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!
Do you have to use cool whip or can you make your own with heavy whipping cream?
This looks delicious. For the cream cheese is it between 4 and 8 ounces or a total of 32 ounces?
This looks insanely good!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Ok, this might sound silly but am I supposed to mix in the jell-o in dry or make it into a pudding first, and then mix it??
That doesn’t sound silly, just put it in dry.
Enjoy! You will love it!
Hi! I am making this today and I guess I am confused. Do I add the white chocolate melted or do I let it cool? Thank you so much!
This recipe looked delicious. However, when I tried to make it, it was a disaster. The filling part was too thick. Wondering if less cream cheese will work, 4 seems like a lot. Would love tips on how to make this.
Looks great. What sized container of cool whip do you use?
GOTTA TRY THIS TODAY SOUNDS SO GOOD
PLEASE TELL ME THE COOL WHIP SIZE 8 OZ OR 12 OZ OR 16 OZ
What size Cool Whip?
do you make the instant pudding or do you only put the powder in the cake. mine was a little gritty and I was wondering if that was the problem
This is so good! I made this last night, and it was absolutely amazing. I love the white chocolate and raspberry combo, and the chocolate drizzle adds another lovely layer of flavor.
This was the perfect dessert to share with friends and family! Everyone was raving about it! Definitely making another one soon for a get-together!