Adventures of Mel

Category: Cheesecakes

  • Easy Homemade Jello No Bake Cheesecake

    Easy Homemade Jello No Bake Cheesecake

    Easy recipe for homemade Jello no bake cheesecake. Creamy lemon-y dessert made with Jello mix, cream cheese, and whipped cream.

    We love a good cheesecake, and lemon Jello no bake cheesecake used to be one of our favorite desserts.

    So color me happy when I found a recipe card for “Strawberry Miracle Cheesecake” in my grandma’s recipe box. Only I’m not sure why it’s got strawberry in the title because it’s more of a lemon-y dessert, and you can put strawberries on top if you want.

    slice of Jello no bake cheesecake topped with whipped cream on ivory plate with fork

    The first time I made this recipe, I was really afraid the lemon flavor might be overpowering, but it really isn’t. The creaminess far outweighs the lemon-y flavor.

    This no bake lemon cheesecake is a Jello-based recipe with a delicious graham cracker crust. While you can make the crust homemade, I just picked up a crust already made at the store.

    Being that this is a no bake dessert, it’s also an eggless lemon cheesecake. So no need for eggs.

    If you love cheesecake as much as we do, you’ll love my favorite white chocolate raspberry cheesecake; or switch berries and make a delicious strawberry swirl cheesecake. Either way you can’t go wrong.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cheesecake tips, important info for this recipe, and similar recipe ideas – and get straight to the Jello no bake cheesecake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    LET’S TALK ABOUT INGREDIENTS:

    lemon Jello no bake cheesecake ingredients on white marble countertop

    Lemon Jello Mix: You just need the smaller size Jello box, the 3 ounce box.

    Cream Cheese: I recommend using full fat cream cheese, so you get all the creamy benefits of full fat.

    Heavy Whipping Cream: Now the original recipe calls for Milnot, or evaporated milk. But it’s required to chill it beforehand, and I always forget. So if you’re like me and you forget, heavy whipping cream works just as well, maybe even better.

    Graham Cracker Crust: Again, you can either make it homemade, or you can just pick up a crust at the store. You may have enough batter for 2 cheesecakes, depending on the size of your crust. Most of the store bought crusts are quite small.

    Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Liquid Measuring Cup: A larger liquid measuring cup makes it easy to mix up the Jello and pour it into your ingredients.

    Stand Mixer or Hand Mixer with Extra Mixing Bowl

    Pie Plate – If you’re making your own crust. Otherwise, just use the pie plate that comes with your store-bought crust.

    HOW TO MAKE JELLO CHEESECAKE FROM SCRATCH

    This is such an easy no bake lemon cheesecake. It really only takes minutes to mix up; but it does require a little chill time.

    Gather your ingredients and get to mixing…

    1. First dissolve the lemon Jello mix in boiling water.
    2. Then add the lemon juice to the jello mixture, stir it up well, and set aside.
    making lemon jello and adding lemon juice to it in Pyrex measuring cup
    1. Whip the cream cheese and sugar together.
    2. Add vanilla to the cream cheese mixture, mixing well.
    3. Now take the Jello mixture and mix it into the cream cheese mixture ’til smooth.
    steps for making easy no bake lemon cheesecake, including mixing cream cheese and sugar, adding vanilla extract, and mixing lemon Jello mixture into cream cheese mixture
    1. In a separate mixing bowl, whip the heavy whipping cream ’til it forms stiff peaks.
    2. Then mix the heavy whipping cream into your cheesecake mixture, making it smooth and creamy.
    3. Pour the cheesecake batter into the prepared graham cracker crust, cover, and chill for at least 1 to 2 hours
    steps for making a no bake lemon cheesecake, including whipping heavy whipping cream in metal bowl 'til it has stiff peaks, mixing whipped cream into Jello cheesecake mixture 'til smooth and creamy, and pouring cheese cake batter into graham cracker crust in foil pie plate

    Your cheesecake should become firm enough to slice and serve with strawberries or other fruit topping, along with whipped cream.

    FAQ:

    Why is my no bake cheesecake not firm?

    One of the most important steps in this recipe is whipping the cold (make sure it’s absolutely cold) heavy whipping cream ’til it forms stiff peaks. If those peaks aren’t stiff enough, your cheesecake may come out more runny than firm. Chill time is also important. You may need to give it more than 1-2 hours to set up properly.

    How should I store lemon Jello no bake cheesecake?

    Be sure to cover it and store it in the refrigerator. It should keep for 4-5 days.

    Can I freeze a no bake cheesecake?

