Strawberry and Oreo Cheesecake

My current favorite dessert, this Strawberry and Oreo Cheesecake is easy to prepare, tastes heavenly and will quickly become a family favorite! P.S. – It’s also perfect for beginners in the kitchen! 🙂

Strawberry and Oreo Cheesecake

 

Two words – Strawberry and Oreos! Can anything in this world top that combination? Maybe chocolate and peanut butter but not after you’ve tasted this cheesecake. 😉 This creamy, no gelatin cheesecake is really simple to make, is no bake and takes less than 10 minutes to prepare (although you need to chill it for 4 hours later). My Strawberry and Oreo Cheesecake tastes heavenly and is bursting with fresh strawberry flavor! Nothing artificial here you guys!! Oh and all you newbies in the kitchen, read on because it’s perfect for you guys!

Strawberry and Oreo CheesecakeStrawberry and Oreo Cheesecake

 

Like all cheesecakes, my cheesecake too has a biscuit base but to take things to the next level I used Oreos instead of the regular digestives. The taste of Oreos complement the sweetness and slight tartness of the cheesecake. I didn’t remove the cream from the centre so the base is nice and soft! My cheesecake is made of cream cheese and whipping cream, this is a no gelatin cheesecake so all you really have to do is whip some cream and mix it in with cream cheese and icing sugar and VOILA..you have your batter ready! You also need to add some pureed strawberries..the puree shouldn’t be too watery but more on the chunky side. This give the cheesecake that real strawberries flavour. When this is done, you just need to set the mixture in the refrigerator for 4 hours and DONE!

Don’t panic if you’ve never made a cheesecake before because it is ridiculously easy to make! I’ve got lots of process pictures to guide you throughout so you’ll be alright! 🙂

Strawberry and Oreo Cheesecake Strawberry and Oreo Cheesecake

 

RECIPE: Strawberry and Oreo Cheesecake

Makes: One 8″ Cheesecake    Prep Time: 15 minutes    Chilling Time: 4 hours +

INGREDIENTS

  • Cream Cheese (at room temp), 200 grams (You can use Philadelphia or Britannia)
  • Sweetened Whipping Cream (40% fat or more), 200 grams (I use Rich’s whipping cream)
  • Icing Sugar, 1/2 cup or 60 grams
  • Vanilla Essence, 1/2 teaspoon
  • Fresh Strawberries (Pureed), 8-10 small*
  • Fresh Strawberries, 7-8 sliced, for the top
  • Oreos, 1 pack of 150 grams
  • Melted Butter, 3 tablespoons
  • 8″ Springform tin (or loose bottom tin)
*For the strawberry puree – Blitz strawberries minus the leafy part in a blender until they’ve broken down. The mixture has to be between watery and chunky. Watery puree will make it difficult for the cheesecake to set so make sure you get the consistency right. Refer to the pictures below.

METHOD

Blitz Oreos in a mixer until they’re crumbly and are almost sand like in texture. Add in the melted butter and blitz again. Once the Oreos and butter are properly mixed tip this mixture onto the bottom of a springform tin and press them down to make a nice tight base. Use a spatula or the back of a glass to make the base smooth and flat.

Strawberry and Oreo CheesecakeStrawberry and Oreo Cheesecake

 

Chill the base in the freezer until you make your cheesecake batter.

Whisk your whipping cream until you have stuff peaks and set it in the refrigerator to be used later.

Strawberry and Oreo Cheesecake

Whisk the cream cheese until it’s nice and fluffy, add in the icing sugar and whisk again. Add in the vanilla essence and mix it in. Now take out the whipped cream you set in the refrigerator and fold it in this cream cheese mixture little by little using a spatula. Make sure you don’t mix very vigorously. Mix enough to combine the cream cheese mixture and whipping cream properly. Now add in the pureed strawberries and fold them in.

Strawberry and Oreo Cheesecake

Make sure your strawberry puree isn’t too watery. Keep it chunky.

Next, take out your base from the refrigerator and pour your batter in it. Chill in the fridge for atleast four hours, preferably overnight.

Once your cheesecake is set, demold it and transfer it to cake plate. To do that, run a knife along the edges and then run it under the base to loosen the base. Once the cake if off the base, simply slip it onto a serving plate. Top with sliced strawberries and serve chilled.

TIP: To get a neat slice every time, clean your knife before making every cut. 

I don’t have any clue how long the cheesecake stays good for because in my house it’s over in no time! Let me know if you know 🙂

Strawberry and Oreo Cheesecake

Looking for similar recipe, try these..

