Strawberry Crunch Cheesecake

Ingredients:

Crust Ingredients:

1lb vanilla cream cookies, about 34 cookies, divided

6 tablespoons butter, melted

Filling Ingredients:

1 small box, 3.3 oz, strawberry jello

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 (Wilton

1M tip recommended).

Directions:

Crust: Process 26 vanilla cream cookies into fine crumbs. Blend with melted butter until crumbly. Press

into a greased 10″ springform pan and freeze for 15 minutes.

Filling: Dissolve strawberry jello in boiling water, let cool without refrigerating. Beat cream cheese and

granulated sugar until smooth. In another bowl, whip heavy cream with powdered sugar to stiff peaks.

Combine half the whipped cream with the cream cheese mixture and the other half with the cooled

strawberry jello. Layer over the crust and freeze for 15 minutes. Add the cream cheese mixture and top

with the remaining strawberry mixture.

Topping: Crush the remaining vanilla cream cookies and strawberry wafers, optionally adding food

coloring for a pink hue. Sprinkle over the cheesecake and refrigerate for 4 hours. Garnish with whipped

topping before serving.

Prep Time: 30 minutes | Total Time: 4 hours 45 minutes | Servings: 12

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