1cupchocolate sandwich cookiesfilling removed and crushed
3tablespoonsunsalted buttermelted
Cream Cheese Filling
8ouncescream cheesesoftened
1 ½cupsfresh raspberries, divided(about ½ pint) plus extra for decorating
¾cuppowdered sugarsifted
2cupsheavy whipping cream(or 16 oz tub of whipped topping)
Instructions
Cookie Crust
In a medium bowl, mix together crushed cookie crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Set aside in refrigerator.
Cream Cheese Filling
In a large mixing bowl, whisk together softened cream cheese, sifted powdered sugar and 1 cup of the fresh raspberries.
In a separate mixing bowl, whip the heavy whipping cream until stiff peaks form. Gently fold into the raspberry cream cheese mixture. Gently fold in the remaining raspberries.
Spoon the raspberry filling over the chilled chocolate crust, pressing down with spatula to release air bubbles. Cover with plastic wrap and chill for 4 hours. Just before serving, decorate with additional fresh raspberries as desired. Best served within 24 hours.
Notes
Graham cracker crumbs can be used in place of chocolate sandwich cookies.
If you don't want to make homemade whipped cream, a 16-ounce tub of Cool Whip can be used in place of heavy whipping cream.
Total time doesn't include chill time (about 4 hours).
Cream cheese should be softened or at room temperature for the easiest blending.
Powdered sugar should be sifted.
Just before serving, decorate with fresh raspberries (and mint leaves, if desired)
Raspberry no-bake cheesecake should be covered with plastic wrap and stored in the refrigerator. Best when served within 24 hours as the mixture may dry and crack slightly over time.