Description
A creamy strawberry cheesecake with a crunchy cookie crust and whipped topping.
Ingredients
Scale
- Crust Ingredients:
- 1lb vanilla cream cookies, about 34 cookies, divided
- 6 tablespoons butter, melted
- Filling Ingredients:
- 1 small box, 3.3 oz, strawberry jello
- 1 cup boiling water
- 2 bricks, 8 oz each, cream cheese, softened
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 10 strawberry wafer cookies, about 4 oz
- Topping:
- About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)
Instructions
- Preheat oven to 350°F (175°C).
- Crush vanilla cream cookies into fine crumbs. Mix with melted butter.
- Press the mixture into the bottom of a springform pan. Bake for 10 minutes. Let cool.
- Dissolve strawberry jello in boiling water. Let cool slightly.
- Beat cream cheese and granulated sugar until smooth.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Stir in cooled jello until fully combined.
- Pour filling over the cooled crust.
- Refrigerate for at least 4 hours or until set.
- Crush strawberry wafer cookies and sprinkle over the top.
- Pipe whipped topping around the edges before serving.
Notes
- Use room temperature cream cheese for smoother filling.
- Chill the mixing bowl and beaters before whipping cream.
- For a firmer set, refrigerate overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: strawberry crunch cheesecake, dessert, no-bake cheesecake