This is truly a delicious spring and summer dessert your family will absolutely love — unless strawberries aren’t your thing. You can always use a berry of your choice. I like the idea of using Oreo Cookies — the vanilla ones rather than the regular ones.  Let’s get started making these!


  • 3 tablespoons melted unsalted butter
  • 24 golden Oreo Cookies
  • 1¼ Cup diced medium sized strawberries
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon cornstarch
  • 8 oz softened cream cheese
  • ⅓ cup sour cream
  • ⅓ cup sugar
  • ½ teaspoon vanilla extract
  • 1 large egg


  1. Preheat oven to 350 degrees. Place half the golden oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
  2. Press crumbs into a 8 inch baking pan lined with parchment paper or foil. Bake in oven for 5 minutes, take out and let cool on counter.
  3. Place strawberries in pot with 1 tablespoon sugar and 1 tablespoon water. Bring to a boil, cover and simmer for 10 minutes until soft. Stir every few minutes.
  4. Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
  5. Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
  6. Pulse until smooth and combined. Pour on top of oreo crust.
  7. Pour half of the strawberry sauce on top of cheesecake. Use remaining sauce however you wish — on ice cream or pancakes or waffles. Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
  8. Take out of oven and let cool on a wire rack. Crush remaining oreos and sprinkle on top, gently pushing into the bars.
  9. Place in a fridge covered and let set for at least 3 hours until cutting into squares.
  10. Serve and enjoy!!

It’s not only delicious, but also has eye-appeal.