Description

This No-Bake Strawberry Crunch Cheesecake combines a buttery vanilla cream cookie crust with a rich, creamy strawberry-infused filling. Layers of light whipped cream folded into smooth cream cheese and strawberry Jello create a luscious texture, all topped with a crunchy cookie crumble and decorative whipped topping swirls. Perfectly chilled and easy to assemble, this dessert offers a refreshing strawberry delight without baking.

Ingredients

Scale

Crust

1 lb Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)
6 tablespoons Butter, melted

Filling

1 small box (3.3 oz) Strawberry Jello
1 cup Boiling Water
16 oz Cream Cheese, softened (2 bricks of 8 oz each)
3/4 cup Granulated Sugar
2 cups Heavy Whipping Cream
1/2 cup Powdered Sugar
10 Strawberry Wafer Cookies (about 4 oz, for extra crunch)

Topping

Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)

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Instructions

The Crust: Process 26 vanilla cream cookies into fine crumbs. Mix the crumbs with melted butter until fully combined. Press the mixture evenly into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes to allow the crust to set firmly.
The Filling: Dissolve the strawberry jello completely in 1 cup of boiling water and let it cool to room temperature (do not refrigerate). Beat softened cream cheese and granulated sugar together until smooth and creamy. In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two increments to maintain the airy texture. Then fold in the cooled strawberry jello mixture carefully until fully incorporated.
Assembling the Cheesecake: Spread half of the cream cheese mixture evenly over the prepared crust. Pour half of the strawberry jello mixture on top of the cream cheese layer and spread gently. Repeat the layering with the remaining cream cheese mixture followed by the remaining strawberry jello mixture. Smooth the surface with a spatula. Freeze the assembled cheesecake for 15 minutes to help it set before adding toppings.
The Topping: Crush the remaining vanilla cream cookies along with the strawberry wafer cookies to create a crunchy topping. Optionally, mix in a few drops of food coloring if a pink hue is desired. Sprinkle this cookie crumble mixture evenly over the cheesecake surface.
Garnish and Serve: Using a pastry bag fitted with a star tip (Wilton 1M recommended), pipe swirls of whipped topping around the edges or as desired for decoration. Slice the cheesecake into 10 equal portions and serve chilled for the best texture and flavor experience.

Notes

Do not refrigerate the strawberry jello after dissolving; allow it to cool at room temperature to maintain the right consistency for folding.
Freezing the crust and then the assembled cheesecake in between steps helps ensure clean layers and a firm set.
The whipped cream should be whipped to stiff peaks to hold the structure of the filling well.
Using a springform pan simplifies removing the cheesecake without damaging the edges.
The cookie topping adds a delightful crunch that contrasts nicely with the creamy filling.