If you’re in the mood for a dessert that’s both rich and refreshing, look no further than White Chocolate Oreo Cheesecake. This delightful treat combines the crunchiness of Oreo cookies with the creaminess of cheesecake, and it’s topped with a sweet cranberry raspberry sauce. Whether you’re hosting a party or wanting to impress your family, this cheesecake is sure to be a hit!

Why Make This Recipe

Making White Chocolate Oreo Cheesecake is a fantastic decision for several reasons. First, it’s a crowd-pleaser that combines beloved flavors of Oreo and white chocolate. The creamy texture pairs perfectly with the tartness of the raspberry and cranberry sauce, creating a dessert that tantalizes your taste buds. Plus, it’s a no-bake cheesecake, so it’s relatively easy to prepare. You can also make it ahead of time, saving you stress on the day of your gathering!

How to Make White Chocolate Oreo Cheesecake

Ingredients

14 oz Oreo cookies
8 tablespoons salted butter, melted
1 heaping cup fresh raspberries
3 cups Cape Cod Select frozen cranberries
3/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 cup water
24 oz cream cheese, room temperature
8 oz high-quality white chocolate, chopped and melted
2 1/2 teaspoons vanilla extract
1 cup powdered sugar
1 1/4 cups heavy cream, cold

Directions

Prepare the pan by lining a 9-inch springform pan with parchment paper.
Make the Oreo crust by pulsing the Oreo cookies in a food processor until fine crumbs form. Mix with the melted butter and press the mixture into the prepared pan. Freeze to set.
For the cranberry raspberry sauce, combine fresh raspberries, frozen cranberries, sugar, water, and lemon juice in a saucepan. Bring to a boil and then simmer for 15 minutes. Mix cornstarch with water, then whisk it into the sauce until it thickens. Strain and refrigerate to cool.
To make the cheesecake, whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese and melted white chocolate together until smooth. Add the vanilla extract and beat until combined. Gently fold in the whipped cream.
Assemble the cheesecake by spreading half of the cream cheese mixture over the chilled crust. Dollop half of the cranberry sauce on top and swirl it in. Repeat this with the remaining layers.
Chill the cheesecake in the refrigerator for at least 8 hours or overnight to set. Enjoy!

How to Serve White Chocolate Oreo Cheesecake

Serve this cheesecake straight from the refrigerator. You can slice it into wedges and place a bit more of the cranberry raspberry sauce on the plate for presentation. A dollop of whipped cream on top also adds an extra touch!

How to Store White Chocolate Oreo Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or aluminum foil to keep it fresh. It is best enjoyed within 3-4 days, but it can last a bit longer if stored properly.

Tips to Make White Chocolate Oreo Cheesecake

Ensure the cream cheese is at room temperature before mixing for a smooth texture.
For an extra glossy finish, you can drizzle melted white chocolate over the top before serving.
If you like it sweeter, feel free to adjust the amount of powdered sugar in the cheesecake mixture.

Variation

You can easily switch up the flavors by using dark chocolate instead of white chocolate or by adding different fruits to the sauce, like strawberries or blueberries.

FAQs

Q1: Can I use a different type of cookie for the crust?
A1: Yes! You can use any chocolate sandwich cookie or even graham crackers if you prefer.

Q2: Is it necessary to chill the cheesecake overnight?
A2: While it’s best to let it chill overnight for optimal set, you can chill it for at least 8 hours if you’re short on time.

Q3: Can I freeze White Chocolate Oreo Cheesecake?
A3: Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and foil, and it should keep well for about a month. Just thaw it in the refrigerator before serving.