Strawberry Cheesecake with Oreo Crust is a rich and creamy vanilla cheesecake filling and topped with juicy strawberry puree. All this deliciousness is on top of a perfectly crispy Oreo cookie crust. Abundantly delicious!
Strawberry Cheesecake with Oreo Crust
To top off this delicious treat, a dollop of homemade whipped cream and a sprinkle of crushed oreos put the finishing touches on it. The combination of flavors and textures in this cheesecake is sure to tantalize your taste buds, and it looks as good as it tastes. Whether you’re looking to indulge yourself or impress your guests, this cheesecake is sure to be a hit. With its sweetness and creaminess, it’s a dessert that will be talked about for days to come.
We love this in lieu of a tracitional birthday cake. Another funtastic celebratory cheesecake is this Funfetti birthday cheesecake.
Strawberry Cheesecake with Oreo Crust Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Oreos. Regular chocolate Oreo cookies.
butter. Not margarine.
- Cream cheese (3 8-ounce packages), room temperature. Full fat
cream cheesenot low-fat or no-fat.
- Granulated sugar. You’ll need sugar in the cheesecake and the glaze.
- All-purpose flour
- Vanilla extract
- Sour cream. Not low-fat.
- Heavy whipping cream
- Large eggs, room temperature.
- Frozen strawberries
- Lemon juice (optional)
Substitutions and Tips
If you’re allergic or don’t like strawberries, you can make this cheesecake with raspberries, blueberries, or blackberries.
Furthermore, you can omit strawberry topping and use Chocolate Frosting instead.
Alternately, if you aren’t a fan of traditional Oreo cookies, you can use vanilla Oreos for the crust.
A note, I don’t scrape the inside out of the Oreo cookies. I crush the entire cookie and use it in the crust.
Here are more strawberry recipes you’ll enjoy.
- Hawaiian Rolls Strawberry Cheesecake Sliders
- Fresh Strawberry Yogurt Cake
- Easy Strawberry Cake
- Old Fashioned Blue Ribbon Pound Cake
- Strawberry Tiramisu Icebox Cake
Vanilla cheesecake with an oreo crust and homemade strawberry preserves! This cheesecake is sure to please both those that like a little chocolate, a little vanilla and strawberry all in one bite.
Strawberry Cheesecake with Oreo Crust
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- 30 regular Oreo cookies
- 5 tablespoons butter salted, melted
- 24 ounces cream cheese room temperature, full fat
- 1 cup granulated sugar
- 2 and ½ tablespoons all-purpose flour
- 2 tablespoons
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup heavy whipping cream
- 4 large eggs room temperature
- 4 cups frozen strawberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice (optional)
- Preheat your oven to 350℉, and prepare your springform pan by spraying cooking spray on the bottom and sides.
- Place all the Oreos in a zip-top bag, and crush them until they are in dime-size and smaller pieces.
- Pour the Oreos into a medium mixing bowl and add in the melted butter, mix until the butter is covering all the Oreo crumbs.
- Pour the Oreos from the mixing bowl into the prepared springform pan, and press down with your hands to make the Oreos compact and even along the bottom.
- Place the crust in the preheated oven for 8 minutes, then let cool.
- While your crust is cooling, in a medium mixing bowl whip the room temperature cream cheese and 1 cup sugar until creamy.
- Add in the flour, vanilla, salt, sour cream, and heavy whipping cream. Mix until smooth.
- Add in the eggs one at a time. Mix in completely before adding the next egg.
- Pour the cheesecake mixture over the crust in the springform pan. Adjust your oven temperature to 275℉ and bake for 2 hours.
- Once baking time is complete, turn off the oven, and leave the door closed for 1 hour.
- After 1 hour, remove from the oven and run a butter knife along the edges to prevent the cheesecake from sticking.
- Place in a refrigerator to cool for 4+ hours.
- While the cheesecake is cooking, you can make your strawberry preserve for the topping. Place the frozen strawberries, sugar, and lemon juice (optional) in a medium saucepan over a medium heat.
- Stir the strawberries consistently to prevent burning on the bottom of the pan. Once the strawberry mixture is boiling, turn down to a simmer until the mixture becomes thicker. Usually about 30 min to 1 hour, depending on your preference.
- Remove strawberries from the pan and place in a jar in the refrigerator to cool completely.
- Once your cheesecake & strawberries are cooled remove from the fridge and remove the springform pan side and place cheesecake on your serving tray.
- At this time you can trim up the top of your cheesecake to remove any imperfections (optional). Pour on the strawberries and spread evenly over the cheesecake.
- Slice, serve & enjoy! Serve any leftovers in an airtight container for 3 to 4 days. After about 4 days the crust begins to get soggy.
- You can freeze cheesecake. If you think you want to freeze it, don't put the topping over the cheesecake before freeze it. I suggest topping each slice with the strawberry glaze as you serve it. Freeze the cheesecake and strawberry sauce seperately.
- Cooking spray I used was Pam Original, you could also layer parchment paper down instead or in addition.
- Use any berries you have on hand! Add more sugar to your preference of sweetness