Description
Creamy No-Bake Strawberry Crunch Cheesecake promises a delightful summer dessert with layers of graham cracker crust, luscious strawberry filling, and crunchy topping. Fresh strawberries and smooth cream cheese blend into an irresistible treat you can enjoy without turning on the oven.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese (softened)
- 1 pound (454 grams) vanilla cream cookies (about 34 cookies)
- 2 cups (480 milliliters) heavy whipping cream
Filling and Sweeteners:
- 3.3 ounces (93 grams) Strawberry Jello (1 small box)
- ½ cup (100 grams) granulated sugar
- ½ cup (60 grams) powdered sugar
- 10 strawberry wafer cookies (about 4 ounces/113 grams)
- ½ small tub whipped topping (thawed)
Additional Ingredients:
- 6 tablespoons (85 grams) butter (melted)
- 1 cup (240 milliliters) boiling water
Instructions
- Pulverize 26 vanilla cream cookies in a food processor until they transform into fine, uniform crumbs. Mix these cookie crumbs thoroughly with melted butter, creating a texture resembling damp sand.
- Transfer the butter-cookie mixture into a greased 10-inch (25 centimeters) springform pan, pressing firmly and evenly across the bottom to create a compact base. Refrigerate for 15 minutes to stabilize the crust.
- Dissolve one 3-ounce (85 grams) package of strawberry gelatin into boiling water, stirring until completely integrated. Allow the liquid to cool to room temperature.
- In a separate large mixing bowl, whip softened cream cheese with granulated sugar until achieving a silky, smooth consistency.
- Whip heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Gradually incorporate the cooled strawberry gelatin into the cream cheese mixture, ensuring a uniform pale pink color and smooth texture.
- Crush strawberry wafer cookies into small fragments and fold them into the cheesecake filling.
- Spread half the filling over the chilled crust, then return to the refrigerator for 15 minutes to partially set.
- Add the remaining filling, creating an even layer across the surface.
- Sprinkle crushed vanilla cream cookies and additional strawberry wafer pieces across the top, gently pressing to adhere.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight to ensure complete setting.
- Before serving, pipe decorative whipped cream around the edges for an elegant finish.
Notes
- Chilling transforms this dessert from good to absolutely spectacular, allowing flavors to meld and texture to become perfectly creamy.
- Strawberry wafer cookies provide a delightful crunch that contrasts beautifully with the smooth, velvety cheesecake filling.
- Layering techniques create visual interest and ensure each bite delivers maximum flavor complexity.
- Freezing the crust helps stabilize the base, preventing potential soggy bottom issues and maintaining crisp texture.
- Dissolving jello separately ensures smooth integration into the cheesecake mixture, eliminating potential lumps and creating a vibrant color.
- Prep Time: 30 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 415 kcal
- Sugar: 27g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1.5g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 90mg