• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Featured

    Strawberry Cheesecake with an Oreo Cookie Crust

    Published by Melissa on April 29, 2017 | Updated June 10, 2022 | 283 Comments

    Pin
    Share
    Tweet
    Jump to Recipe
    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze

    Luscious, creamy New York style cheesecake with a crumbly Oreo cookie crust and topped with fresh strawberries drizzled with a strawberry glaze.

    Cheesecake is my son-in-law’s favorite dessert. For his birthday my daughter asked me to help her bake a fantastic cheesecake. We brainstormed ideas and decided since gorgeous, sweet California strawberries are now at the market, to make strawberry cheesecake.

    However, we didn’t want just an ordinary strawberry cheesecake, we wanted it to look spectacular. So we paired it with an Oreo cookie crust, left the berries whole, arranged them artfully on top of the cake, then drizzle the berries with a fresh strawberry glaze.

    Making Strawberry Cheesecake with an Oreo Cookie Crust

    Strawberry-Cheesecake-with-an-Oreo-Crumb-Crust-Collage

    To make an extraordinary cheesecake, we baked it at a lower temperature in a water bath. It takes a little longer to bake that way, but the result was fantastic, super smooth and cream. The cheesecake doesn’t crack, get too brown on top, or dried out on the edges. It’s perfect!

    And yes, I did move my coffee table in to my entry way because the light was better for taking pictures.

    Strawberry Cheesecake with an Oreo Cookie Crust

    The Strawberry Cheesecake with an Oreo Cookie Crust was a huge hit. My daughter couldn’t wait to show it to her husband when he got home from work, and my son-in-law was even more pleased.

    If you haven’t baked a cheesecake before, give it a try. It isn’t difficult and you get spectacular results. Just be sure and start with cream cheese that is at room temperature. It will be soft and creamy, blend easily with the other ingredients, and you won’t over mix it.

    Update: This recipe has become super popular with my readers. I’ve loved seeing pictures of this Strawberry Cheesecake with an Oreo Cookie Crust that readers have made and shared with me on Instagram and Facebook. I’d love to see yours too.

    My tips on Pressure Cooking Today on How To Make Perfect Pressure Cooker Cheesecake also apply to oven-baked cheesecake.

    • Use room temperature ingredients
    • Take the guesswork out of making cheesecake by using an instant-read thermometer. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.

    More cheesecake recipes you might like:

    Chocolate Caramel Cheesecake Bites, Barbara Bakes
    Cheesecake Factory Oreo Cheesecake, Buttercream Barbie
    Mini Almond Joy Cheesecakes, Dessarts
    Lemon-Blueberry Mini Cheesecakes, The Little Kitchen
    White Chocolate Raspberry Cheesecake, Cookie Madness
    White Chocolate Snickers Cheesecake, Recipes for Holidays

    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze
    Print Recipe Pin Recipe Rate this Recipe
    4.56 from 85 votes

    Strawberry Cheesecake with an Oreo Cookie Crust

    Prep Time20 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Cheesecake
    Keyword: Dessert, food, recipe
    Servings: 16 servings
    Calories: 505kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
    • Breville BSB510XL Control Grip Immersion Blender

    Ingredients

    Crust

    • 2 cups Oreo cookies with cream center removed finely ground (2 sleeves)
    • ¼ cup butter melted
    • 2 tablespoons sugar

    Cheesecake Filling

    • 4 8- oz. packages cream cheese room temperature
    • 1 ⅔ cups sugar
    • 3 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • 4 large eggs
    • 2 egg yolks
    • 1 ½ teaspoons pure vanilla extract
    • ¼ cup sour cream

    Strawberry Glaze

    • 1 cup frozen strawberries thawed
    • 3 tablespoon water
    • 2 tablespoons sugar
    • 1 teaspoon cornstarch
    • red food coloring optional
    • 1 pint fresh small strawberries washed and hulled

    Instructions

    • Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
    • Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too – baker's choice. Set crust aside.
    • In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the springform pan on top of crust.
    • Place the springfrom pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. *If your cheesecake pan is not leakproof, cover bottom securely with foil before adding water.*
    • Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.
    • Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
    • Strawberry Glaze
    • Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
    • In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.
    • Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.

