No-Bake White Chocolate Raspberry Cheesecake

Name: No-Bake White Chocolate Raspberry Cheesecake
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 Nabisco OREO Pie Crust; 16 oz Bakers White Chocolate (4 bars); 3 tbsp Unsalted Butter; 2 packages 8oz Philidelphia Cream Cheese; 3/4 cup Heavy Whipping Cream; 1 tsp Vanilla Extract; 1/4 cup Extra fine white sugar; 1 pints fresh raspberries (cleaned)

Stephanie Puchacz @cook_3868651

This is my first no-bake cheesecake! The recipe is simple and easy and the final product turns out delish and sweet. Perfect for summer desserts and special occasions! Feel free to make your own crust -- I was just in a time crunch :)

Stephanie Puchacz @cook_3868651

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Ingredients

20 mins

10 servings

Crust
1Nabisco OREO Pie Crust
Filling
16 ozBakers White Chocolate (4 bars)
3 tbspUnsalted Butter
2 packages8oz Philidelphia Cream Cheese
3/4 cupHeavy Whipping Cream
1 tspVanilla Extract
1/4 cupExtra fine white sugar
1 pintsfresh raspberries (cleaned)

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Steps

20 mins

1

In a microwave-safe bowl, melt the white chocolate and butter. I used 30-second incraments, stirring in-between. Let cool for a few minutes afterward.
2

In a seperate bowl, mix the cream cheese, heavy whipping cream, sugar, and vanilla until the mixture is creamy; roughly 3 minutes.
3

Fold the white chocolate mixture into the cream cheese mixture, continue to fold the mixtures until they're evenly mixed.
4

Next, fold in the freshly cleaned raspberries into the mixture. Be careful not to break the berries too much -- a little is fine -- but by keeping this to a minimal it will save the two distinct flavors in the finished cheesecake.
5

Pour the mixture into the Oreo pie crust and let chill for 8 hours. Serve and enjoy :)