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Easy No-Bake Strawberry Cheesecake with Oreo crust and strawberry Jello for a creamy, fruity dessert.

Ingredients

Scale
  • 1 cup Oreo cookie baking crumbs
  • 4 tablespoons melted butter
  • 1 (85 gram) box strawberry-flavored Jello powder
  • 1/2 cup boiling water
  • 800 grams (about 28 ounces) full-fat cream cheese, room temperature
  • 1/3 cup powdered sugar
  • 1 cup heavy whipping cream, whipped to stiff peaks (yields about 2 cups whipped cream)
  • Extra whipped cream and fresh strawberries for garnish

Instructions

  1. In a small bowl, combine 1 cup Oreo cookie crumbs and 4 tablespoons melted butter; press firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
  2. Stir the 85 gram box of strawberry Jello powder into 1/2 cup boiling water until fully dissolved; set aside to cool slightly.
  3. Beat 800 grams room-temperature full-fat cream cheese using an electric mixer until smooth.
  4. Gradually add 1/3 cup powdered sugar to the cream cheese, beating until creamy and lump-free.
  5. With mixer on low, slowly drizzle in the warm Jello mixture while blending; scrape down the sides as needed.
  6. Whip 1 cup heavy whipping cream to stiff peaks to make about 2 cups whipped cream.
  7. Gently fold the whipped cream into the cream cheese mixture until uniform and light.
  8. Pour the filling over the Oreo crust and smooth the top with a rubber spatula.
  9. Freeze the cheesecake for at least 4 hours or overnight to set.
  10. Before serving, transfer cheesecake to the refrigerator for about 1 hour or let sit at room temperature for 30 minutes to soften for slicing.
  11. Release the springform pan and remove the cheesecake from the pan.
  12. Decorate with extra whipped cream and fresh strawberries.
  13. Slice with a warm, clean knife, reheating and wiping the knife between cuts for clean slices.

Notes

Use full-fat cream cheese for rich texture and firm slices; low-fat may result in soft or runny filling., Let cream cheese reach room temperature before mixing to avoid lumps., Whip cream to stiff peaks for proper setting; under-whipped cream prevents firm texture., Slowly add Jello mixture on low speed to prevent curdling., Fold whipped cream gently to maintain airy texture., Press crust firmly and chill for 10–15 minutes before adding filling for better crust integrity., Freeze cheesecake for firm setting and clean slices; thaw slightly before slicing., For clean slices, warm knife in hot water and dry between cuts., Variations: swap Oreo crust for graham cracker, digestive biscuits, or shortbread; try different Jello flavors like raspberry, blueberry, or lemon; add strawberry purée or chopped strawberries; add mini chocolate chips or use chocolate cookie crust., Store cheesecake covered in refrigerator up to 3-4 days; freeze up to 1 month wrapped tightly., Thaw frozen cheesecake overnight in fridge; let rest at room temp 15-30 minutes before slicing if very firm.

Nutrition

Find it online: https://gingerbaking.com/easy-no-bake-strawberry-cheesecake-2/