Strawberry Oreo Cheesecake Recipe

Name: Strawberry Oreo Cheesecake
Prep time: 75 min
Cook time: 55 min
Total time: 620 min
Yield: 16
Ingredients: 2 cups hulled and chopped fresh strawberries; 6 tablespoons sugar, or to taste; 1 teaspoon fresh lemon juice; Pinch of salt; 1 tablespoon water; 1 teaspoon cornstarch; 2 1/4 cups crushed Oreo® cookies with the centers removed (about 30 cookies); 2 tablespoons firmly packed brown sugar; 1/8 teaspoon salt; 1/2 cup unsalted butter, melted; 16 small to medium strawberries, hulled and halved, or as needed; 4 Oreo® cookies, cut in half; 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; 1/4 teaspoon salt; 1/8 teaspoon almond extract; Pinch of ground nutmeg; 3 large eggs, at room temperature

Cook Time: 55 minutes

Ingredients

Strawberry Sauce:

2 cups hulled and chopped fresh strawberries
6 tablespoons white sugar, or to taste
1 teaspoon fresh lemon juice
1 pinch salt
1 tablespoon water
1 teaspoon cornstarch

Crust:

2 1/4 cups crushed Oreo cookies with the centers removed (about 30 cookies)
2 tablespoons firmly packed brown sugar
1/8 teaspoon salt
1/2 cup unsalted butter, melted

Garnish:

16 small to medium strawberries, hulled and halved, or as needed
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
1/4 teaspoon salt
1/8 teaspoon almond extract
1 pinch ground nutmeg
3 large eggs, at room temperature

Directions

Strawberry Sauce: Place strawberries, sugar, lemon juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until strawberries soften and release their juices, about 10 minutes. Use a potato masher to mash the strawberries. Stir water and cornstarch together in a small bowl. Add the cornstarch mixture to the strawberries and cook, stirring constantly, until the mixture begins to thicken, 1 to 2 minutes more. Remove from heat, and carefully pour the mixture through a fine mesh sieve set over a bowl. Use the back of a wooden spoon or spatula to press out as much juice as possible. Discard the pulp. Place the strawberry sauce, uncovered, into the refrigerator to cool.
Preheat the oven: Preheat the oven to 350F (175C). Lightly grease the bottom of a 9-inch springform pan.
Oreo Crust: Combine crushed Oreo crumbs, brown sugar, and salt. Stir in melted butter until thoroughly combined. Press the mixture evenly into the bottom and about 1 inch up the sides of the prepared pan. Place the pan on a rimmed baking sheet. Bake the crust in the preheated oven for 15 minutes. Remove from the oven (keeping the oven on), and let the crust cool for 10 minutes.
Cheesecake Filling: Beat the cream cheese and sugar until thoroughly smooth and combined. Add heavy cream, lemon juice, vanilla extract, salt, almond extract, and nutmeg, then beat on low speed until smooth. Add eggs and beat on low speed just until eggs are incorporated. Pour half of the filling into the cooled crust. Drizzle 6 tablespoons of cooled strawberry sauce over the filling. Pour the remaining filling into the pan, ensuring the strawberry sauce is covered. Reserve the remaining strawberry sauce, covered, in the refrigerator until ready to serve.
Bake the Cheesecake: Return the cheesecake to the oven and bake for 45 to 50 minutes, or until the top appears set and the edges are beginning to turn golden brown. Turn off the oven, prop the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
Cool and Refrigerate: After 1 hour, remove the cheesecake from the oven and place it on a wire rack. Run a knife around the top edge of the cheesecake to loosen it slightly from the pan. Allow the cheesecake to cool in the pan to room temperature. Cover and refrigerate for at least 8 hours (overnight is best).
Serve: When ready to serve, toss halved strawberries into the reserved strawberry sauce until thoroughly coated. Remove the cheesecake from the springform pan and place it on a serving platter. Pour the strawberries and sauce over the cheesecake, ensuring the berries are cut-side down. Garnish with halved Oreos, if desired. Keep any leftover cheesecake stored in the refrigerator.

