Raspberry Oreo Cheesecake

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.

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

1. This easy and quick no-bake Oreo dessert is made and polished off in an hour.
2. Oreo raspberry cheesecake is perfect at any time of the year due to the use of fresh or frozen raspberries.
3. The beautiful and tasteful contrast of sweet Oreo cookies with tangy raspberries make the cake especially stunning.
4. Even a simple decoration of the cake is enough to wow your guests: these cake slices are beautiful!

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making this recipe as written for the best results. 

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

1. Add red food color to the cheesecake filling to obtain the desired color. 
2. Use frozen raspberries instead of fresh berries.
3. Switch fresh raspberries with other fruit to create your own cheesecake. 
4. Replace raspberry puree with the same amount of heavy cream and make classic no-bake Oreo cheesecake.
5. 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.
6. 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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Raspberry Oreo Cheesecake

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★★★★★

5 from 16 reviews

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

Scale 1x2x3x

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!

Instructions

1. 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.
2. 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. 
3. 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.
   
4. 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.
5. 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.  
6. 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

1. Add red food color to the cheesecake filling to obtain the desired color. 
2. Use frozen raspberries instead of fresh berries.
3. Switch fresh raspberries with other fruit to create your own cheesecake. 
4. Replace raspberry puree with the same amount of heavy cream and make classic no-bake Oreo cheesecake.
5. 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.
   
6. 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

Keywords: raspberry Oreo cheesecake, raspberry cheesecake with Oreo crust, no-bake Oreo cheesecake

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. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. Please, read the disclaimers in our Privacy Policy.

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.