🍰 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
- Crush the Oreos into fine crumbs (food processor works best).
- Mix with melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Refrigerate for at least 30 minutes to set.
2️⃣ Prepare the Filling
- Beat cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract; mix well.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Fold in crushed Oreos if using.
- Spread evenly over the chilled crust.
- Refrigerate for at least 4–6 hours (overnight is best).
3️⃣ Make the Strawberry Sauce
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
- Cook for 5–7 minutes until berries soften.
- For thicker sauce, stir in cornstarch slurry and simmer 1–2 more minutes.
- 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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