It’ll be a bit of a long wait, but let me tell you it’s going to be worth it! Also, consider freezing the no-bake cheesecake to speed up the process. You’ll want to let this chill for a about 6 hours to make sure it sets. It’ll be about an equal amount of sugar cookies and wafers.Īdd your “crunch topping” on top of your cheesecake and then put it in the fridge. That’s it for the cheesecake filling! All that’s left is making the “crunch topping.” This is as easy as blitzing together some sugar cookies and some strawberry wafers in a food processor. We got 4 layers in total, but with careful measuring, you could make as many layers as you like! On top of that will be the rest of your strawberry filling. You’ll top that layer with another layer of the cheesecake filling- using the rest of your cheesecake filling. Try to keep your layers smooth so your end product looks nice! It’ll fill in the little well you made when you put the crust mixture up the sides of the pan.Īfter that, you’ll add a layer of your strawberry filling on top of that. Start with a layer of the cheesecake filling- the white stuff. To make this a layered dessert, you’ll have to ration out your fillings. That’s it for the inside of our cheesecake! All that’s left is to put it all together. Toss the other half of the whipped cream into the cream cheese and sugar mix from earlier. The other half goes into our cheesecake filling.
Once the Jell-O from earlier has cooled off enough, you’ll add half of your whipped cream to it. This whipped cream is getting split between our gelatin and our cheesecake filling. Using your mixer of choice, mix to stiff peaks. For this, put your whipping cream, powdered sugar, and vanilla together in a bowl. Set that aside to cool and get started on your whipped cream. Right now, it’s a bit too hot to do that. We’ll mix this with our whipped topping in a little bit. Simple enough: mix the gelatin with 1 cup of boiling water. Here, you’ll want to start on the Jell-O filling. Let your stand mixer do all the work or you can use a hand-mixer. This is as easy as beating together your cream cheese and sugar. While it’s chilling, you can start on the cheesecake filling. Once that’s pressed in, you’ll pop that into the freezer for half an hour.
Make sure you press some of the crust up the sides as well! This will give you your crust which you’ll press into the bottom of a well-greased springform pan. We did this by blitzing some sugar cookies in a food processor until they were finely chopped.įrom here, we added our melted butter into the food processor with the chopped cookies. Strawberry Wafers – We found the Strawberry Creme Wafers used here over at our Walmart.įirst things first, you want to make your crust. Everyone’s tried it and they all love it! I’m certain you will too! I think we’ve made a really fun, crowd-pleasing dessert here. With a few small tweaks, you might even be able to put our “crunch topping” on them and make a gourmet Crunch Bar! There are all sorts of fun things you could do to make this recipe your own! If you liked this dessert, our friend Chungah made some Strawberry Cheesecake Popsicles over on her site that I’m certain you’ll love too. You could even make a Chocolate Crunch Cheesecake! The best part from all the tweaks we made? You could mix things up and come up with all sorts of different desserts! Take the original Creamsicle Cheesecake recipe and make a “vanilla crunch” topping instead. We also pulled the “crunch topping” from our Strawberry Crunch Bar Ice Cream Cake to add another layer of deliciousness to this fun dessert ! On top of all that, we decided to make this a layered dessert to make this even more interesting. To make this cake, we used ideas from our No Bake Orange Creamsicle Cheesecake – we subbed orange out for strawberry and made other small changes. By subscribing, I consent to receiving emails.
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