No Bake Chocolate Raspberry Cheesecake (Halloween Cheesecake)

🧂 Ingredients

• 6 oz Fresh raspberries
• ⅓ cup Sugar
• ¼ cup Water

  divided
• 1 tablespoon Cornstarch
• 35 Oreos
• 7 tablespoon Butter

  salted
• 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
• 6 oz Milk chocolate

  or dark chocolate
• 6 tablespoon Whipped cream

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 The mixture will have a sand-like consistency and can be crushed with your
  fingers.
• 5 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.
• 6 Place the filled pan in the refrigerator for 15 minutes to cool.
• 7 Place 6 oz Fresh raspberries, three tablespoons of water, and ⅓ cup Sugar in a
  sauce pot and heat over medium heat.
• 8 Once the mixture starts bubbling, loosen the raspberries with a rubber spatula
  or spoon.
• 9 In a small separate bowl, whisk together one tablespoon of cold water and 1
  tablespoon Cornstarch until completely dissolved.
• 10 Add this mixture to the raspberry sauce and stir. Bring to a boil briefly, then
  reduce the heat to a simmer.
• 11 The sauce will thicken within 2-3 minutes.
• 12 Press the prepared sauce through a fine mesh sieve to remove the seeds from the
  sauce. What remains is a lovely, smooth raspberry sauce.
• 13 Set it aside to cool.
• 14 Place 24 oz Cream cheese in the bowl of your stand mixer.
• 15 Whisk the cream cheese until it is completely smooth and fluffy, scraping down
  the sides as needed, about 3-4 minutes.
• 16 Meanwhile, squeeze half a lemon.
• 17 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.
• 18 Add half of ½ cup Whipped cream (60 ml / ¼ cup) to the measuring cup and
  microwave for 1 minute or until heated.
• 19 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.
• 20 Turn the mixer to medium speed and slowly pour the white chocolate into the
  cheesecake mixture until thoroughly blended.
• 21 Add the remaining whipped cream. Remix it until everything is well combined.
• 22 Remove the chilled crust from the refrigerator. Pour half of the cheesecake
  mixture into the crust and gently smooth it to cover the bottom.
• 23 Place in the freezer for 10 minutes to allow the mixture to set and firm up.
• 24 Remove the cake from the freezer and spoon the raspberry sauce onto the
  cheesecake mixture. Gently spread it out using a spoon.
• 25 Carefully spoon the remaining cheesecake mixture on top of the raspberry layer.
  Be careful not to mix the layers here.
• 26 Place 6 tablespoon Whipped cream in a measuring cup and microwave for 45
  seconds.
• 27 If you want to use dark chocolate for the spider web, I recommend using six
  tablespoons of heavy cream.
• 28 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.
• 29 Pour the chocolate ganache into a cake decorating piping bag to shape the net.
• 30 Once filled, cut off the tip of the bag and make a dot in the center of the
  cheesecake.
• 31 Pipe a large circle on top of the cheesecake and repeat the process, leaving
  about ½-inch/ 1.2cm of space between the circles.
• 32 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).
• 33 Repeat every 1-inch/2.5cm, making sure the circles are slightly curved to create
  a spider web.
• 34 Refrigerate for at least 6 hours to prevent the cheesecake from becoming too
  runny. Overnight is ideal. Serve chilled.

Nutrition Info