Strawberry Crunch No-Bake Cheesecake (Print Version)
# Ingredients:
→ For the Crust & Topping
01 -
1 lb Vanilla Cream Cookies (about 34 cookies), divided
02 -
6 tbsp Butter, melted
03 -
10 Strawberry Wafer Cookies (about 4 oz)
→ For the Filling
04 -
1 small box Strawberry Jello (3.3 oz)
05 -
1 cup Boiling Water
06 -
16 oz Cream Cheese, softened
07 -
¾ cup Granulated Sugar
08 -
2 cups Heavy Whipping Cream
09 -
½ cup Powdered Sugar
→ For Decoration
10 -
½ small tub Whipped Topping, thawed
11 -
Fresh strawberries (optional)
# Instructions:
01 -
Crush 26 vanilla cream cookies into fine crumbs. Mix with melted butter until evenly coated. Press into a greased 10-inch springform pan and freeze for 15 minutes
02 -
Dissolve the strawberry jello in boiling water, stirring until completely dissolved. Set aside to cool
03 -
Beat the softened cream cheese with granulated sugar until smooth and creamy
04 -
In another bowl, whip the heavy cream with powdered sugar until stiff peaks form
05 -
Fold the whipped cream into the cream cheese mixture, then fold in the cooled jello. Crush strawberry wafer cookies and fold into the filling
06 -
Spread half of the filling over the chilled crust. Freeze for 15 minutes, then add remaining filling and smooth the top
07 -
Crush the reserved vanilla cream cookies and strawberry wafers. Sprinkle over the top of the cheesecake and gently press down
08 -
Refrigerate for at least 4 hours until set. Before serving, pipe decorative swirls of whipped topping on the cheesecake
# Notes:
01 -
Can be made 1-2 days ahead for more intense flavor
02 -
Substitute vanilla cookies with graham crackers or Oreos if desired
03 -
Try different jello flavors for variations
04 -
Keeps in refrigerator for up to 5 days