No-Bake Strawberry Crunch Cheesecake
Crust Preparation
For the crust, crush the vanilla cream cookies into fine crumbs using a food processor or by placing them in a sealed Ziploc bag and crushing with a rolling pin. Ensure the crumbs are very fine to help the crust hold together well.
Ingredients
Crust
• 1 lb Vanilla Cream Cookies (about 34 cookies)
• 6 tablespoons Butter, melted
• 2 tablespoons sugar (optional)
Filling
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz whipped topping
• Fresh strawberries, chopped
• Additional crushed cookies for topping
Instructions
1. Prepare the Crust:
• Pulse cookies in a food processor until they become fine crumbs.
• Mix cookie crumbs with melted butter and optional sugar until it resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Refrigerate for 10-15 minutes to set.
2. Make the Filling:
• Beat cream cheese, powdered sugar, and vanilla extract until smooth.
• Gently fold in whipped topping.
• Add chopped strawberries, mixing carefully.
3. Assemble the Cheesecake:
• Pour the filling over the chilled crust.
• Smooth the top with a spatula.
• Sprinkle reserved crushed cookies on top for a crunchy texture.
4. Chill:
• Refrigerate for at least 4 hours or overnight to set completely.
Serving
Slice and serve chilled. The combination of creamy cheesecake, fresh strawberries, and crunchy cookie topping creates a delightful dessert experience.
Pro Tip: For best results, use room temperature cream cheese and ensure all ingredients are well combined but not overmixed.
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