Description
This Raspberry Swirl Cheesecake with Oreo Crust is the ultimate creamy and tangy dessert! Made with a rich cheesecake filling, fresh raspberry sauce swirled throughout, and a crunchy Oreo crust, this stunning dessert is a showstopper for any occasion.
Ingredients
Units
Scale
For the Oreo Crust:
- 24 Oreo cookies, crushed
- 5 tbsp melted butter
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 1/4 cup sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare the Oreo Crust:
- Preheat oven to 325°F (163°C).
- Mix crushed Oreos with melted butter and press into the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes, then set aside.
- Make the Raspberry Swirl:
- In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat.
- Stir in cornstarch mixture and cook until thickened. Strain to remove seeds.
- Prepare the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each. Stir in vanilla and sour cream.
- Assemble the Cheesecake:
- Pour cheesecake batter over the Oreo crust.
- Drizzle raspberry sauce on top and swirl with a knife.
- Bake & Chill:
- Bake for 50-55 minutes until the center is slightly jiggly.
- Turn off the oven, crack the door open, and let it cool inside for 1 hour.
- Refrigerate for at least 4 hours before serving.
- Garnish & Serve:
- Top with fresh raspberries, mini Oreos, and mint leaves.
Notes
- Use frozen raspberries if fresh aren’t available.
- Let the cheesecake chill overnight for the best texture.
- Serve with a drizzle of melted chocolate for extra indulgence.
