Can I use Golden Oreos instead of vanilla cream cookies?

Yes. Golden Oreos substitute most effectively for vanilla cream cookies in both the crust and the crunch topping, producing an equally delicious and slightly more deeply flavored result with the most beautifully golden color throughout. Many bakers prefer Golden Oreos for their wider availability and the most consistently reliable crumb texture they produce.

Why does the gelatin need to cool before mixing with whipped cream?

Hot or even warm dissolved gelatin will deflate and melt the whipped cream most immediately upon contact, ruining the most light and airy texture that defines the proper finished filling. The gelatin must cool completely to room temperature — though not refrigerated, as this can cause premature setting — before being whisked into the whipped cream portion for the most smooth and properly combined result.

How long does this cheesecake actually need to set?

A minimum of 4 hours in the refrigerator is the most essential setting time for this no-bake strawberry crunch cheesecake. If the filling still seems too soft after 4 hours, continue refrigerating until the cheesecake is completely set throughout — some kitchens and gelatin brands may require slightly longer setting times depending on ambient refrigerator temperature.

Strawberry Crunch Cheesecake Easy No Bake Vanilla Cookie Recipe

Description

The most nostalgic no-bake Strawberry Crunch Cheesecake made by processing 26 vanilla cream cookies fine mixing with 6 tbsp melted butter pressing into greased 10-inch springform pan freezing 15 minutes dissolving 3.3 oz strawberry gelatin in 1 cup boiling water cooling completely beating two 8 oz cream cheese bricks with 3/4 cup sugar smooth whipping 2 cups heavy cream with 1/2 cup powdered sugar to stiff peaks dividing whipped cream in half folding one half into cream cheese and whisking other half into cooled gelatin pouring half strawberry mixture onto crust freezing 15 minutes adding cream cheese mixture topping with remaining strawberry mixture crushing remaining cookies and 10 strawberry wafers sprinkling generously over top and refrigerating minimum 4 hours before serving. A completely nostalgic no-bake strawberry crunch cheesecake recipe.

Ingredients

Scale

1 lb Vanilla Cream Cookies approximately 34 cookies divided

6 tbsp Butter melted

1 small box 3.3 oz Strawberry Gelatin

1 cup Boiling Water

2 packages 8 oz each Cream Cheese softened

3/4 cup Granulated Sugar

2 cups Heavy Whipping Cream

1/2 cup Powdered Sugar

10 Strawberry Wafer Cookies approximately 4 oz

Whipped Topping thawed for piping optional

Instructions

1. Process 26 vanilla cream cookies to fine crumbs. Mix with melted butter until wet sand. Press into greased 10-inch springform pan. Freeze 15 minutes.

2. Combine boiling water and gelatin. Mix 2 minutes until dissolved. Cool completely at room temperature. Do not refrigerate.

3. Beat cream cheese and sugar until smooth. Set aside.

4. Whip heavy cream and powdered sugar to stiff peaks scraping bowl once.

5. Divide whipped cream in half. Fold one half into cream cheese beating smooth. Whisk other half into cooled gelatin until smooth.

6. Pour half strawberry mixture onto crust. Freeze 15 minutes.

7. Add cream cheese mixture. Top with remaining strawberry mixture.

8. Coarsely crush remaining vanilla cookies and strawberry wafers. Mix together.

9. Sprinkle crunch topping generously on top.

10. Refrigerate minimum 4 hours until completely set.

11. Add piped whipped topping before serving if desired.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert, No Bake, Cheesecake, Summer
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 919
Sugar: 56g
Sodium: 580mg
Fat: 58g
Saturated Fat: 29g
Unsaturated Fat: 24g
Trans Fat: 1g
Carbohydrates: 93g
Fiber: 2g
Protein: 11g
Cholesterol: 127mg

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