A No-Bake Summer Dream: Strawberry Crunch Cheesecake


For the Crust:

1 lb 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 (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 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)


The Crust:

Process 26 vanilla cream cookies into fine crumbs and blend well with the melted butter.
Press this mixture into the bottom of a greased 10″ springform pan and set in the freezer for 15 minutes.

The Filling:

Dissolve the strawberry jello in boiling water and let it cool (do not refrigerate).
Beat the cream cheese and granulated sugar until smooth.

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