No-bake Strawberry Cheesecake with Oreo Crust

Prep Time:20

Chilling Time:4

Total Time:4 20

Crush the 28 Oreo biscuits and 2 oz Walnuts with a rolling pin once you put them in a plastic bag.
28 Oreo biscuits, 2 oz Walnut
Place the 5 oz Butter and ¼ cup Whole milk in a microwave safe dish and heat it on medium setting in your microwave until the butter is completely molten.
5 oz Butter, ¼ cup Whole milk
Save 2 tbsp. on the side and mix the rest of the butter and milk with the crushed Oreo biscuits and walnuts.
Mix until all the crumbs are mixed well with the butter.
Put parchment paper on the bottom of the cake pan and brush it with the molten butter that kept on the side.
Sprinkle 1 tbsp Corn starch on top of the paper and shake the cake pan until it is evenly covered with corn starch and get rid of the excess by turning it over. Place the pan in the fridge for 2-3 minutes.
1 tbsp Corn starch
Once the starch and butter dusting is cooled, pour the Oreo mix on top of it and tightly press it evenly till the edges of the cake pan.
Once smoothly pressed, place it in the freezer for at least 15 minutes (or until you make the filling).

In one mixing bowl, add all 25 oz Mascarpone and mix it with a mixer for 3-5 minutes until it softens.
25 oz Mascarpone
While mixing gradually add ¾ cup Icing sugar to the mascarpone, as well add 1 tsp Vanilla extract, 8 tsp Rum and after that 15 oz Cream cheese.
15 oz Cream cheese, 1 tsp Vanilla extract, 8 tsp Rum
In another bowl mix 1 ⅛ cup Whipping cream till it makes soft peaks on the mixer whisks.
1 ⅛ cup Whipping cream
Gradually mix the mascarpone mix and whipping cream by hand with circling movements.
Next add in a small sauce pan ½ cup Sugar, ¼ cup Water and frozen or fresh 10 oz Strawberry.
¾ cup Icing sugar, 10 oz Strawberry, ¼ cup Water, ½ cup Sugar
Cook on medium heat until the sugar is completely dissolved and mix everything with a spatula, so you crush the strawberries.
Once done, combine the strawberry jam and crushed strawberries with the mascarpone and whipping cream by hand.
Take out the cake pan with the crust out of the freezer, and put the strawberry filling on it.
Spread it evenly with a spatula, and once you make a flat surface, put the cheesecake in the freezer for at least 3 hours (preferably overnight).
When the cake is hardened, release the cheesecake from the cake pan.
Now the cake is ready to be unmolded.
Once unfrozen, decorate the cake with Milk Chocolate cream cheese buttercream decor or fresh strawberries.
Milk Chocolate cream cheese buttercream decor

Calories: 493kcal

Servings: Servings

Author: Nora