Description

This No-Bake Strawberry Crunch Cheesecake is a delicious and easy-to-make dessert that requires no oven time. It features a buttery cookie crust, a smooth and creamy cheesecake filling, and a vibrant strawberry layer, all topped with a crunchy cookie and freeze-dried strawberry crumble. Perfect for any occasion, this refreshing dessert combines sweet, fruity, and tangy flavors with a delightful contrast of textures. It’s an impressive showstopper that will wow your guests while being simple enough for even novice bakers to master.

Ingredients

Scale

1 lb Vanilla Cream Cookies about 34 cookies, with some reserved for topping
6 tbsp Butter melted
1 small box Strawberry Jello 3.3 oz
1 cup Boiling Water
16 oz 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, for extra crunch
1/2 small tub Whipped Topping thawed, in a pastry bag with a star tip

Instructions

Crush 26 vanilla cream cookies into fine crumbs. Reserve remaining cookies for topping. Mix crumbs with melted butter until well-coated. Press into a greased 10-inch springform pan. Freeze crust for 15 minutes to set.
Dissolve strawberry jello in boiling water; set aside to cool.
Beat softened cream cheese with granulated sugar until smooth.
Whip heavy cream with powdered sugar until stiff peaks form.
Fold whipped cream into the cream cheese mixture. Gradually add cooled jello and fold until combined. Crush strawberry wafer cookies and fold into the filling.
Spread half of the filling over the crust; freeze for 15 minutes. Add remaining filling and smooth evenly.
Crush remaining cookies and wafers; optionally, add food coloring. Sprinkle over cheesecake and press lightly. Refrigerate for at least 4 hours.
Pipe decorative swirls with whipped topping just before serving.

Notes

Use Room Temperature Ingredients: Ensure that the cream cheese and whipped cream are at room temperature to achieve a smooth, lump-free filling.
Chill for Best Results: For the cheesecake to set properly, it must be refrigerated for at least 4 hours. For optimal flavor and texture, it’s best to refrigerate overnight.
Customize the Crust: If you prefer a different flavor, you can swap out the Golden Oreos for graham crackers or chocolate cookies. Each will bring its own twist to the dessert.
Add a Jello Layer: For extra texture and a glossy finish, you can add a thin layer of strawberry jello on top of the strawberry preserve layer.
Make It Gluten-Free: Use gluten-free cookies for the crust to create a gluten-free version of this cheesecake.
Prep Ahead: This dessert is great for making ahead of time. You can store it in the fridge for a couple of days, but wait to add the crunchy topping until just before serving to keep it crisp.