Description
A creamy and luscious cheesecake with a crunchy cookie crust and refreshing strawberry filling, perfect for any occasion.
Ingredients
Scale
- 1 lb vanilla cream cookies, about 34 cookies, divided
- 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 wafer cookies, about 4 oz
- About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip
Instructions
- Prepare the crust: Place 26 vanilla cream cookies into a food processor and process until they form fine crumbs. Add the melted butter and pulse until you get a crumbly, sand-like texture. Press this mixture evenly into the bottom of a greased 10” springform pan to create a crust. Freeze for 15 minutes.
- Make the filling: In a bowl, combine the boiling water and strawberry gelatin, stirring for about 2 minutes until completely dissolved. Set aside to cool, but do not refrigerate.
- Cream the cheese: In another bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Set this mixture aside.
- Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Be sure to scrape down the bowl once during whipping.
- Combine mixtures: Gently fold half of the whipped cream into the cream cheese mixture for a light, fluffy filling, and the other half into the cooled gelatin until completely combined.
- Assemble the cheesecake: Pour half of the strawberry mixture over the chilled crust. Freeze for another 15 minutes to set slightly. Remove it from the freezer, add the cream cheese mixture next, followed by the remaining strawberry mixture on top.
- Add crunch: Crush the remaining vanilla cream cookies and strawberry wafers coarsely. Sprinkle the crushed cookies over the top of the cheesecake.
- Chill: Refrigerate the cheesecake for at least 240 minutes or until you’re ready to serve.
- Serve: Before serving, top with whipped topping using a pastry bag fitted with a star tip for that extra touch!
Notes
This cheesecake can be prepared a day in advance; store it in the fridge for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 17g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg