Raspberry Cheesecake with Oreo Cookie Base
Raspberry cheesecake bejewelled with berries, sat on a decadent Oreo cookie base. This beautiful chilled cheesecake is an easy no bake recipe ideal for lazy summer days.
Prep time1 hour
Servings1 portions
Ingredients
- 50 grams Stork melted
- 154g pack of Oreos cookies or Digestive biscuits
- 50 grams Stork
- 400g cream cheese
- 100g caster sugar
- 4 gelatin leaves
- ½ teaspoon vanilla extract/1 vanilla pod
- 70 g blueberries
- 150g raspberries
- 40g caster sugar
- 30g blueberries
- 30g raspberries
Nutritional facts
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- To prepare the base, crush the cookies and mix with the melted Stork.
- Spoon into a base lined 20cm springform or loose bottomed tin and press down firmly. Leave in the fridge to set.
- Blend Stork with the caster sugar until combined, then mix in the cream cheese, vanilla and blueberries and blend together.
- In a separate bowl soak the gelatin leaves for 7 minutes, drain them and heat until they melt. Stir the melted gelatin into the mix.
- Pour the cheesecake mix over the biscuit base and set aside in the refrigerator to set.
- In the meantime, warm up the raspberries with caster sugar in a pan for 10 minutes, set aside to cool.
- Pour the raspberry sauce onto the cheesecake and add raspberries and blueberries for decoration.
