Description
A creamy and crunchy dessert that combines strawberry flavors with a delightful cookie crust, perfect for summer gatherings.
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 half a small tub of whipped topping, thawed
Instructions
- Make the crust by processing 26 vanilla cream cookies into fine crumbs and mixing with melted butter. Press into a 10″ springform pan and freeze for 15 minutes.
- Prepare the strawberry mixture by combining boiling water with strawberry gelatin until dissolved, then set aside to cool.
- Beat together the cream cheese and granulated sugar until smooth, then set aside.
- Whip the heavy cream with powdered sugar until stiff peaks form, and fold into the cream cheese and gelatin mixtures.
- Layer half of the strawberry mixture over the crust and freeze for 15 minutes, then add the cream cheese layer and the remaining strawberry mixture.
- Add the crunch by crushing vanilla cream and strawberry wafer cookies, then sprinkle on top.
- Cover and refrigerate for at least 4 hours before serving, adding whipped cream topping just before serving.
Notes
This cheesecake can be made a day ahead for better flavor. For perfect slices, warm your knife before cutting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg