Description
Indulge in the delightful flavors of our Strawberry Crunch Cheesecake, a no-bake dessert that captures the essence of summer. This creamy and refreshing cheesecake features a luscious strawberry filling harmoniously layered between a buttery cookie crust and topped with crunchy cookie crumbs. Perfect for any occasion, this dessert is sure to bring smiles to gatherings, from birthday parties to summer picnics. With simple preparation steps and stunning presentation, it’s an easy yet impressive treat that everyone will love. Serve it chilled and enjoy every bite of nostalgia with this fruity masterpiece!
Ingredients
Scale
- 1 lb vanilla cream cookies (about 34 cookies)
- 6 tablespoons butter (melted)
- 1 small box (3.3 oz) strawberry vegan gelatin
- 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)
Instructions
- Prepare the crust: Process 26 vanilla cream cookies into fine crumbs, mix with melted butter, and press into a greased springform pan. Freeze for 15 minutes.
- Make the filling: Dissolve strawberry vegan gelatin in boiling water. In a separate bowl, beat softened cream cheese and sugar until smooth. Whip heavy cream with powdered sugar until stiff peaks form. Combine half the whipped cream with cream cheese mixture and the other half with cooled gelatin.
- Assemble: Layer half of the strawberry mixture over the crust, freeze for 15 minutes, then add cream cheese layer followed by remaining strawberry mixture.
- Add toppings: Crush remaining cookies and wafers, sprinkle over cheesecake.
- Final chill: Refrigerate for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg