In the heart of dessert innovation comes a treat that combines the sweet nostalgia of childhood with the elegance of a classic cheesecake. I’m thrilled to share my latest creation, a no-bake Strawberry Crunch Cheesecake, that’s as delightful to look at as it is to devour. This recipe is a tribute to those lazy, hazy days of summer, transformed into a dessert that’s perfect for any season. ??✨
What You’ll Need
To make this delectable dessert, you’ll gather ingredients for three main components: the crust, the filling, and the topping. Each layer contributes its unique texture and flavor, culminating in a symphony of sweetness.
For the Crust:
- 1lb Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)
- 6 tablespoons Butter, melted
For the Filling:
- 1 small box (3.3 oz) Strawberry Jello
- 1 cup Boiling Water
- 16 oz Cream Cheese, softened (that’s 2 bricks of 8 oz each)
- 3/4 cup Granulated Sugar
- 2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- 10 Strawberry Wafer Cookies (about 4 oz, for that extra crunch)
For the Topping:
- Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended for that perfect swirl).
Let’s Make Cheesecake!
The Crust:
- Start with creating a crumbly base by processing 26 vanilla cream cookies into fine crumbs.
- Blend these crumbs well with the melted butter until you’ve got a mixture that holds together when squeezed.
- Press this mixture into the bottom of a greased 10″ springform pan and let it set in the freezer for 15 minutes to firm up.
The Filling:
- Begin by dissolving the strawberry jello in boiling water. Let it cool down but don’t refrigerate.
- In a separate bowl, beat the cream cheese and granulated sugar until the mixture is smooth and creamy.
- Whip the heavy cream with powdered sugar in another bowl to stiff peaks, then carefully fold it into the cream cheese mixture and the cooled strawberry jello in two separate steps.
- Layer half of the whipped cream mixture over the crust, followed by half of the strawberry jello mixture. Freeze for 15 minutes, then add the remaining cream cheese mixture and top with the remaining strawberry mixture.
The Topping:
- Crush the remaining vanilla cream cookies and strawberry wafers. You can add a bit of food coloring if you wish for a pinker hue.
- Sprinkle this crunchy mixture over the top of the cheesecake.
- Refrigerate for 4 hours to set completely.
- Before serving, garnish with swirls of whipped topping to add that final touch of elegance.
Time to Enjoy
Prep Time: 30 minutes | Total Time: 4 hours 45 minutes | Servings: 12
This Strawberry Crunch Cheesecake is a no-bake marvel that offers a refreshing break from traditional baked cheesecakes. The creamy filling, combined with the crunchy crust and topping, makes for a dessert that’s as satisfying to eat as it is beautiful to present at any gathering. So, whip up this cheesecake, invite your friends or family over, and watch as it becomes the centerpiece of your table and the highlight of your meal.
Note
The recipe provided is designed for basic purposes, meant to serve a standard portion. However, the accompanying picture features additional layers, intended for a larger gathering, but rest assured, the core recipe shared is suitable for everyday use.