Description
A delightful no-bake cheesecake featuring a crunchy cookie crust and a refreshing strawberry filling, perfect for summer gatherings.
Ingredients
- 1 package vanilla cookies (for crust and topping)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 cup fresh strawberries, pureed
- 1 tsp vanilla extract
- Butter (for binding the crust, optional)
Instructions
- Crush the vanilla cookies in a bowl to create a sandy texture. If using butter, mix it with the crushed cookies until well combined. Press this mixture into the bottom of a springform pan to form the crust.
- In a separate bowl, beat the softened cream cheese with powdered sugar until smooth. Add the strawberry puree and vanilla extract, mixing until incorporated.
- In another bowl, whip the heavy cream until it forms stiff peaks. Then, gently fold it into the cream cheese mixture.
- Pour the cheesecake filling over the crust in the springform pan and smooth the top.
- Crumble additional cookies over the cheesecake as a topping.
- Refrigerate for at least 4 hours or until set.
- Before serving, decorate with fresh strawberries, slice, and enjoy.
Notes
Use room temperature cream cheese for a smooth mixture. Decorate with fresh strawberries for a beautiful presentation.
