Strawberry Cheesecake With An Oreo Cookie Crust Recipes

NO BAKE STRAWBERRY CHEESECAKE WITH OREO CRUST

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).

STRAWBERRY OREO CHEESECAKE

Steps:

• Crust: Combine Oreo crumbs, sugar, and butter and press firmly into a lightly greased 9X13 cake pan.
• Bake at 350F for 10 minutes, then let cool before adding filling.
• Filling: Combine strawberry Jell-o and gelatin in a small bowl, and add boiling water - stirring until completely dissolved.
• Set Jell-o mixture in fridge, or fridge freezer for 10-15 minutes, or until just begining to thicken - it should still be liquid at this point (if a skin forms on top, just skim and discard).
• While your Jell-o thickens, in a separate bowl blend cream cheese and powdered sugar until smooth.
• Beat NutriWhip until whipped (peaks form) and fold into cream cheese mixture.
• Blend semi-thickened Jell-o into cream cheese mixture until well blended.
• Stir in sliced strawberries.
• Pour filling onto crust, and chill for four hours, or overnight.
• Top with extra Oreo crumbs if desired.