Frozen Strawberry Cheesecake
We're summer loving on this easy & creamy Frozen Strawberry Cheesecake bursting with amazing strawberry flavor! This sweet treat features a chocolate Oreo cookie crust, real cream cheese, fresh and juicy strawberries and dollops of fluffy whipped cream!!
Prep Time20 minutes mins
Refrigerate4 hours hrs
Course: Dessert
Keyword: cheesecake, cookie crust, frozen, Oreos, pie, strawberry, strawberry cheesecake, summer desserts, whipped cream
Servings: 8 Servings
Calories:
Author: Kim Lange
Oreo Cookie Crust
- 24 Oreos 2 cups Oreo crumbs
- 4 tablespoons salted or unsalted butter melted
Strawberry Cheesecake Filling
- 1 cup Heavy Whipping Cream makes 2 cups after it's whipped
- 16 ounces Cream Cheese Room Temperature
- ⅔ cup Granulated Sugar
- 1 ½ cups Strawberries Diced
- 1 teaspoon Vanilla Extract
Garnish with your faves!
- Sweetened Fresh Whipped Cream or Cool Whip
- Fresh Strawberries Sliced or Whole
- Sprinkles for Birthdays or any special occasion!
Oreo Cookie Crust
Add the Oreos to a food processor or blender and grind into fine crumbs without removing the filling from the Oreos.
Add the Oreo crumbs to a bowl and combine with the melted butter.
Pour the mixture into a greased pie pan or springform pan and press into an even layer on the bottom and up the sides. (The bottom of a measuring cup works well for pressing the crumbs evenly into the bottom and sides.)
For a no bake crust with the best results , refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes and make sure you let it cool before you add the filling.
Strawberry Cheesecake Filling
Whip heavy whipping cream until light and fluffy and set aside.
Beat cream cheese and sugar until smooth and creamy.
In a blender of food processor puree strawberries until smooth but still somewhat chunky.
Add the pureed strawberries and vanilla extract to the cream cheese mixture. Mix together until well combined.
Add whipped cream to strawberry cream cheese mixture and mix on low speed until well combined, without overmixing.
Pour strawberry cheesecake mixture into Oreo cookie crust and cover with plastic wrap.
Freeze for a minimum of 4 hours or until frozen.
Remove the cheesecake pie from the freezer at least 15-20 minutes before serving. Otherwise this pie will be too hard to cut and eat.
Slice with a knife that's been run under hot water and dry off excess water.
For a shortcut, buy a pre-made Oreo or Graham cracker crust.
Instead of whipping cream, you can substitute 2 cups of Cool Whip instead of whipping cream, and decrease the sugar to 1/4 to 1/3 cup when adding to the cream cheese. You'll still need more whipped cream for the topping if you wish to garnish!