Description
Cool summer nights call for magical No-Bake Strawberry Crunch Cheesecake, where creamy layers dance with crisp graham textures. Sweet strawberry whispers and luscious cream cheese promise a delightful dessert adventure waiting for refreshment seekers.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 cups (480 milliliters) heavy whipping cream
- 1 small box (3.3 ounces or 94 grams) strawberry Jello
Crust and Crunch Ingredients:
- 1 pound (454 grams) vanilla cream cookies (about 34 cookies)
- 10 strawberry wafer cookies (about 4 ounces or 113 grams)
- 6 tablespoons (90 milliliters) butter, melted
Sweet Ingredients:
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (60 grams) powdered sugar
- 1 cup (240 milliliters) boiling water
Garnish:
- Whipped topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)
Instructions
- Crush vanilla cream cookies into ultra-fine particles and thoroughly incorporate with melted butter to create a uniform base mixture.
- Firmly compress the crumb blend into the bottom of a lightly greased 10-inch springform pan, ensuring an even, compact layer.
- Chill the crust in the freezer for approximately 15 minutes to solidify its structure.
- Carefully dissolve strawberry Jello powder in boiling water, then allow the mixture to reach room temperature without refrigerating.
- Whip cream cheese and granulated sugar together until achieving a silky, lump-free consistency.
- Generate stiff, voluminous peaks with heavy cream and powdered sugar, then gently fold into the cream cheese mixture in two separate incorporations.
- Seamlessly blend the cooled strawberry Jello into the cream mixture, maintaining a smooth texture.
- Distribute half of the whipped cream mixture over the prepared crust, followed by a layer of half the strawberry Jello mixture.
- Return the partially assembled cheesecake to the freezer for a brief 15-minute stabilization period.
- Complete the layering by adding the remaining cream cheese mixture and topping with the final strawberry layer.
- Utilize a pastry bag fitted with a decorative star tip to elegantly pipe whipped topping across the cheesecake surface.
- Optionally, garnish the top with crumbled vanilla cream cookies to enhance textural complexity.
- Freeze the assembled dessert for a minimum of 2 hours to ensure perfect setting and optimal flavor melding.
Notes
- Choose cookies with a buttery texture for a more robust and flavorful crust that holds together perfectly.
- Crush cookies finely using a food processor to ensure an even, compact base without large chunks.
- Chill the crust thoroughly before adding the filling to prevent crumbling and create a stable foundation.
- Ensure strawberry Jello is completely cooled but not set before mixing to maintain a smooth, uniform texture.
- Fold cream and Jello gently into cream cheese to preserve the airy, light consistency of the cheesecake.
- Use a star tip for elegant, professional-looking whipped topping swirls that add visual appeal.
- Sprinkle cookie crumbs just before serving to maintain their crisp texture and prevent soggy topping.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 508
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 103 mg