Strawberry Crunch Cheesecake Recipe

Strawberry Crunch Cheesecake is a no-bake dessert that is simple to make. This delectable delicacy will transport you back to your childhood strawberry shortcake bars.

Ingredients

• 16 oz Sugar Cookies divided
• 3/4 cup Sugar
• 6 tbsp melted Butter
• 16 oz Cream Cheese softened
• 16 oz Heavy Cream
• 1 3.3 oz box Strawberry Gelatin
• 1 cup boiling Water
• 1/4 tsp Vanilla Extract
• 1/2 cup Powdered Sugar
• 4 oz Strawberry Creme Wafer Cookies

Instruction

1. In a food processor, pulse 12 ounces of sugar cookies until fine.
2. Pulse in the melted butter until it is all incorporated.
3. Grease a 9″ spring form pan on the bottom and sides.
4. Mixture should be pressed into the bottom and slightly up the edges of the pan.
5. Place for 30 minutes in the freezer.
6. Cream the cream cheese and sugar together in a large mixing bowl until creamy. Remove from the equation.
7. Combine gelatin and hot water in a medium mixing basin. Whisk until the sugar is completely dissolved.
8. Remove from the equation.
9. Whip heavy cream, powdered sugar, and vanilla extract in a large mixing basin until firm peaks form.
10. 1/2 of the whipped cream mixture should be added to the chilled gelatin. To combine ingredients, whisk them together. Remove from the equation.
11. Fold the rest of the whipped cream into the cream cheese mixture.
12. 1/2 of the cream cheese mixture should be spread over the crust.
13. Over the cream cheese mixture, pour 2 cups of strawberry whipped cream mixture.
14. Chill for 15 minutes in the freezer.
15. Over the strawberry mixture, gently distribute the remaining cream cheese mixture.
16. Over the cream cheese mixture, pour the remaining strawberry whipped cream mixture.
17. In a food processor, pulse the remaining 4 ounces of sugar cookies and 4 ounces of strawberry wafer until coarsely chopped.
18. On top of the dish, strew chopped cookies.
19. Freeze for 1 hour or refrigerate for at least 6 hours.

Source: Cincy Shopper

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