Description
Creamy summer dream meets crisp strawberry crunch in this delightful no-bake cheesecake sensation. Sweet strawberries and graham cracker layers combine perfectly, promising a cool dessert that refreshes and delights you.
Ingredients
Scale
Crust Ingredients:
- 1 pound Vanilla Cream Cookies
- 6 tablespoons (90 milliliters) Butter
Filling Ingredients:
- 1 small box (3.3 ounces / 93 grams) Strawberry Jello
- 1 cup Boiling Water
- 16 ounces (454 grams) Cream Cheese
- 3/4 cup Granulated Sugar
- 2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar
Topping Ingredients:
- 10 Strawberry Wafer Cookies
- Whipped Topping
Instructions
- Create a fine, uniform crumb mixture by pulverizing vanilla cream cookies and blending thoroughly with melted butter.
- Firmly compact the crumb base into a greased 10″ springform pan, ensuring an even layer, then chill in the freezer for 15 minutes to solidify.
- Prepare strawberry Jello by dissolving in boiling water, allowing it to cool to room temperature without refrigeration.
- Whip cream cheese and granulated sugar until achieving a silky, lump-free consistency.
- Craft a light whipped cream by beating heavy cream with powdered sugar until forming stiff, glossy peaks.
- Gently incorporate the whipped cream into the cream cheese mixture, then fold in the cooled strawberry Jello in two careful stages.
- Distribute half of the whipped cream mixture over the chilled crust, followed by a layer of half the strawberry Jello mixture.
- Freeze for 15 minutes to set initial layers, then add remaining cream cheese mixture and top with final strawberry layer.
- Transform remaining vanilla cream cookies and strawberry wafers into a coarse, textured crunch by crushing them thoroughly.
- Optional: Enhance the cookie crumble with a touch of pink food coloring for visual appeal.
- Generously scatter the crunchy cookie mixture across the cheesecake’s surface.
- Refrigerate for 4 hours to allow complete setting and flavor melding.
- Just before serving, embellish with delicate whipped cream swirls for an elegant finishing touch.
Notes
- Chill ingredients beforehand to ensure smooth, lump-free mixing and optimal texture for your no-bake cheesecake.
- Crush cookies finely and evenly to create a consistent, stable crust that holds together perfectly when sliced.
- Use room temperature cream cheese to prevent lumps and achieve a silky, creamy filling that blends seamlessly.
- Fold whipped cream gently into the mixture to maintain its light, airy texture and prevent deflation during mixing.
- Prep Time: 30 minutes
- Cook Time: 4 hours 15 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 323 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg