Description
This No Bake Strawberry Milkshake Cheesecake is light, easy to make and full of strawberry milkshake flavor. Made with real Strawberry Nesquik and a chocolate Oreo crust, it’s the perfect dessert for strawberry milkshake lovers!
Ingredients
Crust
- 2 3/4 cups (369g) Oreo cookie crumbs (about 31 oreos)
- 7 tablespoons (98g) butter (salted or unsalted), melted
- 3 tablespoons sprinkles
Filling
- 2 tablespoons cold water
- 2 1/4 teaspoons | 0.25 oz package unflavored gelatin
- 24 ounces (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 1/2 cups strawberry Nesquik powder mix (or similar strawberry milk powder)
- 1/4 cup (58g) sour cream
- 2 teaspoons strawberry extract
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1 teaspoon vanilla extract
Whipped cream
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 3/4 teaspoon vanilla extract
- Sprinkles
Instructions
Make the crust
- Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Place the crust in the fridge while you make the filling.
Make the cheesecake filling
- Add the cold water to a small bowl and sprinkle the gelatin evenly over it. You want all of the powdered gelatin to be touching water. If it isn’t, give it a stir until it’s all moistened. Let the gelatin sit and bloom/hydrate for 5 minutes.
- In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
- Add the strawberry milk powder and mix until well combined and smooth. Add the sour cream and strawberry extract and mix until well combined.
- Heat the gelatin until. Melted, about 10 seconds, then add to the cream cheese mixture and mix until well combined. Set aside.
- In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture, in two parts, until well combined.
- Adding the cheesecake filling to the prepared crust and spread into an even layer. Refrigerate until cold and firm, 4-5 hours.
Finish cheesecake
- Remove your cheesecake from the springform pan and set it on a plate or serving platter. You can use an offset spatula to smooth out the sides, if needed. Set aside.
- To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixing bowl and whip on high speed until stiff peaks form.
- Pipe the whipped cream around the top outer edge of the cheesecake, then add the sprinkles. I used Ateco tip 844.
- Store cheesecake in the fridge well-covered or in an air-tight cake carrier. Best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 459
- Sugar: 30.6 g
- Sodium: 230.6 mg
- Fat: 33.9 g
- Carbohydrates: 37.5 g
- Protein: 5.7 g
- Cholesterol: 87.6 mg