No-bake Strawberry Cheesecake with Oreo Crust

🧂 Ingredients

• 28 Oreo biscuits
• 5 oz Butter
• ¼ cup Whole milk
• 2 oz Walnut

  ground
• 1 tablespoon Corn starch
• 25 oz Mascarpone
• 15 oz Cream cheese
• 1 ⅛ cup Whipping cream
• ¾ cup Icing sugar
• 10 oz Strawberry
• 1 teaspoon Vanilla extract
• 8 teaspoon Rum
• ¼ cup Water
• ½ cup Sugar
• Milk Chocolate cream cheese buttercream decor

Instructions

• 1 Crush the 28 Oreo biscuits and 2 oz Walnuts with a rolling pin once you put them
  in a plastic bag.
• 2 Place the 5 oz Butter and ¼ cup Whole milk in a microwave safe dish and heat it
  on medium setting in your microwave until the butter is completely molten.
• 3 Save 2 tbsp. on the side and mix the rest of the butter and milk with the
  crushed Oreo biscuits and walnuts.
• 4 Mix until all the crumbs are mixed well with the butter.
• 5 Put parchment paper on the bottom of the cake pan and brush it with the molten
  butter that kept on the side.
• 6 Sprinkle 1 tablespoon Corn starch on top of the paper and shake the cake pan
  until it is evenly covered with corn starch and get rid of the excess by turning
  it over. Place the pan in the fridge for 2-3 minutes.
• 7 Once the starch and butter dusting is cooled, pour the Oreo mix on top of it and
  tightly press it evenly till the edges of the cake pan.
• 8 Once smoothly pressed, place it in the freezer for at least 15 minutes (or until
  you make the filling).
• 9 In one mixing bowl, add all 25 oz Mascarpone and mix it with a mixer for 3-5
  minutes until it softens.
• 10 While mixing gradually add ¾ cup Icing sugar to the mascarpone, as well add 1
  teaspoon Vanilla extract, 8 teaspoon Rum and after that 15 oz Cream cheese.
• 11 In another bowl mix 1 ⅛ cup Whipping cream till it makes soft peaks on the mixer
  whisks.
• 12 Gradually mix the mascarpone mix and whipping cream by hand with circling
  movements.
• 13 Next add in a small sauce pan ½ cup Sugar, ¼ cup Water and frozen or fresh 10 oz
  Strawberry.
• 14 Cook on medium heat until the sugar is completely dissolved and mix everything
  with a spatula, so you crush the strawberries.
• 15 Once done, combine the strawberry jam and crushed strawberries with the
  mascarpone and whipping cream by hand.
• 16 Take out the cake pan with the crust out of the freezer, and put the strawberry
  filling on it.
• 17 Spread it evenly with a spatula, and once you make a flat surface, put the
  cheesecake in the freezer for at least 3 hours (preferably overnight).
• 18 When the cake is hardened, release the cheesecake from the cake pan.
• 19 Now the cake is ready to be unmolded.
• 20 Once unfrozen, decorate the cake with Milk Chocolate cream cheese buttercream
  decor or fresh strawberries.

Nutrition Info