Description
This Strawberry Cream Cheese Cheesecake is a stunning no-bake dessert with a buttery cookie crust, creamy strawberry filling, and a topping of crushed cookies and whipped cream. Perfect for any occasion, it’s easy to make, requires no oven time, and is sure to impress!
Ingredients
Scale
For the Crust:
- 1 lb vanilla cream cookies (about 34 cookies, some reserved for topping)
- 6 tbsp butter, melted (binds the crust)
For the Filling:
- 3.3 oz strawberry Jello (1 small box)
- 1 cup boiling water (for dissolving Jello)
- 16 oz cream cheese, softened (for a smooth, creamy base)
- 3/4 cup granulated sugar (adds sweetness to the filling)
- 2 cups heavy whipping cream (for lightness and fluffiness)
- 1/2 cup powdered sugar (stabilizes the whipped cream)
- 10 strawberry wafer cookies (about 4 oz, for added texture and flavor)
For Garnish:
- 1/2 small tub whipped topping (thawed, for decorative swirls)
Instructions
- Prepare the Crust:
- Place 26 vanilla cream cookies in a food processor and pulse until fine crumbs form.
- In a mixing bowl, combine the cookie crumbs with melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes to set.
- Make the Strawberry Jello Mixture:
- In a medium bowl, dissolve the strawberry Jello in 1 cup of boiling water, stirring until fully dissolved. Set aside to cool.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Gradually fold in the cooled strawberry Jello until the filling is evenly pink and smooth.
- Crush the strawberry wafer cookies and fold them into the filling for extra texture and flavor.
- Assemble the Cheesecake:
- Remove the crust from the freezer and spread half of the cheesecake filling over it. Freeze for 15 minutes to firm up.
- Spread the remaining filling evenly over the first layer.
- Add the Topping:
- Crush the reserved vanilla cream cookies and strawberry wafers. Sprinkle them over the top of the cheesecake and press gently to adhere.
- Chill:
- Refrigerate the cheesecake for at least 4 hours, or until fully set.
- Garnish and Serve:
- Just before serving, pipe decorative swirls of whipped topping around the edge of the cheesecake. Slice and enjoy!
Notes
- For a gluten-free version, use gluten-free cookies for the crust and ensure all other ingredients are gluten-free.
- Double the recipe for a larger crowd—this cheesecake is always a hit!
- Prep Time: 30 minutes
- Cook Time: 4+ hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American