    You definitely can. Just be sure to cover and wrap it well with both plastic wrap and aluminum foil to prevent freezer burn. It should keep in the freezer for 3 months.

    slice of Jello cheesecake topped with whipped cream on ivory plate with forked bite

    VARIATIONS YOU CAN TRY WITH JELLO CHEESECAKE

    Oh the flavors you can make with a Jello cheesecake…

    I’m telling you, the possibilities are endless.

    MORE VERY YUMMY LEMON DESSERTS:

    GET THE PRINTABLE RECIPE

    If you love this Jello no bake cheesecake as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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    Easy Homemade Jello No Bake Cheesecake

    Easy recipe for homemade Jello no bake cheesecake. Creamy lemon-y dessert made with Jello mix, cream cheese, and whipped cream.

    • 3 ounce lemon Jello mix
    • 1 cup boiling water
    • 3 tablespoons lemon juice
    • 8 ounces cream cheese
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 12 ounces heavy whipping cream (cold*)
    • 1 graham cracker crust
    1. First dissolve the lemon Jello mix in boiling water.
    2. Then add the lemon juice to the jello mixture, stir it up well, and set aside.
    3. Whip the cream cheese and sugar together.
    4. Add vanilla to the cream cheese mixture, mixing well.
    5. Now take the Jello mixture and mix it into the cream cheese mixture ’til smooth.
    6. In a separate mixing bowl, whip the heavy whipping cream ’til it forms stiff peaks.
    7. Then mix the heavy whipping cream into your cheesecake mixture.
    8. Pour the cheesecake batter into the prepared graham cracker crust, cover, and chill for at least 1 to 2 hours.
    9. Your cheesecake should become firm enough to slice and serve with strawberries or other fruit topping, along with whipped cream.

    *The original recipe calls for Milnot, or evaporated milk. But it’s required to chill it beforehand, and I always forget. So if you’re like me and you forget, heavy whipping cream works just as well, maybe even better.

    Why is my no bake cheesecake not firm?

    One of the most important steps in this recipe is whipping the cold (make sure it’s absolutely cold) heavy whipping cream ’til it forms stiff peaks. If those peaks aren’t stiff enough, your cheesecake may come out more runny than firm. Chill time is also important. You may need to give it more than 1-2 hours to set up properly.

    How should I store lemon Jello no bake cheesecake?

    Be sure to cover it and store it in the refrigerator. It should keep for 4-5 days.

    Can I freeze a no bake cheesecake?

    You definitely can. Just be sure to cover and wrap it well with both plastic wrap and aluminum foil to prevent freezer burn. It should keep in the freezer for 3 months.

    Cheesecakes
    American
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  • Fresh Strawberry Swirl Cheesecake

    Fresh Strawberry Swirl Cheesecake

    How to make the most delicious strawberry swirl cheesecake recipe, with a graham cracker crust, creamy homemade filling, and fresh strawberries.

    slice of strawberry swirl cheesecake with whipped cream and fresh strawberries on a white plate

    One of my favorite desserts is strawberry cheesecake. Make that a strawberry swirl cheesecake with a fresh strawberry sauce or strawberry jam swirled into the cheesecake filling, and it’s definitely a dessert to behold.

    While white chocolate raspberry cheesecake is my absolute favorite cheesecake, this cheesecake recipe is definitely right up there with it.

    While there are a few steps (mainly the swirling and the cooling process), it’s a fairly easy cheesecake to make. And I like that it doesn’t require a ton of ingredients.

    Now you can definitely make this cheesecake without any strawberry swirl and just serve it with fresh strawberries or the separate strawberry sauce. But the swirl really adds an oomph to this very yummy dessert.

    Looking for more cheesecake recipes? You may also enjoy pumpkin spice cheesecake (made in the Instant Pot) and no bake lemon cheesecake.

    slice of strawberry cheesecake with whipped cream and strawberries on a white plate with a fork

    WHERE CAN I FIND THE STRAWBERRY SWIRL CHEESECAKE RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious strawberry cheesecake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Tips for How to Make Strawberry Cheesecake

    Before I send you willy-nilly to the recipe card, I’ll give you a few tips regarding the crust, the creamy filling, and how to make a really flavorful, delicious strawberry sauce to swirl into your cheesecake.

    Let’s Talk about the Crust First

    The crust really is the foundation for your dessert. So you wanna make it good.

    My boys actually love a chocolate cookie crust for cheesecake, and I do too. It would probably pair really well with a strawberry cheesecake.

    But this time, I decided to make a graham cracker crust. It’s easy, you just press it into your pan, and then you bake it for about 10 minutes.

    graham cracker crust in springform pan for cheesecake recipe

    A graham cracker crust is the more traditional cheesecake crust. But you could always use other alternatives, like vanilla sandwich cookies, Nilla Wafers, Pecan Sandies, even gluten-free graham crackers for a gluten-free crust.

