Raspberry Oreo Cheesecake is sweet, tangy decadence with a chocolate cookie double crust, creamy custard-like raspberry cheesecake loaded with Oreo cookie chunks, and topped with ganache and a delectable raspberry mousse.

Raspberry Oreo Cheesecake

Indulge in the ultimate dessert experience with our Raspberry Oreo Cheesecake topped with luscious Raspberry Mousse! This creamy and decadent cheesecake is made with a chocolate cookie crust, a second layer of Oreos, creamy custard-like raspberry cheesecake, with chunks of Oreo cookies throughout. And the crowning glory is the light and fluffy raspberry mousse, made with a heavenly blend of white chocolate and fresh raspberry puree. The flavors and textures are perfectly balanced, with the tanginess of raspberries complementing the tangy, sweetness of the cheesecake and the subtle chocolate of the Oreo cookies.

Raspberry Oreo Cheesecake is a treat that will satisfy your cravings and leave you wanting more! Whether you’re planning a special occasion or just looking for a weekend indulgence, this Raspberry Oreo Cheesecake topped with Raspberry Mousse is a must-try recipe that will impress everyone at the table.

Ingredients for Raspberry Oreo Cheesecake

Ingredients for the Raspberry Oreo Cheesecake:

Raspberry Reduction

Raspberries: Fresh or frozen work equally well.
Cornaby’s E-Z Gel: I prefer this thickening gel because it does not become lumpy, does not need cooking, has no aftertaste, and is simply easy to work with.
Freeze-dried raspberries: Just a few tablespoons of powdered freeze-dried raspberries amp up the raspberry flavoring in the perfect way, without the need of extracts or emulsions. The freeze-dried raspberries can be powdered with a food-processor or blender, so purchase the variety that is the cheapest!

Chocolate Cookie Crust:

Chocolate sandwich cookies: Keep the centers while making the crust. No extra sugar is needed for this crust, as the Oreo cookies are sweet enough.
Unsalted butter:

Raspberry Puree inside the batter and the mousse

Raspberry Cheesecake Batter:

Cream cheese: You will need 4 8-ounce packages of cream cheese for this recipe. The cheesecake will be extra creamy and have the expected tartness that cream cheese brings to the table.
Granulated sugar: Granulated sugar adds just enough sweetness to complement the tartness of the cream cheese and the raspberries.
All-purpose flour: All-purpose flour is a signature ingredient in a New York style cheesecake. And flour also negates the need for a water bath while baking these cheesecake recipe!
Eggs: This recipe calls for 3 large eggs, plus 2 egg yolks! The addition of the two yolks adds the perfect fat content to yield an exceptionally creamy, custard-like cheesecake! It’s divine! Please note that the eggs are room temperature before adding them to the cheesecake batter. This is important to keep your cheesecake from cracking.
Raspberry reduction: This is a separate ingredient you prepare from fresh or frozen raspberries, with a thickening agent and freeze-dried raspberries. To simplify your baking day, feel free to make this a day or two ahead.
Chocolate sandwich cookies: These cookies show up in five locations for this cheesecake:
- The crust:
- The second crust: A half cup of cheesecake batter is smoothed onto the baked crust, then a layer of Oreos are placed horizontally on top of that cheesecake batter until the bottom of the pan is covered. Then, another cup of cheesecake batter covers those Oreo cookies.
- A mix-in for the Raspberry Cheesecake batter: 8-10 chocolate sandwich cookies have the cream removed, are coarsely crushed, and then added to the remaining cheesecake batter. This Raspberry-Oreo batter fills the remainder of the springform pan.
- Crumbles: Topping the raspberry mouse
- Whole Cookies: Wedged into the whipping cream topping off the cheesecake in a magnificent way!

Raspberry Mousse

Raspberry Reduction: The same homemade raspberry reduction is used to make the mousse.
Heavy cream: My favorite is the 40% fat version sold at Costco. Just be sure you are using heavy cream, as opposed to whipping cream or cream. The fat content differs for each variety.
White chocolate: A high quality white chocolate is important. Ghirardelli or Guittard are my preferences.
Powdered sugar: A little bit of powdered sugar stabilizes the whipping of the heavy cream, and therefore, the mousse.

How to Make the Raspberry Oreo Cheesecake:

Raspberry Reduction:

First, we need to make the sweet and tart raspberry reduction, which will be added to the cheesecake batter and the raspberry mousse top. Take 30 ounces of raspberries (frozen or fresh) and cook them in a medium-large pot over medium-high heat. Cook for 10 minutes until boiling fully. Once done, use a fine-mesh strainer and a spatula to strain the liquid from the seeds. Reserve the liquid and whisk in E-Z Gel and freeze-dried raspberry powder until incorporated. Set aside or refrigerate until ready to use. This is an easy thing to make a day or two ahead to simplify your baking day.

