Oreo® and Nutella® cheesecake that requires no baking. Serve cold after at least three hours, preferably overnight, of freezing. With this bad guy, start with small slices and serve to others.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (4 ounce) package cream cheese, softened
- 1 tablespoon heavy whipping cream
- 1 (9 inch) prepared shortbread pie crust (such as Keebler®)
- 2 cups fresh strawberries, quartered
- 2 cups fresh strawberries, mashed
- 1 cup white sugar (Optional)
- ¼ cup cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons white sugar (Optional)
- ¼ teaspoon vanilla extract (Optional)
Instructions
- Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer.
- Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
- Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
- Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 156 mg |
| Sugars | 38 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This is my second time making this wonderful pie tonight. Strawberries are in season and this is the second time this year I’ve went over to the Amish Farms and bought a huge bushel of strawberries. They are the best. I do however do two different things in this recipe and that is use 8 oz. of 1/3 less fat cream cheese and also I just use a refrigerator pie crust to hurry the process along. I do cook it before hand and let it cool to room temp before filling. One other thing also, while the top filling strawberries are cooling on the stove I go ahead and chill the cream cheese and strawberry filling. It helps the process along a little plus a head start on chilling. My family really enjoys this pie. Thanks
I couldn’t find the ready made shortbread crust, so I tried using a graham cracker crust. Big mistake–it crumbled as I tried to spread the cream cheese. So I doubled the amount of cream cheese just to be able to cover the bottom of the pie. That was good, but I think I would like it better if it were more like a cheesecake layer–lighter and with a touch of lemon. The mashed and cooked berries weren’t attractive. Maybe they should be the second layer and top with the quartered berries. Nice touch with the REAL whipped cream. Overall, taste was good, so I will try this again with the changes noted here.
I first made this pie in 1972. It was a big hit every time I made it. I somehow lost the recipe and just recently found it on All recipes. It is a so good!
I love this recipe! I used to make it from a Pies Recipe book from WAY back but I can’t find the book after our major renovation. One thing we love about this pie is the chunky glaze- (make sure to boil it until it turns from cloudy to clear and add water if it’s too thick) and the plain unsweetened cream cheese base which keeps this a mildly sweet dessert! Another variation that’s even better than the strawberry version is made exactly the same way but with blueberries. (Purée the sauce with an immersion blender). And I just make a regular tender flake pie crust.
This pie tasted really good but I had trouble with the cooked strawberries setting. I may not of cooked it long enough so make sure that if you make it that you cook it long enough so that it gets thick . Delicious .
This was delicious and SO EASY to make!! Thumbs up.
OMG this is so good. Exactly what I was looking for. I only changed one thing and that was to add 1/3 c powered sugar to the cream cheese as someone else suggested. It was perfect with fresh strawberries.
I loved this and it was a big hit after a summer bbq! I followed the review that suggested adding icing sugar to the cream cheese – added about 1/3 of a cup. Also used sugar cookie dough to create the crust.
My husband has fond memories of this pie from a previous neighbour. I had to make some changes for my family’s preferences though. I live in Canada, I couldn’t find a premade shortbread crust, I used the Joy of Baking’s recipe for it. I don’t have a tart pan, I used my 9 inch springform instead. My son doesn’t eat cream cheese, I used President’s Choice Dark Chocolate sauce instead. I had to add about 3/4 cup of water to the strawberry sauce, it was way too thick, I cut the sugar to 1/2 cup which was good for us, I used my immersion blender to puree. Next time I will use 1 tbsp cornstarch and sieve the sauce as Baking Nana did for a nicer presentation. It was enjoyed by all but I didn’t like the cloudiness of the sauce.
Hi! This is like my mom’s recipe from ’70s. The mashed mixture of cooked strawberries isn’t suppose to be smooth. This is different from the packaged strawberry glazes that you can buy. A little more rustic I guess. After the glaze is cooked, it will look like strawberry jam. Hope everyone enjoys this pie because I sure do!
I made this for Faceless Frenzy July 2012. For the shortbread crust I mixed 1/2 cup of softened butter with 1 Cup flour and 1/4 powdered sugar until it was crumbly then patted it into a tart pan. Bake for about 25 minutes at 350. The cream cheese layer needed a little sweetening – I would add a couple of tablespoons of powdered sugar to it. As for the glaze, I didn’t want it chunky so a used a hand held blender to puree the strawberries in the pan – it was still to chunky so I ran the sauce through a fine mesh sieve and the glaze was perfect and glossy. I will make this again – it is beautiful.