As there is an Oreo flavour called strawberry cheesecake and with Valentine’s Day coming up I got the idea 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. I added some pink sprinkles too, but you could drizzle white chocolate on top or add strawberry slices if you like.
How to make Strawberry Oreo Cheesecake…
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 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 Oreo Cheesecake I whipped up double cream and piped rosettes all around the edge, then I added more oreos on top and some pink sprinkles too.
The strawberry cheesecake filling is so light and creamy, and the crunchy oreo base is the perfect contrast. This Strawberry Oreo Cheesecake was a success with my friends and it was clean plates all round. My friends said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!
How do I 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!
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…
|Vegan Oreo Brownies||Vanilla Oreo Cupcakes||Cookies & Cream Oreo Drip Cake|
|Oreo Dessert Pots||Oreo Rocky Road|
Strawberry Oreo Cheesecake (No Bake)
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
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 1 x 154 g Pack of Strawberry Cheesecake Oreos
- 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 the strawberry flavouring and enough pink food colouring for a baby pink colour (remember you can always add more but can't tke 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
NB. This post is NOT sponsored or paid for by Oreo, I just love their product!
If you like this, check out more of my Cheesecake recipes!
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