Description
A delightful no-bake cheesecake with layers of creamy filling and crunchy cookie topping, perfect for any gathering.
Ingredients
Scale
- 26 vanilla cream cookies (for crust)
- 6 tablespoons butter, melted
- 1 small box (3.3 oz) strawberry gelatin
- 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 wafers (about 4 oz)
- About half a small tub of whipped topping, thawed
Instructions
- Place 26 vanilla cream cookies into a food processor and process until they turn into fine crumbs.
- Add the melted butter to the crumbs and process until you reach a wet sand-like texture.
- Press the mixture evenly into the bottom of a greased 10″ springform pan, creating a solid crust.
- Freeze the crust for 15 minutes to set.
- Combine boiling water and strawberry gelatin in a bowl. Mix for 2 minutes until fully dissolved. Set aside to cool—do not refrigerate.
- Beat the softened cream cheese and granulated sugar together in a separate bowl until smooth and creamy. Set aside.
- Whip the heavy cream and powdered sugar in another bowl until stiff peaks form.
- Divide the whipped cream mixture in half: add one half to the cream cheese mixture and the other half to the cooled gelatin.
- Pour half of the strawberry mixture onto the chilled crust, and freeze for 15 minutes to set.
- Add the cream cheese mixture on top, followed by the remaining strawberry layer.
- Coarsely crush the remaining vanilla cream cookies and strawberry wafers; sprinkle them on top.
- Refrigerate for at least 4 hours or until ready to serve.
- Top with whipped topping using a pastry bag for an elegant finish.
Notes
Make this cheesecake up to two days in advance; store covered in the fridge. For clean slices, dip your knife in hot water before cutting.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 21g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg