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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
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If you’re craving a refreshing dessert that captures the essence of summer, look no further than this Strawberry Crunch Cheesecake! This delightful no-bake treat features layers of creamy cheesecake infused with vibrant strawberry flavors, all topped off with a crunchy cookie crumble. Perfect for family gatherings, birthday celebrations, or simply as a sweet indulgence on a warm evening, this cheesecake takes you back to those cherished childhood memories of enjoying frozen treats on sunny days.

Ingredients

Scale
  • 1 lb vanilla cream cookies (about 34 cookies), divided
  • 6 tablespoons melted butter
  • 1 small box (3.3 oz) vegan vegan gelatin mix
  • 1 cup boiling water
  • 16 oz cream cheese (two 8 oz bricks), softened
  • 3/4 cup granulated sugar
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • About 10 strawberry wafer cookies (4 oz)

Instructions

  1. Prepare the crust by crushing 26 vanilla cream cookies in a food processor until fine. Mix with melted butter and press into a greased 10-inch springform pan. Freeze for 15 minutes.
  2. Dissolve the vegan gelatin in boiling water and set aside to cool.
  3. Beat together softened cream cheese and granulated sugar until smooth. In another bowl, whip heavy cream and powdered sugar until stiff peaks form.
  4. Fold half of the whipped cream into the cream cheese mixture, then gently incorporate the cooled gelatin mixture.
  5. Pour half of the strawberry mixture over the crust and freeze for another 15 minutes.
  6. Layer the remaining cream cheese mixture over this layer, followed by the rest of the strawberry mixture.
  7. Crush leftover cookies and sprinkle them on top as a finishing touch. Refrigerate for at least four hours before serving.

Nutrition

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