Description
A light yet decadent no-bake cheesecake featuring a creamy filling and a crunchy vanilla cookie crust, perfect for summer gatherings.
Ingredients
- 1 package vanilla cookies (for crust and topping)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 cup fresh strawberries, pureed
- 1 tsp vanilla extract
- Butter (optional, for binding the crust)
Instructions
- Crush the vanilla cookies in a bowl to create a sandy texture. If using butter, mix it with the crushed cookies until well combined. Press this mixture into the bottom of a springform pan to form the crust.
- In a separate bowl, beat the softened cream cheese with powdered sugar until smooth. Add the strawberry puree and vanilla extract, mixing until incorporated.
- In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold it into the cream cheese mixture.
- Pour the cheesecake filling over the crust in the springform pan and smooth the top.
- Crumble additional cookies over the cheesecake as a topping.
- Refrigerate for at least 240 minutes or until set.
- Before serving, if desired, decorate with fresh strawberries, slice, and enjoy.
Notes
Use fresh strawberries for pureeing to avoid excess moisture. Chill overnight for best results.