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!
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
Instructions
For Cookie Crust:
- Line the bottom of a 9" springform pan with parchment paper and then clamp it. (This helps with easy removal.)
- 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.
- Press cookie mixture to the bottom and 1" up the sides of the springform pan. Set aside.
For Cheesecake Filling:
- 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.
- 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.
- 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.
- Place spring form pan in refrigerator for 8 hours or overnight to before serving.
For Raspberry Sauce:
- 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.
- Add water and cornstarch. Stir into sauce to thicken, about 3 minutes. Allow to cool for about 5 minutes.
- 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).
- Serve immediately.
Notes
Suggested Sides:
- Any main dish