Description
A smooth and creamy no-bake cheesecake combining white chocolate and tangy raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups Oreo crumbs
- 6 tablespoons melted butter
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup sweetened condensed milk
- 4 (8-ounce) blocks cream cheese, softened
- 1/2 cup white granulated sugar
- 8 ounces Cool Whip
- 1/2 cup white chocolate chips, melted
- 2 (3.3-ounce) boxes Jell-O White Chocolate Instant Pudding
- 1/2 cup raspberry preserves
- 1/4 cup softened butter
- 2 pints fresh raspberries
- 1/4 cup chocolate candy melts, melted
Instructions
- In a food processor, grind the Oreos into coarse crumbs.
- Mix the crumbs with melted butter in a medium bowl until they stick together.
- Press the mixture into the bottom of a springform pan or 9×13-inch pan. Place it in the fridge to chill.
- In a double boiler over medium heat, combine the chocolate chips and sweetened condensed milk. Stir until melted and smooth.
- Spread the mixture onto a plate in a layer about 1/4 inch thick and refrigerate for 45 minutes to 1 hour until hardened, then break into small chunks.
- In a microwave-safe bowl, melt the white chocolate chips for 1 minute, stirring until smooth. Set aside.
- In a medium mixing bowl, beat together the softened cream cheese, butter, instant pudding mixes, and sugar until well combined.
- Gently fold in the Cool Whip.
- Slowly add the cooled melted white chocolate and mix in the truffle chunks or chocolate chips.
- Spread half of the cheesecake mixture onto the prepared crust.
- Drizzle 1/4 cup of raspberry preserves over the cheesecake layer.
- Spread the remaining cheesecake mixture on top, then drizzle with the remaining raspberry preserves.
- Top with fresh raspberries and drizzle with melted chocolate candy melts.
- Refrigerate for 1-2 hours until set (ideally 2 hours).
- Slice and enjoy!
Notes
Make sure your cream cheese is softened for easier mixing. You can substitute the Oreo crumbs with graham cracker crumbs for a different flavor base.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: no-bake cheesecake, white chocolate, raspberry truffle, dessert recipe, easy cheesecake