I love cheesecake. And no bake cheesecake is one of my favourite sweet treats. I love the baked stuff too but a no bake cheesecake has such a creamy and almost fluffy texture. And no bake desserts are so simple and easy to make ahead - perfect for entertaining! This Raspberry Chocolate Cheesecake is heaven.
It starts with a chocolate Oreo crust (we LOVE our Oreos), followed by a velvety chocolate cheesecake filling and finally, a handful of ruby red fresh raspberries and swirls of chocolate whipped cream. You have GOT to try this.
One of our favourite places to go to when we visit America is The Cheesecake Factory. We seriously love it and usually end up going there multiple times each trip. We've been to The Cheesecake Factory in Beverly Hills, San Francisco, Houston and Seattle.
The place is always buzzing and the menu is pretty much endless so it doesn't matter what you are in the mood for, there is always something to eat. Oh and the salads are seriously as big as your face - they are my favourite. Add in free refills, free bread and a cabinet full of cheesecake and you have two very happy (and usually very full) customers.
Since I can't go to The Cheesecake Factory here, I have to settle for making my own. Enter this No Bake Raspberry Chocolate Cheesecake. It is divine. And so easy, really. If you have had cheesecake woes in the past, try this one. No water baths needed!
It really is delicious and the gorgeous, creamy chocolate filling pairs beautifully with the crumbly Oreo cookies. The raspberries add a burst of freshness, and don't they look gorgeous? Your friends and family will be impressed when you present this cake for dessert.
How was your weekend? I spent lots of time with family and even got to meet the newest member of our family, my little nephew, Ethan. I also tackled a few new recipes in the kitchen and I am pretty excited to share the results with you very soon. I also seriously need to go for a run after eating one (or three) too many cookies.
Oh and in case you missed it last week, don't forget to download my new Bake It Cheat Sheet. I wanted to create something to help with the confusion when baking American/Australian recipes and I've had really positive feedback so far. It's free!
No Bake Raspberry Chocolate Cheesecake
Makes one 9 inch cheesecake
200 grams (approximately 20) Oreo cookies
60 grams (1/4 cup) unsalted butter
500 grams (2 and 1/2 cups) cream cheese, room temperature
50 grams (1/4 cup) caster sugar
1 teaspoon vanilla extract
360 ml (1 and 1/2 cup) thickened or heavy cream
150 grams (1 cup) good quality dark chocolate
360 ml (1 and 1/2 cups) thickened or heavy cream
2 tablespoons cocoa powder
1 tablespoon icing or powdered sugar
250 grams (1 and 1/2 cups) fresh raspberries
Lightly grease a 9 inch (23 cm) springform baking tin with a little butter and set aside. Add your Oreo biscuits (cream and all) to a food processor and blend until they resemble fine crumbs. Melt your butter in the microwave and then pour over your crushed Oreos and whiz again the mixture resembles wet sand. Pour your Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
Add your softened cream cheese, caster sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy. In a separate bowl, add your cream and beat with an electric beater until it is whipped and soft peaks form. Finally, melt your dark chocolate in the microwave until it is just melted - give it a good stir. Then add your chocolate to your cream cheese mixture and beat until smooth. Then gently fold through the whipped cream.
Pour your cheesecake over the top of your Oreo biscuit base and refrigerate for at least 4 hours or overnight. To decorate, place your extra cream in a large mixing bowl and beat with an electric mixer until whipped. Then sift in the icing or powdered sugar and the cocoa powder and gently fold through. Pop your chocolate cream in a piping bag fitted with a large star tip and pipe swirls along the edges. Decorate the top with fresh raspberries. Enjoy!
See this recipe on Julie's Eats and Treats where I am a contributor!