    Nutrition

    Serving: 1g | Calories: 505kcal | Carbohydrates: 52g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Cholesterol: 139mg | Sodium: 365mg | Fiber: 2g | Sugar: 40g
    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze
    Print Recipe Pin Recipe Rate this Recipe
    4.56 from 85 votes

    Strawberry Cheesecake with an Oreo Cookie Crust

    Prep Time20 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Cheesecake
    Keyword: Dessert, food, recipe
    Servings: 16 servings
    Calories: 505kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
    • Breville BSB510XL Control Grip Immersion Blender

    Ingredients

    Crust

    • 2 cups Oreo cookies with cream center removed finely ground (2 sleeves)
    • ¼ cup butter melted
    • 2 tablespoons sugar

    Cheesecake Filling

    • 4 8- oz. packages cream cheese room temperature
    • 1 ⅔ cups sugar
    • 3 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • 4 large eggs
    • 2 egg yolks
    • 1 ½ teaspoons pure vanilla extract
    • ¼ cup sour cream

    Strawberry Glaze

    • 1 cup frozen strawberries thawed
    • 3 tablespoon water
    • 2 tablespoons sugar
    • 1 teaspoon cornstarch
    • red food coloring optional
    • 1 pint fresh small strawberries washed and hulled

    Instructions

    • Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
    • Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
    • In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the springform pan on top of crust.
    • Place the springfrom pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. *If your cheesecake pan is not leakproof, cover bottom securely with foil before adding water.*
    • Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.
    • Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
    • Strawberry Glaze
    • Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
    • In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.
    • Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.

    Nutrition

    Serving: 1g | Calories: 505kcal | Carbohydrates: 52g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Cholesterol: 139mg | Sodium: 365mg | Fiber: 2g | Sugar: 40g

    Pin It:

    Strawberry-Cheesecake-Oreo-Crust-Collage
    Pin
    Share
    Tweet
    « The Ultimate Challah Bread
    Lemon Doodle Cookies »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Cec

      May 02, 2021 at 6:09 pm

      Hi there! So excited to try this. Trying to make the filling gluten free— can I omit the flour?

      Reply
      • Barbara Schieving

        May 02, 2021 at 6:11 pm

        Yes, you can omit the flour and no other changes are necessary. Enjoy!

        Reply
    2. Tat

      March 30, 2021 at 7:27 pm

      Do you bake in a convection (fan) oven or conventional oven.

      Thanks!

      Reply
      • Barbara Schieving

        March 31, 2021 at 6:23 am

        Hi Tat – all my recipes are created using a conventional oven.

        Reply
    3. Kyra

      December 02, 2020 at 12:39 am

      The cake came out beautifully. However I found it to be a tad too sweet for my liking. I will probably make this cake again but I will have to cut the sugar a bit. Other than that the cake was delicious

      Reply
      • Barbara Schieving

        December 03, 2020 at 8:31 am

        Thanks Kyra – glad you enjoyed it!

        Reply
    4. Nancy

      August 19, 2020 at 12:52 pm

      Hi there,

      I made this recipe before and LOVED IT so much, so thank you for that.

      I am about to make it again and I was wondering if it would be possible to make this but with the sweet strawberries INSIDE the cheesecake? Like a strawberry swirly goodness and a vanilla Oreo cookie crust. 

      What would you suggest for going about doing that? 

      Thank you! 

      – Nancy

      Reply
      • Barbara Schieving

        August 19, 2020 at 9:31 pm

        Thanks Nancy! You can swirl some strawberry sauce, I may want it a little thicker, into the cheesecake. Here’s a mini version where I’ve done that https://www.barbarabakes.com/raspberry-curd-mini-cheesecakes/ Have fun!

