No-Bake Raspberry Oreo Cheesecake

Quick Summary: This no-bake raspberry Oreo cheesecake pairs a crushed Oreo cookie crust with a creamy raspberry cheesecake filling, set with gelatin and finished with meringue and fresh berries. There is no oven required, and it sets in the fridge for a few hours.

What is raspberry Oreo cheesecake?

Raspberry Oreo cheesecake is a chilled dessert built on a crushed Oreo cookie base instead of the usual graham cracker crust, topped with a smooth cheesecake layer flavored and colored with raspberries.

Unlike a baked New York-style cheesecake, this no-bake version is set with gelatin in the refrigerator, so it stays light and mousse-like rather than dense. The sweet chocolate cookies balance the tart berries, which is what makes the Oreo and raspberry pairing work so well for occasions like Valentine's Day or a birthday.

Why you'll love 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 year-round, thanks to the use of fresh or frozen raspberries.
3. Great contrast: sweet Oreo cookies play off tangy raspberries for a balanced flavor and a striking pink color
4. Party-ready: even a simple decoration is enough to wow your guests when you serve the slices

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.

Equipment

Here are the key tools you need to make this no-bake raspberry Oreo cheesecake:

• Adjustable cake ring or springform pan: to shape and hold the cheesecake
• Food processor: to crush the Oreo cookies into fine crumbs
• Electric or stand mixer: to whip the cream and beat the filling
• Fine-mesh strainer: to strain the raspberry puree and remove seeds
• Piping bag: to pipe the meringue stripes on top

How to make Oreo raspberry cheesecake

Step 1. To make the Oreo crust, remove the cream from the Oreo cookies' center (photo 1).

Step 2. Pulse cookie halves in a food processor to make fine crumbs (photo 2). Add heavy cream and combine it with hands (photo 3).

Step 3. Place a 6-7 inch/16 cm adjustable cake ring on parchment paper, line with an acetate cake collar, and press the mixture into the bottom with hands and/or a tablespoon (photo 4). Place in the freezer.

Step 4. To make cheesecake, soak gelatin sheets in cold water for about 10 minutes.

Step 5. Chop whole Oreo cookies into large pieces (photo 5), remove crumbs, and set them aside.

Step 6. In a separate bowl, beat cold whipping cream and vanilla extract until soft peaks form (photo 6) and place in the fridge. 

Step 7. 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.

Step 8. 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).

Step 9. 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).

Step 10. 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).

Step 11. Pour the cheesecake filling over the frozen cookie crust (photo 11). Refrigerate for 5 to 6 hours or overnight.

Step 12. 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.

Step 13. 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.  

Step 14. To decorate the 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.

Storing & freezing

To store: Keep the no-bake raspberry Oreo cheesecake covered in the refrigerator for up to 3 days. The meringue and fresh raspberries are best added close to serving.

To freeze: Wrap the undecorated cheesecake tightly and freeze it for up to 1 month. Thaw it overnight in the fridge before decorating and serving.

Recipe FAQ

Is this a no-bake raspberry Oreo cheesecake?
Yes. The crust and filling are both no-bake, set in the fridge with gelatin, so you never turn on the oven. Only the optional meringue topping is briefly whisked over the heat.

Can I make raspberry Oreo cheesecake without gelatin?
Gelatin is what holds the no-bake filling together, so leaving it out will make the cheesecake too soft to slice. If you avoid gelatin, use agar-agar following its package ratio instead.

Which Oreos should I use for the crust?
Regular Oreo cookies work best. Keep the cream filling in for a sweeter crust, or scrape it out for a firmer, less sweet base.

Can I use frozen raspberries?
Yes. Thaw and drain frozen raspberries before making the puree, so the filling is not too wet. Fresh raspberries are best saved for decorating.

How long does raspberry Oreo cheesecake need to set?
Chill it for at least 4 to 6 hours, or overnight, until the filling is firm enough to unmold and slice cleanly.

Do I need red food coloring?
No. The food coloring is optional and only deepens the pink shade. The raspberries alone give the filling a natural rose color.

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Recipe card

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.