with Strawberries
HANDS-ON TIME
30 MIN
TOTAL TIME
4 HRs 30 MIN
Makes one 9-inch cake
Everything about this cheesecake is brilliant—and no-bake! Crumbled Oreo cookies (cream and all) and a little bit of melted butter come together to form a crust that hardens when chilled. The cream-cheese-and-ricotta filling also sets up in the freezer while staying light and super creamy. I like to top the cheesecake with sugared strawberries, but if you’re a real cookie monster, you could just sprinkle on some coarsely crushed Oreos, too.
In a food processor, pulse the cookies until finely ground. Add the butter and pulse until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch springform pan and press them evenly over the bottom and ½ inch up the sides. Cover with plastic wrap and refrigerate until chilled, about 30 minutes.
Meanwhile, clean the bowl of the food processor. Add the cream cheese, ricotta, honey, 1 tablespoon of the sugar, and ¼ teaspoon salt and puree until smooth (you can also do this in a large bowl using a handheld mixer, but it might be a little less smooth). Scrape the filling into the chilled crust and, using an offset spatula, spread the filling evenly and smooth the top. Cover with plastic wrap and freeze until firm, about 1 hour.
In a large bowl, toss the strawberries with the lemon juice and the remaining 1 tablespoon sugar. Let stand, stirring occasionally, until very juicy, about 1 hour.
Unmold the cheesecake and transfer to a platter. Cut into wedges and serve with the strawberries.
DO IT AHEAD The cheesecake can be refrigerated, covered, for up to 5 days. The strawberries can be refrigerated in an airtight container for up to 2 days.
TIP Save as much of the strawberry as you can by hulling it with a straw. Insert a plastic drinking straw into the bottom of the strawberry and push it toward the top, releasing the hull.