Easy No Bake Raspberry Cheesecake Recipe
Fresh raspberries are the star ingredient in this awesome No Bake Cheesecake that is complete with a Golden Oreo crust.
Servings: 1 cheesecake
Ingredients
Golden Oreo Cookie Crust
- 2 1/4 cups Golden Oreo cookie crumbs
- 1/2 cup butter {melted}
Raspberry Cheesecake Filling
- 2-8 oz. pkgs. cream cheese {softened}
- 1- 14 oz. can sweetened condensed milk
- 1- 8 oz. tub whipped topping
- 1 cup fresh raspberries {mashed}
Optional Toppings
- 1/4 cup raspberry jam
- 4 oz. whipped topping
Instructions
Golden Oreo Cookie Crust
- Combine Oreo cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
Raspberry No Bake Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the mashed fresh raspberries and mix until evenly distributed. Add the whipped topping and fold into the cream cheese mixture until combined, being sure to do this slowly so that you do not deflate the filling.
Cheesecake Assembly
- Pour the raspberry cheesecake filling into the Golden Oreo crust and smooth into an even layer. Refrigerate for at least 4 hours.
- To serve, remove the outer portion of the spring form pan. If desired, add raspberry jam to the top of the cheesecake and spread out to within a 1/2 inch of the edge of the cheesecake. Then pipe a border of whipped topping around the edge of the cheesecake. Cut into wedges and serve. Refrigerate leftovers for up to 4 days.