Ingredients:
For the Crust:
1 pound Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)
6 tablespoons butter, melted
For the Filling:
1 small box (3.3 oz) Strawberry Jello
1 cup boiling water
16 ounces cream cheese, softened (2 bricks of 8 oz each)
3/4 cup granulated sugar
2 cups heavy whipping cream
1/2 cup powdered sugar
Ten Strawberry Wafer Cookies (four ounces, roughly, for maximum crunch)
For the Topping:
Half a small box of whipped topping, thawed, and added to a pastry bag fitted with a star tip (the Wilton 1M tip is suggested)
Directions:
For the Crust:
Process 26 vanilla cream cookies into fine crumbs and mix well with the melted butter.
This mixture should be pressed into the bottom of a 10″ springform pan that has been oiled. Freeze for 15 minutes.
For the Filling:
Pour boiling water over the strawberry jello and let cool; do not refrigerate.
Beat the cream cheese and powdered sugar together in a mixing bowl until smooth.
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Fold the whipped cream mixture into the cream cheese mixture and then fold in the cooled strawberry jello in two steps.
Half of the strawberry jello mixture and half of the whipped cream mixture should be layered over the crust.
. Freeze for 15 minutes.
Add the remaining cream cheese mixture on top of the set layer, and then add the remaining strawberry jello mixture.
Refrigerate the cheesecake for 4 hours to set.
For the Topping:
Crush the remaining strawberry wafers and vanilla cream biscuits.
. You can add food coloring for a pinker hue if desired.
Sprinkle this crunchy mixture over the top of the chilled cheesecake.
Before serving, decorate with whipped topping swirls.
Enjoy this delightful and refreshing no-bake strawberry crunch cheesecake during the summer season. The combination of creamy cheesecake, strawberry flavor, and crunchy cookie topping makes it a perfect treat for warm days.