Description
A rich and creamy strawberry cheesecake with a crunchy granola crust, perfect for any occasion.
Ingredients
Scale
- 1 lb Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)
- 6 tablespoons Butter, melted
- 1 small box (3.3 oz) Strawberry Jello
- 1 cup Boiling Water
- 16 oz Cream Cheese, softened (2 bricks of 8 oz each)
- 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)
- Whipped Topping, about half a small tub, thawed
Instructions
- Process 26 vanilla cream cookies into fine crumbs and mix with melted butter. Press into the bottom of a greased 10-inch springform pan and freeze for 15 minutes.
- Dissolve strawberry jello in boiling water and let cool. Beat softened cream cheese with granulated sugar until smooth.
- Whip heavy cream with powdered sugar until stiff peaks form. Fold half into cream cheese mixture, then add cooled strawberry jello. Fold in remaining whipped cream.
- Pour half of cream cheese mixture over crust, then half of strawberry jello mixture. Freeze for 15 minutes. Add remaining cream cheese mixture and top with rest of strawberry mixture.
- Crush reserved vanilla cream cookies and strawberry wafer cookies. Optionally, add food coloring and sprinkle over cheesecake.
- Refrigerate for 240 minutes (4 hours) to set. Decorate with swirls of whipped topping before serving.
Notes
Ensure cream cheese is softened for a smooth mixture. Allow jello to cool completely to maintain consistency.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, strawberry, dessert, granola crust