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A Dash of Sanity

Easy family friendly recipes: dinner to dessert.

White Chocolate Raspberry Truffle No Bake Cheesecake

by 78 Comments

White Chocolate Raspberry Truffle No Bake Cheesecake laced with raspberry preserves & truffle chunks. Easy, delicious dessert you can prepare in 30 minutes.

White Chocolate Raspberry Truffle No Bake Cheesecake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #shop #AddCoolWhip 

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.

White Chocolate Raspberry Truffle No Bake Cheesecake laced with raspberry preserves & truffle chunks. Easy, delicious dessert you can prepare in 30 minutes.
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!

White Chocolate Raspberry Truffle No Bake Cheesecake laced with raspberry preserves & truffle chunks. Easy, delicious dessert you can prepare in 30 minutes.
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.

White Chocolate Raspberry Truffle No Bake Cheesecake laced with raspberry preserves & truffle chunks. Easy, delicious dessert you can prepare in 30 minutes.
From our dessert addicted family to yours.
Enjoy! XOXO San

How do you make White Chocolate Raspberry Truffle No Bake Cheesecake?

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 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!

 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 pinterest image

Print Recipe
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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 Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Servings: 12
Calories: 744kcal
Author: Sandra

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

Total time includes time to refrigerate cheesecake.

Nutrition

Calories: 744kcal | Carbohydrates: 76g | Protein: 8g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 116mg | Sodium: 673mg | Potassium: 379mg | Fiber: 6g | Sugar: 56g | Vitamin A: 1390IU | Vitamin C: 22.1mg | Calcium: 166mg | Iron: 3mg

Kids Review – Amazing! I even had my sister, Tami, tell me that it tasted like the one from the Cheesecake Factory! Huge compliment!

 

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Comments

  4. 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.

    Reply

  10. 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!

    Reply

  24. 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… 🙂

    Reply

  33. 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

    Reply

  34. 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.

    Reply

  36. 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.

    Reply

  41. 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??

    Reply

  42. 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!

    Reply

  43. 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.

    Reply

  45. GOTTA TRY THIS TODAY SOUNDS SO GOOD
    PLEASE TELL ME THE COOL WHIP SIZE 8 OZ OR 12 OZ OR 16 OZ

    Reply

Trackbacks

  21. […] Actually, we probably picked two and a half buckets, if you count all the ‘snacks’ we had along the way (those are free, right?) Yes, we were dripping by the end of it, but it was well worth the blood, sweat, and tears. Once we got home I realized just how many blueberries we actually picked. Baked Raspberry Chocolate Chip Pancake & A Giveaway! – Pumpkin 'N Spice. White Chocolate Raspberry Truffle No Bake Cheesecake |Delicious Recipe. […]

    Reply

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