This Oreo Strawberry Cheesecake is the dessert you’ve been dreaming about. A rich, creamy cheesecake sits on top of a chocolaty Oreo crust. Swirled with a sweet strawberry sauce, every bite is a perfect mix of flavors. If you’re looking for a showstopping dessert, this one is it. Just make sure you give it plenty of time to chill before serving.
Why You’ll Love This Oreo and Strawberry Cheesecake
There’s so much to love about this cheesecake. It’s got the best of both worlds—Oreos and strawberries. The Oreo crust brings deep chocolate flavor, while the homemade strawberry sauce adds just the right amount of sweetness. The cheesecake filling is smooth, creamy, and incredibly satisfying.
Plus, it’s beautiful. With its layered filling and bright red strawberry topping, it’s sure to impress at any gathering. And since it needs to chill for at least 8 hours, it’s a perfect make-ahead dessert.
If you enjoy fruity desserts, you might also love these cherry hand pies for a similar fruity twist.
Key Steps for the Perfect Oreo Strawberry Cheesecake
- Make the Strawberry Sauce: Fresh strawberries cook down into a sauce that adds sweet and tangy flavors to the cheesecake. It’s the secret ingredient that ties everything together.
- Prepare the Oreo Crust: Oreo cookies (without the centers) are crushed and mixed with butter to create a sturdy crust. This chocolatey base contrasts perfectly with the creamy filling.
- Whip Up the Cheesecake Filling: Cream cheese, sugar, and a few simple ingredients are combined to create a rich, velvety filling. Pour half into the crust, drizzle with strawberry sauce, and cover with the rest of the filling.
- Bake and Chill: After baking, the cheesecake cools in the oven before being chilled in the fridge. This helps the flavors develop and gives it the perfect texture.
- Garnish with Strawberries: Just before serving, toss fresh strawberry halves in the remaining sauce and arrange them on top. Add a few halved Oreos for a fun touch.
If you love experimenting with cheesecake flavors, you might want to try this pineapple cheesecake recipe for another fruity alternative.
Tips for Success
Here’s how to get the best results:
- Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps everything blend smoothly.
- Don’t Overmix: Mix the filling just until everything is combined. Overmixing can cause cracks in the cheesecake.
- Let It Chill: The cheesecake needs at least 8 hours to chill. This ensures it sets properly and is easy to slice.
Serving Suggestions
This Oreo cheesecake with strawberries is best served cold. It’s great for special occasions or even as a treat to enjoy with family and friends. To serve, pour the strawberry sauce on top and turn the strawberries cut-side down for a beautiful finish. Add a few halved Oreo cookies for decoration.
Looking for other crowd-pleasers? Try this Hershey bar cake for another rich and indulgent dessert idea.
Storing and Freezing
Leftovers can be stored in the fridge for up to 5 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in an airtight container. Thaw them in the fridge when you’re ready to enjoy.
Simple Variations
Want to mix things up? Here are a few ideas:
- Extra Oreo Crunch: Add crushed Oreos to the cheesecake filling for extra texture.
- Try Different Fruits: Swap strawberries for raspberries or blueberries for a different flavor.
Why This Oreo Cheesecake Strawberry Dessert Is Special
This cheesecake brings together everything you love about Oreo cookies and strawberries. The chocolatey crust, creamy filling, and fruity sauce create the perfect bite every time. Plus, it looks as good as it tastes. So if you’re craving something rich and indulgent, this Oreo and strawberry cheesecake will satisfy that sweet tooth.
For more dessert inspiration, check out 30 easy fall desserts if you’re in the mood for seasonal favorites.
Oreo Strawberry Cheesecake: The Ultimate Indulgence
16
servings1
hour15
minutes55
minutes524
kcalIngredients: –Strawberry Sauce
2 cups fresh strawberries, hulled and chopped
6 tablespoons white sugar (adjust to taste)
1 teaspoon fresh lemon juice
A pinch of salt
1 tablespoon water
1 teaspoon cornstarch
- Crust:
2 1/4 cups crushed Oreo® cookies (about 30 cookies, centers removed)
2 tablespoons packed brown sugar
A pinch of salt
1/2 cup unsalted butter, melted
- Garnish
16 small to medium strawberries, hulled and halved
4 Oreo® cookies, cut in half
- Cheesecake Filling
3 (8-ounce) packages cream cheese, at room temperature
3/4 cup white sugar
1 cup heavy cream, at room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
A pinch of salt
1/8 teaspoon almond extract
A pinch of ground nutmeg
3 large eggs, at room temperature
Directions
- Make the Strawberry Sauce: In a small saucepan, cook the strawberries, sugar, lemon juice, and salt over medium-low heat. Stir frequently until the strawberries become soft and release their juices, about 10 minutes. Mash the strawberries with a potato masher.
- Mix the water and cornstarch in a small bowl. Add this mixture to the strawberries and cook, stirring constantly, until the sauce thickens, about 1 to 2 minutes. Remove from heat and strain through a fine mesh sieve into a bowl, pressing out as much juice as possible. Discard the pulp and cool the sauce in the refrigerator.
- Prepare the Crust: Preheat the oven to 350°F (175°C). Lightly grease the bottom of a 9-inch springform pan. Combine crushed Oreo cookies, brown sugar, and salt. Stir in melted butter until well mixed. Press the mixture evenly into the bottom and slightly up the sides of the prepared pan. Place the pan on a baking sheet.
- Bake the crust for 15 minutes, then let it cool for 10 minutes. Keep the oven on.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add the heavy cream, lemon juice, vanilla extract, salt, almond extract, and nutmeg. Beat on low speed until combined. Add eggs one at a time, beating on low speed just until incorporated.
- Pour half of the filling into the crust. Drizzle 6 tablespoons of the cooled strawberry sauce over the filling. Pour the remaining filling on top, covering the strawberry sauce.
- Bake the cheesecake for 45 to 50 minutes, or until the top is set and the edges start to brown. Turn off the oven, prop the door slightly open, and let the cheesecake cool in the oven for 1 hour.
- Move the cheesecake to a wire rack. Run a knife around the edge to loosen it. Let it cool in the pan to room temperature. Cover and refrigerate for at least 8 hours.
- Garnish: Before serving, toss halved strawberries in the reserved strawberry sauce. Remove the cheesecake from the springform pan and place it on a serving platter. Top with strawberries and sauce, placing the berries cut-side down. Optionally, add halved Oreo cookies for decoration. Store any leftovers in the fridge.
