtures.
- Smooth the top with a spatula and freeze for 15 minutes.
4. The Topping:
- Crush remaining vanilla cream cookies and strawberry wafers.
- Optionally, add food coloring for a pink hue.
- Sprinkle the cookie topping over the cheesecake.
5. Garnish and Serve:
- Garnish with whipped topping swirls using a pastry bag and star tip.
- Slice into portions and serve chilled.
Notes
For a more vibrant topping, add a few drops of pink food coloring to the crushed cookies.
Ensure the strawberry jello cools completely before adding it to the cream cheese mixture to avoid curdling.
The cheesecake can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Category: Desserts, Cheesecakes
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 servings
