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No-Bake White Chocolate Raspberry Cheesecake, a frozen, decadent version of the classic cheesecake.

Oh and did I mention this White Chocolate Raspberry Cheesecake has an Oreo cookie crust!

No Bake White Chocolate Raspberry Cheesecake, a frozen, decadent version of a classic cheesecake. With Oreo cookie crust! - ThisSillyGirlsLife.com #OreoCrust #WhiteChocolateRaspberryCheesecake #Cheesecake #NoBake #NoBakeCheesecake

MMmm, this is one of the best no bake cheesecakes I have ever made or tasted!

You can really taste a lot of white chocolate in the filling with just a hint of tart raspberry. It is truly decadent and a recipe I will make over and over. And so will you, once you try it!

No Bake White Chocolate Raspberry Cheesecake, a frozen, decadent version of a classic cheesecake. With Oreo cookie crust! - ThisSillyGirlsLife.com #OreoCrust #WhiteChocolateRaspberryCheesecake #Cheesecake #NoBake #NoBakeCheesecake

I love no bake desserts. Especially in the summer.

And, finding tons of fresh, bright and juicy berries is a total plus! So, of course this was a perfect dessert to make this summer!

The combination of sweet white chocolate and raspberries is a classic. This one is truly a winning dessert!

What is no bake cheesecake?

No bake cheesecake is a delicious dessert that requires no baking but gives you the cheesecake flavor and texture you love!

No Bake White Chocolate Raspberry Cheesecake

No Bake White Chocolate Raspberry Cheesecake, a frozen, decadent version of a classic cheesecake. With Oreo cookie crust! - ThisSillyGirlsLife.com #OreoCrust #WhiteChocolateRaspberryCheesecake #Cheesecake #NoBake #NoBakeCheesecake

Word to the wise, do NOT use your favorite vintage serving utensil to cut into a frozen cheesecake…mine broke! Luckily it was so delicious I forgot about it quick!

How to make White Chocolate Raspberry Cheesecake:

Prepare the oreo crust by processing the oreos in a food processor, combining with the butter and pressing in the pie dish.

Process the raspberries until smooth.

In a separate bowl cream the cream cheese until it is smooth.

Mix in the sweetened condensed, then mix in the white chocolate.

Add in half of the whipped topping and then fold in the second half.

Fold in part of the raspberry mixture then dollop and swirl the rest on top.

Freeze until solid.

When ready to eat let it sit out for 10 minutes and then enjoy!

This raspberry white chocolate cheesecake is easy to eat and everyone loves it!

No Bake White Chocolate Raspberry Cheesecake, a frozen, decadent version of a classic cheesecake. With Oreo cookie crust! - ThisSillyGirlsLife.com #OreoCrust #WhiteChocolateRaspberryCheesecake #Cheesecake #NoBake #NoBakeCheesecake

Yum! I know you will love this one, MAKE IT! Please?!

Since you’re here already, why don’t you stay a while and check out these other amazingly delicious recipes:

No Bake White Chocolate Raspberry Cheesecake, a frozen, decadent version of a classic cheesecake. With Oreo cookie crust! - ThisSillyGirlsLife.com #OreoCrust #WhiteChocolateRaspberryCheesecake #Cheesecake #NoBake #NoBakeCheesecake

Tools used to make White Chocolate Raspberry Cheesecake:

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5 from 12 votes

No Bake White Chocolate Raspberry Cheesecake

Author Dana at ThisSillyGirlsLife.com
Prep: 20 minutes
Total: 20 minutes
No Bake White Chocolate Raspberry Cheesecake, a frozen, decadent version of a classic cheesecake. With Oreo cookie crust
Servings 8 - 10 servings

Ingredients
  

Oreo Crust

White Chocolate Raspberry Cheesecake Filling

Instructions

Oreo Crust

  • Place Oreos in a food processor. Pulse until they form crumbs. Drizzle in the butter until combined. Press into a 9 inch pie dish. Set aside.

White Chocolate Raspberry Cheesecake

  • Place raspberries in a blender or food processor and process until smooth. Set aside.
  • In a large bowl, cream the cream cheese until smooth with hand mixer. Add in the sweetened condensed milk and mix to combine. Add in the white chocolate, mix to combine. Add in half of the whipped topping and mix to combine. Fold in the remaining whipped topping so mixture is light and fluffy.
  • Add in 1/3 of the raspberry mixture and fold just enough to incorporate the raspberry. You want a ribbon effect, so don't mix fully.
  • Spoon cheesecake mixture into Oreo crust. Place small dollops of the raspberry around on top. Using a toothpick, make figure 8's on surface of cheesecake. Place in freezer for 6 hours or until frozen solid.
  • When ready to serve, let sit out for about 10 to 15 minutes to soften slightly. Using a sturdy knife, run until hot water, wipe off excess water and slice cheesecake. Serve as is or with remaining raspberry sauce, enjoy!

Nutrition

Calories: 658kcal | Carbohydrates: 81g | Protein: 10g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 53mg | Sodium: 402mg | Potassium: 429mg | Fiber: 2g | Sugar: 66g | Vitamin A: 540IU | Vitamin C: 4.4mg | Calcium: 246mg | Iron: 4.3mg
Nutrition Disclaimer
Course Dessert
Cuisine Traditional

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5 from 12 votes (9 ratings without comment)

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18 Comments

  1. I’m in love with this cheesecake! It looks fantastic, and I can’t wait to try it. Thanks for sharing on Weekend Bites!

  2. 5 stars
    The swirling on this cheesecake is so pretty! What a festive addition to a holiday dessert display this recipe would be!

  3. Did you use a 12 oz bag of white chocolate chips to get 1 cup melted?

  4. I measured out one cup of white chocolate chips then melted them. Sorry for the confusion!

  5. 5 stars
    Helloooooo no bake dessert of my dreams! This is AMAZING!

  6. 5 stars
    I want a slice! This sounds like such a delicious dessert idea!

  7. Tammy Hanson says:

    Did you use a product like Cool Whip or 8oz. Of heavy cream whipped?

  8. Cool whip, however, you can make fresh whipped cream and use that.

  9. It’s beautiful. Do you need to freeze it. I’m hoping to do shot glass mini desserts.

  10. No, the filling does not have to be frozen, but it will be very loose. But, since you are putting it in shot glasses, I think that will work perfectly!

  11. i always wonder . . . when making chocolate oreo crumbs for crust: do you scrape off the white cream filling before making the crumbs?

  12. Did you strain the seeds from the berries?

  13. Hilary Wass says:

    If you use whipped cream instead of Cool Whip, would it be 8 oz of cream, then whip ( which would be a large volume) or 8 oz of already whipped cream? Thanks…Hilary

  14. For whipped cream, you only need 1 cup or 8 ounces of cream whipped to stiff peaks, it will make the same volume as 8 ounces of cool whip. I would add 2 tablespoons of powdered sugar as well.

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