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mother's day Raspberry Oreo Cheesecake

Decadent Mother's Day Raspberry Oreo Cheesecake Delight

This mother's day Raspberry Oreo Cheesecake is a no-bake dessert that combines a rich chocolate crust with tangy raspberry filling, perfect for special occasions.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 pieces Oreo Cookies Remove the cream filling for best results.
  • 1/2 cup Heavy Cream Use cream with at least 36% fat content.
For the Cheesecake Filling
  • 1 cup Raspberry Puree Alternatively, other fruit purees can be used.
  • 1/2 cup Sugar Caster or granulated sugar works well.
  • 2 sheets Gelatin Opt for 200 bloom strength gelatin sheets.
  • 1 teaspoon Vanilla Extract Use Madagascar Bourbon Pure Vanilla.
  • 1 cup Whipping Cream Look for heavy cream with at least 30% fat.
  • 8 ounces Cream Cheese Philadelphia cream cheese is recommended.
  • 1 teaspoon Red Food Color Optional; for a festive look.
For Decoration
  • 2 whites Egg Whites Ensure eggs are room temperature.
  • 1/2 cup Icing Sugar Can be made by processing granulated sugar.
  • 1 cup Freeze-Dried Raspberries Optional garnish.
  • 1 cup Fresh Raspberries For decoration.

Equipment

  • Food Processor
  • Mixing bowl
  • Blender
  • spatula
  • electric mixer
  • Cake Ring
  • Refrigerator
  • Oven

Method
 

Prepare the Crust
  1. Remove the cream filling from the Oreo cookies and place the cookies in a food processor. Pulse into fine crumbs, then combine with heavy cream in a bowl. Press mixture into the bottom of a lined cake ring and freeze for about 15 minutes.
Make the Cheesecake Filling
  1. Soak gelatin sheets in cold water for 5 minutes until softened. In a blender, puree fresh raspberries, heat with sugar until dissolved, remove from heat and mix in gelatin.
Combine Ingredients
  1. Beat cream cheese until smooth, fold in cooled raspberry-gelatin mixture, whip cream until soft peaks, and fold into the raspberry-cream cheese mixture, adding chopped Oreo cookies.
Assemble Cheesecake
  1. Pour filling over chilled Oreo crust, spread evenly, and refrigerate loosely covered with plastic wrap for at least 5 to 6 hours or overnight.
Make Meringue
  1. Preheat oven to 200°F (93°C). Whisk egg whites until soft peaks form, gradually add icing sugar until glossy and firm peaks develop, pipe onto cheesecake.
Decorate Cheesecake
  1. Carefully remove cheesecake from the ring, sprinkle freeze-dried raspberry powder, and adorn with fresh raspberries and meringue strips.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 14gCholesterol: 80mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 2mg

Notes

Refrigerate overnight for the best texture and flavor meld.

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