White Chocolate Raspberry Truffle No Bake Cheesecake
White Chocolate Raspberry Truffle No Bake Cheesecake laced with raspberry preserves & truffle chunks. Easy, delicious dessert you can prepare in 30 minutes.
Prep Time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 12
Calories 744kcal
Author Sandra
Ingredients
Chocolate Crust
1 1/2cupsOreo crumbsI used 2 row of Oreos, removed the cream in the center
6tablespoonsbuttermelt
Easy Truffle
1/3cupsemi-sweet chocolate chips
1/3cupsweetened condensed milk
White Chocolate Raspberry Truffle Cheesecake
4- 8ounceblocks cream cheesesoftened
1/2cupwhite granulated sugar
8ouncesCool Whip
1/2cupwhite chocolate chipsmelted
2- 3.3ounceboxes Jell-O White Chocolate Instant Pudding
1/2cupraspberry preserves
1/4cupbuttersoftened
2pintsfresh raspberries
1/4cupchocolate candy meltsmelted
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 9x13 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
Total time includes time to refrigerate cheesecake.