Orange and Strawberry Summer Cake

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Frozen Strawberry Daiquiris

Frozen Strawberry Daiquiri

 

Strawberry and Banana Smoothie

Strawberry and Banana Smoothie

Lemon Cupcakes with Strawberry FrostingLemon Cupcakes with Strawberry Frosting

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Cookie Bars with Oreos and Gems

A simple recipe to make chewy cookie bars with Oreos and Gems! You can add whatever you like and these bars will taste phenomenal every time! P.S. They’re eggless ❤

Cookie Bars with Oreos and Gems

If you love Oreos and Gems or M&M’s these bars are for you..!

Hmm..So in short, these bars are for everyone.. because let’s face it who doesn’t like Oreos and Gems?! I made these bars after I came across a recipe on one of my favourite blogs Averie Cooks. Averie made the most gorgeous looking cookie bars with Oreos and M&M’s, and my heart just melted when I saw the pictures! I’ve adapted the recipe completely to fit my taste and to make these bars eggless. They’re chewy, loaded with Oreos and topped with lots and lots and lots of Gems! If you have kids, you must make these..I’m sure they’ll love them!

Cookie Bars with Oreos and Gems

If you’re wondering what cookie bars are and what they taste like, let me give you some insight. Cookie bars are made by baking cookie dough in a square brownie tin or a rectangular tin until a skewer inserted comes out clean with a few crumbs. You make cookie dough the regular way, only when it comes to baking you will treat them like cake batter. They’re extremely easy so if you’re scared of making cakes you must start with these. Cookie dough has a tendency to turn out great no matter what so you have no reason to worry. These bars will rise! 🙂

In Averie’s recipe she used an egg but a lot of my readers request for eggless recipes so this one’s for them! ❤ If you prefer the texture of eggs in your cookies you can just add 1 egg and skip the milk altogether. Eggs are normally added to give moisture but these bars are moist enough so don’t worry if you’re going the eggless route. You’re safe!

Cookie Bars with Oreos and Gems

You can add M&M’s to these cookies..I used the Indian equivalent of M&M’s i.e. Gems. They’re slightly sweeter but more or less the same so use whatever chocolate coated candy is available in your country! It doesn’t matter..what matters is taste, which is impeccable! 🙂

Cookie Bars with Oreos and Gems

RECIPE: Cookie Bars with Oreos and Gems

Makes: 9 bars     Prep Time: 10 minutes      Baking Time: 20 minutes

INGREDIENTS

  • Softened Butter, 100 grams or 1/2 cup
  • Sugar, 100 grams (half powdered white sugar and half dark brown sugar) or 1/2 cup
  • Vanilla Essence, 1 teaspoon
  • Flour, 130 grams or 1 cup
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Milk, 4 tablespoons
  • Oreos, 8-10
  • Gems, 1/2 cup

METHOD

Preheat oven for 10 minutes at 180 degrees Celsius. Line a square tin with parchment paper or foil and grease it with butter or oil. Set aside to be used later.

In a bowl, whisk butter until light in color and fluffy. The color of the butter will change slightly so don’t look for a dramatic change. Whisking for 2 minutes is enough.

Add in the sugars and whisk again for 2-3 minutes. Add vanilla essence and mix it in.

Add in the flour, baking powder and salt to the wet ingredients slowly and keep folding them in. Keep adding milk to make the dough easy to work with. Do not overmix. Once you no longer see dry flour bits stop mixing.

Toss in the Oreos and gems (leave some for the top) and fold them in. Transfer this dough to the lined tin and top with chopped up Oreos and leftover gems. Make it pretty!

Cookie Bars with Oreos and Gems

 

Cookie Bars with Oreos and Gems

Bake for 15 minutes at 180 degrees Celsius, then take out the tin and  cover it with foil to avoid browning on top. Bake again for 5 more minutes. Allow to cool completely for at least 2 hours before you take them out. They’re really fragile at this point so be careful!

Once cool, cut cookie bars in squares and enjoy!

Looking for similar recipes? Try these…

Gems Cookies

Candy Cookies aka Gems Cookies

Chocolate Chip Sprinkle Cookies

Chocolate Chip Sprinkle Cookies

1 Giant Dark Chocolate Chip Sprinkle Cookie

Giant Dark Chocolate Chip Sprinkle Cookie

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Dark Chocolate Cupcakes with Oreo Frosting

Rich and moist chocolate cupcakes topped with the best Oreo frosting in the world. This is one recipe everyone must try!

