Ingredients
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Equipment Needed
- 8×8 inch pan
- 9×13 inch pan
- Parchment paper
- Rubber spatula
- Hand mixer or stand mixer
- Food Processor
- Mixing bowls (medium & large)
Crust
- 10 Golden Oreo cookies (120 g)
- 2.5 tablespoons melted butter (35 g)
Strawberry Cheesecake Layer
- 16 oz cream cheese, softened to room temp (450 g)
- ½ cup granulated sugar (100 g)
- 1 tsp pure vanilla extract (5 g)
- 1 Tbsp fresh lemon juice (optional, but brightens flavor) (15 g)
- 1 cup heavy whipping cream, cold (240 ml)
- Strawberry Puree (see below)
- 2 drops pink food gel (optional)
Strawberry Puree
- 1 cup chopped strawberries (150 g)
- 2–4 tsp sugar, to taste (8–16 g)
- 1 tsp lemon juice (5 g)
- 2 Tbsp water (30 g)
Whipped Cream Topping
- 3/4 cup heavy whipping cream (180 ml or 180 g)
- 2 Tbsp powdered sugar (15 g)
- 1/2 tsp vanilla (2.5 g)
Strawberry Crunch Topping
- 100 g Oreo cookies (about 8–9 cookies)
- .5 oz freeze-dried strawberries (14 g)
- 1 tbsp melted butter (14 g)
- Tiny pinch of salt
What to do
1. For the crust, crush the Oreos (including filling!) into fine crumbs using a food processor. Ziplock bag, a rolling pin also works! Add the melted butter and blend until the crumbs are evenly coated and look like wet sand. Begin pressing the mixture firmly into an even layer at the bottom of a parchment-lined or greased 8×8 inch pan. Place in freezer while you work on the cheesecake layer. Note: make sure your parchment paper hangs over the edges of the pan. This will help you in removing the cheesecake with ease later. You can see an example in the video below.
2. For the cheesecake, we will work on the strawberry puree first. Add the strawberries, lemon, and water to a small saucepan and cook over low/medium on the stovetop. Cook until strawberries are very tender (about 10 minutes). Set to the side to cool for about 10 minutes. Then transfer the strawberries to a blender or food processor. Blend until smooth. Set to the side. Note: You can run the puree through a strainer if you want to remove any pulp or seeds. I opted to strain the puree, but it is totally optional!
3. Add the softened cream cheese to a bowl. Using a stand mixer with paddle attachment, on medium speed, beat the cream cheese until smooth. About 45 seconds. Hand mixer also works!
4. Add the sugar, mix again until the sugar is well incorporated. (Note: try scraping down the bowl as you go so all the cream cheese chunks are incorporated). Add the sour cream, vanilla, salt, and lemon juice. Mix well again. Add the cooled strawberry puree, (and food gel if using) mix well again, until everything is combined.
5. In a stand mixer (hand mixer also works), fitted with a whisk attachment, add the 1 cup of heavy whipping cream. Begin beating and slowly increase the speed to high. Beat until the whipping cream forms medium to stiff peaks. Add the vanilla and mix until fully incorporated. Gently fold the whipped cream into the strawberry cheesecake.
6. Pour the cheesecake batter into the pan with Oreo crust. Set to the side or in the fridge if your kitchen is warm.
7. For the top whipped cream layer, in a stand mixer, fitted with a whisk attachment (hand mixer also works), add the whipping cream and powdered sugar. Begin beating and slowly increase the speed to high. Beat until the whipping cream forms medium to stiff peaks. Add the vanilla and mix until fully incorporated.
8. Add the whipped cream to the top of the cheesecake layer. Gently smooth the cream into an even layer. Again ,set the cheesecake to the side or place in the fridge to chill.
9. For the strawberry crunch, add the Oreos, and strawberries to a food processor. Pulse to form some rough chunks (about 3-5 seconds). Then pour in butter and sprinkle salt. Pulse until the mixture reaches desired consistency.
10. Sprinkle the top of the cheesecake with the strawberry crunch. Let the cheesecake chill in the fridge for at least 3 hours. To remove the cheesecake from the pan, run a sharp knife along the edges of the cheesecake to help loosen. Holding the edges of the parchment paper, lift and remove the cheesecake. Slice and then serve!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- This recipe calls for a lot of room temperature ingredients. Please try to ensure your cream cheese and sour cream are all room temp, almost warm to touch. This will ensure and smooth and delicious cheesecake!
- If you don’t have any sour cream, greek yogurt also works. You could also blend some cottage cheese up and use that instead.
- This recipe can be easily doubled! If you are looking to double this recipe, try using a 9×13-inch pan.
- This recipe can also be made gluten free! Just use the gluten free oreos and you are good to go!
More Recipes!
Here are some more bar recipes you might enjoy!
White Chocolate Raspberry Cheesecake Bars
Salted Caramel Brown Butter Rice Krispie Treats
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!