Ingredients

2 3/4 cups (369g) Oreo cookie crumbs (about 31 Oreos)

7 tablespoons (98g) butter (salted or unsalted), melted

3 tablespoons sprinkles

2 tablespoons cold water

2 1/4 teaspoons (0.25 oz package) unflavored gelatin

24 ounces (678g) cream cheese, room temperature

1/2 cup (104g) sugar

1 1/2 cups strawberry Nesquik powder mix (or similar strawberry milk powder)

1/4 cup (58g) sour cream

2 teaspoons strawberry extract

1 1/4 cups (300ml) heavy whipping cream, cold

3/4 cup (86g) powdered sugar

1 teaspoon vanilla extract

1 cup (240ml) heavy whipping cream, cold (for topping)

1/2 cup (58g) powdered sugar (for topping)

3/4 teaspoon vanilla extract (for topping)

Instructions

Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine the Oreo cookie crumbs, melted butter, and sprinkles in a small bowl. Press this mixture firmly into the bottom and up the sides of the pan. Chill in the fridge while preparing the filling.

Step 2: In a small bowl, sprinkle the gelatin evenly over the cold water. Stir gently to moisten all the gelatin and let it bloom for 5 minutes.

Step 3: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the strawberry milk powder, sour cream, and strawberry extract, mixing until well combined.

Step 4: Heat the gelatin mixture for about 10 seconds until melted (microwave or stovetop), then stir it into the cream cheese mixture until fully incorporated.

Step 5: In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the remaining half until smooth and well combined.

Step 6: Pour the cheesecake filling into the prepared crust and spread evenly. Refrigerate for 4–5 hours until firm and chilled.

Step 7: Once set, remove the cheesecake from the springform pan and place it on a serving plate. Use an offset spatula to smooth the sides if needed.

Step 8: To make the whipped cream topping, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe the whipped cream around the top edge of the cheesecake and decorate with sprinkles.

Tips & Variations

Use other flavored milk powders like chocolate or vanilla for different twists on this cheesecake.

If you prefer a firmer crust, chill it longer before adding the filling.

Add fresh strawberries on top for an extra burst of fresh fruit flavor and texture.

Make sure the cream cheese is at room temperature to avoid lumps in your filling.

For a dairy-free version, try using coconut cream and a dairy-free cream cheese substitute.

Storage

Store the cheesecake in the refrigerator, covered well or in an airtight cake carrier. It is best enjoyed within 4–5 days. When ready to serve, remove from the fridge and let sit for a few minutes to soften slightly if desired. The whipped cream topping is best fresh but can be reapplied if necessary after storage.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with graham crackers, digestive biscuits, or any chocolate cookies you prefer. Just crush them finely and mix with melted butter to form the crust.

Do I have to use gelatin for this recipe?

Gelatin helps the cheesecake set without baking, giving it a firm, creamy texture. If you prefer, you can experiment with agar-agar or other plant-based gelling agents, but results may vary.

Dessert

No Bake Strawberry Milkshake Cheesecake Recipe

Introduction