Description
This No-Bake Strawberry Crunch Cheesecake is a creamy, flavorful dessert that combines the best of both worlds: a smooth, rich cheesecake filling with a delightful crunchy topping. With no need to turn on the oven, this dessert is perfect for warm days or when you’re short on time. The layers of vanilla cookie crust, strawberry-infused cream cheese filling, and a sweet cookie crumble topping make for a refreshing and indulgent treat. Whether you’re serving this at a gathering or enjoying it at home, it’s sure to impress with its vibrant colors and irresistible taste.
Ingredients
Scale
- Crust & Topping:
- 1 lb Vanilla Cream Cookies (about 34 cookies), with some reserved for topping
- 6 tbsp Butter, melted
- 10 Strawberry Wafer Cookies (about 4 oz) for extra crunch
- Filling:
- 1 small box Strawberry Jello (3.3 oz)
- 1 cup Boiling Water
- 16 oz Cream Cheese, softened
- ¾ cup Granulated Sugar
- 2 cups Heavy Whipping Cream
- ½ cup Powdered Sugar
- Decoration:
- ½ small tub Whipped Topping, thawed, in a pastry bag with a star tip
Instructions
- Prepare the Crust:
- Crush 26 vanilla cream cookies into fine crumbs. Reserve the remaining cookies for the topping.
- In a mixing bowl, combine the crumbs with melted butter and mix until evenly coated.
- Press the mixture into a greased 10-inch springform pan, using the back of a spoon to create a firm, even crust.
- Place the crust in the freezer for 15 minutes to set.
- Make the Filling:
- Dissolve the strawberry jello in boiling water, stirring until completely dissolved. Set aside to cool.
- In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, followed by the cooled jello, mixing until fully combined.
- Crush the strawberry wafer cookies and fold them into the filling for added crunch.
- Assemble the Cheesecake:
- Spread half of the cheesecake filling over the chilled crust, smoothing it evenly.
- Freeze the cheesecake for 15 minutes to help the first layer set.
- Add the remaining cheesecake filling and smooth the top.
- Add the Topping:
- Crush the reserved vanilla cream cookies and strawberry wafer cookies for the topping.
- Optionally, add a few drops of food coloring to enhance the visual appeal.
- Sprinkle the crushed cookies over the top of the cheesecake and gently press them down to adhere.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or until fully set.
- Before serving, use a pastry bag to pipe decorative swirls of whipped topping on the cheesecake.
- Optionally, garnish with fresh strawberries, strawberry sauce, or edible flowers.
Notes
- Make Ahead: This cheesecake can be made a day or two ahead of time. The flavors intensify with chilling, so preparing in advance is a great option. Just wait to add the whipped topping and garnishes until right before serving.
- Crust Substitutes: You can swap the vanilla cream cookies with graham crackers or Oreo cookies for a different flavor base. This allows for endless customization to suit your personal preferences.
- Fruit Variations: Feel free to use different flavored jello or add layers of fresh fruit between the cheesecake layers. Raspberries, blueberries, or peaches would all complement the filling beautifully.
- Storage: Store any leftovers covered in the refrigerator for up to 5 days. For longer storage, wrap the cheesecake tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.