Introduction

This Strawberry Cheesecake is a delightful no-bake dessert featuring a creamy strawberry filling layered over a crisp vanilla cream cookie crust. It’s a perfect treat for warm days or when you want a rich, fruity indulgence without turning on the oven.

A round cake with three visible layers sits on a white marbled surface: a pale yellow crumbly base, a thick light pink layer in the middle, and a thinner white layer above that. The top of the cake is covered with crushed crumbs that are mostly pink with some light beige chunks. Around the edge of the cake, there are white dollops of creamy frosting evenly spaced. A slice is cut out, showing the layers clearly, and some crumbs have fallen onto the white marbled surface. A strawberry with green leaves is on the side in the background. Photo taken with an iphone --ar 4:5 --v 7

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 (for piping, optional)

Instructions

Step 1: Place 26 vanilla cream cookies into a food processor and pulse until fine crumbs form. Add melted butter and process until the mixture resembles wet sand. Press this evenly into the bottom of a greased 10″ springform pan to form the crust. Freeze for 15 minutes.
Step 2: Combine boiling water with the strawberry gelatin and stir for 2 minutes until completely dissolved. Set aside to cool at room temperature; do not refrigerate.
Step 3: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth. Set aside.
Step 4: In another bowl, whip the heavy cream and powdered sugar until stiff peaks form, scraping down the sides once. Divide this whipped cream into two equal parts.
Step 5: Gently fold half of the whipped cream into the cream cheese mixture until smooth. In a separate bowl, whisk the remaining whipped cream into the cooled gelatin mixture until combined.
Step 6: Pour half of the strawberry gelatin mixture over the frozen crust and freeze for 15 minutes. Then layer the cream cheese mixture over it and top with the remaining strawberry gelatin mixture.
Step 7: Coarsely crush the remaining 8 vanilla cream cookies and the strawberry wafer cookies. Optionally, add a few drops of food coloring and mix to tint the crumbs. Sprinkle this crumb mixture over the top of the cheesecake. Refrigerate for at least 4 hours before serving.
Step 8: Before serving, pipe or spread the thawed whipped topping on the cheesecake as desired.

Tips & Variations

Use a springform pan for easy removal and a clean presentation.
For a more intense strawberry flavor, add fresh sliced strawberries on top before serving.
Substitute strawberry gelatin with raspberry or cherry for a different berry twist.
If you don’t have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture. When ready to serve, let it sit at room temperature for 10-15 minutes for easier slicing. Leftovers can be refrigerated and enjoyed cold or slightly warmed but avoid freezing as the texture may change.

How to Serve

The image shows a round layered dessert with four visible layers on a white plate against a white marbled background. The bottom layer is a thin light tan crust, followed by a thick pale pink creamy layer. Above that is a thicker white creamy layer, then another thin pale pink creamy layer. The top of the dessert is covered with crushed light tan and pink crumbly bits, creating a rough texture. Around the edge, there are white swirls of whipped cream evenly spaced. Some crumbs are scattered on the plate near the dessert. A whole strawberry is visible in the background, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of gelatin?

Fresh strawberries are delicious as a topping and add freshness, but they won’t set the filling like gelatin does. For best results and a stable texture, keep the gelatin in the recipe.

What if I don’t have a food processor to crush the cookies?

No problem! Place the cookies in a sealed plastic bag and crush them with a rolling pin or heavy pan until they reach a fine crumb consistency. This works just as well for the crust and topping.