Strawberry Crunch Cheesecake Pan
A delightful no-bake dessert featuring creamy cheesecake, layered with fresh strawberries and a crunchy cookie topping, perfect for summer gatherings.
Ingredients
Cheesecake Filling and Topping
- 16 oz cream cheese, softened Make sure the cream cheese is softened to room temperature for easier mixing.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 cups heavy whipping cream, cold Whip until stiff peaks form.
- 1/4 cup strawberry syrup or jam (optional) For drizzling between layers.
- 1 cup crushed golden sandwich cookies (like vanilla Oreos) Use fresh cookies for a better crunch.
- 2 tbsp melted butter
- 2 cups fresh strawberries, sliced Plus additional for garnish.
- 1 cup decorative cookies (optional) For garnish.
Instructions
Preparation
- In a bowl, mix the crushed cookies and melted butter until combined. Press half of the mixture into the bottom of your serving container to create a base layer.
- In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread half of the cheesecake filling over the cookie base. Add a layer of sliced strawberries and drizzle with strawberry syrup if desired.
- Repeat with another layer of cheesecake filling and top with the remaining crunch mixture.
- Garnish with additional strawberries and decorative cookies for a fun touch.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Serve in individual containers for a fun, portable dessert. Customize with other fruits like blueberries or raspberries. Store leftovers in an airtight container in the refrigerator for up to 3 days.