Enjoy this no-bake raspberry Oreo cheesecake recipe to make the perfect dessert for a special occasion. Pairing sweet Oreo cookie crust with tart raspberries, this easy cheesecake is made in an hour. A quick dessert is definitely one step easier!
I indeed love pink desserts. They look cozy and rosy, especially on Valentine's Day, Mother's Day, and at girls' parties.
Making a dessert with some contrast brings additional beauty and elegance to the treat.
Another aspect of the dessert is its easy making. What could be better than a dessert with no baking required?
Besides that, it saves time; it also is ideal for the hot summer months when the last thing we think of is turning on our oven.
Well, what could serve as the base of a dessert that requires zero baking? The short answer is cookies. The world's favorite Oreo cookies are perfect for this purpose.
And if you ever want to make a baked version of cheesecake, a crustless and easy-to-make Spanish cheesecake is the best in this category.
Raspberry Oreo cheesecake recipe
So, a cookie-based, easy to make, good-looking dessert is summed up by the no-bake Oreo cheesecake recipe.
The rose color, tangy taste, and beautiful flavor are easily achieved by adding raspberries.
Contrast details such as Oreo cookies and meringue stripes on top make the cake look scrumptious.
This Raspberry cheesecake with Oreo crust is the first cheesecake on the blog.
Yes, there are many no-bake Oreo cheesecake recipes, all equally pleasing, tasty, and delicious.
However, adding raspberry is the key to a winning cheesecake, specially made for Valentine's Day.
How to decorate a cheesecake
Sprinkle a cheesecake with raspberry powder and top with fresh berries and meringue.
Top a cheesecake with fresh berries like it is done on top of Lighter Raspberry Cheesecake by Tasty.
Pour the cake with Easy Raspberry Sauce like deliciously looking Orange Cheesecake with Raspberry Sauce from Betty Crocker.
Use fruit jelly. and fresh berries like Ina Garten decorates her Raspberry Cheesecake.
Use fresh berries, whipped cream, and chocolate shavings like Lindsay does on White Chocolate Raspberry Cheesecake.
Top the cake with chocolate ganache and berries how Alice decorates her Raspberry Cheesecake with Oreo Crust.
Why you should try this recipe
- This easy and quick no-bake Oreo dessert is made and polished off in an hour.
- Oreo raspberry cheesecake is perfect at any time of the year due to the use of fresh or frozen raspberries.
- The beautiful and tasteful contrast of sweet Oreo cookies with tangy raspberries make the cake especially stunning.
- Even a simple decoration of the cake is enough to wow your guests: these cake slices are beautiful!
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
Oreo cookies: these cookies are the star of this no-bake Oreo dessert.
Heavy cream: use your favorite brand of heavy cream, but make sure to use it with at least 36% fat content.
Raspberry puree: make this berry puree using fresh or frozen raspberries. Switch raspberries with other fruit to create your own cheesecake.
Or replace raspberry puree with the same amount of heavy cream and make classic no-bake Oreo cheesecake.
Sugar: use caster sugar or granulated sugar making it superfine. Process granulated sugar in a food processor for a few seconds.
Gelatin: use gelatin sheets with a strength of 200 bloom.
Vanilla extract: use Madagascar Bourbon Pure Vanilla Extract or replace it with an alcohol-free vanilla flavor.
Whipping cream: it has be at least 30% fat content.
Cream cheese: use Philadelphia cream cheese or any other brand.
Red food color: it is optional, although it helps obtain the desired color of the cheesecake.
Egg whites: use large chilled eggs to separate egg whites from the yolks using an egg separator. Then bring egg whites to room temperature,
Icing sugar: make it with a coffee grinder out of granulated sugar or use store-bought powdered sugar.
Freeze-dried raspberries and fresh raspberries: these ingredients are optional and used to decorate this cheesecake.
How to make Oreo raspberry cheesecake
To make the Oreo crust, remove the cream from the Oreo cookies' center (photo 1).
Pulse cookie halves in a food processor to make fine crumbs (photo 2).
Add heavy cream and combine it with hands (photo 3).
Place a 6-7 inch/16 cm adjustable cake ring on parchment paper, line with acetate cake collar, and press the mixture into the bottom with hands and/or a tablespoon (photo 4). Place in the freezer.
To make cheesecake, soak gelatin sheets in cold water for about 10 minutes.
Chop whole Oreo cookies into large pieces (photo 5), remove crumbs, and set them aside.
In a separate bowl, beat cold whipping cream and vanilla extract until soft peaks form (photo 6) and place in the fridge.
Place a fine-meshed strainer over a large bowl and press fresh raspberries with the back of a spoon to get the raspberry puree. Discard the seeds.
Bring a saucepan with raspberry puree and sugar over medium heat and cook till the sugar dissolves.
Remove the saucepan from heat, add drained gelatin, and mix. Set aside (photo 7).
