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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
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Indulge in the delightful nostalgia of Strawberry Crunch Cheesecake, a no-bake dessert that celebrates the vibrant flavors of summer. This cheesecake combines a smooth and creamy strawberry filling with a crunchy cookie crust, creating a sweet treat that’s perfect for any gathering or cozy night in. With its refreshing taste and playful texture, this dessert is bound to bring smiles to your table. Easy to prepare and customizable, it invites friends and family to join in on the fun. Whether you’re reminiscing about childhood ice cream truck days or simply enjoying a slice on a warm day, this Strawberry Crunch Cheesecake promises satisfaction in every bite.

Ingredients

Scale
  • 1 lb vanilla cream cookies
  • 6 tablespoons melted butter
  • 1 small box strawberry vegan gelatin
  • 2 cups heavy whipping cream
  • 2 bricks (8 oz each) softened cream cheese
  • 3/4 cup granulated sugar
  • 1/2 cup powdered sugar

Instructions

  1. Prepare the crust by processing 26 vanilla cream cookies into fine crumbs, mixing with melted butter, and pressing into the bottom of a greased springform pan. Freeze for 15 minutes.
  2. Dissolve the strawberry vegan gelatin in boiling water and let it cool. In another bowl, beat softened cream cheese with granulated sugar until smooth.
  3. Whip heavy cream with powdered sugar until stiff peaks form; fold half into cream cheese mixture and half into cooled gelatin mixture.
  4. Layer half of the strawberry mixture over the crust, freeze for 15 minutes, then add half of the cream cheese mixture on top followed by remaining layers.
  5. Crush remaining cookies and sprinkle over cheesecake; refrigerate for at least four hours before serving.

Nutrition

Find it online: https://korecipe.com/strawberry-crunch-cheesecake/