Description
A luscious and creamy strawberry crunch cheesecake with a crunchy cookie crust, perfect for summer gatherings.
Ingredients
- 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
Instructions
- Prepare the crust: Place 26 vanilla cream cookies into the food processor and process until fine crumbs form. Add the melted butter and process until it resembles a wet sand-like texture. Press this mixture evenly into the bottom of the greased springform pan. Freeze for 15 minutes to set.
- Make the filling: Combine the boiling water with the strawberry gelatin in a bowl, mixing for 2 minutes until fully dissolved. Allow to cool without refrigerating.
- Mix the cream cheese: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth. Set this mixture aside.
- Prepare the whipped cream: In another bowl, whip the heavy cream and powdered sugar until stiff peaks form. Divide the whipped cream mixture in half. Combine one half with the cream cheese mixture and the other half with the cooled gelatin.
- Layer the cheesecake: Pour half of the strawberry mixture onto the frozen crust, then freeze for another 15 minutes. Afterward, add the cream cheese mixture followed by the remaining strawberry mixture on top.
- Add crunch: Coarsely crush the remaining cookies and strawberry wafers. Sprinkle this over the cheesecake.
- Final chill: Refrigerate the assembled cheesecake for at least 240 minutes or until ready to serve.
- Serve: Before serving, pipe the whipped topping decoratively on top.
Notes
Ensure all ingredients are at room temperature for best results. Be patient with the setting times for clear layers.