        Reply
    5. Vannesa

      May 04, 2020 at 1:55 am

      Hello I was wondering if instead of using sour cream I can use greek yogurt?

      Reply
      • Barbara Schieving

        May 04, 2020 at 8:43 am

        Hi Vannesa – yes, Greek yogurt should work well. Enjoy!

        Reply
    6. Linda

      April 12, 2020 at 9:54 pm

      How would you adapt it for the pressure cooker? 

      Reply
      • Barbara Schieving

        April 13, 2020 at 12:59 pm

        Hi Linda – there’s a pressure cooker version in my cookbook page 286 https://amzn.to/2XwFDzT – but basically you divide the recipe in half and pressure cooker it on high for 20 minutes. Here’s my pressure cooker cheesecake tips https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/ Have fun!

        Reply
    7. Amy Ponce

      April 11, 2020 at 10:45 am

      Can I use 1/3 reduced fat cream cheese? It was all that was available at the store…would I modify anything if I use lower fat?

      Reply
      • Barbara Schieving

        April 11, 2020 at 1:26 pm

        Hi Amy – I haven’t tried it with reduced-fat cream cheese, but it should work well.

        Reply
        • Amy Ponce

          April 13, 2020 at 11:39 am

          turned out perfectly with the reduced fat cream cheese!! ❤️

          Reply
    8. dkat

      February 14, 2020 at 3:15 pm

      this recipe looks amazing and I’m looking forward to trying it. But I’ve made cheesecake before and 4 8oz packs of cheesecake seems excessive. Is this for ONE cheesecake or two?

      Reply
      • Barbara Schieving

        February 14, 2020 at 3:52 pm

        Thanks! Four packages of cream cheese is very typical for a baked 9-inch cheesecake. Enjoy!

        Reply
    9. WyoGirl

      November 25, 2019 at 4:03 pm

      This recipe is exactly what I am looking for! The only question I have is if there are any changes that need to be made for high altitude?

      Reply
      • Barbara Schieving

        November 25, 2019 at 9:46 pm

        No need to make any changes for high altitude. Enjoy!

        Reply
      • Michelle

        December 16, 2020 at 5:45 pm

        So water got in the foil…. is it still eatable!?!

        Reply
        • Barbara Schieving

          December 16, 2020 at 6:47 pm

          If it was just a little water, it will be fine. Just chill it overnight.

          Reply
    10. Ally Bader

      November 24, 2019 at 6:56 pm

      Can you add chopped Oreos to the cheesecake filling as well? Would it affect the baking time at all?

      Reply
      • Barbara Schieving

        November 24, 2019 at 7:36 pm

        Hi Ally – you could add Oreos to the filling as well and it shouldn’t affect the bake time much. However, the Oreos would probably lose their crispness and the batter might not be as pretty and white. If you try it, let me know how you like it.

        Reply
    11. Nicole

      November 21, 2019 at 8:41 am

      Hi! I need to bake this a week in advance. Is this ok to freeze? How would you go about freezing and defrosting?

      Thank you!

      Reply
      • Barbara Schieving

        November 21, 2019 at 8:58 am

        Hi Nicole – yes, cheesecake freezes very well. I like to freeze it in the springform pan wrapped with plastic wrap. Make sure it’s completely cool before freezing. Just thaw it overnight in the refrigerator and make the sauce the day you’re serving it. Enjoy!

        Reply
    12. Malissa

      April 30, 2019 at 8:35 am

      Hi Barbara! I have made this cheese cake several times and it has come out amazing every time! I love this recipe and want to use it again although I’m wanting to try it as a white chocolate raspberry. Do you have any tips or suggestions? I’m afraid if I just add in the white chocolate it will mess up the consistency. Thanks! 

      Reply
      • Barbara Schieving

        April 30, 2019 at 9:20 am

        Hi Malissa – so nice to hear you love this recipe. I would add the melted and cooled white chocolate after mixing in the sour cream like Naomi does in this recipe https://bakerbynature.com/white-chocolate-raspberry-cheesecake/ Sounds like a delicious way to change it up.

