Ingredients
Scale
- 1 package (14.3 oz) chocolate sandwich cookies, crushed
- 6 tablespoons unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups whipped topping (such as Cool Whip)
- 1 package (3 oz) cherry or strawberry vegan gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 cup chopped strawberries or halved cherries
- 1 cup fresh blueberries (or thawed frozen)
- Optional: 2 tablespoons blueberry jam
- 2–3 cups whipped topping
- Red, white, and blue sprinkles or star-shaped confetti
Instructions
- For the crust, crush chocolate sandwich cookies and mix with melted butter. Press half into a 9×13-inch dish and refrigerate.
- Beat softened cream cheese with powdered sugar and vanilla until smooth; fold in whipped topping. Spread half over chilled crust.
- Prepare vegan gelatin by dissolving in boiling water; add cold water and chopped fruit. Pour over cheesecake layer and chill until set.
- Sprinkle blueberries on top of the gelatin layer; spread remaining cheesecake mixture over it.
- Top with remaining cookie crumbs and whipped topping; chill for at least 3 hours before serving.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg