These eggless baked strawberry oreo cheesecakes are deliciously creamy. With a crisp buttery Oreo base and a strawberry flavoured cheesecake, they are topped with fluffy whipped cream and a dainty strawberry.
How to make Strawberry Oreo Cheesecakes Eggless:
Usually, cheesecakes contain eggs, which contribute to the richness and also helps set the cheesecake as it bakes in the oven. I’ve previously made this rich Nutella cheesecake with eggs. This time around, I wanted to make something that everyone could whip up for their loved ones on Valentine’s Day and so, I decided to make these cheesecakes without eggs. Usually, when I’m making cheesecakes eggless, I think of it in terms of custards or puddings. If I were to make that eggless, I’d use corn flour. So, that’s exactly what I did here. Replacing the eggs with corn flour contributes to its creamy texture that melts in the mouth.
How to make the cheesecake base with Oreo cookies:
There is no hard and fast rule that you must use Oreos when making this baked cheesecake recipe. You can use absolutely any cookie you like – butter cookies, chocolate cookies, chocolate chip cookies and even graham crackers. However, if I were to look at it from not just taste but also from a visual aesthetics point of view, I’d opt for Oreos. You see the distinct layers – the rich black of the oreos and the soft, baby pink hues of the strawberry cheesecake. It is very important that you scrape the filling off the Oreos and only use the chocolate cookies to make the base. If you crush the cookies with its cream filling, it will interfere with the texture of the base.
How to bake these eggless strawberry and oreo cheesecakes:
Usually a baked cheesecake recipe requires a water bath. However, when making mini cheesecakes, you can easily forgo this step. It simplifies the recipe further. These eggless strawberry oreo baked cheesecakes require a muffin tray lined with cupcake liners. The oreo base is baked first at 180 C / 350 F for about 5 minutes. It starts to smell beautifully toasty. Once it’s ready you take the tray out and let the base cool down completely. You also must reduce the temperature down to 150 C / 300 F. While the base cools and oven adjusts to the new temperature, you prepare your cheesecake batter. A slow gentle oven heat cooks the cheesecake leaving it incredibly creamy and smooth. Unlike an egg based cheesecake filling, this one made with corn flour slurry, is slightly less firm but I find that it’s necessary to maintain the creaminess. If you add more corn flour, you run the risk of making your cheesecake taste chalky.
Setting these eggless strawberry oreo baked cheesecakes:
I understand how tempting it can be when you see these baby pink beauties emerge out of the oven. You might want to dig right in. However, resist the urge! It will taste nothing like cheesecake if you try to eat it at this stage. So after you’ve followed this eggless cheesecake recipe, when do you actually get to savour it? After it has been in the refrigerator for an entire 24 hour period! You read that right! When the cheesecake comes out of the oven, it’s still very warm, hence it’s like a custard that has just been taken off the stove! It will not have any firmness at all and will basically be pudding-like. However, when you let it cool down to room temperature and then refrigerate it.
I hope you make these strawberry oreo baked cheesecakes. They’re eggless, creamy, a harmonious mix of crunchy oreo base and tart, fresh, sweet strawberry cheesecake filling! You will absolutely love it!
- 150 grams Oreo cookies (Take the middle filling out and the weigh your cookies),
- 50 grams melted butter
- 200 grams heavy whipping cream
- 1 tablespoon + 1 teaspoon corn flour
- 1 tablespoon + 1 teaspoon water
- 300 grams cream cheese, softened
- 50 grams caster sugar
- 200 grams condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 150 grams strawberries, pureed
- whipped cream and fresh strawberries
- Begin by making the Oreo Crust.
- Preheat the oven to 180 C / 350 F.
- Crush the Oreo cookies, pour the melted butter into the cookies.
- Mix well.
- Line a muffin tray with cupcake liners
- Take 2 tablespoon of the Oreo mix and add to the base of the cupcake liners.
- Use the back of a small glass or any flat surface to push the crumbs down to hold them tight in the base.
- Bake in the oven for 5 minutes; it will start to smell toasty.
- Take it out of the oven and let it cool down to room temperature.
- Lower the temperature to 150 C / 300 F
- Begin working on the cheesecake filling.
- First whip the heavy cream until it reaches stiff peaks. I like to keep the bowl and electric beaters in the freezer to keep it extremely cold. I also like to keep the measured out heavy cream in the refrigerator overnight and in the freezer for 10 minutes before whipping.
- In a separate small bowl, combine the corn flour and water. Mix to combine until it forms a smooth paste.
- In a third bowl, add room temperature, softened cream cheese. On low speed, using electric beaters beat for 30 second until smooth.
- Add the sweetened condensed milk and vanilla extract. Beat again on low for 30 seconds to 1 minute until combined.
- Finally, add the lime juice and strawberry puree.
- Mix on low speed until combined. Do not overmix.
- Then pour the corn flour slurry and mix for 10 seconds until combined, on low.
- In the last step, fold the whipped heavy cream gently into the cheesecake mix.
- Transfer into a piping bag and fill the cupcake liners with the baked Oreo base. It is recommended to fill just a little less until full as the top space will be needed to put the strawberry topping.
- Bake for about 28 – 30 minutes until set but center is slightly jiggly.
- Take it out of the oven, let it cool to room temperature and then refrigerate for 24 hours.
- Decorate with some whipped cream and top with half a slice of strawberry.