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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
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Indulge in the refreshing taste of our no-bake Strawberry Crunch Cheesecake, a delightful dessert that captures the essence of summer! This creamy cheesecake is layered atop a crunchy cookie crust and topped with vibrant strawberry goodness, making it a perfect treat for any occasion. Easy to prepare and fun to customize, this recipe will impress your family and friends without requiring hours in the kitchen. Serve it at gatherings or enjoy it on a quiet evening—this cheesecake is sure to bring joy and nostalgia with every bite!

Ingredients

Scale
  • 1 lb vanilla cream cookies (about 34 cookies), divided
  • 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

  1. Prepare the crust by processing 26 vanilla cream cookies into fine crumbs. Mix with melted butter and press into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes.
  2. Dissolve the strawberry vegan gelatin in boiling water and set aside to cool.
  3. Beat softened cream cheese and granulated sugar until smooth. In another bowl, whip heavy cream with powdered sugar until stiff peaks form. Fold half of each mixture together until combined.
  4. Pour half of the strawberry mixture over the crust, freeze for another 15 minutes, then add cream cheese mixture followed by the remaining strawberry mixture.
  5. Freeze for at least 4 hours before serving. Top with crushed cookie toppings and whipped topping if desired.

Nutrition

Find it online: https://quickfoodjournal.com/strawberry-crunch-cheesecake/