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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
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Indulge in a delightful treat that captures the essence of summer with this Strawberry Crunch Cheesecake. This no-bake dessert combines a creamy filling infused with luscious strawberries, all atop a crunchy cookie crust. Perfect for family gatherings, birthday parties, or just a cozy evening at home, this cheesecake will surely impress everyone around the table. With its simple preparation and make-ahead convenience, you can kick back and enjoy your time while this delicious dessert sets in the fridge. Plus, the nostalgic flavor of strawberries mixed with cream cheese will take you back to carefree summer days!

Ingredients

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

Instructions

  1. Prepare the crust by blending 26 vanilla cream cookies into fine crumbs. Mix with melted butter and press into a greased 10" springform pan. Freeze for 15 minutes.
  2. Combine boiling water with vegan gelatin until dissolved and let cool.
  3. Beat cream cheese and granulated sugar until smooth. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold half into the cream cheese mixture and half into the gelatin mixture.
  4. Layer half of the strawberry mixture over the chilled crust, freeze for another 15 minutes, then add the cream cheese layer followed by the remaining strawberry mixture.
  5. Crush remaining cookie toppings and sprinkle over cheesecake. Chill in the refrigerator for at least four hours before serving.

Nutrition

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