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Delightful Strawberry Crunch Cheesecake for Summer Fun

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A creamy, no-bake cheesecake featuring a buttery cookie crust, a luscious strawberry filling, and a crunchy strawberry wafer topping, perfect for summer gatherings.

Ingredients

Scale
  • 26 Vanilla Cream Cookies
  • ½ cup Butter, melted
  • 1 package Strawberry Gelatin Powder
  • 8 ounces Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 1 cup Heavy Cream, whipped
  • ½ cup Powdered Sugar
  • 1 cup Strawberry Wafer Cookies, crushed

Instructions

  1. Create the Cookie Crust: In a food processor, pulse the Vanilla Cream Cookies into fine crumbs. Drizzle in the melted butter and pulse until well combined. Press the mixture into the bottom of a springform pan to form a firm crust. Set aside while you prepare the filling.
  2. Prepare the Creamy Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Gradually mix in the strawberry gelatin powder until fully incorporated, ensuring there are no lumps.
  3. Whip the Heavy Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Assemble the Cheesecake: Pour the cream cheese mixture over the prepared cookie crust, smoothing it out with a spatula.
  5. Add the Crunchy Topping: Sprinkle the crushed Strawberry Wafer Cookies evenly over the top of the cheesecake, pressing them down slightly to adhere.
  6. Chill: Place the cheesecake in the refrigerator and chill for at least 2 hours, or until firm.
  7. Serve: Once set, release the cheesecake from the springform pan. Slice, serve, and enjoy!

Notes

For a gluten-free version, use gluten-free cookies. If you have leftovers, store them in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/strawberry-crunch-cheesecake-summer-fun/

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