Description
Decadent white chocolate raspberry cheesecake with an Oreo crust and creamy filling. Perfect balance of sweet, tangy, and rich flavors for any occasion.
Ingredients
Scale
- 20 Oreo cookies
- 4 tablespoons salted butter, melted
- 1 cup raspberry preserves
- 2 cups raspberries, fresh or frozen
- 11 ounces white chocolate chips or chopped white chocolate
- ¾ cup heavy cream
- 24 ounces cream cheese, softened
- 1 teaspoon vanilla extract (optional)
- Fresh raspberries, for garnish
Instructions
- Crush Oreos into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch springform pan to form the crust. Chill while preparing the filling.
- In a small saucepan, combine raspberry preserves and raspberries. Cook over medium heat until thickened, then set aside to cool.
- Melt white chocolate with heavy cream in a heatproof bowl over low heat until smooth. Let cool slightly.
- Beat softened cream cheese until smooth, then add vanilla extract. Gradually mix in the white chocolate mixture until fully combined.
- Fold half of the cooled raspberry sauce into the cheesecake mixture to create gentle swirls. Pour over the crust and smooth the top.
- Spoon remaining raspberry sauce on top and swirl with a knife for a marbled look. Chill for at least 6 hours or overnight.
- Remove from the pan, slice, and garnish with fresh raspberries before serving.
Notes
For clean slices, use a warm knife and wipe between cuts. Store in the refrigerator for up to 5 days or freeze for up to 1 month. Serve with whipped cream or white chocolate shavings for an elegant touch.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American