Chocolate Raspberry Cheesecake Delight
This no-bake Chocolate Raspberry Cheesecake Delight is a light, fluffy, fruity dessert with layers spread over an Oreo cookie crust.
Servings: 12 (3x3 inch) servings
Calories: 431kcal
Ingredients
Chocolate Cookie Crust
- 13.29 ounce package of Oreo cookies (33 standard chocolate creme cookies)
- ½ cup unsalted butter melted
- ½ teaspoon salt
Raspberry layer
- 3 ounce package of raspberry jello gelatin
- 1 cup boiling water
- 1 cup ice
- 12 ounce bag of frozen raspberries
Cheesecake layer
- 16 ounces cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- 1½ teaspoons vanilla extract
- 6.8 ounces (2 3.4-ounce) packages of instant white chocolate pudding
- 3 cups whole milk cold
Garnish
- 12 dollops extra creamy whipped topping thawed (from an 8-ounce tub)
- 1 tablespoon semi-sweet chocolate bar shavings from a chocolate baking bar
Instructions
- Add the Oreo cookies to the bowl of a food processor and pulse until you get fine crumbs.13.29 ounce package of Oreo cookies
- Add the chocolate cookie crumbs to a medium bowl with the melted butter and salt. Stir to combine. Press the cookie crumbs firmly into the bottom of a 9x13 baking dish. Your crust needs to be tightly packed into the bottom of the baking dish so that it holds together when sliced. Place the baking dish into the freezer to allow the cookie crust to firm up while you prepare the remaining layers.½ cup unsalted butter, ½ teaspoon salt
- To make the raspberry layer, add the raspberry gelatin to a medium bowl and whisk in the boiling water until all the gelatin granules have dissolved. Stir in the ice and frozen raspberries. Whisk the mixture for 2-3 minutes or until the ice has melted and the raspberries have been thoroughly mixed in. You may need to take the back of a spoon and crush some of your raspberries if they are still in larger frozen chunks. You may also have to use a slotted spoon to remove any remaining bits of ice in the mixture.3 ounce package of raspberry jello gelatin, 1 cup boiling water, 1 cup ice, 12 ounce bag of frozen raspberries
- Place the raspberry mixture into the refrigerator for 15 minutes to firm up.
- While your raspberry layer is firming up, you will make the cheesecake layer by adding the cream cheese and sifted powdered sugar to a large mixing bowl and mixing on medium speed, using a handheld mixer, for 1-2 minutes or until light and fluffy and no lumps remain. Add the vanilla extract and mix again just until fully incorporated. Set aside.16 ounces cream cheese, 1 cup powdered sugar, 1½ teaspoons vanilla extract
- Add the instant white chocolate pudding and cold whole milk in a separate mixing bowl. Whisk for 3-4 minutes or until soft set.6.8 ounces (2 3.4-ounce) packages of instant white chocolate pudding, 3 cups whole milk
- Add the white chocolate pudding to the cream cheese mixture and fold together until fully combined and the mixture is smooth.
- Remove the baking dish with the chocolate cookie crust from the freezer and spread the cream cheese mixture evenly over the chocolate cookie crust.
- Spread the thickened raspberry mixture evenly over the cream cheese layer, being careful not to combine the two layers. Note: If your raspberry sauce is still too thin to hold its layer together, you can place the mixture back into the refrigerator for another 10-15 minutes before adding it to the cream cheese layer.
- Refrigerate the chocolate raspberry cheesecake delight for 5-6 hours or up to overnight.
- When ready to slice and serve, garnish with 12 dollops of extra creamy whipped topping and chocolate bar shavings.12 dollops extra creamy whipped topping, 1 tablespoon semi-sweet chocolate bar shavings
Notes
Yields: 12 (3x3 inch) servings
Storage:
- To Store: You can store this dessert in the refrigerator, covered with plastic wrap, for up to 3 days.
- To Freeze: You can freeze this dessert for up to 1 month.
- Make sure your cream cheese has softened to room temperature before making the cheesecake mixture.
- You can add your thawed whipped topping to a large pastry bag fitted with a large piping tip or plastic zip-top bag with the corner snipped off and pipe decorative dollops into the center of where each piece will be sliced for a more decorative presentation.
- Transform this dessert into a raspberry pie by making it in a pie dish. Follow the same steps listed above but layer in a pie tin (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel like you have to use all of the mixture for each layer.
- This raspberry delight is best made ahead and chilled overnight in the refrigerator to allow all the layers to set properly. Chilling it overnight will also make it easier to cut and give it a thicker consistency.
Nutrition
Calories: 431kcal | Carbohydrates: 61g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 1167mg | Potassium: 325mg | Fiber: 3g | Sugar: 36g | Vitamin A: 367IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 4mg