Ingredients
- 1 lb vanilla cream cookies (about 34 cookies), divided
- 6 tablespoons butter, melted
- 1 small box (3.3 oz) strawberry gelatin
- 1 cup boiling water
- 2 bricks (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 10 strawberry wafer cookies (about 4 oz)
- Half a small tub of whipped topping, thawed and placed in a pastry bag with a star tip
Instructions
- Prepare the Crust: Place 26 of the vanilla cream cookies into a food processor and process until fine crumbs form. Add the melted butter and process until the mixture has a crumbly, wet sand-like texture. Press the mixture evenly into the bottom of a greased 10-inch springform pan to form the crust. Freeze the crust for 15 minutes to set.
- Make the Filling: Combine the boiling water and strawberry gelatin in a bowl and stir for 2 minutes until dissolved. Set aside to cool (do not refrigerate). In a separate bowl, beat the cream cheese and granulated sugar together until smooth. Set aside. In another bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Divide the whipped cream mixture in half. Add one half to the cream cheese mixture and beat until smooth. Add the other half to the cooled gelatin mixture and whisk until smooth.
- Assemble the Cheesecake: Pour half of the strawberry gelatin mixture onto the crust. Freeze for 15 minutes to set. After 15 minutes, remove from the freezer and add the cream cheese mixture on top. Top with the remaining strawberry gelatin mixture.
- Prepare the Crunch Topping: Coarsely crush the remaining vanilla cream cookies and strawberry wafers using a tart shaper or by placing them in a sandwich bag and crushing them with a rolling pin. If desired, add a few drops of food coloring to the crushed cookies and mix to color. Mix both the crushed vanilla cream cookies and strawberry wafers together, then sprinkle on top of the cheesecake.
- Chill: Refrigerate the cheesecake for at least 4 hours or until it is set and ready to serve.
- Serve: Before serving, top with whipped topping from the pastry bag, if desired.
Notes
- For an extra fun pop of color, add a few drops of food coloring to the crushed cookies to make a colorful crunch topping.
- If you prefer a thicker cheesecake, you can add an extra layer of the cream cheese filling and gelatin mixture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, No-Bake, Summer Treats
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
