No Bake Oreo Raspberry Cheesecake

If there’s one thing I’m good at, it’s making cheesecake — and this No Bake Oreo Raspberry Cheesecake is no different. It has a crisp, buttery Oreo cookie base and a creamy, rich Oreo cheesecake filling, studded with tart fresh raspberries – that perfectly compliments the sweetness of the cheesecake. Plus, it’s soooo easy to make!!

Anddd a fun fact about me: I LOVE raspberries, have done ever since I was a child and I still do, they are underappreciated in my opinion. I still have vivid memories of me at around 5 years old, going to the local market with my mum and about 9 times out of 10 I would grab a punnet of raspberries and eat all of them on the way home. Pair that with the nostalgia of oreos and you’ve got magic!

What is a No Bake Cheesecake?

A no bake cheesecake is a simpler, creamier version of a regular baked cheesecake and since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, super light and have an almost mousse-like texture. Personally, I am a big fan of both!

Does no-bake cheesecake firm up in the fridge?

Yes! This cheesecake will set up nicely in the fridge, thanks to the fat in the cream cheese and a little splash of lemon juice.

It should have a light, soft and almost mousse-like texture. I would suggest allowing the cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. Essentially the longer you allow it to set the fridge the firmer it will be!

Ingredient Notes – No Bake Oreo Raspberry Cheesecake

The ingredients you’ll need for this No Bake Oreo Raspberry Cheesecake and what they do:

Oreos – of course we need oreos, for an oreo cheesecake!

Fresh Raspberries – will add the perfect pop of tart, sweet freshness!

Cream Cheese – will be the base for the cheesecake.

Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.

White Chocolate – will add so much flavor and richness.

Vanilla Extract – adds that classic vanilla scent and flavour.

Salt – to balance everything out.

Melted Butter – for the crisp oreo base.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Lemon Juice – will help firm up the cheesecake – without gelatine.

Milk or Dark Chocolate – is perfect for the ganache topping!

How to make a No Bake Oreo Raspberry Cheesecake

Start by making the crust: Add the Oreos to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the oreo crumbs with the melted butter, till you have the texture of wet sand and all the crumbs are moistened.
Lightly grease the bottom of a 8-inch or 9-inch springform or loose bottom pan with some butter. Add the oreo base mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
To make the filling: Using a stand mixer fitted with the whisk attachment, or a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
Next, add in the icing sugar, caster sugar, salt and vanilla extract and mix until well combined.
Then, pour in the melted cooled white chocolate and fold in gently.
In a separate bowl, using a stand or handmixer, whisk the double cream / heavy cream until the cream thickens and stiff peaks form.
Add ⅓ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
Then, pour in the lemon juice and fold gently, until well mixed.
Finally, add in the chopped oreos and fresh raspberries and give it one last fold.
Remove the base from the freezer, pour the cheesecake filling onto the crust, and carefully spread it into one even layer. Place in the fridge for 2 hrs.
To make the ganache topping: In a microwave safe bowl, break up either milk or dark chocolate (you could also do a mix of both) and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or ideally overnight.
Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream, more raspberries and oreo crumbs.
Then, slice, serve and enjoy!

How long does a no bake oreo raspberry cheesecake last?

This no-bake oreo raspberry cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan is to use a small sharp paring knife and run it along the edge of your cheesecake to release the cheesecake from the pan.

Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it. Easy Peasy!