I first made these cheesecakes for Sean last Valentine's Day, but I completely forgot to share the recipe for them. He loved them so much that I thought I would make them again this year (and actually write a post about them this time!).
No Bake Oreo and Raspberry Cheesecakes
15 Oreo cookies, roughly chopped
225g (8 ounces) cream cheese, at room temperature
¾ cup sugar
1 teaspoon vanilla extract
400ml (13 ounces) fresh cream, whipped (you can use cool whip, but I prefer freshly whipped cream)
1 punnet of raspberries
8 small jars (I used baby food jars and they were perfect)
1. Coarsely chop the cookies and set them aside.
2. Beat the cream cheese, sugar & vanilla with an electric mixer and set aside.
3. Gently stir in 2/3's of the whipped cream and 3/4′s of the chopped cookies.
4. Half fill each of the jars with the cheesecake mixture, add a layer of raspberries and then top with the remaining cheesecake mix.
5. Spoon the left over whipped cream into a piping bag and add a swirl of cream to the top of each jar. Sprinkle with left over oreos.
6. Refrigerate for at least four hours or until firm.
{Recipe adapted from here}
These are so yummy and the raspberries are the perfect partner for the sweet cheesecake flavors, Enjoy!!
