Description
A delightful strawberry crunch cheesecake featuring a creamy filling, crunchy base, and rich flavor, perfect for summer gatherings.
Ingredients
- 1 lb vanilla cream cookies, divided (about 34 cookies)
- 6 tablespoons butter, melted
- 1 small box (3.3 oz) strawberry jello
- 1 cup boiling water
- 2 bricks (8 oz each) of 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)
Instructions
- Preheat the oven to 350°F (175°C).
- Crush the vanilla cream cookies and mix them with the melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
- In a bowl, dissolve the strawberry jello in boiling water and let it cool slightly.
- In another bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the jello mixture to the cream cheese and mix until well combined.
- In a separate bowl, whip the heavy cream until soft peaks form, then gradually add the powdered sugar and continue to whip until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the filling into the prepared crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Once set, garnish with crushed strawberry wafer cookies before serving.
Notes
Chill the pan before pouring in the filling for faster setting. Experiment with different berries for varied flavors.
