No Bake White Chocolate Raspberry Cheesecake

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!

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White Chocolate Raspberry Cheesecake

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!

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

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!

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

Tools used to make White Chocolate Raspberry Cheesecake:

• Food Processor
• Glass Pie Dish
• Spatula

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3.84 from 6 votes

No Bake White Chocolate Raspberry Cheesecake

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

Prep Time20 mins

Total Time20 mins

Course: Dessert

Cuisine: Traditional

Keyword: no bake white chocolate raspberry cheesecake, raspberry white chocolate cheesecake, White Chocolate Raspberry Cheesecake

Servings: 8 - 10 servings

Calories: 658kcal

Author: Dana at ThisSillyGirlsLife.com

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

• 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: 10.8% | Vitamin C: 5.3% | Calcium: 24.6% | Iron: 23.7%

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

'Til Next time!

 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, 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 fur babies. Interested in working with Dana? Email her at [email protected]

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