No-Bake Oreo Cheesecake with Strawberry Sauce

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🍰 No-Bake Oreo Cheesecake with Strawberry Sauce

A creamy, indulgent dessert with a crunchy Oreo base and fresh strawberry topping — no oven required!

🧾 Ingredients

For the Crust

  • 24 Oreo cookies
  • 5 tbsp unsalted butter, melted

For the Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1½ cups heavy whipping cream (cold)
  • 8 crushed Oreo cookies (optional, for extra texture)

For the Strawberry Sauce

  • 2 cups fresh strawberries, chopped
  • ¼ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)

👩‍🍳 Instructions

1️⃣ Make the Crust

  1. Crush the Oreos into fine crumbs (food processor works best).
  2. Mix with melted butter until combined.
  3. Press firmly into the bottom of a 9-inch springform pan.
  4. Refrigerate for at least 30 minutes to set.

2️⃣ Prepare the Filling

  1. Beat cream cheese until smooth and creamy.
  2. Add powdered sugar and vanilla extract; mix well.
  3. In a separate bowl, whip cold heavy cream until stiff peaks form.
  4. Gently fold whipped cream into the cream cheese mixture.
  5. Fold in crushed Oreos if using.
  6. Spread evenly over the chilled crust.
  7. Refrigerate for at least 4–6 hours (overnight is best).

3️⃣ Make the Strawberry Sauce

  1. In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
  2. Cook for 5–7 minutes until berries soften.
  3. For thicker sauce, stir in cornstarch slurry and simmer 1–2 more minutes.
  4. Cool completely before topping cheesecake.

🍓 Assemble & Serve

  • Spoon cooled strawberry sauce over the cheesecake.
  • Slice, serve, and enjoy!

💡 Tips

  • For clean slices, dip your knife in warm water and wipe between cuts.
  • Freeze for 30–45 minutes before serving for extra neat slices.
  • Can be made 1–2 days ahead and stored in the fridge.
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