Super Simple Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 16 slices
  • 1½ c Oreos, crushed
  • ⅓ c butter, melted
  • 2 - 8 oz packages cream cheese, softened
  • 2 tsp lemon juice
  • 1 Tbsp vanilla
  • 2 c heavy whipping cream
  • ⅓ c sugar
  • ¼ c chocolate chips, melted for drizzling
  • 1 c strawberries (fresh or frozen, thawed)
  • 1 Tbsp lemon juice
  • 2 - 4 Tbsp sugar (to taste)
  1. Prepare a 9" springform pan by lining the bottom and sides with parchment paper.
  2. In a food processor, crush the Oreos until they are fine. Add the melted butter and pulse until mixed.
  3. Press an even layer of crushed Oreos into the bottom of the prepared pan and put in the refrigerator while you prepare the cheesecake filling.
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and lemon juice until well blended.
  2. Scrape down the sides of the bowl, add the vanilla and heavy cream and beat well, gradually increasing the speed to medium high.
  3. Scrape down the sides again, add the sugar and beat until the mixture becomes stiff.
  4. Pour filling over the chilled crust and place in the refrigerator to firm up. You can also put it in the freezer for a couple hours then transfer to the fridge to keep it firm.
  1. Place the strawberries, lemon juice, and sugar in a blender and puree. Add sugar if you desire a less tart puree.
  2. In a small microwave safe bowl, heat the chocolate chips for 30 seconds. Remove from microwave and stir, if necessary heat for an additional 10 seconds to melt the chips completely. Do not over heat!
  3. Remove the sides of the pan and the parchment paper. Place the melted chocolate into a disposable piping bag and snip the end (a small snip, you can always snip more to increase the flow). Drizzle the chocolate over the cold cheesecake.
  4. You can drizzle the strawberry puree over the the cheesecake or serve it on the side.
  5. Keep the cheesecake and the puree in the refrigerator until ready to serve.
Recipe by The Red Eye Baker at