    What Kind of Cream Cheese Should I Use?

    While you can use low fat cream cheese, I’ve had the best luck with full fat cream cheese. Also, full fat cream cheese doesn’t necessarily have all the additives they add in when they remove things from the cheese to make it “lite.”

    You really want a creamy cheesecake filling, so never settle but always go for full fat.

    When it comes to brands, I’ve had great success with brands like Philadelphia, Great Value, and Aldi’s Happy Farms.

    Tips for How to Make the Strawberry Sauce for Cheesecake

    While I have another strawberry sauce that’s not quite as sweet, it works better for a topping more than a swirl.

    One thing I’ve learned in developing this recipe is that strawberries are really temperamental, and it can be hard to get a really flavorful strawberry taste when you bake them.

    A few tips for making your strawberry sauce for cheesecake, especially a swirl cheesecake…

    • Use fresh strawberries over frozen. Frozen strawberries add a lot of water that you just don’t want, and they’re not quite as flavorful as fresh either.
    • Make sure you use good strawberries that really pack the flavor. The fresher the better, though I’ve found some really good ones at our grocery store lately.
    • When you’re making a swirl, you’ll need strawberry purée. So use a blender to purée those berries up really well.
    • You’ll need to bring all of your ingredients to a boil and then cook for an additional 3 to 5 minutes, or until the mixture begins to thicken up and turns a beautiful red color.
    making strawberry sauce for strawberry cheesecake recipe in saucepan with spatula

    Now you can avoid making a strawberry sauce altogether and just use strawberry jam. But there’s something about this sauce that really makes the cheesecake.

    Tips for How to Make the Cheesecake Filling

    mixing strawberry swirl cheesecake filling in blue bowl with hand mixer
    • Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
    • Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    • When your filling is creamy and smooth, pour half the filling into your crust.
    creamy filling for strawberry swirl cheesecake in graham cracker crust in springform pan
    • Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there.
    • Swirl the sauce into the filling with a table knife or wooden skewer.
    • Pour the rest of the filling on.
    swirling strawberry sauce for cheesecake into strawberry swirl cheesecake filling with wooden skewer
    • Add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
    • Again, swirl the sauce into the filling with a table knife or wooden skewer.
    • Bake, cool, and chill according to the recipe instructions in the recipe card below.

    Using the Water Bath Method While Baking

    The Kitchn has an excellent tutorial with really helpful tips for how to make the perfect cheesecake. In fact, that’s where I learned how to use the water bath method for making a cheesecake even more creamy.

    Before you bake your cheesecake, wrap the outside of a 9-inch springform pan with a good layer of aluminum foil, with foil extending over sides from the bottom of your pan. Maybe even add a couple layers, to help keep water from getting to your cheesecake.

    foil wrapped springform pan with graham cracker crust

    Then place the pan down in a roasting pan with at least an inch of water in it. I use a turkey roasting pan.

    baking strawberry swirl cheesecake in roasting pan with water in oven

    This provides a steam bath environment for your cheesecake as it bakes and keeps it very moist.

    What Causes Cheesecake to Crack, and How Can I Prevent That?

    So this is a problem with any kind of cheesecake and some kinds of pies, like pumpkin pie, sweet potato pie, etc.

    The water bath method will help with this, as it will keep the cheesecake from drying out.

    Essentially, that’s what causes it to crack, is when it dries out. It can happen when it’s baked too long and sometimes even when it’s cooled too quickly.

    That said, when cheesecake is done, it should be set around the edge but still a little jiggly in the middle. The center is almost set but not quite set.

    baked strawberry swirl cheesecake in springform pan

    More Strawberry Recipes You’ll Enjoy

    Can Strawberry Swirl Cheesecake Be Frozen?

    As long as you use a full fat cream cheese, cheesecake should freeze well.

    Just make sure you cool the cheesecake first. Then chill it.

    Once it’s chilled, you can wrap it up with a layer or two of plastic wrap and then a layer of foil.

    According to Eat By Date, cheesecake shelf life is up to 6 to 8 months in the freezer.

    What to Serve with Strawberry Cheesecake

    You can either swirl on a little canned whipped cream, or make homemade whipped cream and use a decorating bag and large tip (I used Tip 1M) to swirl it on.

    slice of strawberry swirl cheesecake on white plate with whipped cream and a fork

    And, of course, you can serve it with fresh strawberries.

    Kitchen Tools You’ll Need to Make This Dessert:

    9″ Springform Pan – This kind of pan is necessary for cheesecake, so you can easily remove the sides of the pan when serving.

    Aluminum Foil – To prevent water from getting into your cheesecake while baking, you can wrap the outside of your pan with foil.

