Description
A velvety cheesecake bursting with sweet and tangy strawberries, topped with a crunchy cookie layer, perfect for summer gatherings.
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 (8 oz) bricks 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)
- About half a small tub of whipped topping, thawed
Instructions
- Place 26 cookies into a food processor and pulse until fine crumbs form.
- Add in melted butter and process until everything resembles wet sand.
- Press the mixture evenly into the bottom of a greased 10″ springform pan to form the crust.
- Freeze the crust for 15 minutes.
- In a bowl, combine boiling water with the gelatin and stir for two minutes until fully dissolved. Allow it to cool, but don’t refrigerate.
- In a separate bowl, beat together the cream cheese and granulated sugar until creamy and smooth.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Fold half of the whipped cream into the cream cheese mixture, then the other half into the cooled gelatin.
- Pour half of the strawberry filling over the frozen crust and freeze for another 15 minutes.
- Remove from the freezer, add the remaining cream cheese mixture, and top off with the remaining strawberry filling.
- Coarsely crush the remaining vanilla cream cookies and strawberry wafers. Sprinkle them on top.
- Refrigerate for at least 4 hours before serving.
- Pipe whipped topping over the cheesecake if desired.
Notes
Serve chilled with fresh strawberries, vanilla ice cream, or a dollop of whipped cream. To keep it fresh, refrigerate any leftovers promptly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American