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No-bake desserts hold a special place in my heart, especially during the warmer months when turning on the oven seems like an unnecessary chore. One such favorite is the No-Bake Strawberry Crunch Cheesecake. This cheesecake is a feast for the senses with its vibrant pink color, creamy texture, and delightful crunch. It’s a dessert that not only tastes divine but also looks stunning, making it perfect for family gatherings, potlucks, or just a special treat for yourself.
I remember the first time I made this cheesecake for a summer barbecue. The combination of creamy cheesecake filling and the nostalgic crunch of strawberry wafer cookies took everyone by surprise. The dessert disappeared quickly, with guests raving about its refreshing flavor and delightful texture. It’s been a staple in my dessert repertoire ever since, loved by kids and adults alike.
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Ingredients and Their Roles:
To create this delectable No-Bake Strawberry Crunch Cheesecake, you’ll need the following ingredients:
For the Crust:
1 lb Vanilla Cream Cookies (about 34 cookies, with some reserved for topping): These cookies form the base of the crust, providing a sweet and crunchy foundation for the cheesecake.
6 tablespoons Butter, melted: The melted butter binds the cookie crumbs together, creating a firm and flavorful crust.
For the Filling:
1 small box (3.3 oz) Strawberry Jello: This adds a vibrant strawberry flavor and color to the cheesecake filling.
1 cup Boiling Water: Used to dissolve the strawberry jello.
16 oz Cream Cheese, softened (2 bricks of 8 oz each): Cream cheese is the main component of the cheesecake filling, providing a rich and creamy texture.
3/4 cup Granulated Sugar: Sweetens the cream cheese mixture.
2 cups Heavy Whipping Cream: Whipped to stiff peaks, this adds lightness and airiness to the cheesecake filling.
1/2 cup Powdered Sugar: Adds sweetness and helps stabilize the whipped cream.
10 Strawberry Wafer Cookies (about 4 oz, for extra crunch): These add a delightful crunch to the filling, enhancing the texture and flavor.
For the Topping:
Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended): Used for decorating the cheesecake with beautiful swirls.
Step-by-Step Instructions:
Here’s a detailed guide to making this No-Bake Strawberry Crunch Cheesecake:
The Crust:
Prepare the Cookie Crumbs:
Place 26 vanilla cream cookies in a food processor and pulse until they become fine crumbs. Reserve the remaining cookies for the topping.
Combine with Butter:
Transfer the cookie crumbs to a mixing bowl and add 6 tablespoons of melted butter. Mix until the crumbs are well-coated and resemble wet sand.
Form the Crust:
Press the crumb mixture into the bottom of a greased 10-inch springform pan. Use the back of a spoon or the bottom of a glass to press down firmly and evenly.
Place the crust in the freezer for 15 minutes to set while you prepare the filling.
The Filling:
Dissolve the Jello:
In a medium-sized bowl, dissolve the strawberry jello in 1 cup of boiling water. Stir until completely dissolved, then set aside to cool. Do not refrigerate, as it needs to remain liquid for mixing.
Prepare the Cream Cheese Mixture:
In a large mixing bowl, beat 16 oz of softened cream cheese with 3/4 cup of granulated sugar using an electric mixer until smooth and creamy. Ensure there are no lumps in the mixture.
Whip the Cream:
In a separate bowl, whip 2 cups of heavy whipping cream with 1/2 cup of powdered sugar until stiff peaks form. This can be done with a hand mixer or stand mixer with a whisk attachment.
Combine Components:
Gradually fold the whipped cream into the cream cheese mixture until well incorporated. This will create a light and airy cheesecake filling.
Slowly add the cooled strawberry jello into the cream cheese mixture, folding gently until fully combined.
Add Crunch:
Crush 10 strawberry wafer cookies and fold them into the filling for an extra layer of crunch and flavor.
Layer the Filling:
Remove the crust from the freezer. Spread half of the cheesecake filling over the crust in an even layer.
Place the cheesecake in the freezer for 15 minutes to firm up slightly, which helps in layering.
After 15 minutes, add the remaining cheesecake filling, spreading it evenly.
The Topping:
Prepare the Crunch Topping:
Crush the remaining vanilla cream cookies and strawberry wafers. If desired, add a few drops of pink food coloring to enhance the color of the topping.
Sprinkle the Topping:
Evenly sprinkle the crushed cookies over the top of the cheesecake, pressing down lightly to ensure they adhere.
Set the Cheesecake:
Refrigerate the cheesecake for at least 4 hours, or until fully set. This allows the flavors to meld and the texture to firm up.
Garnish with Whipped Topping:
Just before serving, use the prepared whipped topping in the pastry bag to pipe decorative swirls around the edge of the cheesecake. This adds a professional and festive touch.
