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
Scale
For the Oreo crust:
- 12 Oreo cookies
- 2 tbsp (30 g) heavy cream
For the cheesecake filling:
- 1.9 oz (55 g) raspberry puree
- 2/3 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 1/2 tbsp (60 g) granulated sugar
- 7 1/2 tbsp (60 g) powdered (icing) sugar
For the decoration:
- freeze-dried raspberries
- fresh raspberries
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** 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