No Bake White Chocolate Raspberry Cheesecake

No Bake White Chocolate Raspberry Cheesecake, a frozen, decadent version of a classic cheesecake. With Oreo cookie crust!

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!

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!

No Bake White Chocolate Raspberry Cheesecake

No Bake White Chocolate Raspberry Cheesecake

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 8 - 10 servings

Author: Dana at ThisSillyGirlsLife.com

No Bake White Chocolate Raspberry Cheesecake, a frozen, decadent version of a classic cheesecake. With Oreo cookie crust

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Ingredients

Oreo Crust

• 30 Oreos
• 1/2 stick unsalted butter melted

White Chocolate Raspberry Cheesecake Filling

• 3/4 Cup raspberries loose packed
• 1 Cup white chocolate chips melted
• 8 oz whipped topping
• 8 oz cream cheese room temp
• 14 oz sweetened condensed milk

Instructions

Oreo Crust

1. 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

1. Place raspberries in a blender or food processor and process until smooth. Set aside.
2. 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.
3. 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.
4. 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.
5. 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!

 Check out my video tutorial!

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

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:

Individual Frozen Key Lime Pies

Key Lime Raspberry Sandwich Cookies

Chocolate Covered Strawberry Icebox Bars

'Til Next time!

 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and four fur babies.

Check out all my posts

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