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No-Bake Strawberry Crunch Cheesecake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 45 minutes (including freezing and chilling time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Bake Strawberry Crunch Cheesecake is a delightful and easy-to-make dessert featuring a crunchy vanilla cream cookie crust paired with a smooth, creamy strawberry-flavored filling. Topped with crushed cookies, strawberry wafer pieces, and piped whipped cream swirls, this cheesecake is a perfect sweet treat that requires no baking and sets in the freezer for a refreshing, light finish.

Ingredients

Scale

Crust

  • 1 lb Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)
  • 6 tablespoons Butter, melted

Filling

  • 1 small box (3.3 oz) Strawberry Jello
  • 1 cup Boiling Water
  • 16 oz Cream Cheese, softened (2 bricks of 8 oz each)
  • 3/4 cup Granulated Sugar
  • 2 cups Heavy Whipping Cream
  • 1/2 cup Powdered Sugar

Topping

  • 10 Strawberry Wafer Cookies (about 4 oz, for extra crunch)
  • Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)

Instructions

  1. Prepare the Crust: Process 26 vanilla cream cookies into fine crumbs. Mix the crumbs thoroughly with the melted butter until fully combined. Press the mixture evenly into the bottom of a greased 10-inch springform pan and freeze for 15 minutes to set the crust firmly.
  2. Make the Filling: Dissolve the strawberry jello in 1 cup of boiling water and let it cool to room temperature without refrigerating. In a separate bowl, beat the softened cream cheese and granulated sugar together until the mixture is 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 in two steps to maintain a light texture, then fold in the cooled strawberry jello mixture until well combined.
  3. Assemble the Cheesecake: Spread half of the cream cheese mixture evenly over the chilled cookie crust. Pour half of the strawberry jello mixture over the cream cheese layer. Repeat the layering with the remaining cream cheese mixture followed by the rest of the strawberry jello. Smooth the top with a spatula and freeze the entire cheesecake for 15 minutes to help it set.
  4. Prepare the Topping: Crush the reserved vanilla cream cookies along with the strawberry wafer cookies to create the crunchy topping. Optionally, add a few drops of food coloring for a pink hue if desired. Sprinkle the crushed cookie topping evenly over the cheesecake’s surface.
  5. Garnish and Serve: Using a pastry bag fitted with a star tip (Wilton 1M recommended), pipe swirls of the thawed whipped topping on top of the cheesecake as a final decorative touch. Chill the assembled cheesecake until ready to serve. Cut into slices and enjoy your no-bake strawberry crunch cheesecake.

Notes

  • Make sure the cream cheese is fully softened at room temperature for a smooth filling.
  • Do not refrigerate the jello mixture while cooling; let it cool at room temperature to avoid premature setting.
  • Freezing times help the crust and filling to set properly but do not freeze the cheesecake solid to maintain a creamy texture.
  • The whipped topping can be substituted with homemade whipped cream if preferred.
  • Reserve some cookies for topping to add a nice crunchy texture contrast.

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Find it online: https://simplysavorykitchen.com/no-bake-strawberry-crunch-cheesecake-recipe/