Description
A creamy and rich no-bake strawberry cheesecake with an Oreo crust, perfect for summer gatherings.
Ingredients
Scale
- 20 Oreo Cookies (crushed into crumbs)
- 6 tablespoons unsalted butter (melted)
- 4 envelopes unflavored gelatin (7 grams per envelope)
- 2/3 cup cold water
- 3 cups strawberries (cut into cubes)
- 24 oz cream cheese (room temperature)
- 8 oz mascarpone cheese (room temperature)
- 1 1/2 cups white granulated sugar
- 1 cup heavy whipping cream (cold)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (for topping)
- 3 tablespoons white granulated sugar (for whipping)
- Mini Oreos and Strawberries (for garnish)
- Strawberry topping (optional)
Instructions
- Preheat your oven to a low temperature if you need to crisp up your crust later (optional). In a food processor, crush the Oreo cookies until they turn into fine crumbs.
- Combine the crushed cookies with melted unsalted butter in a mixing bowl, ensuring every crumb gets coated with butter.
- Press the mixture firmly into the bottom of your springform pan, creating an even layer. Chill it in the fridge while you work on the filling.
- Sprinkle the gelatin over the cold water in a small bowl, allowing it to bloom as you prep the filling.
- Heat the bowl in a microwave for about 30 seconds until the gelatin dissolves completely. Let it cool slightly before combining with other ingredients.
- Beat the room temperature cream cheese and mascarpone together in a large bowl until smooth and free of lumps.
- Gradually add the sugar while mixing, blending it until fully incorporated.
- Fold in the gelatin mixture until well combined.
- Whip 1 cup of cold heavy cream with the vanilla extract until stiff peaks form. Then, carefully fold this whipped cream into the cheesecake mixture, ensuring you keep the airy texture.
- Fold in the fresh strawberry cubes, evenly distributing them throughout the mixture.
- Whip the remaining cup of heavy cream with the 3 tablespoons of sugar until it reaches soft peaks.
- Spoon this light whipped cream over the top of your cheesecake filling, smoothing it out with a spatula.
- Chill the cheesecake for at least 240 minutes or overnight to firm up beautifully.
Notes
This cheesecake can be prepared a day in advance, making it a perfect option for gatherings. Be sure all ingredients are at room temperature for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg