No Bake Chocolate Raspberry Cheesecake (Halloween Cheesecake)
This no-bake Halloween cheesecake holds a spooky surprise! Fresh homemade raspberry sauce is in every bite of this creamy white chocolate cheesecake. The black Oreo cookie dough makes a delightfully dark contrast to the light cheesecake cream and tastes simply divine!
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Equipment
- 9-inch springform pan ( 23 cm)
- Baking Paper
- Small Saucepan
- Small pan
- Tablespoon
- Fork
Ingredients
Raspberry Sauce
- 6 oz Fresh raspberries
- ⅓ cup Sugar
- ¼ cup Water divided
- 1 tablespoon Cornstarch
Cookie Crust
- 35 Oreos
- 7 tablespoon Butter salted
Cheesecake Cream
- 24 oz Cream cheese
- 1 ¼ cup Confectioner's sugar
- 1 tablespoon Vanilla extract
- 2 teaspoon Fresh lemon juice
- ½ cup Whipped cream divided
- 1 cup White chocolate chopped
Spiderweb
- 6 oz Milk chocolate or dark chocolate
- 6 tablespoon Whipped cream
Instructions
Step 1 - Preparation
- Prepare a round springform pan with baking paper on the bottom. Lightly spray the sides of the pan with non-stick spray and set aside.
Step 2 - The Oreo cookie dough
- Place 35 Oreos in a food processor, and process them into fine cookie crumbs. In the meantime, slowly melt 7 tablespoon Butter in a small pan.35 Oreos
- Add the crumbled cookie pieces to the food processor along with the melted butter and process on high until the cookie crumbs stick to the sides of the food processor.7 tablespoon Butter
- The mixture will have a sand-like consistency and can be crushed with your fingers.
- Empty the Oreo mixture into it and press the Oreo dough firmly into the springform pan. Spread it over the bottom and sides of the pan to create a nice even shape.
- Place the filled pan in the refrigerator for 15 minutes to cool.
Step 3 - Raspberry sauce
- Place 6 oz Fresh raspberries, three tablespoons of water, and ⅓ cup Sugar in a sauce pot and heat over medium heat.6 oz Fresh raspberries, ¼ cup Water, ⅓ cup Sugar
- Once the mixture starts bubbling, loosen the raspberries with a rubber spatula or spoon.
- In a small separate bowl, whisk together one tablespoon of cold water and 1 tablespoon Cornstarch until completely dissolved.1 tablespoon Cornstarch, ¼ cup Water
- Add this mixture to the raspberry sauce and stir. Bring to a boil briefly, then reduce the heat to a simmer.
- The sauce will thicken within 2-3 minutes.
- Press the prepared sauce through a fine mesh sieve to remove the seeds from the sauce. What remains is a lovely, smooth raspberry sauce.
- Set it aside to cool.
Step 4 - The cheesecake filling
- Place 24 oz Cream cheese in the bowl of your stand mixer.24 oz Cream cheese
- Whisk the cream cheese until it is completely smooth and fluffy, scraping down the sides as needed, about 3-4 minutes.
- Meanwhile, squeeze half a lemon.2 teaspoon Fresh lemon juice
- Add 1 ¼ cup Confectioner's sugar, 1 tablespoon Vanilla extract, and 2 teaspoon Fresh lemon juice to the bowl and beat on medium speed until the mixture is fluffy.1 ¼ cup Confectioner's sugar, 1 tablespoon Vanilla extract, 2 teaspoon Fresh lemon juice
- Add half of ½ cup Whipped cream (60 ml / ¼ cup) to the measuring cup and microwave for 1 minute or until heated.½ cup Whipped cream
- Place 6 oz Milk chocolate1 cup White chocolate in a bowl and pour the cream over the white chocolate. Whisk quickly with a fork to melt the white chocolate into a smooth, pourable mixture.1 cup White chocolate
- Turn the mixer to medium speed and slowly pour the white chocolate into the cheesecake mixture until thoroughly blended.
- Add the remaining whipped cream. Remix it until everything is well combined.½ cup Whipped cream
Step 5 - Assemble the cheesecake
- Remove the chilled crust from the refrigerator. Pour half of the cheesecake mixture into the crust and gently smooth it to cover the bottom.
- Place in the freezer for 10 minutes to allow the mixture to set and firm up.
- Remove the cake from the freezer and spoon the raspberry sauce onto the cheesecake mixture. Gently spread it out using a spoon.
- Carefully spoon the remaining cheesecake mixture on top of the raspberry layer. Be careful not to mix the layers here.
Step 6 - The spider web
- Place 6 tablespoon Whipped cream in a measuring cup and microwave for 45 seconds.6 tablespoon Whipped cream, 6 oz Milk chocolate
- If you want to use dark chocolate for the spider web, I recommend using six tablespoons of heavy cream.
- Put 6 oz Milk chocolate in a medium bowl and pour the hot cream over it. Stir the mixture with a fork until you have a smooth, thick ganache.
- Pour the chocolate ganache into a cake decorating piping bag to shape the net.
- Once filled, cut off the tip of the bag and make a dot in the center of the cheesecake.
- Pipe a large circle on top of the cheesecake and repeat the process, leaving about ½-inch/ 1.2cm of space between the circles.
- Now drag from the ganache's center dot to the cheesecake's outer edge a line (using the tip of a knife or a toothpick).
- Repeat every 1-inch/2.5cm, making sure the circles are slightly curved to create a spider web.
- Refrigerate for at least 6 hours to prevent the cheesecake from becoming too runny. Overnight is ideal. Serve chilled.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Slice | Calories: 414kcal | Carbohydrates: 45g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 291mg | Potassium: 190mg | Fiber: 2g | Sugar: 25g | Vitamin A: 762IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg
