This non-bake cheesecake is so so beautiful and easy to make. The dark colour of Oreo crust with the cream and pink stripe cheesecake with fresh raspberries and decorated with white chocolate drizzle on top. Best of all no bake!!!!!!! This cheesecake is sure to impress.
For the crust
- 1 cup fine Oreo crumbs
- 35g butter, melted
For the cheesecake:
- 225g cream cheese, softened
- 1/2 cup icing sugar
- 1/2 cup double cream
- 2.5 tsp gelatin powder, dissolved in 1/4 cup cold water and rest for 5 minutes
- 1 1/2 cup raspberries ( divided)
- 1 tsp vanilla extract
For the topping:
- about 1 1/2 cup fresh raspberries
- 1/3 cup white chocolate chips
To make the crust: Combine Oreo crumbs with melted butter, stir until evenly moistened than divide the mixture between 8 paper cups and press into the bottom ( it will be approximately 1 1/2 to 2 tbsp per cup). Set in the fridge to firm while making the filling.
To make the cheesecake: Place almost 3/4 cup of raspberries in a food processor and pulse until completely crushed. Strain it through a strainer to get rid of the seeds and set aside.
Heat dissolved gelatin until completely melted and set aside to cool.
Beat together softened cream cheese, icing sugar and vanilla extract until light and fluffy, set aside.
Beat double cream until stiff peaks form, add melted cooled gelatin and mix to combine. Add cream cheese mixture and mix to combine.
Take out the crust from the fridge, spoon the cheesecake filling onto the crust and fill the cups half way full. Smooth the top and set in the freezer for 5 minutes.
Add raspberry puree in the remaining cheesecake filling and mix to combine, then gently fold in remaining 3/4 cup raspberries and spoon the mixture on top of the white cheesecake layer.
Set in the fridge for a few hours to firm or in the freezer for at least 45 minutes. If you stare them in the freezer keep in mind that the raspberries from the filling will melt and release some juice so don't remove the cheesecakes from the paper cups.
Before serving arrange fresh raspberries on top and drizzle with melted white chocolate.