Strawberry Oreo Cheesecake (No Bake)

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. It would be a fantastic dessert for Valentine's Day!

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 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.

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.

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...

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

Total Time: 30 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 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

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

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!