No Bake White Chocolate Raspberry Cheesecake

WITHOUT BAKE CHEESECAKE WHITE RASPBERRY WHITE CHOCOLATE - Soft, rich cheesecake, worthy of any occasion!

What is it about raspberries and white chocolate that make it the perfect partner choice? For me, the sweet gum flavor of raspberries combined with thick creamy white chocolate makes it very interesting. This easy Raspberry Cheesecake No Bake White Chocolate has thin Oreo cookie crumbs and a layer without toasted cheese with white chocolate and elegant raspberry swirl.

It's very smooth and soft and this is one of the best without a baked cake. Can you imagine that you made a favorite recipe for a short time and without making cakes? I did not believe this until I had not tried this White Chocolate Raspberry Cheesecake Without Bake.

This white chocolate cheesecake with Oreo crust and raspberry swirl is my choice for dessert today and I know you will love it! I am pretty sure that this dessert will become a favorite chocolate dessert and I know that your family will like it too. I know there are many similar recipes out there, but I need to share my favorite recipe with a combination of raspberries and white chocolate.

This recipe is perfect for all those who like fast and no cake and I like it a lot. A delicious, soft, and very tasty cake that you will love on the first bite! Everyone likes this cake and especially when they see how it looks. They are very easy to do and do not require much time. So, take your ingredients and let's make an incredible White Chocolate Raspberry Cheesecake.

First of all, is the Oreo crust. This is just a simple mixture of Oreo crumbs and melted butter pressed at the bottom of the pan. The next layer is the filling of white chocolate cheesecake. Mix cream cheese and sugar until smooth and soft, add the cream cheese mixture to the thick cream and mix and add white chocolate.

The best part is the raspberry vortex. You will need a food processor, add raspberries and granulated sugar to the food processor and pulse until cooked, about 30 seconds then press the mixture through a fine sieve into a bowl until there are only seeds left in the strainer, spoon a few teaspoons of raspberry sauce on top cheesecake and use a skewer to stir the mixture to create a marble effect.

It came together in 25 minutes so as not to and really pleasing the crowd. Don't wait for specific reasons to make these desserts, and of course, don't wait years in between. Enjoy!

INGREDIENTS
for the periphery:

• 2 ½ cups Oreo cake crumbs, around 26 Oreo cakes
• 6 tablespoons of unsalted butter, melted

To fill in a white chocolate cheesecake:

• 16-ounce cream cheese, soft
• 1 cup refined sugar
• 2 cups heavy whipped cream
• 1 teaspoon of vanilla extract
• 10 ounces of chopped white chocolate
• 1 ½ cup of raspberries

For raspberry swirl:

• ½ cup of raspberries
• 2 tablespoons of sugar

For decoration:

• White brown curls, optional

INSTRUCTIONS
To make a crust:

1. Crush the cake gently in a food processor, add melted butter and blend until everything is moist
2. Press the crumb mixture into the bottom of a 9-inch baking pan that is prepared by slightly smearing the edges of the pan with cooking spray
3. Place it in the freezer when you make a vortex and fill

To make a raspberry spin:

1. Add raspberries and granulated sugar to the food processor and pulse until cooked, about 30 seconds
2. Press the mixture through a fine-mesh sieve into a bowl until there are only seeds left in the sieve, set aside

To fill white chocolate:

1. Melt 10 ounces of white chocolate and set it aside to cool
2. In a medium bowl, mix the cream cheese and sugar until smooth and soft, set aside
3. In a separate bowl, whip cream heavy until the soft peaks form add vanilla extract and continue mixing until the top is stiff
4. Add the cream cheese mixture to the whipped cream and stir at low speed just to combine
5. Add melted chocolate and stir at low speed until well blended
6. Sprinkle raspberries on top of the crust and then carefully spoon the white chocolate cheesecake on top
7. Spoon a few teaspoons of raspberry sauce on top of the cheesecake and use a skewer to stir the mixture to create a marble effect.
8. Arrange in the refrigerator to tighten
9. Refrigerate for at least 6 hours or until set
10. When the topping is set and cooled, run a thin knife around the side and remove the side of the springform pan
11. Sprinkle white chocolate curls from the cheesecake or serve with the remaining raspberry sauce, if desired

This recipe is inspired by yummiest food

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