In a large bowl, place cream cheese at room temperature. Add raspberry/sugar/gelatin mixture, 5 to 7 drops of red food color, and whisk with an electric mixer until smooth and creamy, but do not over mix (photo 8).
Using a rubber spatula, gently stir the chopped cookies into the filling (photo 9).
Fold in the whipped cream evenly with the use of the spatula (photo 10).
Pour the cheesecake filling over the frozen cookie crust (photo 11). Refrigerate for 5 to 6 hours or overnight.
To make the meringue, whisk egg whites at room temperature with an electric mixer.
Gradually add granulated sugar and continue to whisk until firm peaks form. Add sifted powdered (icing) sugar and gently mix with the rubber spatula.
Pipe the meringue into strips, using Ateco plain pastry tip 806. Use a serrated knife to cut the baked meringue strips of 1 inch/2.5 cm length.
To decorate cheesecake, remove it from the ring and acetate sheet, place it on a serving plate.
Crush freeze-dried raspberries with a food processor and make the powder using a mini strainer.
Place a circle of parchment in the center of the cake and sprinkle the rest of the surface with raspberry powder.
Arrange fresh raspberries with meringue strips on top of the cake and sprinkle with raspberry powder (photo 12).
Expert tips
- Add red food color to the cheesecake filling to obtain the desired color.
- Use frozen raspberries instead of fresh berries.
- Switch fresh raspberries with other fruit to create your own cheesecake.
- Replace raspberry puree with the same amount of heavy cream and make classic no-bake Oreo cheesecake.
- To make the meringue, process granulated sugar in a food processor for 30 seconds to make superfine sugar. It dissolves quicker and easier while whisking.
- Decorate cheesecake in any way you desire: use halves of Oreo cookies cut with a serrated knife, mini marshmallows, chocolate chips, store-bought meringues or sprinkle the cake with Oreo crumbs.
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PrintRecipe card
Raspberry Oreo Cheesecake
Enjoy this no-bake raspberry Oreo cheesecake recipe to make the perfect dessert for a special occasion. Pairing sweet Oreo crust with tart raspberries, this easy cheesecake is made in an hour. A quick dessert is definitely one step easier!
- Total Time: 1 hour (plus chilling time)
- Yield: 8 1x
- Category: Cake
- Method: No baking
- Cuisine: American
Ingredients
For the Oreo crust:
- 12 Oreo cookies
- 2 tbsp (30 g) heavy cream
For the cheesecake filling:
- 1.9 oz (55 g) raspberry puree
- ⅔ cup (150 g) granulated sugar
- 4 gelatin sheets
- 1 tsp vanilla extract
- 1 cup (250 g) whipping cream
- 15.5 oz (440 g) cream cheese
- 14 Oreo cookies
- 5-7 drops of red food color (optional)
For the meringue:
- 2 large egg whites
- 4 ½ tbsp (60 g) granulated sugar
- 7 ½ tbsp (60 g) powdered (icing) sugar
For the decoration:
- freeze-dried raspberries
- fresh raspberries
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- To make the Oreo crust, remove the cream from the center of Oreo cookies. Pulse cookie halves in a food processor to make fine crumbs. Add heavy cream and combine it with hands. Place a 6-7 inch/16 cm adjustable cake ring on parchment paper, line with acetate cake collar, and press the mixture into the bottom with hands and/or a tablespoon. Place in the freezer.
- To make cheesecake, soak gelatin sheets in cold water for about 10 minutes. Chop whole Oreo cookies into large pieces, remove crumbs and set aside. In a separate bowl, beat cold whipping cream and vanilla extract until soft peaks form and place in the fridge.
- Place a fine-meshed strainer over a large bowl and press fresh raspberries with the back of a spoon to get the raspberry puree. Discard the seeds. Bring a saucepan with raspberry puree and sugar over medium heat and cook till the sugar dissolves. Remove the saucepan from heat, add drained gelatin and mix. Set aside.
- In a large bowl, place cream cheese at room temperature. Add raspberry/sugar/gelatin mixture, 5 to 7 drops of red food color and whisk with an electric mixer until smooth and creamy. Using a rubber spatula, gently stir the chopped cookies into the filling. Fold in the whipped cream evenly with the use of the spatula. Pour the cheesecake filling over the frozen cookie crust. Refrigerate for 5 to 6 hours or overnight.
- To make the meringue, whisk egg whites at room temperature with an electric mixer. Gradually add granulated sugar and continue to whisk until firm peaks form. Add sifted powdered (icing) sugar and gently mix with the rubber spatula. Pipe the meringue into strips, using Ateco plain pastry tip 806. Use a serrated knife to cut the baked meringue strips of 1 inch/2.5 cm length.
- To decorate cheesecake, remove it from the ring and acetate sheet, place it on a serving plate. Crush freeze-dried raspberries with a food processor and make the powder, using a mini strainer. Place a circle of parchment in the center of the cake and sprinkle the rest of the surface with raspberry powder. Arrange fresh raspberries with meringue strips on top of the cake and sprinkle with raspberry powder.
