Loading...

To make the strawberry jam, combine the sliced strawberries, granulated sugar, and lemon juice in a medium saucepan. Bring the mixture to a simmer over medium heat.

Continue to simmer the strawberry mixture for about 10 minutes, stirring occasionally, until the strawberries have broken down and the liquid has thickened. Remove from heat and set aside to cool completely.

While the jam cools, crush 15 Golden Oreos. You can do this by placing them in a Ziploc bag and crushing them with a rolling pin, or by pulsing them in a food processor.

In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is smooth and well combined.

Add the 2 cups of cold heavy cream to the cream cheese mixture. Continue to beat on high speed until stiff peaks form, ensuring the mixture is light and airy.

Gently fold the cooled strawberry jam and the crushed Golden Oreos into the cheesecake base mixture until just combined. Be careful not to overmix, as this can deflate the cream.

Transfer the ice cream mixture to a standard loaf pan or a freezer-safe container.

For extra flavor and texture, top the ice cream mixture with additional swirls of strawberry jam (if you reserved some) and a sprinkle of extra crushed Golden Oreos.

Cover the loaf pan with plastic wrap or a lid and freeze for at least 6 hours, or until the ice cream is completely solid.

Once frozen, scoop and serve your Golden Oreo Strawberry Cheesecake No-Churn Ice Cream. Enjoy!


To make the strawberry jam, combine the sliced strawberries, granulated sugar, and lemon juice in a medium saucepan. Bring the mixture to a simmer over medium heat.

Continue to simmer the strawberry mixture for about 10 minutes, stirring occasionally, until the strawberries have broken down and the liquid has thickened. Remove from heat and set aside to cool completely.

While the jam cools, crush 15 Golden Oreos. You can do this by placing them in a Ziploc bag and crushing them with a rolling pin, or by pulsing them in a food processor.

In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is smooth and well combined.

Add the 2 cups of cold heavy cream to the cream cheese mixture. Continue to beat on high speed until stiff peaks form, ensuring the mixture is light and airy.

Gently fold the cooled strawberry jam and the crushed Golden Oreos into the cheesecake base mixture until just combined. Be careful not to overmix, as this can deflate the cream.

Transfer the ice cream mixture to a standard loaf pan or a freezer-safe container.

For extra flavor and texture, top the ice cream mixture with additional swirls of strawberry jam (if you reserved some) and a sprinkle of extra crushed Golden Oreos.

Cover the loaf pan with plastic wrap or a lid and freeze for at least 6 hours, or until the ice cream is completely solid.

Once frozen, scoop and serve your Golden Oreo Strawberry Cheesecake No-Churn Ice Cream. Enjoy!
