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Strawberry Oreo Cheesecake

Strawberry Oreo Cheesecake Recipe

Name: Strawberry Oreo Cheesecake Recipe
Prep time: PT22.5M
Cook time: PT22.5M
Total time: 45 min
Yield: 6
Ingredients: Strawberry flavour Oreo Cookies – 2 Big packets of 131 gms; Melted Butter (Unsalted) – 29 ml; Cream Cheese – 105 ml; Whipping cream (half thawed in the refrigerator) – 197 ml

Amelia Lalngaihawmi

1703091600000

Author :Amelia Lalngaihawmi

Published : 1703091600000

With tangy cream cheese and sweet strawberry Oreos, this cheesecake is a match made in dessert heaven.

Difficulty:medium

Serves:6

Time:45 mins

Contains egg: No

Cheesecakes come in different shapes, sizes, and flavors, each as exciting as the other. We can all agree that every version of cheesecake is equally delicious. There are no-bake, baked, and steamed versions (made in a bain marie) of cheesecakes that you can either make at home or find at your closest bakery. Some recipes demand time, while others take just 10 to 15 minutes to assemble.

No-bake cheesecakes usually have a classic cracker crust blended with butter that perfectly compleme...... Read More

Ingredients

6
Servings

For the Recipe

Strawberry flavour Oreo Cookies – 2 Big packets of 131 gms
Melted Butter (Unsalted) – 29 ml
Cream Cheese – 105 ml
Whipping cream (half thawed in the refrigerator) – 197 ml

Directions

01

Crush 2 packets of Oreo cookies by putting it inside a zip lock bag and a crushing it using a rolling pin.

02

Take the crushed cookies in a bowl and add the melted butter and mix thoroughly. Save some for later.

03

Put this mixture into the bottom of a cupcake mould and press down firmly. Let it set in the refrigerator for about 10 mins.

04

While the base is getting set in the refrigerator, take out only the cream from one more packet of Oreos and add it to the Cream Cheese.

05

Beat it using electric blender till soft peaks are formed. (Adding the cream from the biscuits will give a nice flavour and give the Cream Cheese a slight pinkish colour).

06

Beat the whipping cream in a separate bowl till medium peaks are formed. Keep two third of the whipped cream aside for later in the refrigerator.

07

Now fold in the Whipping Cream into the Cream Cheese by hand till it is mixed properly - Do Not use the electric blender.

08

Add the crushed cookies into the cream and mix it again.

09

Once mixed, scoop it out into the previously set cookie base mould. And set it in the refrigerator for about 10 minutes.

10

Once set, remove the mould and the cupcake paper and pipe the whipped cream on top and add half cookie on top for decoration.

ADDITIONAL TIP:
It's advisable to use sweetened whipping cream to eliminate the need for additional icing sugar.
Additionally, ensure that the whipping cream is cold and not at room temperature. Using cold whipping cream is important because it aerates more efficiently to give you light and fluffy peaks. It also whips faster and maintains better structural integrity. Lastly, using cold cream reduces the chances of you ending up with butter in your bowl because of easy separation between liquid and fat at room temperature.
Crush the cookies instead of blending them to achieve a coarse and crumbly crust. Crushed cookies will give you a better mouthfeel.

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