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This No Bake Strawberry Milkshake Cheesecake might be my favorite cheesecake yet! Strawberry Nesquick always tastes magical when added to desserts, and this cheesecake is no exception! It’s worth breaking a diet for. I know. I did it.
No Bake Strawberry Milkshake Cheesecake
As you read this (assuming you’re reading it the day it posted), I am on my way to the BlogHer Food Conference in Miami!! I cannot wait! It’ll be so fun to see friends, meet new ones and spend time with my roomie Julianne from Beyond Frosting. We met back in February and she is the best!
Plus, I’m stoked to be back in South Florida for a few days. I’ve decided it’s my heaven. I love it. The only bummer is that the hubs couldn’t come with me – he has to work.
I can’t wait to tell you all about the trip when I’m back. If you’re interested, follow me on instagram – I’ll be sharing photos all weekend!
But in the meantime, you must make this cheesecake. Every time I take another bite, I can’t stop eating it all over again.
It’s not as thick as some of the other no bake cheesecakes I’ve shared – I think because of the Nesquick mix – so you’ll want to make sure to keep it in the fridge right until you serve it. And as much as I dig a thick cheesecake, it doesn’t bother me one bit that this one isn’t as thick.
And the chocolate Oreo crust is the perfect compliment for it. I considered nilla wafers, graham crackers and even golden Oreos, but the chocolate contrasts and compliments the strawberry just like it should.
The hubs has gone totally crazy over this cheesecake. I was told I couldn’t give any away. That’s always a good sign.
And honestly, I kind of didn’t want to. Except that I’m trying to eat better and eating an entire cheesecake doesn’t really go with that goal real well. Bummer. But as much as I hate cutting back on my sweets, fitting into old clothes has been really nice.
Even so, I had more of this cheesecake than I thought I would. I just couldn’t resist.
And because it’s no bake, it is so easy to make. The crust is just Oreo crumbs, melted butter and sprinkles mixed together, then pressed into the bottom of a springform pan.
The filling is mostly cream cheese. Added to it is some sugar, vanilla, strawberry Nesquick powder mix and a little milk to break up the powder and smooth it out.
The Cool Whip that gets added loosens up the cream cheese. You can replace it with homemade whipped cream if you’d like. The recipe I have on the blog would work great, but you might want to add a little more powdered sugar to it, so it’s thicker. Probably about 1/2 a cup for 1 cup of heavy cream.
And that’s it! Just let it set in the fridge – I usually leave it overnight. When it’s done, you can add more whipped cream and sprinkles. Don’t the sprinkles just make it so pretty?
Time to get baking! Minus the actual baking part. 😉
No Bake Strawberry Milkshake Cheesecake
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Fridge
- Cuisine: American
Description
This No Bake Strawberry Milkshake Cheesecake is light, easy to make and full of strawberry milkshake flavor because it’s made with real Strawberry Nesquik! Pair it with a chocolate Oreo crust and you’ve got the perfect dessert for strawberry milkshake lovers!
Ingredients
Crust
- 2 cups (268g) Oreo crumbs, from about 24 Oreo Cookies
- 1/4 cup (56g) butter, salted or unsalted
- 2 tbsp sprinkles
Cheesecake
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 tsp vanilla
- 1/2 cup (96g) Strawberry Nesquik Powder (or similar strawberry milk powder)
- 1 tbsp milk
- 8 oz (226g) Cool Whip or homemade whipped cream
Toppings
- Additional Cool Whip or whipped cream
- Sprinkles
Instructions
Make the Crust
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Make Oreo Cookie crumbs by pulsing the Oreos in a food processor or crushing them in a plastic zipper bag with a rolling pin.
- Melt the butter and then combine it with the Oreo crumbs and sprinkles.
- Press the crust mixture into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm while you make the filling
Make the Cheesecake Filling
- Mix softened cream cheese, sugar, vanilla, Strawberry Nesquik Powder and milk together in a large bowl until smooth and well combined.
- Gently stir in Cool Whip or homemade whipped cream.
Assemble the Cheesecake
- Pour filling into crust and smooth the top.
- Refrigerate for about 5 hours or until firm.
- Once firm, remove cheesecake from springform pan and decorate with additional whipped topping and sprinkles, if desired.
- Store in refrigerator until ready to serve. Best if eaten within 4-5 days. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 Slice
- Calories: 345
- Sugar: 20.6 g
- Sodium: 221.7 mg
- Fat: 26.2 g
- Carbohydrates: 26.9 g
- Protein: 4.6 g
- Cholesterol: 59.5 mg
Filed Under:
Enjoy!
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The sugar that is used in this recipe, is it granulated or confectioners?
Granulated
Hi Lindsey,
If I don’t have nesquik or dried fruits, is it possible to use frozen fruits? Thanks
I would recommend my No Bake Strawberry Cheesecake for using fresh or frozen strawberries.
Just got from the cookout for which I made this recipe. I found out when I got there that I was the only person to bring dessert and boy was everyone upset they only got small portions! Even with the small portions, this was the hit of the party, it was phenomenal! My friends asked me to express their appreciation to you for conceiving of this amazing dessert, THANK YOU!!!
Awesome, I’m so glad everyone enjoyed it and that you saved the day with dessert! 🙂 We always need dessert.
Can’t wait to try this recipe, but I was wondering if the 1/2 cup sugar that is added is granulated or powder? Thanks!
It’s granulated.
Hey Lindsey!
I love your blog. All the recipes are so simple and the end products are so delicious.
I am from India and we don’t get Nesquick powder here.
Can you tell me some other alternative?
Thanks!
I’m so glad you’ve enjoyed the recipes! One option would be to get some dried strawberries, pop them in a food processor and grind them down to a powder. I’d suggest a strawberry sauce, but I think the end result wouldn’t be thick enough. Powder is going to work best.
what can a use instead of strawberry nesquik? i can’t find it in buenos aires
I’m thinking that if you put dried strawberries in a food processor and grind them to a powder, that would work nicely.
Hey I just made this gorgeous cheesecake, followed the recipe word by word, it’s spent 14 hours in the fridge and yet it still isn’t solid, it’s not set quite right. It tastes heavenly though! I woder what I could do to make it set right? Should I put it in the freezer? Thanks in advance!
Hmm, it’s hard to say from afar. It won’t be as firm as a baked cheesecake, but should be firm enough. You could freeze it and eat it that way.
I have made this a few times…I always freeze it…then it is out for a couple ours til served I also don’t do the cool whip topping and sprinkles til I’m ready to serve.
I am so bummed I don’t have a springform pan. Do you think I could make this in a pie dish? Thanks!
Yes, it should be fine in a pie pan. Just make sure to use one that’s a little deeper so that all the filling will fit.
hi lindsey!!
I love the recipes on your blog! I’m from india and we don’t get nesquick powder here.
So is it possible to use hershey’s strawberry syrup? if so, how much quantity of syrup can be added?
thanks!
I’m so glad you enjoy the blog! I haven’t tried it with the syrup. I imagine it would thin out the cheesecake a bit, but I’m sure it’d taste good. I’d try 1/4 cup of the syrup and then see if it adds enough flavor. If not, increase from there. If it gets too thin, you could use gelatin to thicken it a bit. I hope that helps!
Thanks alot!
I made this and i loved it – i added more nesquik though 🙂 i was hoping you could tell me what camera you used for the photos? They look so neat!
I’m so glad you enjoyed it! I use a Canon Rebel T3i camera. Thanks Georgina!
This looks amazing!!! What frosting tip did you use on the whip creme drops? Thank you..I just found you blog today. I am cooking for a lot of football boys this season and printed all your rice crispy bar recipes!!
I believe its the Wilton 1M tip. I’m glad you found the blog! Just let me know if you have any other questions! 🙂
I live in Canada and unfortunately we only have the strawberry nesquik in syrup form, could that be used or maybe some strawberry jello powder or something?? All youre recipes that I have made have been a huge hit, love them!!!
Thanks
Danielle
Thanks Danielle! You could try the syrup, but be careful not to add too much or it’ll affect the thickness of the cheesecake. Jello powder might be ok, but a different kind of flavor.
Tried this recipe over the weekend! It was a hit! Thanks for sharing!! 🙂
I’m so glad! Thanks Mia!
That is so pretty and bet it’s yummy also, thanks!
Oh I love this so much! Would love to make it for my niece’s next birthday! Thanks for posting!
Thanks Jess!
This cheesecake looks fabulous! I love that the recipe is so simple <3 ! Pinned!
Thanks Roxy!
i love the fun colors and it looks yummy too!
I made this recipe yesterday. It’s absolutely delicious! Everybody at home loved it! Thanks, Lindsay! Congratulations on this great website!
Thanks Julia! I’m so glad everyone loved it! 🙂