Oreo and strawberry cheesecake

Name: Oreo and strawberry cheesecake - Octavia N.
Ingredients: Base: 167 g Oreo cookies; 50 g melted butter. Cream: 500 g cream cheese; 200 ml whipped cream; 200 g strawberries; 1 packet of gelatin; 3 tablespoons of honey; 1 packet of bourbon vanilla sugar.

Dessert - Oreo and strawberry cheesecake by Octavia N. - Recipia

Oreo Strawberry Cheesecake (No-Bake) I made this cheesecake on a hot day when I didn't feel like turning on the oven. I've gone back to it, especially when good strawberries are in season. The contrast between the crust and the cream looks really interesting, and the fresh strawberries add just the right touch. I usually make it in a small 20 cm pan because it ends up being quite substantial. Quick Info Total Time: about 4 hours (including chilling) Prep Time: 30 minutes Chill Time: at least 3 hours in the fridge Servings: 8-10 slices, depending on how you cut it Difficulty: easy Recipe Type: cold dessert, no-bake Ingredients Crust: - 167 g Oreo cookies - 50 g melted butter Cream: - 500 g cream cheese (I use the Lidl brand, any smooth-textured cream cheese works) - 200 ml heavy cream (unsweetened) - 200 g strawberries (fresh) - 1 packet gelatin (I use Dr. Oetker, standard 10 g) - 3 tablespoons honey - 1 packet Bourbon vanilla sugar (8-10 g) For decoration: - Remaining Oreo cookies (the difference from 167 g, but it's fine if only a few are left for sprinkling on top) Preparation Steps 1. Prepare the crust. Crush the Oreo cookies well. I usually put them in a food processor, but you can also use a rolling pin in a thicker bag. Mix 130 g of cookies with 50 g of melted butter until it binds. Place the mixture in the bottom of a 20 cm springform pan. Press firmly with the base of a glass or a spoon. Refrigerate while preparing the cream. 2. Cut 200 g of strawberries into not-too-small pieces. 3. For the cream, place 500 g of cream cheese in a bowl and add 200 ml of heavy cream. Add 3 tablespoons of honey and a packet of Bourbon vanilla sugar. Beat with a mixer until combined, but don't overdo it. 4. Hydrate the gelatin according to the instructions on the packet (usually with 50 ml of cold water for 5-10 minutes), then melt it over a double boiler without boiling. When it's liquid and slightly cooled, pour it over the cream cheese and mix quickly. 5. Take the crust out of the fridge. Place the chopped strawberries evenly over the crust. 6. Pour the cream over the layer of strawberries. Level it with a spatula. 7. Sprinkle the remaining crushed Oreo cookies on top. 8. Cover the pan and refrigerate for at least 3 hours. I usually make it the night before. Why I Make This Recipe Often It's quick to put together, doesn't require baking, and I can vary the fruits if I don't have strawberries. The texture remains creamy, and the Oreo crust holds up in the fridge without getting too soggy. Tips and Variations Tips - The cookies need to be finely crushed; otherwise, the crust won't hold together. - The gelatin must be completely melted; otherwise, lumps can form in the cream. - For a clean slice, I use a knife dipped in warm water. Substitutions - I can use other types of cocoa cookies if I don't have Oreos. - Honey can be replaced with sugar, but I find the flavor milder that way. - The cream can also be made with plant-based cream for a lactose-free version. Variations - Instead of strawberries, I've sometimes used raspberries or blueberries. - For decoration, I sometimes save a few strawberries to place on top, not just crushed Oreos. Serving Ideas - I serve it cold, straight from the fridge. - It goes well on its own or with some fresh fruit on the side at the end. Frequently Asked Questions 1. Can it be made without gelatin? Without gelatin, the cream won't set enough to be sliced. I don't recommend skipping it for this recipe. 2. Can I use mascarpone cheese? It works, but it will be a bit denser. I prefer cream cheese; it has a smoother texture. 3. How long does the cheesecake last in the fridge? I keep it for about 3 days, well covered. After that, the crust starts to get too soggy. 4. What do I do if I don't have a springform pan? You can use a regular pan lined with plastic wrap or parchment paper, but it won't slice as nicely. 5. Do I need a mixer? It helps to blend the cream and make it airier, but you can also mix it with a whisk. Nutritional Values (Estimates) One slice (from 10): approximately 280-320 kcal, 17 g fat, 31 g carbohydrates, 5 g protein. Values may vary depending on the type of cheese and cookies used. It's a richer dessert in sugars and fats, typical for cheesecakes with cookies and cream. Storage and Reheating The cheesecake is stored in the fridge, covered. I don't recommend keeping it at room temperature. There's no point in reheating it; it should be served cold. If you want to keep it longer, you can slice it and freeze it, but the texture of the cream changes slightly upon thawing. I don't keep it in the freezer for more than a week if something is left. That's it. The recipe is simple and straightforward, without unnecessary complications.

Oreo and strawberry cheesecake

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