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Strawberry Cheesecake Recipe

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★★★★★

4.8 from 121 reviews

A luscious no-bake Strawberry Cheesecake featuring a buttery vanilla cream cookie crust layered with a light strawberry gelatin and cream cheese filling, topped with crushed cookies and whipped cream. Perfectly chilled and delightfully creamy, this dessert is both visually stunning and delicious.

Ingredients

Scale

Crust Ingredients:

  • 1 lb vanilla cream cookies (about 34 cookies), divided
  • 6 tablespoons butter, melted

Filling Ingredients:

  • 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)

Topping:

  • About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

Instructions

  1. Prepare the crust: Place 26 vanilla cream cookies into a food processor and pulse until fine crumbs form. Add melted butter and process again until the mixture resembles wet sand. Evenly press this crumb mixture into the bottom of a greased 10-inch springform pan to form the crust base. Freeze the crust for 15 minutes to set.
  2. Make gelatin mixture: Dissolve the strawberry gelatin in 1 cup of boiling water by stirring for 2 minutes until fully dissolved. Set aside at room temperature to cool without refrigerating, allowing it to thicken slightly.
  3. Prepare cream cheese mixture: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Set aside.
  4. Whip cream: In another bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form, ensuring you scrape the bowl once for even whipping.
  5. Combine mixtures: Gently fold half of the whipped cream into the cream cheese mixture until smooth. Separately, whisk the other half of the whipped cream into the cooled gelatin mixture until well combined and smooth.
  6. Layer the cheesecake: Pour half of the strawberry gelatin mixture into the frozen crust and freeze for 15 minutes. Remove from the freezer and layer the cream cheese mixture evenly over the strawberry layer. Finally, pour the remaining strawberry gelatin mixture on top.
  7. Prepare cookie topping: Coarsely crush the remaining 8 vanilla cream cookies and 10 strawberry wafer cookies using a tart shaper or by sealing them in a sandwich bag and crushing with a rolling pin. Optionally, add a few drops of food coloring to tint the crushed cookies and mix well.
  8. Finish and chill: Sprinkle the crushed cookie mixture evenly over the top of the cheesecake. Refrigerate for at least 4 hours or until fully set and ready to serve.
  9. Serve: Before serving, pipe or dollop the thawed whipped topping over the cheesecake using a star tip for a decorative finish.

Notes

  • Do not refrigerate the gelatin mixture before combining; cooling at room temperature allows proper texture layering.
  • Freezing the crust and first gelatin layer helps maintain clean layers without mixing.
  • Softened cream cheese ensures a smooth filling without lumps.
  • Crushing cookies with food coloring is optional but adds fun visual appeal.
  • The dessert is best served chilled and consumed within 2-3 days for optimal freshness.

Keywords: Strawberry cheesecake, no-bake cheesecake, vanilla cream cookie crust, strawberry gelatin dessert, creamy cheesecake

Find it online: https://dailysimplerecipe.com/strawberry-cheesecake-recipe/