Ingredients
- Golden Oreo Cookies: 24 cookies, finely crushed
- Unsalted Butter: 5 tablespoons, melted
- Cream Cheese: 8 ounces, softened
- Powdered Sugar: 1/2 cup
- Heavy Whipping Cream: 1 cup
- Vanilla Extract: 1 teaspoon
- Strawberry Jell-O Powder: 1 small box (3 ounces)
- Freeze-Dried Strawberries: 1/4 cup, crushed
Instructions
- Step 1: Make the crust by combining the crushed Golden Oreo cookies and melted butter in a bowl. Press the mixture firmly into the bottom of an 8×8 inch baking pan lined with parchment paper.
- Step 2: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Step 3: In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Step 4: Sprinkle the Strawberry Jell-O powder and crushed freeze-dried strawberries into the cream cheese mixture. Gently fold until just combined.
- Step 5: Pour the cheesecake filling over the Oreo crust and spread evenly.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely. Cut into chunks before serving.
Notes
- Store leftover cheesecake chunks in an airtight container in the refrigerator for up to 3 days to maintain their texture and flavor.
- These are best served chilled straight from the fridge, as the no-bake filling softens at room temperature.
- Garnish each serving with a fresh strawberry slice and a sprinkle of extra crushed freeze-dried strawberries for a vibrant presentation.
- For a richer strawberry flavor, bloom the Jell-O powder with a tablespoon of cold water before folding it into the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American