Strawberry Crunch Cheesecake is an easy, no-bake recipe. This delicious dessert will remind you of those tasty strawberry shortcake bars you had as a kid.
Ingredients
- 16 oz Sugar Cookies divided
- 3/4 cup Sugar
- 6 tbsp melted Butter
- 16 oz Cream Cheese softened
- 16 oz Heavy Cream
- 1 3.3 oz box Strawberry Gelatin
- 1 cup boiling Water
- 1/4 tsp Vanilla Extract
- 1/2 cup Powdered Sugar
- 4 oz Strawberry Creme Wafer Cookies
Instructions
- Put 12 ounces of sugar cookies in food processor and pulse until fine.
- Add melted butter and pulse to incorporate.
- Grease bottom and sides of 9″ spring form pan.
- Press mixture into bottom and slightly up sides of pan.
- Place in freezer for 30 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Set aside.
- In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
- Set aside.
- In a large bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form.
- Add 1/2 of whipped cream mixture to cooled gelatin. Whisk to blend. Set aside.
- Fold remainder of whipped cream mixture into cream cheese mixture.
- Spread 1/2 cream cheese mixture over crust.
- Pour 2 cups of strawberry whipped cream mixture over cream cheese mixture.
- Chill in freezer for 15 minutes.
- Gently spread remaining cream cheese mixture over strawberry mixture.
- Pour remaining strawberry whipped cream mixture over cream cheese mixture.
- Add remaining 4 ounces of sugar cookies and 4 ounces of strawberry wafer to food processor and pulse until coursely chopped.
- Sprinkle chopped cookies over top of dessert.
- Refrigerate for at least 6 hours or freeze for 1 hour.