Since moving house, my days recently have been all about buying furniture, unpacking boxes and trying to remember where my belongings are. It was nice on Saturday night to have a break from all that and go round to our friends for a meal and a games night. I offered to bring dessert (as I often do) and with Valentine’s Day coming up I got the idea to make this Strawberry Milkshake Oreo Cheesecake. This cheesecake will take you back to your childhood, with creamy strawberry milkshake filling and crunchy oreo base. It’s also super easy to make and is a no-bake recipe so you can’t really go wrong. I went all out with pink sprinkles, but you could drizzle white chocolate on top or add strawberry slices.
To make the base I whizzed up oreos in a food processor. I added melted butter and mixed it all together, then I pressed it into the bottom of a 23cm springform tin and put it in the fridge to chill.
For the strawberry milkshake cheesecake filling I used my electric hand mixer to whisk up full fat cream cheese and icing sugar. Then I added double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.
I smoothed the filling over the base then left it in the fridge overnight to set.
To decorate the Strawberry Milkshake Oreo Cheesecake I drizzled shop bought strawberry sauce all over the top, then whipped up double cream and piped rosettes all around the edge using a Wilton Number 6B Open Star tip. I then crushed up 5 oreos and sprinkled the crumbs in a ring, I added sprinkles in the middle and more sprinkles on the rosettes.
The strawberry milkshake filling is so light and creamy, and the crunchy chocolate base is the perfect contrast. This Strawberry Milkshake Oreo Cheesecake was a success with my friends and it was clean plates all round. They said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!
This is the first thing I’ve made and photographed in my new house so bear with me on the lighting! I’m still trying to figure out where is the best spot in the house for my blog photos, and the yellow walls (soon to be re-painted!) are not the ideal background.
I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Recipe Of The Week hosted by A Mummy Too.
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Strawberry Milkshake Oreo Cheesecake (No Bake)
For the oreo base
- 75 g Butter melted
- 250 g Strawberry Cheesecake Oreos
For the cheesecake filling
- 750 g Full fat cream cheese
- 180 g Icing sugar
- 300 ml Double cream
- Pink food colouring
- LorAnn strawberry flavour oil to taste
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 200 g Strawberry dessert sauce
- 58 g Strawberry Cheesecake Oreos
- 200 g Pink sprinkles optional
To make the base use a food processor to whizz up the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps
Add 10-15 drops of the strawberry flavouring (test it between additions to check the taste) and enough pink food colouring for a baby pink colour. Then add the double cream and whisk until it is thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
Decorate by drizzling the strawberry sauce all over the top of the cheesecake, then whip up the double cream with the icing sugar and vanilla, and pipe rosettes all around the edge
Crush up the remaining oreos and sprinkle the crumbs in a ring, add sprinkles in the middle and more sprinkles on the rosettes
Serve immediately, store any leftovers in the fridge and eat within 2 days