Dark Chocolate Cupcake with Oreo Frosting

First chocolate cupcake recipe on this blog and I’m in love with it. Chocolates are something I dream about..like a million other people so it should come as no surprise that I absolutely LOVED these cupcakes. These dense dark chocolate cupcakes are great on their own.. but when you top them with my Oreo frosting it will be impossible to just have one of these..or two. I have no idea how many times I went to refrigerator to have something and ended up with a cupcake in my hand. They’re like magnets! No kidding 😛

My Oreo frosting will make anyone go weak in the knees.. this coming from a person who’s not a frosting fan. I’ve never loved buttercream frosting mainly because they tend to be over sweet but not in this case. My frosting is just enough sweet and is clearly the show stopper.

Dark Chocolate Cupcake with Oreo FrostingDark Chocolate Cupcake with Oreo Frosting

I know I don’t have the best piping skills..none at all..so please don’t judge me! :p I’m learning to pipe but I never get the nozzle right ! Why don’t you share you piping secrets if you have any..I’d love to know! Here’s the recipe for the cupcake and frosting, let me know when you make these! 🙂

RECIPE: Dark Chocolate Cupcakes with Oreo Frosting

Makes: 12 cupcakes         Prep Time: 15 minutes       Baking Time: 20 minutes

INGREDIENTS

For the Dark Chocolate Cupcakes

  • All Purpose Flour (or maida), 1 1/2 cup or 200 grams approx.
  • Cocoa Powder, 1/2 cup
  • Baking Powder, 1 teaspoon
  • Salt, 1/4 teaspoon
  • Softened Butter, 1/2 cup or 100 grams
  • Sugar, 1 1/2 cups or 300 grams approx
  • Eggs, 1 egg + 1 yolk
  • Vanilla Essence, 2 teaspoon
  • Buttermilk, 1/2 cup or 120 ml
  • Strong Coffee, 1/2 cup (1 teaspoon of coffee in 120 ml of water)

For the Oreo Frosting

  • Whipping Cream, 2 tablespoon (I use Rich’s whipping cream)
  • Unsalted Butter, slightly softened, 1/2 cup or 100 grams.
  • Icing Sugar, 1 cup or 125 grams approx.
  • Vanilla Essence, 1 teaspoon
  • Oreos, 5-6 crushed

METHOD

For the cupcakes

Preheat oven at 180 degrees Celsius for 10 minutes while you grease your muffin pan and liners.

Sift together flour, cocoa powder, baking powder and salt. Keep aside.

In a separate bowl, whisk butter until light and fluffy (for about 3-4 minutes by hand or 2 minutes by mixer). Add in the sugar and whisk until properly combined about 2-3 minutes.

Add in the eggs and whisk again until everything comes together properly followed by vanilla essence.

Add the dry ingredients that you set aside in step 2 to this mixture little by little alternating with buttermilk and coffee. Mix until everything is combined and you have a smooth batter. DO NOT OVERMIX or your cupcakes will be tough.

Pour the batter into the muffin liner until 2/3rd full. Bake at 180 degrees Celsius for 17-20 minutes (depends on the depth of your cupcake). Keep checking for doneness 15 minutes into baking by inserting a skewer in the centre. If it comes out clean with a few crumbs your cupcakes are done, if not bake for a few more minutes and check again.

Let the cupcakes cool completely before frosting.

For the Oreo frosting

Whisk whipping cream and butter until it forms stiff peaks. This should take around 3-4 minutes or more depending upon the temperature of your ingredients. Make sure they’re cold, or you’ll have a hard time making the frosting set. I used a hand mixer to whisk which made it a whole lot easier to achieve the stiff peaks.

Add the icing sugar and vanilla essence. Whisk until everything is combined and you have a stiff icing. Fold in the crushed oreos (DO NOT MIX VIGOROUSLY; softly fold them) and chill for at least half hour.

Pipe the frosting onto the cooled cupcakes. To decorate, cut an Oreo into two pieces with a sharp knife and put it on top of the frosting.

The cupcake recipe is from Gimme Some Oven. The Oreo frosting recipe is an original by Sugar & Spice by Radhika.

 

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Are you crazy for chocolate like me? Then you’re going to love these recipes..

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

Peanut Butter Swirl Brownies (eggless)

Peanut Butter Swirl Brownies (eggless)

Homemade Chocolate Chip Ice cream (LOW FAT)

Homemade Chocolate Chips Icecream