No-Bake Strawberry Crunch Cheesecake
Ingredients
Crust
1 lb. vanilla cream cookies (@34)
6 T. butter, melted
Filling
1 sm. box (3.3 oz.) strawberry Jell-O
1 c. boiling water
16 oz. cream cheese, softened
3/4 c. granulated sugar
2 c. heavy whipping cream
1/2 c. powdered sugar
Topping
Whipped topping, @ small tub, thawed & placed into pastry bag with star tip (Wilton 1M tip)
10 strawberry wafer cookies, for extra crunch
Instructions
The Crust:
Process 26 vanilla cream cookies into fine crumbs and blend well with the melted butter. Press this mixture into the bottom of a greased 10” spring-form pan and set in the freezer for 15 minutes. Save the rest of the cookies for the topping.
The Filling:
Dissolve the strawberry Jell-O in boiling water and let it cool (do not refrigerate).
Beat the cream cheese and granulated sugar until smooth.
Whip the heavy cream with powdered sugar to stiff peaks; then fold half of it into the cream cheese mixture and half of it into the cooled strawberry Jell-O.
Layer half of the whipped cream mixture over the crust, followed by half of the strawberry Jell-O mixture. Freeze for 15 minutes; then add the remaining cream cheese mixture on top with the remaining strawberry mixture.
The Topping:
Crush the remaining vanilla cream cookies and all of the strawberry wafers. Add food coloring for a pinker hue if desired.
Sprinkle this crunchy mixture over the cheesecake and refrigerate for 4 hours to set.
Garnish with swirls of whipped topping before serving.
Prep Time: 30 minutes
Total Time: 4 hours 45 minutes
Servings: 12