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    Strawberry Oreo Cheesecake (No Bake)

    05/02/2017 by thebakingexplorer 12 Comments

    Jump to Recipe Print Recipe

    To make this Strawberry Oreo Cheesecake I've used the strawberry cheesecake oreos for the base, added a creamy strawberry filling and then more yummy oreos and whipped cream on top. It's also super easy to make and is a no-bake recipe so you can't really go wrong. It reminds me of childhood favourites like angel delight and nesquik milkshakes. I added some pink sprinkles too, but you could drizzle white chocolate on top or add strawberry slices if you like. It would be a fantastic dessert for Valentine's Day!

    This post may contain affiliate links. I earn from qualifying purchases.

    Strawberry Oreo Cheesecake

    Ingredient Tips & Equipment Information

    • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
    • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
    • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
    • You will need to use a professional grade gel food colouring to get the best results. Brands I recommend are Pro Gel, Colour Mill and Sugarflair.
    • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Strawberry Oreo Cheesecake...

    To make the base blitz the oreos in a food processor, add melted butter to them and mix together. Press the mixture into the bottom of a 23cm springform tin and put it in the fridge to chill.

    For the cheesecake filling use an electric hand mixer to whisk up full fat cream cheese and icing sugar. Then add double cream and whisk until thick. Add some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it is a nice baby pink colour.

    Smooth the filling over the base then leave it in the fridge overnight to set. To decorate the Strawberry Oreo Cheesecake, whip up double cream and pipe rosettes all around the edge, then I add more oreos on top and some pink sprinkles too.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Strawberry Oreo Cheesecake

    How do you make sure the cheesecake sets?

    When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

    How do you remove a no bake cheesecake from the tin?

    To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

    What is the best food colouring to use?

    I recommend using a professional grade food colouring for the best results. The brands I use most often are Pro Gel and Sugarflair.

    How long does the cheesecake last and can it be frozen?

    The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

    Can this cheesecake be made gluten free?

    Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.

    Strawberry Oreo Cheesecake

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended Equipment and Ingredients

    • 23cm Springform tin
    • Electric hand mixer
    • Food processor
    • Wilton 2D Piping nozzle
    • Pink food colouring
    • Piping bags
    • Strawberry extract
    • Strawberry Oreos

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More Oreo recipes...

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      Vegan Oreo Brownies
    • Easy Oreo Pancakes
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    • Peanut Butter Oreo Truffles
    • Vanilla Oreo Cupcakes
    • Oreo Rocky Road
      Oreo Rocky Road
    • Oreo Cheesecake
      Oreo Cheesecake (No Bake)
    Strawberry Oreo Cheesecake

    Strawberry Oreo Cheesecake (No Bake)

    Strawberry milkshake cheesecake with a strawberry oreo base and more strawberry oreos on top
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake
    Prep Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    For the oreo base

    • 100 g Butter melted
    • 2 x 154 g Packs of Strawberry Cheesecake Oreos

    For the cheesecake filling

    • 750 g Full fat cream cheese
    • 140 g Icing sugar
    • 300 ml Double cream
    • Pink food colouring
    • 12 drops LorAnn strawberry flavour oil

    For decoration

    • 200 ml Double cream
    • 1 tbsp Icing sugar
    • 1 tsp Vanilla extract
    • 1 x 154 g Pack of Strawberry Cheesecake Oreos
    • Pink sprinkles optional
    Metric - US Customary

    Instructions

    • 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 the strawberry flavouring and enough pink food colouring for a baby pink colour (remember you can always add more but can't take away!). 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
    • 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 the centre, then add pink sprinkles if you like
    • Serve immediately, store any leftovers in the fridge and eat within 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
    • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
    • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
    • You will need to use a professional grade gel food colouring to get the best results. Brands I recommend are Pro Gel, Colour Mill and Sugarflair.
    • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     

    Nutrition

    Calories: 441kcal | Carbohydrates: 26g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 297mg | Potassium: 132mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1245IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

    If you like this, check out more of my Cheesecake recipes!

    NB. This post is NOT sponsored or paid for by Oreo, I just love their product!

    « White Chocolate & Cranberry Baked Donuts
    Vegan Chocolate & Peanut Butter Caramel Brownies »

    Reader Interactions

    Comments

    1. Bethany

      February 06, 2017 at 7:50 pm

      This cheesecake is just so pretty! Love it!

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:38 pm

        Thank you Bethany!

        Reply
    2. Best essay writing service

      February 09, 2017 at 4:50 am

      Looking yummy!I freaking love this! Such a pretty oreo-cheesecake!I am so happy for you!!love this colours and textures of your sprinkles; so creative

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:43 pm

        Thank you so much! I really went for it with the pink!

        Reply
    3. Angela Campos

      February 10, 2017 at 11:22 pm

      This sounds so fabulous! And it is so pretty 🙂 Thanks for sharing at Sunday Fitness & Food!

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:44 pm

        Thank you Angela! And thanks for a hosting a fab link up!

        Reply
    4. Kate Glutenfreealchemist

      February 13, 2017 at 9:44 pm

      Such a beautiful cheesecake and perfect for Valentines!
      I hope you are getting settled and sorted in your new home xx

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:44 pm

        Thanks Kate! We are settling in well thank you 🙂

        Reply
    5. Lucy Allen

      February 18, 2017 at 8:32 pm

      Mmm this looks delicious Kat, love the colour!

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:43 pm

        Thanks Lucy! The Rainbow Dust food colours are really good!

        Reply
    6. Gemma

      June 08, 2020 at 3:56 pm

      Hi, could I use any food colouring to colour the cream cheese or does it have to be colour oil? I.e wilton food colouring gel? Thanks

      Reply
      • thebakingexplorer

        June 08, 2020 at 10:24 pm

        Hi Gemma, I think any food colouring will be ok. I used Pro Gel 🙂

        Reply

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