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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 Time 30 minutes
Total Time 1 hour 30 minutes
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