This easy no-bake strawberry cheesecake starts with a buttery vanilla wafer crust, adds a light and fluffy strawberry cheesecake filling, then tops it with sweet strawberry pie filling and whipped topping.
Ingredients
Crust:
2 ½cupsvanilla wafer crumbs~ 70 cookies crumbled
½cup1 stick salted butter, melted
3Tablespoonsbrown sugar
Filling:
38 ounce packages cream cheese, softened
¾cupgranulated sugar
¾cupstrawberry jam
½8 ounce container whipped topping (Cool Whip)
Topping:
121 ounce can strawberry pie filling
½8 ounce container whipped topping
Instructions
Spray a 9-inch springform pan with cooking spray.
In a medium bowl, mix the vanilla wafer crumbs, melted butter, and brown sugar until completely combined.
Firmly press the crumb mixture into the bottom of the springform pan to create a crust. Set in the refrigerator to chill until you have finished with the filling.
For the filling, use a hand or stand mixer to beat the cream cheese and sugar together in a large bowl until smooth.
Add in the ½ container of whipped topping and strawberry jam and beat on low speed until completely combined.
Spread the strawberry mixture into the springform pan atop the crust and refrigerate for 3 hours or overnight. It should be completely set.
Once the cheesecake has set, remove the cake from the springform pan and set on a cake plate for decorating.
Top the center of the cake with the strawberry pie filling. Spread evenly but don’t go all the way to the sides, or the filling will drip over the edge.
Place the whipped topping into a piping bag with a star tip (I used a 1M Wilton tip) and pipe decorative swirls or florets onto the edge of the cheesecake.
Notes
How to make cookie crumbs. Either stick the vanilla wafers in the food processor and pulse them until they are crumbs, or put them in a large plastic bag and smash them with a rolling pin or another smashing object. For best results, it's a good idea to use the food processor because it creates a nice even fine crumb. You will need about 55 vanilla wafers.Chill overnight if possible. This easy no bake cheesecake recipe is best when chilled overnight. Make it the night before your event so that it has plenty of time to chill. This will ensure it sets up properly and slices nicely.Leftovers can be refrigerated for up to 3 days.