Strawberry Raspberry Cheesecake With An Oreo Crust Recipe | Blog to Taste

Tuesday, August 25, 2015

Strawberry Raspberry Cheesecake With An Oreo Crust Recipe

Hellooo foodie friends! You're all just so fantastic, and I think you should know that. You should also know that cheesecake, yes cheesecake, is fantastic. As you probably remember from previous posts, I am a bit obsessed with desserts, but honestly who isn't?! I need names, receipts, and logical arguments because I will take them to the People's Court.


Anyway now that I've done my typical rant/intro into the post I guess I could move along. Honestly though sometimes it's so hard to start a post and then get into the all the important things to share like...WHY IS CHEESECAKE SO MAGICAL!!!

I was inspired by Rosie's Vegan Chocolate Peanut Butter Pie, but only for the Oreo crust because....duh!  I wish emojis worked in blog posts. I'd probably add the lady flipping her hair or the kitten giving the kiss face. 

Anyway.......*sigh*........So a lot of this posts inspiration was based off of old posts, first the pie and then also my Thanksgiving Cheesecake last year.


WHAT YOU'LL NEED
for the filling
•  2 packs of cream cheese
•  3 large eggs
•  1/2 cup sugar
•  1/2 cup milk
•  1/2 of strawberries and raspberries

for the crust
•  1/2 pack of Berry Oreos
•  1/2 pack of Peanut Butter Oreos
•  3/4 cup butter

WHIP IT UP
Start by making the crust. Like Rosie, I just threw the Oreos in a blender with the melted butter and got it ground up nice and coarse. I put it into the spring form pan and pressed it against all the sides, creating a pseudo-bowl. Once I finished it up, I threw them in the freezer while I prepped the filling.

side note: You have to use these the berry and peanut butter Oreos because it adds to the extra special love that this cheesecake gives you.






Preheat the oven to 350˚ after making the crusts.

For the filling, as I had previously done, I started with mixing the cream cheese in my mixer to soften it up. Once it's soft, add in the sugar, milk and eggs. Mix on low until you get a nice creamy filling. 

While the filling is mixing on low, or after finishing up with cream cheese filling, blend up the strawberries and raspberries into a purée. 


Pull the crust out of the freezer. Pour the cream cheese filling into crust. Then you'll pour in the purée to the center of the cheesecake. Feel free to make some fun designs, or don't, it's your dessert! 

Bake in the oven for 45 minutes until the center is set, trust me on this! I've been through that before. Cool on a counter for about an hour and then refrigerate overnight or at least 3 hours for the chillest of chill cakes. 

Trust that everyone will love this. My little niece loved it and she told me that she "hated" cheesecakes before hand. 

Warren 1 Little Girls Being Picky 0

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