Oreo Raspberry White Chocolate No Bake Cheesecake 奥利奥覆盆子白巧克力免烤乳酪蛋糕

I am not such a fan of Oreo biscuit, mainly because I don't like those dark black crumbs sticking on my teeth after having them. Surely, you don't want that to happen if you are meeting someone you want to impress, right? However, making them into dessert is another story. It adds a nice crumbly texture to the dessert, and spice up the dessert with its unique sweet chocolate taste. Tsk tsk.. what a double judgement I have.

Does this cake looks small? Yes, your eyes didn't play trick with you. I have a family of weight watchers, so this is a special mini size cake that I made. You don't have to be afraid of having dessert, you just need to have everything in moderate amount.

If you find the oreo cheesecake too creamy, then its raspberry counterpart is sure to provide you some refreshing taste. This cheesecake is a no fuss no bake version, almost not much technique required.

Oreo Raspberry White Chocolate No Bake Cheesecake

Makes 3 small-size (4 inch) cakes
note: also suitable for one 6 inch/ 7 inch mold

Ingredients

Crust

• 3/4 cup (around 50g) Graham crackers crumbs
• 30g butter, melted

Oreo cheesecake

• 125g cream cheese
• 40g sugar
• 3/4 tsp gelatine, melted in 22.5g boiling water
• 1/2 tbsp lemon juice
• 50g crushed oreo
• 50ml whipping cream, whipped
• extra oreo for topping

Raspberry cheesecake

• 125g cream cheese
• 2 tbsp sugar
• 3/4 tsp gelatine, melted in 22.5g boiling water
• 50g white chocolate, melted 
• 60g raspberry, fresh or frozen
• 60ml whipping cream, whipped

Cooking Directions

Crust

1. Line the bottom of springform cake pan.
2. Combine Graham cracker crumbs and melted butter and press into the base of cake pan. Chill in the fridge for 30 minutes.

Oreo cheesecake

1. Beat cream cheese and sugar until smooth.
2. Add gelatine mixture, lemon juice and crushed oreo. Beat until well combined.
3. Fold in whipping cream (whipped).
4. Pour into the cake pan and chill in the fridge for at least 1 hour (or until the cheese hardened) before adding the next layer.

Raspberry cheesecake

1. Beat cream cheese and sugar until smooth.
2. Add gelatine mixture, melted white chocolate and raspberry. Beat until smooth.
3. Fold in whipping cream (whipped).
4. Pour into the cake pan.
5. Chill the cake in the fridge for at least another hour.
6. Sprinkle oreo crumbs on top before serving.

奥利奥覆盆子白巧克力免烤乳酪蛋糕

做 3 个小尺寸（4寸）蛋糕
备注：也可以用１个６寸／７寸模型

材料

饼底

• 3/4杯 （约50克） Graham全麦饼干碎（可以用搅拌器打碎或用面杆压碎）
• 30克 黄油，融化

奥利奥芝士蛋糕

• 125克 奶油奶酪
• 40克 糖
• 3/4茶匙 明胶，融化在22.5克开水
• 1/2汤匙 柠檬汁
• 50克 奥利奥饼干碎
• 50毫升 奶油，打至7成发（即搅拌有纹路但扔能流动）
• 额外的奥利奥饼干碎 （撒在蛋糕上） 

覆盆子乳酪蛋糕

• 125克 奶油奶酪
• 2汤匙 糖
• 3/4茶匙 明胶，融化在22.5克开水
• 50克 白巧克力，熔化
• 60克 覆盆子，新鲜或冷冻
• 60毫升 奶油，打至7成发（即搅拌有纹路但扔能流动）

做法

饼底

1. 在蛋糕模型底部铺上烤纸。
2. 将融化的黄油倒入碾碎的消化饼，搅拌均匀。压入模型的底部。 放入冰箱冷藏30分钟。

奥利奥芝士蛋糕

1. 奶油奶酪和糖适当打发。
2. 加入明胶，柠檬汁和奥利奥饼干碎。 用打蛋器搅打均匀。
3. 加入打发好的奶油，混合均匀。
4. 倒入蛋糕模型，放入冰箱冷藏至少1小时。

覆盆子乳酪蛋糕

1. 奶油奶酪和糖适当打发。
2. 加入明胶，融化的白巧克力和覆盆子。 打至光滑。
3. 加入打发好的奶油，混合均匀。
4. 倒入蛋糕模型。放入冰箱冷藏至少1小时。
5. 食用前撒上奥利奥饼干碎。