White Chocolate Raspberry Truffle No-Bake Cheesecake laced with raspberry preserves and truffle chunks is an easy, delicious dessert you can prepare in 30 minutes.
My favorite ice cream flavor inspired this recipe. I decided to remake it as a no-bake cheesecake, and this recipe turned out amazing!
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
For instance, I love that Cool Whip adds a touch of panache to a dessert, and Jell-O instant puddings bring unique flavors and the perfect moistness to my pastries and cakes. Sometimes, I use both, like I did today, making this recipe more straightforward and delicious!
This White Chocolate Raspberry Truffle No-Bake Cheesecake can be made in 30 minutes. The truffle chunks and raspberry preserves laced throughout this rich and creamy cheesecake will win the hearts of all those around you.
More No Bake Dessert Recipes
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White Chocolate Raspberry Truffle No Bake Cheesecake
Ingredients
Chocolate Crust
- 1 1/2 cups Oreo crumbs I used 2 row of Oreos, removed the cream in the center
- 6 tablespoons butter melt
Easy Truffle
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup sweetened condensed milk
White Chocolate Raspberry Truffle Cheesecake
- 4- 8 ounce blocks cream cheese softened
- 1/2 cup white granulated sugar
- 8 ounces Cool Whip
- 1/2 cup white chocolate chips melted
- 2- 3.3 ounce boxes Jell-O White Chocolate Instant Pudding
- 1/2 cup raspberry preserves
- 1/4 cup butter softened
- 2 pints fresh raspberries
- 1/4 cup chocolate candy melts melted
Instructions
Chocolate Crust
- In a food processor add Oreos and grind until they resemble coarse crumbs. Pour 1 1/2 cups of crumbs into medium mixing bowl, add melted butter, and mix together until it starts to stick together.
- Press into the bottom of springform or 9×13 pan. Set in the fridge until ready to use.
Truffle*
- Combine sweetened condensed milk and chocolate chips in a double boiler over medium heat, stir together until melted.
- Spread on a plate in a layer about 1/4 inch thick. Place in the fridge and let it harden for 45 minutes to 1 hour. Break into small chunks, or small pea sized pieces. Set aside.
- *Alternatively, you can just use 1 cup of semi-sweet chocolate chips.
Cheesecake
- In a small mixing bowl or glass measuring cup, melt white chocolate in microwave for 1 minute, stir until completely melted. You may need to stick it back in the microwave for another 30 seconds. Set aside.
- In a medium mixing bowl or your KitchenAid mixer beat together cream cheese, butter, both instant pudding boxes, and sugar. Once combined, add cool whip.
- Gradually add in the the cooled in melted white chocolate and chocolate chips or truffle chunks.
- Add about half of the cream cheese mixture on top of the crust and spread evenly. Then drizzle 1/4 cup of raspberry preserves over the cheesecake.
- Add the other 1/2 of the cheesecake on top of the raspberry preserves. Drizzle the remaining raspberry preserves.
- Top with 2 pints of fresh raspberries, drizzle with melted chocolate, and set in fridge 1-2 hours. I did this for 1 hour, and it was set but ideally 2 hours is best.
- Serve and enjoy!
Notes
Kids Review – Amazing! I even had my sister, Tami, tell me that it tasted like the one from the Cheesecake Factory! Huge compliment!
This looks divine. One of my favorite blend of flavors. I came over from Two Cup Tuesday. So glad I did!
Oh my goodness, this looks heavenly. Raspberry and chocolate are divine.
This looks amazing! Now I just need to find an occasion to make it so my husband and I don’t eat it all ourselves;)
this looks amazing!
This looks amazing! Holy moly!! Gotta Pin this!
Thanks for sharing!
This cheesecake sounds absolutely divine! Love how there are so many raspberries piled on top.
Thanks Nicola, it is a perfect and fresh topping!
This looks amazing! Thank you! #client
Hi Sandra,
Your White Chocolate Raspberry Truffle Cheesecake looks delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen
I’m sure this tastes absolutely delicious but I can’t get over how stunning it looks! The rapsberries and chocolate drizzle look so beautiful. A great recipe and great presentation. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Delicious! Thank you for sharing your post with The Natural Homeschool and The Life of Jennifer Dawn Linky Party. 🙂 See you next Wednesday! 🙂
Wow, I definitely have to try making this. I love the White Chocolate Raspberry Cheesecake from Olive Garden, mmmm, mmmm. Definitely pinning. Thank you for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.
This looks AMAZING! I’m featuring it at this week’s link party! http://www.thelifeofjenniferdawn.com/2014/08/a-little-bird-told-me-link-party-104.html