Easy No Bake Strawberry Cheesecake #cake #dessert

It's no-heat treat season again and I couldn't be more joyful about it! I have shared such a large number of my most loved no heat sweets with you as of now. what's more, no prepare sweets like this keep on being probably the most well known plans on my blog! Since all of you adore no prepare sweets as much as I do I'm offering another delightful one to all of you today: this Easy No Bake Strawberry Cheesecake!!

In case you're one of those individuals who battles with making staggering treats since heating's simply not your thing, at that point this Easy No Bake Strawberry Cheesecake is the formula for you!! It calls for just a couple of basic fixings and with the direct guidelines I give underneath, you'll be well on your approach to summer dessert paradise!!

Utilize full fat cream cheddar. Low fat cream cheddar has a higher water substance and thusly liquifies more at room temperature than standard full fat cream cheddar does. Utilizing full fat cream cheddar will help keep your no heat cheesecake firm and help it cut neatly. I trust you appreciate this Easy No Bake Strawberry Cheesecake as much as we do!

This Easy No Bake Strawberry Cheesecake is the perfect summer no bake dessert that's bursting with fruit flavours! Perfect for barbecues and summer parties!

Ingredients

• 1 cup Oreo cookie baking crumbs
• 4 tablespoons melted butter
• 1 85 gram box of strawberry-flavoured Jello powder
• 1/2 cup boiling water
• 800 grams full fat cream cheese (about 28 ounces)
• 1/3 cup powdered sugar
• 2 cups whipped cream (about 1 cup heaving whipping cream, whipped to stiff peaks)
• extra whipped cream and fresh strawberries for garnish

Instructions

1. Combine the Oreo cookie crumbs and the melted butter in a small bowl and press the mixture into the bottom of a 9-inch spring form baking pan.
2. In a small bowl, combine the Jello powder and the boiling water and set aside.
3. Whip the cream cheese in a large bowl with an electric hand mixer (or stand mixer), adding in the powdered sugar a little at a time.
4. Slowly pour in the Jello mixture while whipping on low speed until it's fully incorporated (scrape down the sides of the bowl).
5. Gently fold in the whipped cream until fully incorporated.
6. Pour the cheesecake mixture into the spring form pan over the Oreo crust and smooth it out with a rubber spatula.
7. Chill the cheesecake in the freezer for 4 hours or overnight. Remove from the freezer and let stand in the fridge for an hour OR at room temperature for about 30 minutes before serving.
8. Garnish with additional whipped cream and fresh strawberries, slice and serve.

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