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
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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.
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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.
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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.
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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.
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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).
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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).
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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.
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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.