Dive into the ultimate dessert fantasy with our No-Bake White Chocolate Raspberry Cheesecake - a creamy, dreamy treat that's as easy to make as it is to devour!

Ingredients:

24 Oreo cookies
5 tablespoons butter, melted
10 ounces white chocolate, chopped
24 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup raspberries, fresh or frozen
Additional raspberries and white chocolate shavings for garnish

Directions:

In a food processor, pulse Oreo cookies until finely ground. Mix in melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator.
Melt white chocolate in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Let cool slightly.
In a large bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually beat in cooled white chocolate.
In a separate bowl, whip heavy whipping cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until well blended.
Pour half of the cheesecake mixture over the crust. Scatter raspberries over the top, then cover with the remaining cheesecake mixture. Smooth the top with a spatula.
Chill in the refrigerator for at least 6 hours, or overnight.

Before serving, garnish with additional raspberries and white chocolate shavings.
Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 6 hours 30 minutes (including chilling)

Kcal: 580 kcal | Servings: 12 servings