No Bake Strawberry Cheesecake is delicious and beyond amazing with a delicious Oreo Crust. It’s so simple to make, perfect for any holiday or just a fancy treat. Better yet, make the No Bake Strawberry Cheesecake a day in advance so it’s ready when you need it!
YOU GUYS. I cannot even handle how much I love this recipe. I made a raspberry version this summer after my sweet neighbors let me pick their bushes clean and I knew I had to re-visit it again and put it on the blog!
Since I am an ultra lazy cook, I usually avoid getting my food processor out at all costs. Hence the Oreos in a bag getting smashed with a rolling pin. Which works great too! Except when your kids are napping and you are getting all your aggressions out on said Oreos and you wake them up.
Not that I’ve ever done that.
Ahem.
I do add butter to the crust because this is no bake, remember, which means that the crust needs a little extra help to hold together well. As it chills, the butter will solidify and hold the crust together nicely.
I mean, this crust. Does it get better than crushed Oreos on the bottom of a cheesecake? I don’t’ think so. I press with my hands and then if it seems like it needs more, I’ll use a measuring cup to really get in there. I made this no bake strawberry cheesecake in a pie plate because I wanted EVERYONE to know they could make it, even if they don’t have a springform pan. If you have a springform pan, use it! No harm in that.
I developed this no-bake cheesecake filling recipe {which is THE ABSOLUTE BEST EVER} for these cute little No-Bake Mini Rasberry Cheesecake‘s I made for my friend Marlee’s blog: I Just Make Sandwiches {which you should totally go check out by the way – she’s a chef and makes everything totally doable for the home cook!}.
It is creamy. And dreamy. And tart. And sweet. And smooth. And you’ll be lucky if you even get it in the filling before you want to eat it all. HA!
The way to ensure you get a smooth filling is by using room temperature cream cheese – like, mega room temp. Not just some that have the chill taken off. Leave those puppies on the counter for a few hours. And number two, beat it until smooth before adding any other ingredients.
Once it’s beaten and smooth, pour that luscious mixture into your crust. OOOOOOHHHHHHH BBBBBAAAAABBBBYYYYYY. {This is why my videos don’t have any real sounds in them.}
If you use a pie plate, the filling will be right up to the top. Which I love, because then the strawberries are the star of the show.
Um. So pretty. Are you dying to try this yet???????
You can do any design you like, this is what came to mind when I put it together but really the sky is the limit. Are you sick of these pretty strawberry pictures yet? No? Ok good. Me either.
Then comes the hard part: refrigerate.
I KNOW.
You guys know I hate refrigeration steps as much as the next guy {gal}. BUT. It is important here so the crust can set.
The longer you leave it in the fridge, the crisper these edges and cuts will be. So, oh hey, no surprise, I left it in for only an hour. Don’t be like me.
But you should make this! Perfect for Valentine’s Day, perfect for summer, perfect for a regular old Wednesday night. 🙂
Here’s another delicious strawberry dessert! Easy Strawberry Shortcake Recipe – so amazing! Or maybe you need some more chocolate in your life? Check these white chocolate chip chocolate cookies out!
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No Bake Strawberry Cheesecake with Oreo Crust
Equipment
Ingredients
- 25 Oreo cookies
- 2 tablespoons butter melted
- 16 ounces cream cheese 2 packs, room temperature
- 1 1/4 cups powdered sugar
- 1/2 cup greek yogurt see note
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 teaspoons lemon juice fresh squeezed, about 1/2 a lemon
- 1 cup heavy whipping cream
- 1 1/2 cups strawberries sliced, amount can be altered to your taste
Instructions
For the Crust
- Crush Oreos in a bag with a rolling pin or in a food processor until they are medium and fine crumbs.
- Add melted butter and stir until combined.
- Press into the bottom and slightly up the sides of a standard size pie plate or springform pan.
- Refrigerate until ready to fill.
For the Cheesecake Filling
- In a large bowl, beat or whisk the cream cheese until smooth.
- Add the powdered sugar and beat or whisk until smooth.
- Add the greek yogurt, lemon juice, vanilla extract, and almond extract. Beat or whisk until smooth.
- Add the cream and whisk or beat on high until light and fluffy and medium peaks form about 2 minutes.
For Assembly
- Pour the prepared filling into the prepared crust. Smooth out.
- Place sliced strawberries on top in a circular design or however you desire.
- Refrigerate for at least 1 hour (see note), up to overnight (see note).
Donna Smith says
I made this and it would not thicken! I followed directions and the cream mixture was blended thoroughly through each step. I continued to mix it after adding the heavy cream but it would not thicken. After 15 minutes of blending, I tried adding cream of tartar. Did not work. It was a soupy mess.
Alli says
Hi Donna, I’m sorry for your frustration! I’ve made this recipe many times and have never had that issue. Even if the whipping cream doesn’t firm up (which it should if it is in fact heavy whipping cream) the mixture won’t be soupy because of the proportion of cream cheese, powdered sugar, and greek yogurt. All of those combined would not become soupy with the addition of 1 cup of whipping cream. Did you add the exact amounts of the other ingredients and use the ingredients asked for?
Monica says
I made this Beautiful delightful Cheesecake. I had guests over and it was perfect finish to a great evening. I had strawberry Oreos left over and used it for the base and the filling was lovely and light and not heavy at all. It was a hit with everyone. My hubby was very happy too. Definitely recipe to keep.
Alli says
I’m so glad to hear you liked this recipe Monica! Thank you for letting me know.
Alli says
DELICIOUS!