3tablespoonsUnsalted Buttermelted and cooled slightly
8ozCream Cheeseregular cream cheese, at room temperature
8ozTub of Frozen Whipped Toppingthawed
2 - 3drops 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.
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. 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.