This No-Bake Strawberry Cheesecake has a tasty Golden Oreo crust and a rich, creamy strawberry filling with swirls of homemade strawberry sauce. It’s topped with strawberry whipped cream and extra Golden Oreos. Perfect for hot summer days, this dessert is easy to make and irresistibly delicious! I was thrilled with how amazing it turned out.
We’ll make a concentrated strawberry puree by cooking pureed strawberries with a bit of sugar until it thickens. This intensifies the strawberry flavor and adds richness to the cheesecake filling.
This cheesecake is bursting with strawberry flavor and aroma. The swirled sauce adds a tangy contrast to the creamy cheesecake. Let’s dive in and make it!
Tips for Perfect No-Bake Cheesecake
- Properly Reduce the Puree: Make sure the strawberry puree is thick enough to prevent the cheesecake from being watery.
- Room Temperature Ingredients: Use room-temperature sour cream and cream cheese for smooth mixing.
- Scrape the Bowl: Frequently scrape the sides of the mixing bowl for even blending.
- Melt Gelatin Gently: Microwave the gelatin with water in short bursts to avoid boiling over.
- Pipe Quickly: Use the whipped cream right away to prevent it from deflating in the piping bag.
- Chill Well: Refrigerate the cheesecake for at least 6 hours before serving.
- Store Properly: Keep leftovers in the fridge or freeze them for longer storage.
No-Bake Strawberry Cheesecake
Servings 12
Ingredients
Strawberry Sauce
- 1 1/2 lbs strawberries quartered (4 cups)
- 1/2 cup granulated sugar
Golden Oreo Crust
- 36 Golden Oreos about 14 oz
- 5 tablespoons unsalted butter melted
No-Bake Strawberry Cheesecake Filling
- 2 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 3 blocks 24 oz total cream cheese, softened
- 1 cup powdered sugar divided
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 3/4 cup strawberry puree
- 1 1/2 cups cold heavy whipping cream
Strawberry Whipped Cream
- 3/4 cup cold heavy whipping cream
- 1 tablespoon powdered sugar
- 2 tablespoons strawberry sauce
To Decorate
- Fresh strawberries
- Golden Oreo cookies
Instructions
Strawberry Sauce
- Prepare Sauce: Puree the strawberries in a food processor. Pour into a medium saucepan and add granulated sugar. Cook over medium-low heat, stirring occasionally, for about 40 minutes until reduced to 1 1/4 cups. The sauce should be thick and darkened.
- Cool Sauce: Transfer the sauce to a bowl, cover with plastic wrap, and cool completely. Refrigerate until ready to use.
- Reserve Portions: You’ll need 3/4 cup of the sauce for the cheesecake batter, 1/4 cup for swirling, and 2 tablespoons for the whipped cream.
Golden Oreo Crust
- Process Oreos: Crush the Oreos into a fine powder using a food processor.
- Mix Crust: Combine the Oreo crumbs with melted butter.
- Form Crust: Press the mixture into the bottom and slightly up the sides of a 9-inch or 8-inch springform pan. Use a spatula or the sides of a cup to pack it tightly.
- Chill Crust: Freeze the crust for at least 15 minutes. Alternatively, bake it in a 325°F oven for 12 minutes if you prefer.
No-Bake Strawberry Cheesecake Filling
- Dissolve Gelatin: Combine water and gelatin in a small bowl. Let sit for 1 minute. Microwave for 5-10 seconds until melted. Cool slightly.
- Beat Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth, about 2 minutes. Add 1/2 cup powdered sugar and beat until combined. Scrape the bowl.
- Add Ingredients: Mix in sour cream, vanilla extract, 3/4 cup strawberry puree, and dissolved gelatin until combined.
- Whip Cream: In another bowl, whip the heavy cream with the remaining 1/2 cup powdered sugar until stiff peaks form, about 3 minutes.
- Fold Cream: Gently fold half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until smooth.
- Layer Cheesecake: Remove the crust from the freezer. Pour 1/3 of the cheesecake batter into the crust. Smooth with a spatula. Drizzle a few tablespoons of strawberry sauce and swirl gently. Repeat layers, finishing with a smooth layer on top.
Strawberry Whipped Cream
- Whip Cream: Beat the whipping cream and powdered sugar until stiff peaks form. Add the strawberry sauce and mix to combine.
- Pipe Cream: Place the whipped cream in a piping bag fitted with a tip.
Decorate
- Finish Cheesecake: Chill the cheesecake in the fridge for at least 6 hours or overnight. Remove the springform ring.
- Add Toppings: Pipe the strawberry whipped cream on top. Decorate with fresh strawberries and Golden Oreos.
Notes
Storage
- Refrigerate: Store in the fridge for up to 4 days.
- Freeze: Wrap the cheesecake tightly in plastic and store in an airtight container for up to 2 months. For easier serving, slice before freezing and wrap each piece individually. Thaw in the fridge overnight.
Notes
- Sour Cream: Greek yogurt can be used as a substitute.
- Cream Cheese: Use brick-style cream cheese, not the spreadable kind.
- Toppings: Try lemon curd, mango curd, or passion fruit curd.
- Crust: Baking the crust helps it hold together better, but it’s optional. Use graham cracker crumbs for a different twist.
- Strawberry Sauce: Store-bought strawberry jam can be used instead.
- Mini Cheesecakes: This recipe yields about 35 mini cheesecakes.
- Cheesecake Bars: Use a 9×9-inch pan lined with parchment paper for cheesecake bars.