        Reply
    13. Rania

      January 25, 2019 at 5:21 am

      Can I skip the egg yolks in this recipe?!

      Reply
      • Barbara Schieving

        January 25, 2019 at 4:57 pm

        Hi Rania – yes, you don’t have to add the extra egg yolks if you prefer.

        Reply
    14. Rachel

      December 22, 2018 at 2:03 pm

      cheesecake novice here… I’m assuming the “crust ingredients” in step 2 are the crushed cookies + butter, but I don’t see where in your recipe you actually distinguish which ingredients are crust ingredients. Am I missing something? Thanks!

      Reply
      • Barbara Schieving

        December 22, 2018 at 3:21 pm

        Hi Rachel – I’ve updated the recipe to make it clearer. Enjoy!

        Reply
    15. Valerie Washington

      December 11, 2018 at 2:21 pm

      The The recipe says you should remove the cream center from the Oreos what happens if I leave them in

      Reply
      • Barbara Schieving

        December 11, 2018 at 2:34 pm

        Hi Valerie – I often leave them in. The crust maybe a little sweeter, but you probably won’t notice much difference.

        Reply
    16. Tifiny

      September 16, 2018 at 10:16 pm

      My glaze didn’t become clear. What did I do wrong?

      Reply
      • Barbara Schieving

        September 17, 2018 at 9:16 am

        Hi Tifiny – a couple of things could have happened – if you puree the strawberries too long, if you used fresh instead of frozen strawberries the glaze isn’t as clear, or perhaps you didn’t cook the glaze long enough for the cornstarch to turn to a clear color.

        Reply
    17. Nicole

      September 15, 2018 at 9:01 am

      Hi, do you remove from pan to cool in fridge for 3 hours or do you keep in pan? Thanks. In the oven now?

      Reply
      • Barbara Schieving

        September 15, 2018 at 10:29 am

        Hi Nicole – keep it in the pan to cool in the fridge. Enjoy!

        Reply
    18. Nona

      August 31, 2018 at 3:53 pm

      Could I make the glaze the night before and put it on the cheese cake the next day?

      Reply
      • Barbara Schieving

        August 31, 2018 at 4:52 pm

        Hi Nona – yes, that should work well.

        Reply
    19. Asifa

      August 06, 2018 at 10:36 pm

      I made this cheesecake tonight with Lorna doone cookie crust instead of Oreos… This is my second time making this recipe. It was absolutely amazing. Only thing I would add to instructions is to let bubbles rise and air escape before putting it into the oven. I did so this time and had no cracks. Last time I didn’t let bubbles escape and had 3 small cracks.

      Reply
      • Barbara Schieving

        August 06, 2018 at 11:10 pm

        Sounds like a delicious way to change it up. Thanks for sharing Asifa.

        Reply
    20. Heather

      June 24, 2018 at 2:19 pm

      Hello! 
      I had a great time making this cheesecake. But could you add more instructions for the glaze? It’s vague for those of us who have never made a glaze. I wound up over cooking the glaze because I was unsure how long to cook it for. 

      Reply
      • Barbara Schieving

        June 24, 2018 at 5:02 pm

        Hi Heather – so glad you had fun making the cheesecake. It’s hard to be more specific about the glaze because some strawberries are just more juicy than others. Next time if the glaze thickens up too much, you can just stir in a little bit more water to get the perfect drizzling consistency.

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    Featured Image Collage for post Baking Tips for Layer Cakes

    Baking Tips for Layer Cakes

    A Smash Cake for Baby's first birthday

    Easy-To-Make Smash Cake for a First Birthday Party

    Three small loaves of French bread in a basket with a blue and white napkin

    Julia Child’s French Bread

    meat and beans sandwiched between two tacos covered in salsa, cheese, tomatoes, green onions, and a dollop of sour cream

    Mexican Pizza

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.