No-Bake Strawberry Cheesecake

Course Dessert

Prep Time 1

Cook Time 40

Resting Time 7

Servings 12

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.

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.

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.

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.

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.

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.

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 9x9-inch pan lined with parchment paper for cheesecake bars.