Strawberry Oreo Cheesecake (No Bake)
Strawberry milkshake cheesecake with a strawberry oreo base and more strawberry oreos on top
Servings 16
Calories 441kcal
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
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
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