White Chocolate Raspberry Truffle No Bake Cheesecake laced with raspberry preserves & truffle chunks. Easy, delicious dessert you can prepare in 30 minutes.
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This recipe is inspired by my favorite ice cream flavor. And yes, like most of you, I am seriously addicted to all ice cream. I decided to make a rendition of it in the form of a no-bake cheesecake, and this yummy recipe turned out amazing!
I already had many of the ingredients on hand, making this a fuss-free dessert. I’m never without Cool Whip in my freezer or Jell-O instant puddings in my cupboard. I love incorporating Cool Whip and Jell-O instant pudding into many of my recipes.
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 of them, like I did today, making this recipe easier to prepare and delicious to devour!
This White Chocolate Raspberry Truffle No Bake Cheesecake can be made in 30 minutes. The truffle chunks and raspberry preserve laced throughout this rich and creamy white chocolate cheesecake will win the hearts of all those around you.
From our dessert addicted family to yours.
Enjoy! XOXO San
How do you make White Chocolate Raspberry Truffle No Bake Cheesecake?
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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.
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Press into the bottom of springform or 9×13 pan. Set in the fridge until ready to use.
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Combine sweetened condensed milk and chocolate chips in a double boiler over medium heat, stir together until melted.
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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.
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*Alternatively, you can just use 1 cup of semi-sweet chocolate chips.
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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.
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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.
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Gradually add in the the cooled in melted white chocolate and chocolate chips or truffle chunks.
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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.
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Add the other 1/2 of the cheesecake on top of the raspberry preserves. Drizzle the remaining raspberry preserves.
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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.
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Serve and enjoy!
My favorite kitchen tools used to make this White Chocolate Raspberry Truffle No Bake Cheesecake:
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my KitchenAid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchen Aid to reduce prep time. I have two that I couldn’t live without.
OR
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of, ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.
If you love this recipe, be sure to check out my list of 25+ Mouthwatering No-Bake Desserts!
Don’t forget to pin this to your favorite Pinterest board to save for later!
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 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
Kids Review – Amazing! I even had my sister, Tami, tell me that it tasted like the one from the Cheesecake Factory! Huge compliment!
Save
That sounds delicious! I would love to try this.
Looks delicious. Did you save me a piece?
Holy moly!!!! I am seriously dying over how gorgeous and delicious this cheesecake looks. And I totally love that it is no bake!!!! Pinned 🙂
Sandra, your recipes inspire me! They always look delicious and this is no exception. I need to get some raspberries while they are in season and make this.
Cool Whip makes the perfect no bake cheesecake base, great recipe!
I have been trying to not use the oven this summer, so I love that this is no bake. Looks delish!
No bake?!? Yummy! This sounds amazingly good. Thank you for the recipe.
This looks delicious. I’ll have to make this very soon. Although I might substitute the raspberries for blueberries.
Um, hello… wow! I want this NOW! ha! This sounds amazing. Thanks for sharing
That drizzled chocolate makes me want to go to the store RIGHT NOW and get the ingredients. Delicious – and even better because it’s no bake!
I love cheesecake, but rarely make it as baking seems to be too cumbersome. But, this is a recipe I could easily make (and then eat!)
This looks heavenly! I wish I could just pull it out from my screen and eat a slice or two.
You totally had me at no bake! Then I saw the picture and I was in heaven! Can’t wait to try this recipe!
I pinned this earlier today when I saw it. It looks delicious, girlie!
This looks BEYOND amazing!!! I love desserts with cool whip.
This is insanely gorgeous. Does it taste as outstanding as it looks??? I’d make it just to find out.
What a yummy dessert. Seems simple and straight forward to make and enjoy with my family.
i want to make this right now! Thanks so much for sharing! This recipe is definitely being added to the list of desserts I need to try asap!
OMG – that’ looks so good. I love the photos as well. Beautiful!
That looks amazing! I am not a fan of raspberries unless they are fresh, this one Ia m sure I would like!
This looks really good. I would love this for my next birthday cake!
YAY! Tell me when your birthday is and I’ll send you one 😉 xo San
That sounds so good! Cheesecake is one of my favourite desserts. I am going to make this.
This looks so gorgeous! I love how raspberries and cheesecake pair so well.
Oh yum!!! This sounds very delicious!!!
Ohhh my… this looks absolutely delicious. I can not wait to “steel” this recipe and make it for my family; I love raspberries and this will be a fit for everyone… YUMMY… Loved your pictures.. made me want to bite the screen… 🙂
This looks delicious! I’m definitely bookmarking this recipe.
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
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?