Strawberry Crunch Cheesecake
Indulge in a delightful treat that captures the essence of summer and nostalgia—Strawberry Crunch Cheesecake! This no-bake dessert layers creamy cheesecake with a crunchy cookie crust and vibrant strawberry flavor, making it perfect for warm-weather gatherings or cozy nights in. With its fun textures and sweet taste, this cheesecake is bound to become a favorite among friends and family. Plus, it’s incredibly easy to prepare, allowing you to whip it up with minimal effort.
- Prep Time: 30 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredients
Scale
- 1 lb vanilla cream cookies
- 6 tablespoons melted butter
- 1 small box strawberry vegan gelatin
- 1 cup boiling water
- 16 oz cream cheese
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 10 strawberry wafers
Instructions
- Prepare the crust by processing the cookies into crumbs, mixing with melted butter, and pressing into a greased springform pan. Freeze for 15 minutes.
- Dissolve the vegan gelatin in boiling water. In another bowl, beat softened cream cheese with granulated sugar until smooth.
- Whip heavy cream with powdered sugar until stiff peaks form. Mix half with the cream cheese and half with the cooled gelatin. Layer these mixtures on top of the crust, freezing between layers.
- Crush remaining cookies and strawberry wafers for topping; sprinkle over cheesecake before chilling for at least four hours.
- Serve chilled, adding whipped topping if desired.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 310
- Sugar: 23g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://themealjournal.com/strawberry-crunch-cheesecake/