Description
This no-bake Strawberry Shortcake Cheesecake is so dreamy and nostalgic! The strawberry shortcake crust is made from golden Oreos and freeze-dried strawberries and the vanilla cheesecake filling is tangy and so light! The best part is, it requires no baking and can be made ahead!
Ingredients
Scale
Strawberry Golden Oreo Crust
- 21 Golden Oreos (247g)
- 6 Tbsp (84g) Unsalted Butter, melted
- 1 1/4 Cup (20g) Freeze-Dried Strawberries
Vanilla Cheesecake Filling
- 3/4 Cup (170g) Heavy Whipping Cream, cold
- 16 Oz (452g) Full-Fat Cream Cheese, room temp
- 3/4 Cup (84g) Confectioners’ Sugar
- 1 Tsp Vanilla Bean Paste or Extract
Instructions
- Make the crust – In the bowl of your food processor fitted with an ‘S’ blade, pulse freeze-dried strawberries into a fine powder. Then add the golden oreo cookies with the filling and pulse everything into fine crumbs. Next, add melted butter and pulse until well combined. Crumbs should resemble wet sand and when you squeeze the crumbs, it should hold together.
- Reserve 2 tablespoons of the cookie crumbs and store in the fridge for garnish later. Transfer the remaining cookie crumbs to a 6-inch (15 cm) springform pan and firmly press into the bottom and up the sides of the pan. For best results use a drinking glass with straight sides. Place in the fridge while we work on the filling.
- Make the Vanilla Cheesecake Filling – Add heavy cream to a medium bowl. With a hand-held mixer, whisk the cream on medium speed until you get stiff peaks. Do not over whip it! Set aside.
- In a large bowl, whisk room temperature cream cheese until smooth. Use the same beaters as there is no need to clean them. Add sifted confectioners’ sugar and vanilla and mix until combined.
- With a rubber spatula, gently fold your whipped cream into your cream cheese mixture just until combined. Do not overmix as this can deflate your whipped cream.
- Remove the crust from the fridge and transfer the cheesecake filling into the crust. Use an offset spatula to help spread the filling. Cover with cling wrap and refrigerate until firm, about 6 hrs. Can be made 1 to 2 days in advance, making it the perfect make-ahead dessert.
- Right before serving you can decorate the cheesecake by piping whipped cream on top and garnishing with reserve crumbs. Carefully remove from springform pan. Dig in and enjoy!
Notes
- Store in the refrigerator and enjoy for up to 5 days.
- If you don’t have a 6-inch (15 cm) springform pan, you can use an 8×4 inch (20×10 cm) loaf pan. Adjust the crust to 12 golden Oreos, 3 tbsps butter and 2/3 cup freeze-dried strawberries. No changes needed for the filling.
- Prep Time: 25 Minutes
- Chill Time: 6 Hrs
- Method: No-Bake