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!!
Equipment
- 8 - 9 inch springform or loose bottomed cake pan
- 2 Large bowls
- Stand mixer or handheld mixer
- Rubber Spatula
- Small sharp paring knife
Ingredients
Base Ingredients
- 28 Oreos
- 80 g butter - melted (3/4 of a stick)
Cheesecake Ingredients
- 500 g cream cheese 17.6 oz
- 60 g icing sugar 1/2 cup
- 50 g caster sugar 1/4 cup
- 250 ml double cream / heavy cream 1 cup
- 100 g white chocolate 3.5 oz
- 14 Oreos (chopped)
- 150 g fresh raspberries
- 2 tsp vanilla extract
- 1/3 tsp salt
- 2 tsp lemon juice
Ganache Ingredients
- 100 g baking chocolate 30 – 50% or milk chocolate, if your prefer (3.5 oz)
- 100 ml double cream / heavy cream
Decoration (optional)
- whipped cream
- mini oreos
- oreo crumbs
- fresh raspberries
Instructions
Make the Base:
- 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 melted butter, and mix 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.
Make the Cheesecake:
- 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 mixture onto the crust, and carefully spread it into one even layer. Place in the fridge for 2 hrs.
Ganache Instructions:
- 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.
Decorate and Serve:
- 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!
Notes
- Chill the cheesecake as long as possible - the cheesecake needs to chill for at least 6 - 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
- Use room temperature cream cheese - this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
- Don’t overmix the no bake cheesecake filling - overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
- Use a sharp + clean knife - helps you get even clean slices, that looks super professional!
- The recipe video is on my TikTok and IG - please tag me @aceofspoons if you make this recipe!