Oreo strawberry cheesecake is an easy dessert for anyone who loves a mix of Oreo cookies, cream cheese, fresh strawberries, and a delicious strawberry mirror glaze.
The crunchy Oreo crust, smooth cheesecake filling, and juicy berry topping combine for a rich, refreshing, and totally irresistible treat. It’s the kind of dessert that looks fancy but is surprisingly easy to make, perfect for special occasions or just because you’re craving something sweet.
Who can resist a dessert with Oreos and strawberries? This combination is perfect for the creamy, tart, and decadent Oreo crust!
Strawberries are plump and vibrant in grocery stores, and I can never resist using them in my desserts. I love adding fresh strawberries as a topping, like in my fresh strawberry pie recipe, which reminds me of the classic Marie Callender pie.
This time, I wanted to take things up a notch with a decadent strawberry cheesecake featuring a rich Oreo crust. And I love how stunning, easy-to-make dessert that’s as delicious as it is beautiful.
I made this cheesecake for my friend Francie, who adores all my sweet creations. She recently underwent major knee surgery, and this dessert was the perfect treat to brighten her day and bring a little joy to her family.
If you’re planning a special dinner this spring, this easy and decadent dessert is a must-try!
Tips for the Perfect Cheesecake
This recipe uses a springform pan. Once the cake is baked, you unlock the latch, and the sides of the pan come out from the cake. You won’t have to worry about your cake sticking to the pan. Also, I like petite cakes, so I used a 7-inch pan, but if you want the standard size, go ahead and use a 9-inch pan and slide my recipe servings over to accommodate the size pan.
Use room-temperature ingredients for a smooth, lump-free filling.
Don’t overmix the batter to prevent excess air bubbles.
Bake with a water bath to achieve a crack-free top. This ensures a moist cheesecake that doesn’t burn.
Chill overnight for the best texture and flavor. I found that chilling the cheesecake overnight allows the flavors to meld and develop while ensuring a firm, creamy texture. This resting period enhances the richness and perfectly balances the tangy and sweet elements.
Turn off the oven and leave the door slightly open for about an hour to let the cheesecake cool gradually. This helps prevent cracks and keeps the texture smooth and creamy. It’s a simple step that makes a big difference!
Use a hot, clean knife for slicing to get smooth, even pieces—wipe the knife between cuts.
Decorate just before serving to keep toppings fresh and vibrant. If you’re serving it a day later, I would hold off on the strawberry glaze and strawberries on top. Do this before serving so the cake doesn’t get soggy and the strawberries stay fresh.
Step-by-Step Instructions
Step 1 – Prepare the Cookie Base
Crush the cookies into fine crumbs and mix them with melted butter. Press the mixture firmly into the bottom of a springform pan, then chill while preparing the filling.
Step 2 – Create the Creamy Center
Blend fresh strawberries in a food processor or blender until it is a smooth puree. Set aside for the next step.
In a bowl or food processor beat the cream cheese and add the sugar, flour, and vanilla extract, mixing until combined.. Add the eggs one at a time, beating on low speed until combined.
Then, transfer the cream cheese mixture into a bowl (if it was in the food processor) and fold in the strawberry puree, sour cream and heavy cream. Pour the mixture over the prepared crust.ream and heavy cream. Pour the mixture over the prepared crust.
Step 3 – Bake
Bake the cheesecake in a preheated oven with a water bath to prevent cracks. Once done, let it cool completely before chilling in the refrigerator for several hours or overnight.
Step 4 – Make Strawberry Glaze and Assembly Cake
Mix cornstarch and water to create a slurry. Combine the cornstarch mixture with the fresh strawberries, granulated sugar, lemon juice, and salt in a saucepan over medium heat. Stir constantly, until mixture begins to thicken, cook 1 to 2 minutes more.
Strain the strawberry glaze and let it cool slightly before drizzling over the cheesecake.
Trim the leafy tops off six strawberries. Place the largest strawberry upside down at the center of the cheesecake. Position another strawberry beside it, then stand an Oreo cookie on its side against the strawberry. Continue alternating strawberries and Oreo cookies in a circular pattern around the center strawberry until the arrangement is complete.
Drizzle the strawberry glaze over the center strawberry, allowing it to flow outward until the cheesecake top is evenly coated.
