Oreo Raspberry Cheesecake



  • 20 Oreo cookies, centers removed
  • 6 tbs Butter, melted
  • 3 oz Raspberries
  • 1/4 cup Sugar
  • 1 tsp Cornstarch
  • 6 oz White chocolate chips
  • 1/4 cup Half & half
  • 12 oz Cream cheese, room temperature
  • 2 Eggs
  • 1 tsp Vanilla Extract


  1. In a Medium mixing bowl, crush Oreo cookies as much as possible
  2. Add butter, mix well until incorporated
  3. Place 24 cupcake liners in muffin tins
  4. Press about a tbsp of the Oreo mixture into each liner
  5. In a small sauce pan, over medium heat, combine raspberries and 1 tbsp of sugar
  6. In a small bowl mix together cornstarch and 1 tbsp of water
  7. Once raspberries are broken down, slowly stir in cornstarch mixture
  8. Reduce heat to low, simmer until sauce thickens
  9. Let raspberry sauce cool
  10. Preheat oven to 325°
  11. Heat a small sauce pan on medium/low heat
  12. Add white chocolate chips and half & half, stirring often
  13. Once combined, remove from heat and let cool
  14. In a large mixing bowl, combine cream cheese and remaining sugar
  15. Once smooth, add in eggs and vanilla
  16. Slowly stir in white chocolate mixture, until incorporated
  17. Divide cheesecake mixture evenly throughout cupcake liners
  18. Layer 1 tsp of raspberry sauce on each cheesecake
  19. Gently swirl a fork over raspberry mixture
  20. Bake 20 minutes
  21. Let cool to room temperature, then remove liners
  22. Refrigerate until ready to serve

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