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A creamy, light no-bake cheesecake bursting with fresh strawberry flavor on a thick, crunchy Oreo cookie crust. The filling is silky smooth and mousse-like, setting perfectly without an oven.

Ingredients

Scale
  • 36 Oreo Cookies, wafers and filling
  • 6 tablespoons unsalted butter (85 grams), melted
  • 1 lb strawberries (about 454 grams), cored and sliced
  • 1/4 cup white sugar (50 grams)
  • 1 package gelatin (about 2 1/4 teaspoons per envelope)
  • 1 1/4 cups whipping cream (300 ml), 33-35% fat
  • 24 oz full-fat cream cheese (680 grams), brick-style, softened to room temperature
  • 3/4 cup powdered sugar (82 grams)
  • 1/2 cup whipping cream (120 ml) for piping or dollops (optional)
  • sliced strawberries (optional)

Instructions

  1. Lightly grease a 9-inch springform pan.
  2. Crush Oreo cookies (wafer and filling) into fine crumbs using a food processor or by placing in a bag and crushing with a rolling pin.
  3. Stir cookie crumbs with melted unsalted butter until the crumbs clump when squeezed.
  4. Press the crumb mixture firmly into the bottom and about 1/2–3/4 up the sides of the springform pan and chill in the refrigerator.
  5. Puree sliced strawberries in a food processor or blender; optionally press the puree through a fine sieve to remove seeds.
  6. Combine the strawberry puree and sugar in a medium saucepan and simmer, stirring, until reduced by about half (to approximately 3/4 cup).
  7. Sprinkle gelatin evenly over the hot strawberry mixture, stir until dissolved, then remove from heat and cool to room temperature.
  8. Beat the whipping cream until stiff peaks form; set aside.
  9. Beat room-temperature cream cheese with powdered sugar until smooth, scraping the bowl as needed.
  10. Stir the cooled strawberry-gelatin mixture into the cream cheese until fully incorporated.
  11. Gently fold the whipped cream into the cream cheese-strawberry mixture with a rubber spatula until uniform and free of streaks.
  12. Spoon the filling over the chilled crust and smooth the top with an offset spatula.
  13. Refrigerate the assembled cheesecake for at least 6 hours or overnight to set.
  14. When ready to serve, optionally beat whipping cream to medium peaks and pipe or dollop on top; garnish with sliced strawberries if desired.
  15. Slice with a thin, sharp knife dipped in hot water for clean cuts.

Notes

Reduce strawberry puree to concentrate flavor and remove excess liquid for a stable filling., Ensure gelatin is fully dissolved and strawberry mixture is cooled before combining with cream cheese to avoid a runny filling., Use full-fat, brick-style cream cheese at room temperature for smooth texture; avoid low-fat or tub varieties., Whip cream to stiff peaks and fold gently to maintain airy texture., Press crust mixture firmly into pan and up sides for sturdy slices., Thaw and drain frozen berries fully before using; reduction will take longer due to higher water content., Dip and dry knife in hot water between cuts for neat slices., Scrape mixing bowl sides frequently while beating cream cheese mixture for consistency., Alternative crust: use 2 3/4 cups graham cracker crumbs, 3 tablespoons white sugar, and 10 tablespoons melted unsalted butter instead of Oreos.

Nutrition

Find it online: https://margorecipes.com/no-bake-strawberry-cheesecake/