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5 from 1 vote

Strawberry No Bake Cheesecake

This gorgeous Strawberry No Bake Cheesecake comes complete with an OREO cookie crust, a thick layer of chocolate ganache, and decadent cheesecake filling. This cheesecake is designed to impress without a lot of work - my favorite kind of recipe! 
Course Dessert
Cuisine American
Keyword no bake cheesecake, strawberry cheesecake
Prep Time 20 minutes
Chilling Time 5 hours
Servings 16
Calories 482kcal
Author Trish - Mom On Timeout

Ingredients

Crust

  • 14 oz OREOs
  • ½ cup unsalted butter melted

Ganache

  • 1 cup semi-sweet chocolate chips
  • ⅓ cup heavy whipping cream

Cheesecake

  • ½ cup heavy whipping cream
  • 20 ounces cream cheese softened
  • ½ cup powdered sugar
  • ½ cup sour cream
  • ½ cup strawberry preserves or strawberry ice cream topping

Ganache Topping

  • ⅓ cup semi-sweet chocolate chips
  • 2 tbsp heavy whipping cream
  • fresh strawberries for decorating

Instructions

Crust

  • Lightly spray a 9-inch springform pan with cooking spray and set aside.
  • Place cookies in a food processor and pulse until only fine crumbs remain. Drizzle in the melted butter and pulse several times until completely incorporated.
  • Transfer the crumbs to the springform pan and press firmly into the bottom and evenly up the sides of the pan.
  • Refrigerate for 30 minutes until the crust is firm.

Ganache Layer

  • Melt the chocolate chips together with the heavy whipping cream in a small saucepan over low heat. Stir until smooth and no lumps remain.
  • Pour the ganache over the cooled crust and spread evenly with an offset spatula.
  • Refrigerate for at least 30 minutes.

Cheesecake Layer

  • Beat heavy whipping cream until stiff peaks form. Set aside.
  • Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
  • Beat in the powdered sugar until no lumps remain.
  • Beat in the sour cream until nice and creamy.
  • Gently fold in whipped cream and strawberry preserves.
  • Pour the cheesecake filling into the springform pan and spread into an even layer. Cover with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is firm.

Ganache Topping

  • Melt the chocolate chips together with the heavy whipping cream in a small saucepan over low heat. Stir until smooth.
  • Drizzle ganache over the top of the cheesecake.
  • Top with fresh strawberries and keep refrigerated until ready to serve.

Nutrition

Calories: 482kcal | Carbohydrates: 38g | Protein: 4g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 78mg | Sodium: 244mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3.3mg