This No Bake Strawberry Oreo Cheesecake Recipe is no baking required. Super easy to put together with minimal effort to make a wonderful attention and hand grabber.
It’s loaded with fresh homegrown strawberries, creamy, and has a very smooth texture with chunks of fresh strawberries. The Oreo crust, and additional fresh strawberries and cream topping make this cheesecake irresistible. This eye-catchy wonderful dessert decor is perfect for just about any party or occasion. Give this recipe a try!
Strawberry Syrup Ingredients:
1 lbs. – homegrown strawberries
¼ cup. (52 g.) – sugar
2 packs – gelatin (or 1 tbsp. agar-agar)
Oreo Crust Ingredients:
24 – Oreo cookies
4 tbsp. (57 g) – softened butter
Cheesecake Filling Ingredients:
24 oz. (675 g) – softened cream cheese
¾ cup (108 g.) – sugar
2 cups (475 ml) – cold heavy whipping cream
Strawberry Syrup Instructions:
1. Remove stems of the strawberries, rinse and place them into a food processor and pulse it about 5 times for a few seconds each pulse (the strawberries need to be a little chunky not pureed). Transfer processed strawberries into a small pot.
2. Add sugar and gelatin (or agar-agar), place it on a stovetop and bring it to a boil, stirring it constantly until the sugar melts. Reduce the cooking temperature to low and let it simmer for about 5 minutes. After the syrup is done simmering, remove it from the heat and let cool completely before adding it to the cream.
Oreo Crust Instructions:
1. Place Oreo cookies into the food processor and process it for a minute or until it is all crushed. Add softened butter and process it for another minute or until all combined.
2. Grease a 9-inch round springform with butter, and line the bottom of the pan with parchment paper. Transfer crushed buttery Oreo crumbs into the prepared pan, using a measuring cup and press the crumbs evenly and firmly. Refrigerate the crust until ready to use.
Cheesecake Cream Instructions:
1. Beat softened cream cheese and sugar on high mixing speed until well combined. Scrape the sides and the bottom of the mixer bowl and mix it well again (for a minute or so). Reduce speed to medium and add cold heavy whipping cream, one cup at a time. Scrape down the sides of the mixer bowl with a silicone spatula and then beat the cream on high for a minute (do not overbeat).
2. With the mixer speed running on low speed add cold strawberry syrup and mix for 30 seconds. Then scrape the cream off the sides and the bottom of the mixer bowl down using silicon spatula and beat once more on high for 30 seconds once more (make sure all the cream and the syrup are combined).
Assembling the Cheesecake:
Transfer cheesecake batter into Oreo crust springform prepared earlier. Even out the top of the cheesecake using a spatula. Refrigerate overnight or for at least 8 hours.
Remove the ring of the springform (I heat the sides of the springform with a torch a bit before removing it or you can run a very thin knife between the cheesecake and the pan). Pipe the cream and garnish with fresh strawberries, slice and enjoy!
This No Bake Strawberry Oreo Cheesecake Recipe is loaded with fresh homegrown strawberries, creamy, and has a very smooth texture with chunks of fresh strawberries. The Oreo crust, and additional fresh strawberries and cream topping make this cheesecake irresistible.
- 1 lbs. – homegrown strawberries
- ¼ cup. (52 g.) – sugar
- 2 packs – gelatin or 1 tbsp. agar agar
- 24 – Oreo cookies
- 4 tbsp. (57 g) – softened butter
- 24 oz. (675 g) – softened cream cheese
- ¾ cup (108 g) – sugar
- 2 cups (475 ml) – cold heavy cream
-
Remove stems of the strawberries, rinse, place them into a food processor and pulse it about 5 times for a few seconds each pulse (the strawberries need to be a little chunky not pureed). Transfer processed strawberries into a small pot.
-
Add sugar and gelatin (or agar-agar), place it on a stovetop and bring it to a boil stirring constantly until the sugar melts. Reduce the cooking temperature to low and let it simmer for 5 minutes. After the syrup is done simmering remove from the heat and lets cool completely before adding to cream.
-
Place Oreo cookies into the food processor and process it for a minute or until all crushed. Add softened butter and process for another minute or until all combined.
-
Grease a 9-inch round springform with butter, and line the bottom of the pan with parchment paper. Transfer crushed battery Oreo crumbs into a pan, using measuring cup and press the crumbs evenly and firmly. Refrigerate the crust until ready to use.
-
Beat softened cream cheese and sugar on high mixing speed until combined. Scrape the sides and the bottom of the mixer bowl and mix it well again (for a minute or so). Reduce speed to medium and add cold heavy cream, one cup at a time. Scrape down the sides of the mixer bowl with a silicone spatula and then beat the cream on high for a minute (do not overbeat).
-
With mixer speed running on low speed add cold syrup and mix for 30 seconds. Then scrape the cream off the sides and the bottom of the mixer bowl down using silicon spatula and beat once more on high for 30 seconds once more (make sure all the cream and the syrup are combined).
-
Transfer cheesecake batter into Oreo crust springform prepared earlier. Even out the top of the cheesecake using a spatula. Refrigerate overnight or for at least 8 hours.
-
Remove the ring of the springform (I heat the sides of the springform with a torch a bit before removing it or you can run a very thin knife between the cheesecake and the pan). Pipe the cream and garnish with fresh strawberries, slice and enjoy!
To get beautiful and clean slices of cheesecake, warm the knife in hot water and wipe between each slice. It takes a little more time but is worth preventing a sticky mess. I hope you find this tip helpful with slicing all of your cakes.
Tip: to get beautiful and clean slices of cheesecake, warm the knife in hot water and wipe between each slice. It takes a little more time but is worth preventing a sticky mess. I hope you find this tip helpful with slicing all of your cakes.
Enjoy with a hot cup of coffee or tea!
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This cheesecake is too beautiful to eat! Love the recipe!
Thank you for the kind words. We loved it very much as well! 🙂
Hey, I’m thinking you meant 4 tbsp of butter for the crust? The recipe calls for 4 oz (a whole stick) but the photo shows half a stick (4 tbsp). I used a whole stick and I feel like it was pretty greasy. Otherwise it’s a beautiful recipe! Can’t wait to try it.
I’ve got that corrected. Thank you for letting me know!
When you add the syrup to the cream, do you whip the cream beforehand???? Plz answer quickly as I will be making this cheesecake tomorrow 😍😛
Yes, you whip the cream and then add cold syrup. I hope this helps!