A No-Bake Summer Dream: Strawberry Crunch Cheesecake

Indulge in a No-Bake Summer Sensation: Strawberry Crunch Cheesecake

Ingredients:

For the Crust:

• 1 lb Vanilla Cream Cookies (approximately 34 cookies, with a few set aside for garnish)
• 6 tablespoons melted Butter

For the Filling:

• 1 small box (3.3 oz) Strawberry Jello
• 1 cup Boiling Water
• 16 oz softened Cream Cheese (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 added crunch)

For the Topping:

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

Directions:

The Crust:

1. Process 26 vanilla cream cookies into fine crumbs and combine thoroughly with melted butter.
2. Press this mixture firmly into the bottom of a greased 10″ springform pan and chill in the freezer for 15 minutes.

The Filling:

1. Dissolve the strawberry jello in boiling water and let it cool to room temperature (do not refrigerate).
2. Beat the cream cheese and granulated sugar together until smooth.
3. Whip the heavy cream with powdered sugar until stiff peaks form, then gently fold it into the cream cheese mixture along with the cooled strawberry jello in two additions.
4. Layer half of the whipped cream mixture over the chilled crust, followed by half of the strawberry jello mixture. Freeze for 15 minutes, then add the remaining cream cheese mixture and top with the remaining strawberry mixture.

The Topping:

1. Crush the reserved vanilla cream cookies and strawberry wafers. Add food coloring for a more vibrant pink color, if desired.
2. Sprinkle this crunchy mixture evenly over the cheesecake and refrigerate for at least 4 hours to set.
3. Garnish with decorative swirls of whipped topping just before serving.

Prep Time: 30 minutes | Total Time: 4 hours 45 minutes | Servings: 12