No-Bake Strawberry Crunch Cheesecake
This No-Bake Strawberry Crunch Cheesecake features a creamy and rich cheesecake filling infused with strawberry flavor, layered on a sweet vanilla cookie crust, and topped with a delightful crunch from strawberry wafer cookies. A perfect dessert for any occasion, this cheesecake is both visually stunning and deliciously satisfying without requiring any baking.
Ingredients
- 1 lb Vanilla Cream Cookies about 34 cookies, with some reserved for topping
- 6 tbsp Butter melted
- 1 small box Strawberry Jello 3.3 oz
- 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, for extra crunch
- 1/2 small tub Whipped Topping thawed, in a pastry bag with a star tip
Instructions
- Crush 26 vanilla cream cookies into fine crumbs. Reserve remaining cookies for topping. Mix crumbs with melted butter until well-coated. Press into a greased 10-inch springform pan. Freeze crust for 15 minutes to set.
- Dissolve strawberry jello in boiling water; set aside to cool.
- Beat softened cream cheese with granulated sugar until smooth.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Fold whipped cream into the cream cheese mixture. Gradually add cooled jello and fold until combined. Crush strawberry wafer cookies and fold into the filling.
- Spread half of the filling over the crust; freeze for 15 minutes. Add remaining filling and smooth evenly.
- Crush remaining cookies and wafers; optionally, add food coloring. Sprinkle over cheesecake and press lightly. Refrigerate for at least 4 hours.
- Pipe decorative swirls with whipped topping just before serving.
Notes
For a more intense strawberry flavor, use fresh strawberry puree in the filling. Adjust sweetness by adding more or less sugar to taste.
Nutrition
Serving: 150gCalories: 450kcal
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