If you want a strawberry cheesecake with a playful twist, this no-bake recipe is for you. Super soft and incredibly creamy, it delivers bold strawberry flavor while an Oreo-and-walnut crust adds a satisfying crunch. A splash of rum in the filling ties the flavors together for a decadent finish.
This easy, no-bake strawberry cheesecake is a perfect summer treat, but it’s delightful any time of year. It’s simple to prepare and makes a great make-ahead dessert for family gatherings or parties.
Whether you serve it at a casual get-together or a special celebration, this cheesecake is sure to please a crowd.
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🥘 Ingredients
For the Oreo crust
- Oreo cookies (or other chocolate sandwich cookies)
- Unsalted butter
- Whole milk
- Ground walnuts
- Corn starch
For the cheesecake filling
- Mascarpone cheese
- Cream cheese
- Heavy whipping cream
- Powdered (icing) sugar
- Strawberries (fresh or frozen)
- Vanilla extract
- Rum (optional — can be substituted)
- Water
- Sugar
Garnish
- Milk chocolate cream cheese buttercream or fresh strawberries
See the recipe card below for quantities and full details.
🔪 Instructions
Crust
Begin by crushing the Oreo cookies and walnuts. Place them in a sealed plastic bag and use a rolling pin, or process them in a food chopper for a finer crumb. If you find cookie crumbs pre-packaged, you can use those to save time.
Melt the butter in a microwave-safe dish or on the stovetop over low heat. Reserve 2 tablespoons of the melted butter aside; mix the rest with the milk, crushed Oreos, and ground walnuts until the crumbs are evenly moistened and slightly sticky when pressed.
Line the bottom of a springform pan with parchment paper and brush it with the reserved butter. Sprinkle a tablespoon of corn starch over the paper, shake the pan to distribute it evenly, and discard any excess. Chill the pan in the refrigerator for 2–3 minutes so the coating firms slightly and unmolding will be easier later.
Press the Oreo mixture firmly into the bottom and up the sides of the pan, smoothing as you go. Freeze the crust for at least 15 minutes while you prepare the filling.
Strawberry Filling
In a large bowl, beat the mascarpone for 3–5 minutes until smooth. With the mixer running on medium, gradually add the powdered sugar, vanilla extract, and rum (if using), then mix in the cream cheese until well combined.
In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture gently by hand using circular motions until the mixture is uniform and airy.
To make the strawberry compote, combine sugar, water, and strawberries in a small saucepan. Cook over medium heat until the sugar dissolves and the strawberries break down into a jam-like consistency. Allow the mixture to cool slightly, then fold it into the mascarpone and whipped cream by hand to preserve the texture and color.
Remove the crust from the freezer and pour the strawberry filling into the pan. Smooth the top with a spatula, then return the cheesecake to the freezer for at least 3 hours, ideally overnight, until fully set.
To release the cheesecake from the pan, briefly warm the outside of the springform ring with a kitchen torch or pass a warm, damp cloth around the edge to loosen it. Unmold carefully.
Decorate the top with milk chocolate cream cheese buttercream or arrange fresh strawberries for a bright finish. Serve chilled.
If you love strawberry cheesecake flavor in other forms, try strawberry cheesecake cookies or other strawberry treats for variety.
🥜 Substitutions
To make this recipe child-friendly, replace the rum with strawberry juice or omit it altogether. For a nut-free crust, simply increase the amount of cookie crumbs and omit the walnuts. Instead of chocolate cream cheese buttercream, a flavored whipped cream works beautifully as a lighter topping.
- Coconut-flavored whipped cream
- Almond whipped cream
- Orange-flavored whipped cream
- Vodka-flavored whipped cream
- Irish Cream whipped cream
- Chocolate-flavored whipped cream
- Cinnamon-flavored whipped cream
- Strawberry-flavored whipped cream
🍑 Variations
For an eye-catching presentation, top the cheesecake with a layer of fresh sliced strawberries. To keep the strawberries glossy and fresh, brush them with a thin coat of melted, hydrated gelatin. Hydrate gelatin granules in water for five minutes, melt briefly in the microwave, and brush over the fruit.
