No Bake Strawberry Cheesecake with Oreo Crust

No Bake Strawberry Cheesecake with Oreo Crust

This No Bake Strawberry Cheesecake has the texture of a Chiffon Pie.

Sitting inside an Oreo Crust and topped with my Signature Hot Fudge Sauce makes it irresistible.

Not only does the presentation say WOW, but the flavor does too! 

Whether you buy a ready made Oreo crust or make your own, this cheesecake will still be delicious.

No Bake Strawberry Cheesecake is a very light cheesecake.

You won’t ever need to give up dessert for this special treat. This is a great addition for that special romantic occasion.

Anyone reading my blog regularly knows I love to make cheesecakes.

I am very sure to make them light enough you can actually finish your entire piece.

We never have leftover cheesecake in my home.

And when I bring one to an event I only have the empty plate go home with me.

The special part of this particular cheesecake happens to be the oreo crust.

The crust keeps the cheesecake stay together so there is no mess.

There is also no fuss since this cheesecake is NO Bake!! Yes. You heard me right. No Bake!!

I hope ypou give this No Bake Strawberry Cheesecake a try.

Enjoy!

These are the INGREDIENTS you will need:

• 25 oreo cookies
• 2 tbs butter, melted
• 16 oz cream cheese, room temperature
• 1 1/4 cups powdered sugar
• 1/2 cup Greek yogurt
• 2 tsp vanilla extract
• 1/4 tsp almond extract
• 3 tsp lemon juice fresh squeezed, about 1/2 a lemon
• 1 cup heavy whip cream
• 1 1/2 cups strawberries sliced, amount can be altered to your taste

Follow these 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. You can also add cookies to a zip bag and crush with a rolling pin or hands.
• 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 strawberries to a mixing bowl and beat until soft. Add mixture to cream cheese.
• 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.
• Refrigerate for at least 2 hours. Best refrigerate overnight.

Serve:

• Top cheesecake with whipped cream or drizzle hot fudge sause as desired.

Try my Hot Fudge Sauce! Be sure to see 6 Tips to a Perfect Cheesecake Experience

No Bake Strawberry Cheesecake with Oreo Crust

Not only does the presentation say WOW, but the flavor does too! 

4.72 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, nobake, oreo, strawberry

Method: NoBake

Skill Level: Basic

Prep Time: 20 minutes

Cook Time: 20 minutes

Refrigerate: 3 hours

Adjust Servings: 8 Slices

Calories: 472kcal

Author: Marilyn

Ingredients

• 25 oreo cookies
• 2 tbs butter, melted
• 16 oz cream cheese, room temperature
• 1 1/4 cups powdered sugar
• 1/2 cup Greek yogurt
• 2 tsp vanilla extract
• 1/4 tsp almond extract
• 3 tsp lemon juice fresh squeezed, about 1/2 a lemon
• 1 cup heavy whip 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. You can also add cookies to a zip bag and crush with a rolling pin or hands.
• 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 strawberries to a mixing bowl and beat until soft. Add mixture to cream cheese.
• 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.
• Refrigerate for at least 2 hours. Best refrigerate overnight.

Serve:

• Top cheesecake with whipped cream or drizzle hot fudge sause as desired.

Video

Notes

©MARILYN’S TREATS. All images & content are copyright protected.

Nutrition

Serving: 1piece | Calories: 472kcal (24%) | Carbohydrates: 40g (13%) | Protein: 6g (12%) | Fat: 32g (49%) | Saturated Fat: 17g (85%) | Cholesterol: 89mg (30%) | Sodium: 316mg (13%) | Potassium: 192mg (5%) | Fiber: 1g (4%) | Sugar: 29g (32%) | Vitamin A: 1030IU (21%) | Vitamin C: 13.4mg (16%) | Calcium: 81mg (8%) | Iron: 2.9mg (16%)

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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