Oreo Strawberry Cheesecake Recipe
Ingredients
Oreo Crust
- 16 Oreo cookies (crushed into fine crumbs
- 3½ tbsp melted butter
Strawberry Cheesecake Filling
- ¾ cup strawberry puree (from about 1 ½ cups whole strawberries)
- 16 oz cream cheese 2 – 8oz blocks soften
- ½ cup granulated sugar
- 2 tbsp flour
- ¾ tsp vanilla extract
- 2 large eggs
- ⅓ cup sour cream
- 3 tbsp heavy cream
Strawberry Glaze
- 4 cups strawberries remove stems and chop
- ¾ cup granulated sugar
- 2 tsp lemon juice
- ¼ tsp salt
- 2 tbsp water
- 2 tsp cornstarch
Instructions
- Preheat oven to 325℉
Oreo Crust
- Crush the cookies into fine crumbs and mix them with melted butter. Press the mixture firmly into the bottom of a springform pan, then chill while preparing the filling.
Filling
- Blend fresh strawberries in a food processor or blender until it is a smooth puree. Set aside for the next step.
- In a bowl or food processor beat the cream cheese and add the sugar, flour, and vanilla extract, mixing until combined.. Add the eggs one at a time, beating on low speed until combined. Then, transfer the cream cheese mixture into a bowl (if it was in the food processor) and fold in the strawberry puree, sour cream and heavy cream. Pour the mixture over the prepared crust.
Bake
- Wrap the pan with two layers of aluminum foil and place it inside a 9" cake pan. Pour hot water (about 1 inch deep) into the larger pan to create a water bath. Bake at 325°F for 45-50 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, leave the door slightly open, and let the cheesecake cool for 30 minutes. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours (preferably overnight).
Strawberry Glaze
- Mix cornstarch and water to create a slurry.Combine the cornstarch mixture with the fresh strawberries, granulated sugar, lemon juice, and salt in a saucepan over medium heat. Stir constantly, until mixture begins to thicken, cook 1 to 2 minutes more.Strain the strawberry glaze and let it cool slightly before drizzling over the cheesecake.
Assembling the Cheesecake
- Trim the leafy tops off six strawberries. Place the largest strawberry upside down at the center of the cheesecake. Position another strawberry beside it, then stand an Oreo cookie on its side against the strawberry. Continue alternating strawberries and Oreo cookies in a circular pattern around the center strawberry until the arrangement is complete.
Top with Glaze
- Drizzle the strawberry glaze over the center strawberry, allowing it to flow outward until the cheesecake top is evenly coated.
Nutrition
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Suggestions For a Pink Filling
I was aiming for a vibrant pink cheesecake, but it turned out a bit paler—which I actually like! If you prefer a bolder pink hue, here are a few tips to achieve it!
Strawberry powder – Made from freeze-dried strawberries, it enhances both color and flavor.
Beet powder – A little goes a long way for a vibrant pink hue without altering the taste much.
Pitaya (dragon fruit) powder – Gives a bold pink color and a mild fruity flavor.
Raspberry powder – Adds a deeper pinkish-red tone with a slight tartness.
For best results, start with a small amount, about 1-2 teaspoons, and adjust as needed
Variations to Try
Gluten-Free Option – Swap out regular chocolate sandwich cookies for gluten-free Oreos, and you have a completely gluten-free cheesecake that tastes just as delicious.
Chocolate Lover’s Twist – Add a layer of melted chocolate on top of the Oreo crust before pouring in the cheesecake batter for an extra indulgent touch.
Berry Medley Cheesecake – Instead of just strawberries, mix in raspberries, blueberries, or blackberries for a more complex fruity flavor.
Mini Cheesecakes – Make this recipe in a muffin tin with cupcake liners for individual cheesecakes, perfect for parties or portion control.
Lemon-Strawberry Cheesecake – Add extra lemon zest and a bit of lemon juice to the filling for a tangy, citrusy kick that pairs beautifully with the berries.
More Strawberry Recipes:
Easy Fruit Trifle Recipe: This is a stunning dessert with vibrant layers of fresh strawberries and angel cake, all displayed in a pretty glass trifle bowl.
Fresh Strawberry Pie Recipe: This quick and easy dessert pie comes together in minutes, featuring a layer of fresh strawberries generously coated in a sweet strawberry glaze—sure to be a family favorite!
Strawberry Basil Cocktail Recipe: This vibrant cocktail, made with gin or vodka, combines muddled strawberries, fresh basil, and lime juice for a refreshing, well-balanced drink perfect for warm evenings and special gatherings. Serve over ice for a crisp, flavorful summer sipper.
There’s nothing better than seeing fresh spring and summer fruits arrive at the grocery store! This Oreo Strawberry Cheesecake is the perfect way to showcase sweet, seasonal strawberries—so don’t miss out on giving it a try!
Happy Baking,
Photo Credits: MyPhotography.com
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Melaine Thompson
Ok yum and seriously so beautiful! Cheesecake is my husbands favorite dessert so I’m saving this for sure!