Ingredients
- 2 cups Oreo cookies, crushed (about 20 cookies)
- 1/4 cup melted unsalted butter
- 16 oz cream cheese, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
Feel free to substitute the fresh strawberries with frozen ones if that’s what you have on hand. Just be sure to thaw and drain them well to prevent excess moisture in your cheesecake.
Instructions
- In a medium bowl, combine the crushed Oreo cookies with melted butter. Mix until the crumbs are thoroughly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy. This should take about 3-4 minutes using an electric mixer.
- In a separate bowl, whip the heavy cream until stiff peaks form. This will take approximately 5-7 minutes.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread half of the cream cheese mixture over the Oreo crust. Layer with half of the chopped strawberries.
- Add the remaining cream cheese mixture over the strawberries, smoothing the top with a spatula.
- Top with the remaining strawberries, sprinkling with granulated sugar to enhance their natural sweetness.
- Refrigerate for at least 4 hours, or until the cheesecake is firm and set.
- Carefully remove the cheesecake from the springform pan and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International