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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
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Indulge in the delightful taste of summer with our Strawberry Crunch Cheesecake! This no-bake dessert combines a creamy filling with the vibrant flavors of fresh strawberries, all topped with a satisfying cookie crumble. It’s a treat that evokes childhood memories of ice cream trucks and sunny days. Perfect for family gatherings, barbecues, or simply enjoying after a long day, this cheesecake is both simple to make and impressively delicious. With no baking required, you can whip it up quickly and let it chill while you savor your summer moments.

Ingredients

Scale
  • 1 lb vanilla cream cookies
  • 6 tablespoons melted butter
  • 1 small box (3.3 oz) plant-based strawberry gelatin
  • 1 cup boiling water
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 10 strawberry wafer cookies

Instructions

  1. Prepare the crust by crushing 26 vanilla cream cookies in a food processor, mixing in melted butter until crumbly. Press into the bottom of a greased 10-inch springform pan and freeze for 15 minutes.
  2. For the filling, dissolve strawberry gelatin in boiling water. Cool slightly.
  3. Beat cream cheese with granulated sugar until smooth. Whip heavy whipping cream with powdered sugar until stiff peaks form; fold half into the cream cheese mixture and half into the cooled gelatin.
  4. Layer half of the strawberry mixture over the crust, freeze for 15 minutes, then add the cream cheese layer followed by remaining strawberry mixture.
  5. Crush remaining cookies and sprinkle on top before chilling in the fridge for at least four hours.

Nutrition

Find it online: https://cookingwithviolet.com/strawberry-crunch-cheesecake/