No Bake White Chocolate Raspberry Cheesecake Recipe
Prep time:
Total time:
- 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 10 ounces white chocolate-chopped
- 1 ½ cup raspberries
- ½ cup raspberries
- 2 tablespoons granulated sugar
- White chocolate curls, optional
- Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
- Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
- Place in the freezer while you make the swirl and filling
- Add raspberries and granulated sugar to a food processor and pulse until well pureed, about 30 seconds
- Press mixture through a fine-mesh strainer into a bowl until there are only seeds remaining in a strainer, set aside
- Melt 10 ounces white chocolate and set aside to cool
- In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
- In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
- Add melted chocolate and mix on low speed until well incorporated
- Sprinkle raspberries on top of the crust then carefully spoon white chocolate cheesecake filling over the top
- Spoon a few teaspoons raspberry sauce on top of the cheesecake and use a skewer to swirl the mixture to create a marbled effect
- Set in the fridge to firm
- Refrigerate for at least 6 hours or until set
- When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
- Sprinkle white chocolate curls of the cheesecake or serve with remaining raspberry sauce, if desired
Recipe by Yummiest Food Recipes at https://yummiestfood.com/no-bake-white-chocolate-raspberry-cheesecake-recipe/
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