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Strawberry Cheesecake Recipe

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★★★★★

4.4 from 93 reviews

This homemade Strawberry Cheesecake combines a buttery vanilla cookie crust with a luscious, creamy strawberry gelatin and cream cheese filling. Topped with a crunchy mix of crushed cookies and strawberry wafers, and finished with a delicate whipped topping, this no-bake dessert is perfect for any occasion.

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 process until fine crumbs form. Add the melted butter and pulse until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom of a greased 10″ springform pan to form the crust. Freeze the crust for 15 minutes to set.
  2. Dissolve the Gelatin: In a bowl, combine the strawberry gelatin powder with 1 cup of boiling water. Stir continuously for 2 minutes until the gelatin is fully dissolved. Set aside to cool at room temperature; do not refrigerate.
  3. Beat the Cream Cheese Mixture: In a separate bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Set aside.
  4. Whip the Cream: In another bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form, scraping down the bowl once to ensure even whipping.
  5. Combine Gelatin and Cream Cheese Mixtures: Divide the whipped cream evenly in half. Gently fold one half into the cream cheese mixture until smooth. Lightly whisk the other half of the whipped cream into the cooled but not set gelatin mixture until smooth.
  6. Assemble the Cheesecake Layers: Pour half of the strawberry gelatin mixture over the frozen crust in the springform pan. Return to the freezer for 15 minutes to firm slightly. Remove from freezer and carefully spread the cream cheese and whipped cream mixture over the first layer. Finally, top with the remaining strawberry gelatin mixture and smooth the surface.
  7. Prepare the Cookie Topping: Coarsely crush the remaining 8 vanilla cream cookies and the 10 strawberry wafer cookies. Optionally, add a few drops of red or pink food coloring to the crushed cookies and mix well to create a colored topping.
  8. Finish and Chill: Sprinkle the crushed cookie mixture evenly over the top of the assembled cheesecake. Refrigerate for at least 4 hours until fully set and ready to serve.
  9. Serve: Before serving, pipe or spread the whipped topping decoratively over the cheesecake if desired.

Notes

  • Do not refrigerate the gelatin mixture while cooling to prevent it from setting prematurely.
  • Freezing the crust and strawberry gelatin layers helps in achieving firm layers and easier assembly.
  • Use a springform pan for easy removal of the cheesecake without damaging the layers.
  • For an extra festive touch, colored cookie crumbs add visual appeal.
  • This cheesecake is a no-bake recipe, making it simple and quick to prepare.

Keywords: strawberry cheesecake, no-bake cheesecake, creamy dessert, strawberry gelatin dessert, cookie crust cheesecake, easy cheesecake recipe

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