No Bake Strawberry Cheesecake Tart

This no bake strawberry cheesecake tart is filled with sweet and smooth cream cheese filling. Topped with juicy roasted strawberries. All this deliciousness is served on an Oreo crust. If you’re looking for a simple, yet tasty treat, look no further. This dessert will satisfy all your sweet cravings.

Strawberry and cheesecake is one of my favorite combinations. Especially if the cheesecake comes in a no bake form. This makes it perfect for summer. This no bake strawberry cheesecake tart will be one of the simplest and most satisfying desserts you’ll make. Although the crust and cheesecake require no baking, the strawberries do… But hear me out. Roasted strawberries are so much tastier than just putting fresh strawberries on top. They become so juicy, perfectly sweet and develop a delicious strawberry sauce after they are roasted. Trust me, they’re so easy to make and so worth it!

Here’s why this recipe works:

• The cheesecake filling is so creamy and smooth.
• The cheesecake is no bake which makes this recipe so simple and easy.
• Roasting the strawberries intensifies the strawberry flavor to create a sweet and juicy strawberry topping.
• It’s easy, quick and so delicious!

Ingredients needed

• Oreo’s: I use Oreo’s. But any kind of chocolate cookie can be used for the crust.
• Butter: I prefer using unsalted butter.
• Cream Cheese: Make sure the cream cheese is softened.
• Sugar: I use granulated sugar.
• Heavy whipping cream: Make sure it is cold. This ensures it will beat quickly.
• Strawberries: For the topping. I used fresh strawberries.

Making the tart

1. Make strawberries first: Hull the strawberries and slice the large strawberries in half. Place on baking sheet lined with parchment paper. Sprinkle with some sugar. Bake the strawberries for 15-20 minutes or until soft.
2. Make the crust: Stir crushed oreo’s and butter. Press into 8 inch tart pan. Refrigerate while making the filling.
3. Make the cheesecake filling: Beat heavy whipping cream until stiff peaks form. Transfer to another small bowl and set aside. In the same mixer bowl, beat cream cheese and sugar until light and fluffy. Fold in the heavy whipping cream. Spoon cream cheese filling over prepared crust. Refrigerate for at least 1 hour before serving.

* Once ready to serve top with roasted strawberries.

Tips for success

• Make sure cream cheese is at room temperature. This ensures that the cream cheese and smooth once it’s done mixing.
• Make sure the heavy whipping cream is cold before whipping. Cold heavy whipping cream is easier and quicker to beat.
• Spoon strawberry topping once you are ready to serve the cheesecake. This helps keep the cheesecake firm.

Substitutions

• As mentioned above, you can use any kind of chocolate cookie. Just make sure it measures out to approximately two cups. You may also need to add a bit more butter depending on the cookie you choose.
• Cool whip can be substituted for heavy whipping cream. You will need 8oz of thawed cool whip.
• You can also place fresh strawberries on top of the cheesecake. But I would definitely recommend roasting them. It doesn’t take long and is simple to do. But once roasted the strawberries are so good!

Other strawberry recipes you may like

• Chocolate Cake With Strawberry Filling
• Strawberry filled Chocolate Cupcakes
• Strawberry Ice cream Cake

If you made this recipe, I would love to hear from you. Comment and rate below. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.

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