Description
Creamy no-bake strawberry crunch cheesecake brings summer’s sweetest memories to life with layers of luscious flavor and irresistible texture. Rich graham cracker crust and fresh strawberries create a delightful dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) Vanilla Cream Cookies
- 16 ounces (454 grams) Cream Cheese
- 1 cup (240 milliliters) Boiling Water
- 2 cups (480 milliliters) Heavy Whipping Cream
- 10 Strawberry Wafer Cookies
Sweeteners:
- 3/4 cup (150 grams) Granulated Sugar
- 1/2 cup (60 grams) Powdered Sugar
- 1 small box (3.3 ounces or 93 grams) Strawberry Jello
Additional Components:
- 6 tablespoons (85 grams) Butter, melted
- 1/2 small tub Whipped Topping, thawed, in a pastry bag with a star tip
Instructions
- Pulverize vanilla cream cookies into fine, uniform crumbs, setting aside some whole cookies for later decorative topping.
- Blend cookie crumbs with melted butter until thoroughly and evenly moistened.
- Transfer the buttery crumb mixture into a lightly greased springform pan, firmly pressing down to create a compact, uniform base using a spoon or flat utensil.
- Chill the prepared crust in the freezer for approximately 15 minutes to solidify its structure.
- Dissolve strawberry jello powder completely in boiling water, allowing the mixture to cool to room temperature.
- Whip cream cheese and granulated sugar together until achieving a smooth, silky consistency with no lumps.
- Separately whip heavy cream with powdered sugar until it forms stiff, peaks that hold their shape.
- Gently incorporate whipped cream into the cream cheese mixture, maintaining its airy texture.
- Fold the cooled jello mixture into the cream cheese blend, ensuring even distribution of color and flavor.
- Crush strawberry wafer cookies and delicately fold them into the filling for added textural complexity.
- Pour half of the cheesecake filling over the chilled crust, carefully spreading to create an even layer.
- Return the partially filled cheesecake to the freezer for 15 minutes to stabilize the initial layer.
- Add the remaining cheesecake filling, smoothing the surface with a spatula for a professional finish.
- Crush the reserved vanilla cream and strawberry wafer cookies for the decorative topping.
- Optionally, introduce a hint of food coloring to enhance the visual appeal.
- Artfully sprinkle the crushed cookies over the cheesecake’s surface, gently pressing to ensure adherence.
- Refrigerate the assembled cheesecake for a minimum of 4 hours to allow complete setting and flavor melding.
- Before serving, pipe elegant whipped cream swirls across the top using a decorative pastry bag.
- Optionally embellish with fresh strawberries, drizzled strawberry sauce, or delicate edible flowers for a stunning presentation.
Notes
- Chill baking tools and bowls beforehand to keep ingredients cold and help maintain the cheesecake’s creamy texture.
- Use room temperature cream cheese to ensure smooth blending without lumps and create a silky filling.
- Fold ingredients gently to preserve the whipped cream’s volume and maintain a light, airy consistency in the cheesecake.
- For gluten-free adaptation, substitute vanilla cream cookies with gluten-free graham crackers or almond flour-based cookies to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg