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A Dash of Sanity

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White Chocolate Raspberry Truffle No Bake Cheesecake | Delicious Recipe

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.

walmart cool shipEspecially when I can easily find them at my local Walmart, and even better yet when I have a $1 off coupon! BONUS!
Click  for coupon.
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

Print
White Chocolate Raspberry Truffle No Bake Cheesecake

Prep Time: 30 minutes

Total Time: 1 hour, 30 minutes

White Chocolate Raspberry Truffle No Bake Cheesecake

A rich and creamy white chocolate cheesecake cake, laced with raspberry preserves and truffle chunks, an easy dessert to prepare in less than 30 minutes, and so delicious that it you’ll want to make it again, and again, and again.

Ingredients

  • Chocolate Crust
  • 1 ½ 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
  • - OR to make this easy, substitute the truffle for 1 cup mini semi-sweet chocolate chips
  • White Chocolate Raspberry Truffle Cheesecake
  • 4 – 8 ounce cream cheese
  • ½ cup white granulated sugar
  • 1 container Cool Whip
  • ½ cup white chocolate chips, melted
  • 2 boxes Jell-O White Chocolate Instant Pudding
  • ½ cup raspberry preserves
  • ¼ cup butter, softened
  • 2 pints fresh raspberries
  • ¼ cup chocolate candy melts, melted

Directions

Chocolate Crust

In a food processor add Oreos and grind until they resemble coarse crumbs. Pour 1 ½ cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together. Press into the bottom of cheesecake or 9x13 pan. Set in the fridge until ready to use.

Truffles

Combine sweetened condensed milk and chocolate chips in a double boiler over medium heat, stir together until melted. Spread out in to a ¼ layer on a plate, stick in the fridge and let it harden. 45 minutes -1 hour. Break into small chunks, or small pea sized pieces. Set aside.

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. Until well combined and creamy, then mix in the Cool Whip. Gradually add in the the cooled in melted white chocolate and chocolate chips or truffles chunks. Until well combined. Add ½ of the cream cheese mixture on top of the crust and spread evenly. Then drizzle, ¼ cup of raspberry preserves over the cheesecake. I do this by sticking the preserves in a small sandwich Ziplock, cut off the tip, then draw lines using ½ of the preserves. Add the other ½ of the cheesecake on top of the raspberry preserves. Using the remainder of the raspberry preserves, drizzle over cheesecake. Top with 2 pints of fresh raspberries, drizzle with chocolate and set in fridge 1-2 hours until set. I did this for 1 hour, and it was set but ideally 2 hours is best.

Notes

Total time includes time to refrigerate cheesecake.

3.1
https://www.dashofsanity.com/white-chocolate-raspberry-truffle-bake-cheesecake/

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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Cakes and Cupcakes// Desserts// Featured// Recipes// Uncategorized74 Comments

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Comments

  1. Robin (Masshole Mommy) says

    August 8, 2014 at 7:27 am

    That sounds delicious! I would love to try this.

    Reply
  2. Nolie says

    August 8, 2014 at 7:51 am

    Looks delicious. Did you save me a piece?

    Reply
  3. Jocelyn @BruCrew Life says

    August 8, 2014 at 9:07 am

    Holy moly!!!! I am seriously dying over how gorgeous and delicious this cheesecake looks. And I totally love that it is no bake!!!! Pinned 🙂

    Reply
  4. Pam says

    August 8, 2014 at 9:26 am

    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
  5. Jenna Wood says

    August 8, 2014 at 10:33 am

    Cool Whip makes the perfect no bake cheesecake base, great recipe!

    Reply
  6. Angela S says

    August 8, 2014 at 11:38 am

    I have been trying to not use the oven this summer, so I love that this is no bake. Looks delish!

    Reply
  7. Debi says

    August 8, 2014 at 12:57 pm

    No bake?!? Yummy! This sounds amazingly good. Thank you for the recipe.

    Reply
  8. Jennifer says

    August 8, 2014 at 1:10 pm

    This looks delicious. I’ll have to make this very soon. Although I might substitute the raspberries for blueberries.

    Reply
  9. Shauna says

    August 8, 2014 at 3:28 pm

    Um, hello… wow! I want this NOW! ha! This sounds amazing. Thanks for sharing

    Reply
  10. Dede says

    August 8, 2014 at 3:48 pm

    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
  11. LauraOinAK says

    August 8, 2014 at 4:44 pm

    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!)

    Reply
  12. Sarah Marturano says

    August 8, 2014 at 6:00 pm

    This looks heavenly! I wish I could just pull it out from my screen and eat a slice or two.

    Reply
  13. Tosh says

    August 8, 2014 at 7:14 pm

    You totally had me at no bake! Then I saw the picture and I was in heaven! Can’t wait to try this recipe!

    Reply
  14. Liz Mays says

    August 8, 2014 at 8:56 pm

    I pinned this earlier today when I saw it. It looks delicious, girlie!

    Reply
  15. Janel says

    August 8, 2014 at 9:16 pm

    This looks BEYOND amazing!!! I love desserts with cool whip.

    Reply
  16. SHELLEY says

    August 8, 2014 at 9:17 pm

    This is insanely gorgeous. Does it taste as outstanding as it looks??? I’d make it just to find out.

    Reply
  17. Onica {MommyFactor} says

    August 9, 2014 at 5:13 am

    What a yummy dessert. Seems simple and straight forward to make and enjoy with my family.

    Reply
    • Janette says

      February 2, 2015 at 9:12 pm

      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!

      Reply
  18. Autumn says

    August 9, 2014 at 6:03 am

    OMG – that’ looks so good. I love the photos as well. Beautiful!

    Reply
  19. Mama to 5 BLessings says

    August 9, 2014 at 7:39 am

    That looks amazing! I am not a fan of raspberries unless they are fresh, this one Ia m sure I would like!

    Reply
  20. Stefani Tolson says

    August 9, 2014 at 11:00 am

    This looks really good. I would love this for my next birthday cake!

    Reply
    • Sandra says

      August 11, 2014 at 1:22 pm

      YAY! Tell me when your birthday is and I’ll send you one 😉 xo San

      Reply
  21. Ann Bacciaglia says

    August 9, 2014 at 2:14 pm

    That sounds so good! Cheesecake is one of my favourite desserts. I am going to make this.

    Reply
  22. Amy D says

    August 9, 2014 at 3:52 pm

    This looks so gorgeous! I love how raspberries and cheesecake pair so well.

    Reply
  23. Kristin says

    August 9, 2014 at 5:53 pm

    Oh yum!!! This sounds very delicious!!!

    Reply
  24. Melanie says

    August 9, 2014 at 9:14 pm

    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
  25. Brett says

    August 9, 2014 at 10:28 pm

    This looks delicious! I’m definitely bookmarking this recipe.

    Reply
  26. Holly (2 Kids and Tired) says

    August 12, 2014 at 8:12 am

    This looks divine. One of my favorite blend of flavors. I came over from Two Cup Tuesday. So glad I did!

    Reply
  27. Nancy @ Whispered Inspirations says

    August 13, 2014 at 9:03 am

    Oh my goodness, this looks heavenly. Raspberry and chocolate are divine.

    Reply
  28. Ginnie says

    August 13, 2014 at 10:44 am

    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;)

    Reply
  29. Love Keil (MunchkinTime) says

    August 13, 2014 at 3:08 pm

    this looks amazing!

    Reply
  30. Bobbi says

    August 13, 2014 at 7:30 pm

    This looks amazing! Holy moly!! Gotta Pin this!

    Thanks for sharing!

    Reply
  31. Nicola - Pink Recipe Box says

    August 14, 2014 at 1:32 am

    This cheesecake sounds absolutely divine! Love how there are so many raspberries piled on top.

    Reply
    • Sandra says

      August 14, 2014 at 8:54 am

      Thanks Nicola, it is a perfect and fresh topping!

      Reply
  32. Lori says

    August 14, 2014 at 12:21 pm

    This looks amazing! Thank you! #client

    Reply
  33. Miz Helen says

    August 15, 2014 at 10:36 am

    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. Cynthia says

    August 15, 2014 at 3:37 pm

    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
  35. The Natural Homeschool says

    August 18, 2014 at 8:57 pm

    Delicious! Thank you for sharing your post with The Natural Homeschool and The Life of Jennifer Dawn Linky Party. 🙂 See you next Wednesday! 🙂

    Reply
  36. Mel {MamaBuzz} says

    August 19, 2014 at 8:32 pm

    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
  37. Jennifer says

    August 19, 2014 at 11:36 pm

    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

    Reply
  38. EstherAnna says

    August 20, 2014 at 8:10 am

    Do you have to use cool whip or can you make your own with heavy whipping cream?

    Reply
  39. Kayleigh says

    August 21, 2014 at 11:42 am

    This looks delicious. For the cream cheese is it between 4 and 8 ounces or a total of 32 ounces?

    Reply
  40. Stephanie says

    August 27, 2014 at 9:50 am

    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!

    Reply
  41. Ali says

    November 24, 2014 at 1:44 pm

    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
    • Sandra says

      November 24, 2014 at 1:52 pm

      That doesn’t sound silly, just put it in dry.
      Enjoy! You will love it!

      Reply
  42. Alexys says

    November 27, 2014 at 10:58 am

    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. mary says

    January 3, 2015 at 1:32 pm

    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
  44. Jen says

    February 1, 2015 at 9:05 am

    Looks great. What sized container of cool whip do you use?

    Reply
  45. EVERYBODYLOVECHOCOLATES says

    April 16, 2015 at 4:38 am

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

    Reply
  46. Susan says

    December 2, 2017 at 9:57 am

    What size Cool Whip?

    Reply

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