February is the perfect time to make a treat for someone sweet! This easy No-Bake Raspberry Cheesecake is irresistibly creamy and oh, so pretty in pink, thanks to tasty raspberry jam!
To make this cheesecake even better, we are using Oreos for the crust. And not just the cookie part; we’re using the cream filling too! It’s perfect for binding the crumbs together in the crust.
Generally, a no-bake cheesecake requires a firming agent such as gelatin, to create a firm cheesecake filling. But in this recipe, we are using raspberry jam primarily to add that amazing berry flavor, but also because as a jam, it already includes gelatin! Sweet!
There are 2 other steps you must do to ensure a firm cheesecake filling:
- Use full fat cream cheese! Not only is it more delicious, but the fat also helps create a firm cheesecake filling.
- Refrigerate your cheesecake for a minimum of 8 hours. No less! Of course, if time is an issue, you can always freeze your cheesecake for an hour or so, to help it set up.
I hope you love this luscious cheesecake as much as we do! It’s the perfect Valentine’s treat for your sweet!
Raspberry No-Bake Cheesecake
Course: DessertCuisine: ItalianDifficulty: Easy10
servings30
minutes8
minutesThis easy No-Bake Raspberry Cheesecake is irresistibly creamy and oh, so pretty in pink, thanks to tasty raspberry jam!
Ingredients
½ package – Oreo Cookies
¼ cup (4 tbsp.) unsalted butter, melted
16 oz full fat cream cheese, room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
½ cup whipping cream, chilled
½ cup seedless raspberry jam
Optional: fresh raspberries for garnish
Directions
- Crust
- Using a food processor, blend the Oreo cookies into fine crumbs.
- In a separate bowl, combine crumbs with melted butter. Mix well and pour into a 7-inch springform pan (or 4- 4 inch mini springform pans) lined with parchment paper cut to fit the base.
- Distribute evenly and tamp the mixture down with the bottom of a juice glass to form the crust.
- Refrigerate while preparing the filling, at least 30 minutes.
- Filling
- In a bowl, blend cream cheese with a hand mixer until fluffy. Next, add in powdered sugar and vanilla extract; mix until combined.
- Add raspberry jam into mixture with hand mixer, until completely combined. Set it aside.
- In another bowl, whisk the whipping cream with the hand mixer until soft peaks form. Finally, gently fold the whisked whipping cream to the cream cheese mixture using a spatula.
- Pour filling into the prepared pan. Shake the pan gently to release any air bubbles in the filling. Smooth out the top using an offset spatula and chill in the refrigerator for at least 8 hours.
- To serve, garnish cheesecake with raspberries and/or dust lightly with powdered sugar, if desired.
Notes
- To Transfer to a Serving Plate, run a knife all around the cheesecake and remove the springform pan. Insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the pan’s base. Using 2 flat spatulas, gently insert a spatula underneath each side of the cheesecake to carefully lift the cheesecake off of the base and onto a serving plate.
- Note: Keep the cheesecake in the refrigerator, until just a few minutes before serving. Cut the slices as needed, and return the cheesecake to the refrigerator to remain chilled.
