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5 from 1 vote

Strawberry Oreo Cheesecake

This picture-perfect Strawberry Oreo cheesecake makes for the perfect dessert! Pair with a bottle of wine and make any occasion extra special.
Prep Time20 mins
Cook Time2 hrs 5 mins
refrigerate4 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: Oreo and Strawberry Dessert, Strawberry Cheesecake
Servings: 8 servings
Calories: 656kcal
Author: Julie of


Oreo Crust

  • 1 package oreo cookies
  • 7 tbsp unsalted melted butter


  • 24 ounces softened cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 1 tsp vanilla extract

Strawberry Glaze

  • 1 tbsp corn starch
  • 1/4 cup water
  • 3/4 cup strawberry jelly
  • 1 tsp red food coloring


  • Preheat oven to 325 F.
  • Place the Oreos into a food processor and pulse until a fine crumb.
  • Add the melted butter to the Oreo crumbs, mix until well combined and press into the bottom of an 8-in. spring form pan.
  • Wrap the springform pan with aluminum foil, Set aside.
  • For the filling, beat the softened cream cheese until smooth.
  • Add sugar, sour cream, and vanilla and mix until well incorporated.
  • Add the eggs one at a time and mix until incorporated, do not overmix.
  • Pour the filling over the crust.
  • To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
  • Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
  • Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
  • Turn the oven off and let it sit in the oven for 30 minutes.
  • Open the oven doors slightly and let it sit for an additional 10 minutes.
  • Carefully remove cheesecake from water bath and run a knife along the sides
  • Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
  • For the strawberry glaze, add the water and corn starch to a sauce pan and cook over medium heat for 2 minutes.
  • Stir in the strawberry jelly and cook for 3-4 minutes or until the sauce is thick and lump free.
  • Let the strawberry glaze cool completely and add the red food coloring.
  • Decorate the cheesecake with fresh strawberries and pour the glaze over the strawberries.



Calories: 656kcal | Carbohydrates: 53g | Protein: 8g | Fat: 46g | Saturated Fat: 26g | Cholesterol: 196mg | Sodium: 338mg | Potassium: 205mg | Sugar: 44g | Vitamin A: 1720IU | Vitamin C: 3.1mg | Calcium: 134mg | Iron: 1mg