Description
A delightful no-bake cheesecake that combines creamy cheesecake with strawberries and a crunchy cookie topping.
Ingredients
Scale
- 1 lb vanilla cream cookies (about 34 cookies), divided
- 6 tablespoons butter, melted
- 1 small box (3.3 oz) strawberry gelatin
- 1 cup boiling water
- 2 bricks (8 oz each) 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)
- About 1/2 tub whipped topping, thawed
Instructions
- Prepare the crust by crushing 26 vanilla cream cookies in a food processor and mixing with melted butter. Press into the bottom of a greased 10-inch springform pan and freeze for 15 minutes.
- Dissolve strawberry gelatin in boiling water and let cool. Beat cream cheese and sugar until smooth, then whip heavy cream with powdered sugar until stiff peaks form, dividing it in half.
- Mix half of the whipped cream with cream cheese and the other half with the cooled gelatin.
- Layer half of the strawberry mixture onto the crust and freeze for 15 minutes. Add the cream cheese mixture, then top with the remaining strawberry mixture.
- Crush remaining vanilla cream cookies and strawberry wafer cookies to sprinkle over the top.
- Refrigerate for at least 4 hours before serving. Pipe thawed whipped topping on top before serving.
Notes
For a firmer cheesecake, freeze for longer before serving. Store leftovers in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cheesecake, dessert, no-bake, strawberry, summer treat