🍽 Equipment
- Hand or stand mixer
- Spatula
- Saucepan
- Mixing bowls
- Whisk
- Parchment paper
- 12-inch / 30-cm springform pan
🌡 Storage
This recipe yields 16–20 servings. Store leftovers covered in the refrigerator for 3–5 days. For longer storage, keep the cheesecake frozen and thaw in the refrigerator before serving.
🙋🏻 FAQ
It depends on your preference. Baked cheesecakes often have a denser, firmer texture thanks to eggs and baking, while no-bake cheesecakes rely on chilling to set and deliver a lighter, creamier texture. Both are delicious in different ways.
If it isn’t firm, it likely hasn’t chilled long enough. Allow at least several hours, preferably overnight, for the filling to set fully in the freezer or refrigerator.
Ensure adequate freezing or refrigeration time (minimum three hours, ideally overnight). If needed, add a small amount of gelatin to the filling to help it set more firmly.
No — a no-bake cheesecake means you don’t need to bake the crust or filling. Press the crust into the pan and chill or freeze it to firm it up before adding the filling.
Yes. Cover the cheesecake with plastic wrap or foil while chilling to prevent it from absorbing fridge odors and to keep the surface from drying out.
Fancy more no-bake cheesecake recipes?
- No-bake Ricotta Cheesecake
- No-bake Pumpkin Cheesecake
- No-bake White Chocolate Raspberry Cheesecake
- No-bake Fig Cheesecake in a Jar
- Patriotic 4th of July no-bake Cheesecake
- No-bake Mint Cheesecake
- No-bake Eggnog Cheesecake
- 5-ingredient mini Oreo Cheesecakes
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No-bake Strawberry Cheesecake with Oreo Crust
Equipment
- Hand mixer or stand mixer
- Spatula
- Mixing bowl
- Small saucepan
- Whisk
- Parchment paper
- 12-inch / 30-cm springform pan
Ingredients
For the crust
- 28 Oreo biscuits
- 5 oz butter
- 1/4 cup whole milk
- 2 oz ground walnuts
- 1 tbsp corn starch
For the cheesecake filling
- 25 oz mascarpone
- 15 oz cream cheese
- 1 1/8 cup whipping cream
- 3/4 cup icing sugar
- 10 oz strawberries
- 1 tsp vanilla extract
- 8 tsp rum (optional)
- 1/4 cup water
- 1/2 cup sugar
Garnish
- Milk chocolate cream cheese buttercream or fresh strawberries
Instructions
Oreo Crust
- Crush 28 Oreo biscuits and 2 oz ground walnuts in a sealed bag with a rolling pin or use a food chopper.
- Melt 5 oz butter with 1/4 cup whole milk. Reserve 2 tbsp of the melted butter and mix the rest with the crumbs until evenly moistened.
- Line a springform pan with parchment paper and brush with the reserved butter. Sprinkle 1 tbsp corn starch over the paper, chill 2–3 minutes to set.
- Press the Oreo mixture into the pan, up to the edges, and freeze for at least 15 minutes.
Strawberry Filling
- Beat 25 oz mascarpone for 3–5 minutes until smooth. Gradually add 3/4 cup icing sugar, 1 tsp vanilla, 8 tsp rum (optional), and 15 oz cream cheese, mixing until combined.
- Whip 1 1/8 cup whipping cream to soft peaks and fold into the mascarpone mixture by hand.
- Cook 1/2 cup sugar, 1/4 cup water, and 10 oz strawberries over medium heat until the sugar dissolves and the strawberries break down. Cool slightly and fold into the mascarpone mixture.
- Pour the filling over the chilled crust, smooth the top, and freeze at least 3 hours or overnight.
- When firm, loosen the pan edge, unmold, and decorate with buttercream or fresh strawberries before serving.
Nutrition
|
Calories: 493kcal
|
Carbohydrates: 30g
|
Protein: 6g
|
Fat: 39g
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⛑️ Food Safety
- Cook foods to a safe internal temperature when required
- Avoid using the same utensils for raw and cooked foods
- Wash hands after handling raw meat
- Do not leave perishable food at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoke point for high-heat cooking
- Ensure good ventilation when using a gas stove
For official guidance on safe food handling, consult your local food safety authority.