Notes
- Add red food color to the cheesecake filling to obtain the desired color.
- Use frozen raspberries instead of fresh berries.
- Switch fresh raspberries with other fruit to create your own cheesecake.
- Replace raspberry puree with the same amount of heavy cream and make classic no-bake Oreo cheesecake.
- To make the meringue, process granulated sugar in a food processor for 30 seconds to make superfine sugar. It dissolves quicker and easier while whisking.
- Decorate cheesecake in any way you desire: use haves of Oreo cookies cut with a serrated knife, mini marshmallows, chocolate chips, store-bought meringues or sprinkle the cake with Oreo crumbs.
Nutrition
- Serving Size: 1 slice
- Calories: 537
- Sugar: 32.6 g
- Sodium: 340 mg
- Fat: 36.5 g
- Saturated Fat: 20.2 g
- Carbohydrates: 45.7 g
- Fiber: 1.5 g
- Protein: 10.1 g
- Cholesterol: 100 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from https://andychef.ru/. It was originally published on January 17, 2020. It has been revised to include improved content and photos. All posted pictures are mine.
Anita says
I love the pink color from the raspberry, and this is so great that it's a no-bake cheesecake, plus Oreo is one of my favorite cookies. This cake has it all. 🙂
Irina says
Anita, it means I made this cheesecake for you:) Thank you and enjoy!
Katie says
Made this for the family and it was a hit!!
Irina says
Katie, thanks for letting me know that your family loved the cake. I appreciate your comment!
Dannii says
You had me at Oreo. I love the flavour combo going on here.
Irina says
Here we go, Dannii. Thank you!:)
Danielle says
I love how cute this cheesecake looks - the perfect dessert to make on a special occasion. And I bet it is super delicious, too!
Irina says
Thank you, Danielle! This cheesecake is festive and delicious!
Whitney says
This is to die for. That oreo crust is amazing with cheesecake!!
Irina says
Thank you so much, Whitney!
Alice | SkinnySpatula says
It looks like something that took hours to make. I love the colour, too!
Irina says
No, Alice, it takes one hour to make this cheesecake. Just be creative with decorations on top. Thanks for your comment.
Sally @ Savory With Soul says
LOVE raspberries! And we get a ton of them in the summer from our ever-multiplying raspberry cane grove. Will plan to try this tasty- and easy-looking recipe with our fresh berries come August! Looks like a great combination with the Oreos!
Irina says
Sally, to tell the truth, you can easily make this cheesecake with frozen raspberries. Thank you for your comment. Enjoy!
Elaine says
Raspberries and chocolate are a match made in heaven! Perfect for any special occasion, but especially for Valentine's Day.
Irina says
Yes, it is true. I am looking at my Valentine's Day recipes, and most of them are raspberry-based. Thanks!
Alison says
This is a beautiful dessert and just in time for Valentine's Day!
Irina says
And there is some time to plan what to make on Valentine's Day. Thank you and enjoy, Alison!
Tisha says
I love making raspberry cheesecake! No bake is even better! Gotta try this!
Irina says
Oh, Tisha, please, let me know how it went. Thank you for your comment. Happy baking!
Anjali says
What a festive and gorgeous cheesecake, perfect for Valentine's Day!
Irina says
Thank you so much, Anjali!
Kim says
So perfect for Valentine's! Adding this to my menu for sure!
Irina says
Thank you, Kim! Please, let me know how it went :).
Jamie says
I made this for my cousin's birthday, and she loved it! The raspberry and Oreo flavors really came through. Delicious!
Irina says
Jamie, I am happy to hear that. Thanks!
Carrie Robinson says
This would be the perfect dessert to make for Valentine's Day this weekend! Looks beautiful. 🙂
Irina says
Thank you, Carrie. Please, enjoy the recipe and the dessert!
Lauren Vavala says
Oh, I just love the combination of chocolate with raspberries, and cheesecake is my all-time favorite dessert - this dessert recipe was only made for me!
Irina says
I am smiling now, Lauren. Thanks. Please, enjoy the recipe.
Sara Welch says
I enjoyed this for dessert last weekend and loved it! Easy and sweet; exactly what I needed to cure my sweet tooth!
Irina says
Thanks, Sara, for letting me know!
Soniya says
This is making me drool! Definitely making it on Valentine's Day 🙂
Irina says
Perfect, Soniya. Please, let me know if you have any questions.
Matea says
I made this cheesecake on Friday for my husband's bday because he loves raspberries. I made it in a 26cm springform, doubled the recipe for it. The only thing I will change next time is the amount of cookies in the crust, i.e., I will put 48 cookies to make it a bit thicker. I reduced raspberry pure and just spooned it over the cheesecake when it cooled. Great recipe. Thank you!
Irina says
Thank you, Matea, for making the recipe! And thanks for sharing a picture of your stunning cheesecake on Instagram. I love your way of decorations. It is just perfect!