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.
Cooking timeNot available
Prep time1 hour 0 minutes
Servings1 portions

Ingredients
- 50g Stork with Butter (melted)
- 154g pack of Oreos cookies or Digestive biscuits
- 50g Stork with Butter
- 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
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.