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–+ servings

Strawberry Crunch Cheesecake

A delightful no-bake cheesecake with layers of strawberry and cream flavors, perfect for summer occasions.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 34 cookies vanilla cream cookies about 1lb, divided
  • 6 tablespoons butter melted
  • 1 small box strawberry vegan gelatin 3.3 oz
  • 1 cup boiling water
  • 2 bricks cream cheese 8 oz each, softened
  • 3/4 cup granulated sugar
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 10 cookies strawberry wafer cookies about 4 oz
  • 1/2 tub whipped topping thawed

Method
 

  1. Prepare the crust by processing 26 vanilla cream cookies into fine crumbs, mixing with melted butter, and pressing into a greased 10" springform pan. Freeze for 15 minutes.
  2. Combine boiling water with strawberry gelatin, mix until dissolved, and allow to cool. Beat cream cheese and sugar until smooth, then fold in whipped cream.
  3. Pour half of the strawberry mixture onto the crust, freeze for 15 minutes, then add the cream cheese mixture followed by the remaining strawberry mixture.
  4. Crush remaining vanilla cream cookies and strawberry wafers for the topping, sprinkle over the cheesecake, and refrigerate for at least four hours before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 250mgFiber: 1gSugar: 20g

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