STRAWBERRY OREO CHEESECAKE (NO BAKE)
Strawberry milkshake cheesecake with a strawberry oreo base and more strawberry oreos on top
Provided by thebakingexplorer
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- To make the base use a food processor to whizz up the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps
- Add the strawberry flavouring and enough pink food colouring for a baby pink colour (remember you can always add more but can't tke away). Then add the double cream and whisk until it is thick and holds it's shape
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- Whip up the double cream with the icing sugar and vanilla, and pipe rosettes all around the edge
- Crush up the remaining oreos and sprinkle the crumbs in the centre, then add pink sprinkles if you like
- Serve immediately, store any leftovers in the fridge and eat within 2 days
Nutrition Facts : Carbohydrate 26 g, Protein 5 g, Fat 37 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 108 mg, Sodium 297 mg, Fiber 1 g, Sugar 19 g, Calories 441 kcal, ServingSize 1 serving
NO BAKE STRAWBERRY CHEESECAKE RECIPE (TO BEAT ALL OTHERS!)
The best No Bake Strawberry Cheesecake recipe beats all others with a creamy no bake cheesecake filling mixed with fluffy Cool Whip, graham cracker or gluten-free crust option, and fresh strawberries covered in a glossy gelatin glaze.
Provided by Melissa Erdelac
Categories Dessert
Time 30m
Number Of Ingredients 17
Steps:
- In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
- ALTERNATIVE GLUTEN FREE CRUST: Preheat oven to 375ºF. Stir together crushed cereal, sugar, and butter in a bowl. TIP: For best results use a food processor to mix everything and so crumbs are very finely ground, almost like flour. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Bake for 12 minutes and cool at least 15 minutes before filling.
- In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
- Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
- Wash strawberries, hull, and then place on towels to dry.
- In a small saucepan whisk together sugar, cornSTARCH, and water. Bring to boil, whisking occasionally.
- Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
- Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Place the pie on a large platter or baking sheet to catch drips. Spoon cooled strawberry gelatin mixture over fresh strawberries. TIP: This makes a lot of glaze. I usually pour half on, refrigerate until set, and then add another layer. Return cheesecake to refrigerator for gelatin to set, about 1 hour.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Nutrition Facts : Calories 463 kcal, Carbohydrate 79 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 555 mg, Fiber 2 g, Sugar 62 g, ServingSize 1 serving
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!
Provided by Alli
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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).
Nutrition Facts : Calories 472 kcal, Carbohydrate 40 g, Protein 6 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 89 mg, Sodium 316 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
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