No Bake Raspberry Oreo Cheesecake

Raspberries are in-season and so are the amazing summer desserts, especially when they are easy-to-make cheesecakes. This no-bake cheesecake has layers fresh raspberries, homemade sauce, and a delicious Oreo cookie crust. No need to turn on the oven for this one. Creamy and delicious. Definitely a favorite! Raspberries + Oreos + Cheesecake = winning dessert combination! Yes, please!

Ashlee

No Bake Raspberry Oreo Cheesecake

This no-bake cheesecake has layers fresh raspberries, homemade sauce, and a delicious Oreo cookie crust. No need to turn on the oven for this one. Creamy and delicious. Raspberries + Oreos + Cheesecake = winning dessert combination! Yes, please!

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Prep Time 25 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Servings: 12

Course: Dessert

Ingredients Method Notes

Ingredients

  

For Cookie Crust:

• 20 Oreo cookies
• 4 Tbsp unsalted butter, melted

For Cheesecake Filling:

• 1 cup white chocolate chips
• 1/2 cup heavy cream
• 24 oz pkgs cream cheese, at room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh raspberries

For Raspberry Sauce:

• 2 cups fresh raspberries
• 2 Tbsp sugar
• 2 Tbsp water
• 1 Tbsp cornstarch

Method

 

For Cookie Crust:

1. Line the bottom of a 9" springform pan with parchment paper and then clamp it. (This helps with easy removal.)
2. In a small microwaveable bowl, melt butter in 30 second intervals. Transfer to a medium bowl. Put Oreo cookies in a ziploc bag or a food processor. Crush cookies until crumbled well. Pour cookies in medium bowl and mix with melted butter.
3. Press cookie mixture to the bottom and 1" up the sides of the springform pan. Set aside.

For Cheesecake Filling:

1. In a microwave safe medium bowl, combine white chocolate and 1/4 cup heavy cream. Put in microwave for about 30-40 seconds. Stir until creamy and smooth. Place in refrigerator to chill and setup.
2. In large bowl, using a hand mixer beat together cream cheese until smooth, about 1-2 minutes. Add sugar, vanilla extract and remaining 1/4 cup heavy cream. Beat on high until well mixed and smooth., about 3-4 minutes. Add chilled white chocolate mixture to cream cheese.
3. Place fresh raspberries on top of Oreo cookie crust. Pour cheesecake over top of raspberries and cookie crust. Smooth the mixture and make finishing touches with spatula.
4. Place spring form pan in refrigerator for 8 hours or overnight to before serving.

For Raspberry Sauce:

1. In a small sauce pan, add fresh raspberries and sugar. Bring to a simmer over medium heat. Cook for 3-4 minutes. Mash raspberries with spatula.
2. Add water and cornstarch. Stir into sauce to thicken, about 3 minutes. Allow to cool for about 5 minutes.
3. After cheesecake is ready and setup, carefully remove cheesecake from springform pan. Drizzle raspberry sauce over top of cheesecake. Garnish with fresh raspberries and extra cookie crumbles (optional).
4. Serve immediately.

Notes

Suggested Sides:

• Any main dish