Horizontal image of a slice of no bake strawberry cheesecake on a plate with strawberries and Oreos nearby with the whole cheesecake in the background.
5 from 2 votes

No Bake Strawberry Cheesecake with Oreo Crust

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!
Course Dessert
Cuisine American
Keyword no bake strawberry cheesecake, oreo cheesecake no bake, strawberry cheesecake with oreo crust
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 people
Calories 472kcal


  • 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


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). 



You can use plain, vanilla, honey, or strawberry Greek yogurt. 
The longer the cheesecake is refrigerated before slicing, the crisper the sliced edges and crust will be. 
You can make this up to 24 hours in advance of when you need it. It will keep in the fridge {covered} for up to a week but after a few days, the strawberries start to bleed red onto the filling and dry out slightly. 


Calories: 472kcal | Carbohydrates: 40g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 316mg | Potassium: 192mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1030IU | Vitamin C: 13.4mg | Calcium: 81mg | Iron: 2.9mg