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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
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Indulge in the delightful taste of Strawberry Crunch Cheesecake, a no-bake dessert that captures the essence of summer. This creamy cheesecake, layered with a crunchy cookie crumble topping, is reminiscent of childhood ice cream truck days. Its rich strawberry flavor and fluffy texture make it an instant favorite for any gathering. Whether you serve it at a birthday party, picnic, or family reunion, this cheesecake is sure to impress with its vibrant presentation and delicious taste. It’s an easy recipe that allows for customization, so you can switch up the fruit or cookie toppings to suit your preferences.

Ingredients

Scale
  • 1 lb vanilla cream cookies, about 34 cookies, divided
  • 6 tablespoons butter, melted
  • 1 small box (3.3 oz) strawberry vegan 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 half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

Instructions

  1. Prepare the crust by crushing vanilla cream cookies, mixing with melted butter, and pressing into a springform pan. Freeze for 15 minutes.
  2. Create the filling by dissolving vegan gelatin in boiling water and allowing it to cool. Beat softened cream cheese with sugar until smooth, then fold in whipped cream.
  3. Assemble the cheesecake layers: pour half of the strawberry mixture over the crust, followed by the cream cheese layer, and top with remaining strawberry mixture.
  4. Add crushed cookies on top for decoration and chill in the refrigerator for at least 4 hours before serving.

Nutrition

Find it online: https://cooknatalie.com/strawberry-crunch-cheesecake/

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