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Strawberry Oreo Cheesecake

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“A recipe I have asked my Aunt Helen for numerous times - figured I would post it here so as not to lose it... again! This is a great dessert for summer get togethers - cool, fruity and not too heavy. Also, the crust can be made with graham crumbs if you prefer them to Oreos, and doesn't need to be baked (it just stays a little crumblier if you don't). **Note - prep time does not include 4 hour chill time**”
1 9x13 cake pan

Ingredients Nutrition


  1. Crust: Combine Oreo crumbs, sugar, and butter and press firmly into a lightly greased 9X13 cake pan.
  2. Bake at 350F for 10 minutes, then let cool before adding filling.
  3. Filling: Combine strawberry Jell-o and gelatin in a small bowl, and add boiling water - stirring until completely dissolved.
  4. Set Jell-o mixture in fridge, or fridge freezer for 10-15 minutes, or until just begining to thicken - it should still be liquid at this point (if a skin forms on top, just skim and discard).
  5. While your Jell-o thickens, in a separate bowl blend cream cheese and powdered sugar until smooth.
  6. Beat NutriWhip until whipped (peaks form) and fold into cream cheese mixture.
  7. Blend semi-thickened Jell-o into cream cheese mixture until well blended.
  8. Stir in sliced strawberries.
  9. Pour filling onto crust, and chill for four hours, or overnight.
  10. Top with extra Oreo crumbs if desired.

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