Ingredients:

  • 1.5 cups (150g) Golden Oreo crumbs
  • 4 tbsp (56g) Unsalted butter, melted
  • 1/4 tsp Sea salt
  • 16 oz (450g) Full-fat brick cream cheese, softened
  • 1 cup (120g) Powdered sugar, sifted
  • 1 tsp Pure vanilla paste
  • 1.5 cups (360ml) Cold heavy whipping cream
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 cup (100g) Golden Oreo crumbs, coarsely crushed
  • 1/2 cup (20g) Freeze-dried strawberries, pulverized
  • 3 tbsp (42g) Unsalted butter, melted
  • 1.5 oz Strawberry gelatin powder

Instructions:

  1. Mix 150g Golden Oreo crumbs with 56g melted butter and salt. Press firmly into your dish until the surface is flat and even.
  2. Pulse 100g coarse crumbs, 20g pulverized strawberries, 42g melted butter, and 1.5 oz gelatin powder. Toss until the mixture looks like vibrant pink gravel.
  3. Beat 450g softened cream cheese with 120g powdered sugar and vanilla until the texture is completely velvety.
  4. Fold the whipped heavy cream and 30ml lemon juice into the cheese mixture. Pour over the base and smooth the top until it reaches the edges of the pan.
  5. Distribute the strawberry crunch evenly over the filling. Press down very lightly until the crumbs are anchored in the cream.
  6. Place the dish in the fridge for at least 4 hours. Wait until the center no longer jiggles when nudged.
  7. Use a hot knife to slice into 12 even servings. Clean the blade between every single cut to keep the layers distinct and sharp.