I enjoy making small desserts because everyone can get their own, and when dealing with kids, many arguments can be avoided with this recipe for No-Bake Strawberry Oreo Cheesecake. Kids these days are more “alive” and notice things that adults would not.
They are more talkative and oh, boy! They sure do ask lots of questions! We do, and we don’t celebrate Halloween because of cultural differences, weather, the mood we are in, etc.… any reason one can think of. And trying to figure out what to make or cook has been a bit of a challenge because everything is double or triple the sugar content. Adults always say they will be going on a diet after the holidays, but I think we should do the same for kids also. Diet time for them after Halloween!
The recipe for oreo strawberry no-bake cheesecake
This recipe is from “My Baking Addiction” blog featuring this dessert for Valentine’s Day. But who can wait for Valentine’s Day, and why not make it for Halloween? It has Oreo cookies that resemble dirt, and the strawberries mixed with cream cheese can be passed for a hint of blood. Not too gruesome, still not scary, but hey, who can pass off a good dessert.
The recipe has been updated to add lime juice and almond extract. I noticed when I made this dessert the first time because by not removing the cream filling in the Oreo cookies, the crust was too moist, and overall, the dessert was too sweet.
I opted for a thinner crust because the filling is a bit too much, and I used organic sugar instead of Truvia Baking Blend. But besides that, it is a nice creation, a good dessert to enjoy anytime. By the way, this is a winner with kids.
Tips and Notes
- No-Bake Strawberry Oreo Cheesecake can be made in advance. Less sugar is used in this recipe because of personal taste.
- The more sugar added, the sweeter the dessert will be.
- Removing the cream filling from the cookies will make the dessert less sweet.
- You can also choose to make a plain cheesecake and add the whipped cream and strawberries on top.
- 12 Oreo Cookies cream removed
- 3 tablespoons Unsalted Butter melted and cooled slightly
- 1/2 cup Sugar organic preferably
- 1 cup Strawberries diced
- 8 oz Cream Cheese regular cream cheese, at room temperature
- 8 oz Tub of Frozen Whipped Topping thawed
- 1/4 teaspoon Almond Extract
- 1/4 teaspoon Vanilla Extract
- 2 – 3 drops Lemon Juice
- Remove cream from cookies. Place all cookies in a large bowl. Crush cookies first by hand and use a pestle to finish crushing the cookies finely. You can also use a plastic bag or a small smasher to crush the cookies. Mix well the Oreo crumbs with the melted butter and add them to the bottom of the cups by pressing gently to form an even layer crust. Divide crumbs into 6 to 12 serving cups – depending on the size of the cups.
- In a glass bowl mix strawberries with sugar and let mixture sit for about 10 minutes so they can release their juice. After 10 minutes, mash the strawberries, add vanilla extract, almond extract and drops of lemon juice.
- Add cream cheese to the bowl of a stand-up mixer fitted with the flat beater and beat at medium speed until smooth and slightly fluffy while stopping the machine and scrapping about 2 times – this should take about 5 minutes. With the mixer on low, slowly add strawberry mixture. Slowly increase the speed of the mixer to medium and beat until all ingredients are well blended – 1 – 2 minutes.
- Using a spatula, gently fold whipped cream into strawberry cream cheese mixture by hand. Evenly spoon or pipe mixture into prepared serving cups. Refrigerate cheesecakes for at least 2 hours or overnight for best result.
This recipe is from “My Baking Addiction” blog featuring this dessert for Valentine’s Day. This recipe serves about 6 – 12 people depending on the size of the cups.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.