Chocolate Cookie Crust:

Next, let’s prepare the chocolate cookie crust. Preheat your oven to 350°F and prepare a 9 to 10-inch springform pan by coating the bottom with non-stick spray. Place a parchment paper circle and spray the bottom and sides of the pan again liberally. Take 24 (292g) chocolate sandwich cookies with centers and pulse them in a food processor until fine crumbs. Add 3 tablespoons of melted unsalted butter and mix until incorporated. Place the crust crumbs in the prepared springform pan and press until flat in the bottom. Bake the crust in the 350°F oven for 10 minutes, then remove and allow it to cool.

Raspberry Cheesecake Batter:

While the crust is baking, prepare the cheesecake batter. Place four 8-ounce packages of cream cheese, room temperature, in a large bowl. With a hand mixer on low speed, cream the cream cheese. Your goal when making cheesecake batter is to add as little air to the batter as possible. Add 1 cup of granulated sugar and 3 tablespoons of all-purpose flour. Continue to cream on low speed until well blended. Still on low speed, blend in 3 large eggs + 2 yolks, one at a time. Scrape the bowl well and blend if needed until smooth. Add the raspberry reduction, room temperature, and mix on low speed just until combined and no white remains. Scrape the bowl and fold as necessary.

Making the double crust:

Pour ½ cup of the batter over the crust. Carefully smooth it with a spatula so the crust is not disturbed. Add as many chocolate sandwich cookies to the bottom of the springform pan as will fit horizontally along the top of the batter. Add another cup of raspberry cheesecake batter to the springform pan and smooth with spatula.

Adding more Oreos:

With the remaining cheesecake batter, fold in roughly chopped, cream removed, Oreos. Add the Oreo-filled raspberry cheesecake batter to the springform pan, filling to the top edge if possible. Smooth with a spatula.

Baking cheesecake without the water bath

Baking without a Water Bath:

Bake at 450° F (232° C) for 10 minutes. Reduce the oven temperature to 250° F (121° C) and continue baking for 30 minutes. Turn off the oven, but leave the cheesecake in the oven for another 40 minutes with the oven door closed.

The why? The high temperature bake sets the maximum cheesecake height. Then, the low temperature slowly bakes the cheesecake, enhancing the custard-like texture of a cheesecake. Turning off the heat and leaving the cheesecake in a closed oven allows the cheesecake to continue to slowly bake, yet not create cracks from overbaking.

Cooling the Cheesecake:

Remove the cheesecake from the oven and allow it to cool completely at room temperature. Run a knife between the cheesecake and the side of the pan to release the cheesecake and prevent cracking as it shrinks while cooling. Cool completely until room temperature. Chill in the refrigerator for at least 2 hours before adding the chocolate ganache and raspberry mousse to the top.

Dark Chocolate Ganache and Raspberry Mousse:

Dark Chocolate Ganache:

For the dark chocolate ganache, heat the cream in the microwave for about 30 seconds. Add the cream to the chocolate and stir until melted. Microwave for another 15-30 seconds if not melted.

Raspberry Mousse:

A similar technique is used for the raspberry mousse. Heat the raspberry reduction and cream in the microwave. When the raspberries are adding to the cream liquid before adding chocolate, it will keep the chocolate from seizing up while it is melting. White chocolate is very temperamental, so adding the warm cream mixture to the white chocolate is very important! Warm the cream mixture to almost boiling, for 1-2 minutes. Pour it into the chocolate chips and stir until melted. Microwave for another 15-30 seconds if the chocolate is not melted.

In a separate bowl, use hand mixer to whip 2/3 cup heavy cream and powdered sugar until stiff peaks. Scoop a large spoonful of whipped cream into the raspberry white chocolate mixture and fold until no white remains. Scoop remaining whipping cream into raspberry white chocolate mixture and fold just until no white remains. Store in refrigerator until ready for use.

Assemble the Cheesecake:

Remove cheesecake from springform pan. Smooth sides of cheesecake with a plastic bench scraper or metal spatula. Spread dark chocolate ganache on top of the cheesecake, leaving the edges uncovered. Place in refrigerator or freezer until chocolate is set. Then, spread raspberry mouse on top of the cheesecake, completely covering the ganache and up to the very edge of the cheesecake. Use a spatula for spreading or swirl mousse on top of the cheesecake with a cake decorating bag and large tip (2A or 1M Wilton tips). Sprinkle with remaining crushed Oreos. Top each cheesecake slice with stabilized whipped cream and whole Oreo cookies. Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.

An easy and successful way to cut a cheesecake and serve it later is with the use of wax paper/parchment paper squares. A video showing just how easy it can be is on Instragram @taste.thekitchennextdoor under the “cheesecake” highlight bubble.

Who doesn’t love a good cheesecake? And if it’s got Oreos and raspberry, it’s just irresistible! This Raspberry Oreo Cheesecake is sure to wow your guests and their taste buds. So, let’s get started!

–Kim

Print Recipe

Raspberry Oreo Cheesecake

Prep Time50

Cook Time1 20

Chilling Time2

Course: Dessert

Keyword: chocolate, ganache, mousse, Oreo, raspberry

Servings: 9 inch cheesecake

Author: Kim Melanson

Equipment

9-inch springform pan