Description
A creamy layered dessert bursting with fresh strawberry flavor, crunchy topping, and rich cheesecake goodness in every bite.
Ingredients
For the crust:
2 cups Golden Oreos or vanilla sandwich cookies, crushed
5 tablespoons unsalted butter, melted
For the cheesecake layer:
2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) tub whipped topping (Cool Whip), thawed
For the strawberry layer:
1 package (3 oz) strawberry Jell-O
1 cup boiling water
1/2 cup cold water
2 cups fresh strawberries, chopped (or frozen, thawed and drained)
For the strawberry crunch topping:
1 cup freeze-dried strawberries or strawberry Jell-O powder (dry)
1 1/2 cups crushed Golden Oreos or shortbread cookies
1/4 cup unsalted butter, melted
Instructions
Prepare the crust: In a bowl, mix crushed Golden Oreos with melted butter. Press firmly into the bottom of a 9×13-inch pan. Chill in the fridge while you prep the filling.
Make the cheesecake layer: Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread over the chilled crust.
Strawberry layer: Dissolve strawberry Jell-O in boiling water. Stir in cold water and chopped strawberries. Let cool slightly (not set), then gently pour over the cheesecake layer. Refrigerate until fully set, about 4 hours.
Make the crunch topping: Combine crushed cookies, freeze-dried strawberries or Jell-O powder, and melted butter until crumbly.
Sprinkle the crunch topping over the chilled dessert just before serving.
Slice and serve chilled with extra whipped cream if desired.
Notes
For a pinker strawberry topping, use strawberry Jell-O powder in the crunch mix.
Store covered in the fridge for up to 3 days.
Use a springform pan for a fancier presentation.
Add a layer of sliced strawberries between the cheesecake and Jell-O layer for extra texture.
- Prep Time: 25 minutes
- Cook Time: 4 hours 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
