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
- 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.
- 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.
- 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.
- 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.
- Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
- Pulse until smooth and combined. Pour on top of oreo crust.
- 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.
- Take out of oven and let cool on a wire rack. Crush remaining oreos and sprinkle on top, gently pushing into the bars.
- Place in a fridge covered and let set for at least 3 hours until cutting into squares.
- Serve and enjoy!!
It’s not only delicious, but also has eye-appeal.