Strawberry Oreo Cheesecake (No Bake)

Strawberry milkshake cheesecake with a strawberry oreo base and more strawberry oreos on top

Course Dessert

Cuisine American

Keyword Cheesecake

Prep Time 30

Total Time 30

Servings

Calories 441kcal

Author thebakingexplorer

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

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.