I first made this recipe when my little sister, Sue, asked for it as her birthday treat a couple of years ago. The first time I made it, I put it together, per the recipe instructions, in a 9 x 13 glass baking dish. This time, I decided to use a spring form pan so that the beautiful layers were highlighted. This is a no-bake dessert from OMGChocolateDesserts.com. Takes a bit of preparation, but it’s totally worth it when the reception it gets is OMG! This is wonderful!

FOR THE OREO CRUST:
36 Golden Oreo Cookies
1/2 cup unsalted butter, melted

STRAWBERRY CHEESECAKE LAYER:
1/2 cup unsalted butter, softened
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/4 cup whipped cream (can use Cool Whip if desired)
1 1/3 cup diced fresh strawberries

STRAWBERRY JELLO LAYER:
3 ounce box strawberry flavored gelatin
1/2 cup boiling water
1 cup strawberry Greek yogurt
4 cups whipped cream (can use Cool Whip if desired)

Topping:
2-3 cups whipped cream (can use Cool Whip if desired)
4-5 oz. white chocolate bar to make the curls (optional)

INSTRUCTIONS:
To make the crust, grind whole OREO Cookies with the filling in a food processor to make fine crumbs. In a bowl, stir together 1/2 cup melted butter with the OREO crumbs until evenly moistened, then press the mixture in the bottom of 9×13 inch dish, set in the freezer to firm while making cheesecake layer.

In a bowl, cream together 1/2 cup softened butter, softened cream cheese and powdered sugar until smooth and creamy. Add 1 1/4 cup whipped cream and mix to combine. Using a rubber spatula, gently fold in diced strawberries and spread the mixture over chilled crust. Place in the fridge.

In a large bowl, place strawberry jello, add 1/2 cup boiling water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt until combined. Add 4 cups whipped cream and mixe until combined. Pour the mixture over the cream cheese layer and smooth the top.

Refrigerate 2-3 hours until set. Spread 2 cups whipped cream on top.

To make the curls, carefully draw a vegetable peeler across the broad surgace of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.

Store in the refrigerator.


This is an impressive, yet easy dessert. Make sure you let your white chocolate get to room temp before attempting to make chocolate curls – if it’s too cold, it will more closely resemble coconut!

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