Nutrition Facts (per serving)

Calories: 524
Total Fat: 35g (45% DV)
Saturated Fat: 18g (92% DV)
Cholesterol: 110mg (37% DV)
Sodium: 360mg (16% DV)
Total Carbohydrates: 49g (18% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 35g
Protein: 7g (13% DV)
Vitamin C: 17mg (19% DV)
Calcium: 73mg (6% DV)
Iron: 5mg (26% DV)
Potassium: 222mg (5% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or dietitian before preparing this recipe for personal consumption.

The Story Behind Strawberry Oreo Cheesecake

The Strawberry Oreo Cheesecake is a contemporary twist on the classic American cheesecake, combining two beloved treats: Oreo cookies and fresh strawberries. Cheesecake itself has a long history, tracing back to ancient Greece, where it was served as a simple, dense cake made with cheese, honey, and wheat. Over centuries, the recipe evolved through European influence, particularly in Italy and France, before becoming a staple of American dessert culture. The addition of Oreosa cookie introduced in 1912creates a modern, indulgent layer, while the fresh strawberry topping adds a refreshing, fruity balance.

Regional Characteristics

This dessert is particularly popular in the United States, where combining cookies with cheesecake is part of a broader trend toward inventive, hybrid desserts. While classic New York-style cheesecakes are known for their dense, creamy texture and graham cracker crust, this version highlights a chocolatey Oreo base and vibrant strawberry topping, reflecting the American love for bold flavors and playful textures. In some regions, variations may include strawberry puree swirled into the filling or chocolate drizzle over the strawberries.

How It Differs from Similar Desserts

Unlike traditional cheesecakes, which often rely solely on a graham cracker or biscuit base, the Strawberry Oreo Cheesecake uses crushed Oreos for a rich chocolate foundation. This sets it apart from strawberry shortcakes or classic strawberry-topped cheesecakes. The layering techniquefilling, strawberry sauce, and additional fillingadds depth to each bite. The combination of creamy, crunchy, and fruity elements makes it uniquely indulgent and texturally complex compared to simpler desserts.

Typical Serving Occasions

Strawberry Oreo Cheesecake is commonly served at celebrations, such as birthdays, holiday gatherings, and family dinners, where its visually appealing layers can take center stage. It is also popular in cafes and bakeries that focus on specialty desserts, often presented with halved Oreos and fresh strawberries for garnish. Its rich flavor and presentation make it ideal for occasions where dessert is meant to impress.

Interesting Facts

The combination of Oreo cookies and cheesecake became especially trendy in the 2000s, thanks to the rise of social media dessert culture.
Strawberries are often chosen for their bright color and tart-sweet contrast, which complements the sweetness of the Oreo crust and creamy filling.
Some bakers even experiment with freezing the cheesecake for a no-bake version, which retains the desserts signature flavor while reducing preparation time.
The dessert reflects a broader trend of dessert mashups in contemporary cuisine, where classic treats are combined to create novel flavor experiences.

Overall, Strawberry Oreo Cheesecake represents a perfect balance of tradition and innovation, combining classic cheesecake technique with modern, playful flavors. Its appeal lies not only in taste but also in its layered, visually stunning presentation that makes every slice a celebration of texture and flavor.

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FAQ about Strawberry Oreo Cheesecake Recipe

Yes. This cheesecake actually tastes better when made a day in advance, as chilling overnight allows the flavors to blend and the texture to firm up.

Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. For best freshness, keep it in an airtight container to prevent it from absorbing other fridge odors.

Yes. Once cooled and chilled, you can freeze the cheesecake (without fresh toppings) by wrapping it tightly in plastic wrap and foil. It will keep for up to 2 months. Thaw overnight in the refrigerator before serving.

No water bath is required for this recipe. Allowing the cheesecake to cool gradually in the oven with the door slightly ajar helps prevent cracks.

Yes, frozen strawberries can be used for the sauce, but they may release more liquid. Be sure to simmer them until slightly thickened before straining.

Use a sharp knife dipped in hot water and wiped clean before each slice. This prevents the creamy filling from sticking to the blade.

For best results, chill at least 8 hours or overnight. This ensures the cheesecake sets properly and slices cleanly.

Yes. You can replace the Oreo crust with graham cracker crumbs or another type of cookie crumb, adjusting sugar as needed.

Don’t worry. Cracks won’t affect the taste, and they can be easily hidden with the strawberry topping and garnishes.

Yes. You can slightly reduce the sugar in the filling or sauce without affecting the structure of the cheesecake. Keep in mind the Oreo crust already adds sweetness.