no bake white chocolate raspberry cheesecake

Ingredients no bake white chocolate raspberry cheesecake

Crust
1 Nabisco OREO Pie Crust
Filling
16 oz Bakers White Chocolate (4 bars)
3 tbsp Unsalted Butter
2 packages 8oz Philidelphia Cream Cheese
3/4 cup Heavy Whipping Cream
1 tsp Vanilla Extract
1/4 cup Extra fine white sugar
1 pints fresh raspberries (cleaned)

how to make no bake white chocolate raspberry cheesecake

In a microwave-safe bowl, melt the white chocolate and butter. I used 30-second incraments, stirring in-between. Let cool for a few minutes afterward.

In a seperate bowl, mix the cream cheese, heavy whipping cream, sugar, and vanilla until the mixture is creamy; roughly 3 minutes.

Fold the white chocolate mixture into the cream cheese mixture, continue to fold the mixtures until they're evenly mixed.

Next, fold in the freshly cleaned raspberries into the mixture. Be careful not to break the berries too much -- a little is fine -- but by keeping this to a minimal it will save the two distinct flavors in the finished cheesecake.

Pour the mixture into the Oreo pie crust and let chill for 8 hours. Serve and enjoy :)