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No-Bake Raspberry Oreo Cheesecake

A slice of raspberry cheesecake with Oreo cookie crust, a fork, raspberries on a white plate.
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5 from 16 reviews

This no-bake raspberry Oreo cheesecake pairs a crushed Oreo cookie crust with a creamy raspberry cheesecake filling, finished with meringue and fresh berries. This raspberry Oreo cheesecake recipe needs no oven and sets in the fridge, ready in about an hour of hands-on work.

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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Instructions

  1. To make the Oreo crust, remove the cream from the center of the Oreo cookies. Pulse the cookie halves in a food processor until they form fine crumbs. Add heavy cream and combine it with your hands. 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. 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, then refrigerate.
  3. Place a fine-mesh strainer over a large bowl and press the raspberries with the back of a spoon to extract the puree. Discard the seeds. Bring a saucepan with the raspberry puree and sugar to medium heat and cook until the sugar dissolves. Remove the saucepan from the heat, add the drained gelatin, and stir to combine. Set aside.
  4. In a large bowl, let the cream cheese come to room temperature. Add the raspberry/sugar/gelatin mixture and 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. 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, whisking 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 into 1-inch/2.5 cm lengths.
  6. To decorate the cheesecake, remove it from the ring and acetate sheet, and place it on a serving plate. Crush the freeze-dried raspberries in a food processor to make a powder, using a mini strainer. Place a circle of parchment in the center of the cake, then sprinkle the remaining surface with raspberry powder. Arrange fresh raspberries on the cake, top with meringue strips, and sprinkle with raspberry powder.

Notes

  1. Add red food coloring to the cheesecake filling to obtain the desired color. 
  2. Use frozen raspberries instead of fresh berries.
  3. Substitute other fruit for fresh raspberries to create your own cheesecake. 
  4. Replace the raspberry puree with the same amount of heavy cream, then make a 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 more quickly and easily while whisking.
  6. Decorate cheesecake: use Oreo halves, mini marshmallows, chocolate chips, store-bought meringues, or sprinkle it with Oreo crumbs.

Nutrition

Find it online: https://www.bakinglikeachef.com/no-bake-raspberry-oreo-cheesecake-recipe/