Description
A delightful dessert that combines tart strawberries with a creamy filling in a crunchy crust, perfect for any occasion.
Ingredients
- 1 lb vanilla cream cookies (about 34 cookies, divided)
- 6 tablespoons melted butter
- 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 piped into a pastry bag with a star tip)
Instructions
- Place 26 vanilla cream cookies in a food processor and pulse into fine crumbs.
- Add the melted butter and process until the mixture resembles wet sand.
- Press this mixture evenly into the bottom of a greased 10″ springform pan.
- Freeze the crust for about 15 minutes.
- In a bowl, mix the boiling water with strawberry gelatin, stirring until dissolved. Set aside to cool.
- In a separate bowl, beat together the cream cheese and granulated sugar until smooth.
- In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Combine half of the whipped cream with the cream cheese mixture and the other half with the cooled gelatin, mixing until smooth.
- Pour half of the strawberry mixture onto the crust and freeze for another 15 minutes.
- Layer the cream cheese mixture on top, followed by the remaining strawberry mixture.
- Coarsely crush the remaining cookies and strawberry wafers, and sprinkle the mixture on top of the cheesecake.
- Refrigerate for at least 4 hours or until ready to serve.
- Add whipped topping before serving if desired.
Notes
Use room-temperature cream cheese for a smoother filling. You can also substitute different flavored gelatin or cookies based on your taste preference.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American