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!

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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.

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.

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!

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