Strawberry Oreo Cheesecake
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 9x13 cake pan
- Serves:
- 18
ingredients
-
Crust
- 354.88 ml Oreo cookie crumbs
- 59.14 ml butter (melted) or 59.14 ml margarine (melted)
- 29.58 ml sugar
-
Filling
- 85.04 g package strawberry Jell-O gelatin dessert
- 15 ml package unflavored gelatin
- 236.59 ml boiling water
- 226.79 g package cream cheese (softened)
- 157.80 ml powdered sugar
- 500 ml container Nutriwhip
- 473.18 ml strawberries (sliced)
directions
- Crust: Combine Oreo crumbs, sugar, and butter and press firmly into a lightly greased 9X13 cake pan.
- Bake at 350F for 10 minutes, then let cool before adding filling.
- Filling: Combine strawberry Jell-o and gelatin in a small bowl, and add boiling water - stirring until completely dissolved.
- Set Jell-o mixture in fridge, or fridge freezer for 10-15 minutes, or until just begining to thicken - it should still be liquid at this point (if a skin forms on top, just skim and discard).
- While your Jell-o thickens, in a separate bowl blend cream cheese and powdered sugar until smooth.
- Beat NutriWhip until whipped (peaks form) and fold into cream cheese mixture.
- Blend semi-thickened Jell-o into cream cheese mixture until well blended.
- Stir in sliced strawberries.
- Pour filling onto crust, and chill for four hours, or overnight.
- Top with extra Oreo crumbs if desired.
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