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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
recipe image Raspberry Cheesecake with Oreo Cookie Base


  • 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


  1. To prepare the base, crush the cookies and mix with the melted Stork.
  2. Spoon into a base lined 20cm springform or loose bottomed tin and press down firmly. Leave in the fridge to set.
  3. Blend Stork with the caster sugar until combined, then mix in the cream cheese, vanilla and blueberries and blend together.
  4. 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.
  5. Pour the cheesecake mix over the biscuit base and set aside in the refrigerator to set.
  6. In the meantime, warm up the raspberries with caster sugar in a pan for 10 minutes, set aside to cool.
  7. Pour the raspberry sauce onto the cheesecake and add raspberries and blueberries for decoration.