    Medium to Large Saucepan and Spatula

    Stand Mixer or Hand Mixer – This will ensure a smooth cheesecake filling.

    Egg Separator – Easily separate the yolks from the egg whites.

    Roasting Pan – Add about an inch or so of water in the roasting pan; then place the springform pan inside the roasting pan for baking.

    Get the printable recipe!

    If you love this strawberry swirl cheesecake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Strawberry Swirl Cheesecake Recipe

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    Be sure to follow me on social, so you never miss a post!

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    Fresh Strawberry Swirl Cheesecake

    How to make the most delicious strawberry swirl cheesecake recipe, with a graham cracker crust, creamy homemade filling, and fresh strawberries.

    • 1 graham cracker crust

    Strawberry Sauce:

    • 1/2 cup strawberry purée
    • 6 tablespoons pure cane sugar
    • 1 1/4 tablespoons corn starch
    • 1/8 cup water

    Cheesecake Filling:

    • 32 ounces cream cheese
    • 3/4 cup pure cane sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 4 large egg yolks
    1. Make your graham cracker crust in a 9″ springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
    2. Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
    3. Whisk together the corn starch and water in a small glass measuring cup.
    4. Add the corn starch mixture together with the sugar in a medium to large saucepan.
    5. Mix in the strawberry purée.
    6. Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.
    7. Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.
    8. Remove the strawberry sauce from the heat, and allow it to cool.*
    9. Meanwhile, pre-heat the oven to 325°.
    10. Using a mixer, mix together the softened cream cheese, sugar, vanilla extract, and almond extract.
    11. Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    12. When your filling is creamy and smooth, pour half of it into your crust. 
    13. Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there. 
    14. Swirl the sauce into the filling with a table knife or wooden skewer.
    15. Pour the rest of the filling on, and add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
    16. Again, swirl the sauce into the filling with a table knife or wooden skewer.
    17. Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
    18. Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.**
    19. Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks. 
    20. Now you can remove your cheesecake from the oven and allow it to cool completely.
    21. Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight. 
    22. When you’re ready to serve it, just release the springform pan, slice it up, and serve with whipped cream and fresh strawberries.

    *I like to put my strawberry sauce in the freezer while I go about mixing up my cheesecake filling. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

    **The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done. The center should be almost set but not quite set.

    Desserts
    American
    how to make cheesecake filling, how to make strawberry cheesecake, strawberry cheesecake, strawberry swirl cheesecake
  • Olive Garden White Chocolate Raspberry Cheesecake

    Olive Garden White Chocolate Raspberry Cheesecake

    Make Olive Garden’s white chocolate raspberry cheesecake at home. Who doesn’t love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?

    whole white chocolate raspberry cheesecake with Oreo cookie crust on wood countertop

    I’ve had a thing for Olive Garden’s white chocolate raspberry cheesecake since way back when I was in college. There’s something about the Oreo cookie crust, the raspberry swirl cheesecake, and the white chocolate candy flakes that make this dessert simply heavenly.

    Now even though it seems to be available at Cheesecake Factory, we can’t get this cheesecake at Olive Garden anymore. Never fear, though, because we all know that homemade is better anyway.

    And especially in this case, homemade is way better. You’re going to absolutely love this cheesecake from the first bite.

    Who’s up for their favorite raspberry swirl cheesecake? (Raises hand enthusiastically)

    slice of raspberry cheesecake with whipped cream on a white plate

    Related: Instant Pot Pumpkin Spice Cheesecake, Strawberry Swirl Cheesecake, and Jello no bake cheesecake.

    WHERE CAN I FIND THE RASPBERRY CHEESECAKE RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious white chocolate raspberry cheesecake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Tips for How to Make White Chocolate Raspberry Cheesecake:

    Once you have your chocolate cookie crust (or you can make a graham cracker crust if you prefer) and raspberry sauce for cheesecake made, it’s pretty much smooth sailing from here.

    While cheesecake can be temperamental, I’m hoping this post will help answer any questions you might have about the process of making it.

    What Kind of Cream Cheese Should I Use?

    While you can use a lower fat cream cheese, I’ve had the best luck with full fat cream cheese. Also, full fat cream cheese doesn’t necessarily have all the additives they add in when they remove things from the cheese to make it “lite.”

    We want a creamy cheesecake batter, so always go for full fat.

    adding cheesecake ingredients, including Watkins Baking Vanilla, to blue mixing bowl

    When it comes to brands, I’ve had great success with brands like Philadelphia, Great Value, and Aldi’s Happy Farms.

    Tips for Making Raspberry Swirl Cheesecake

    • Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
    • Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    mixing cheesecake batter in blue bowl with white hand mixer
    • When your batter is creamy and smooth, pour half the batter into your crust.
    • Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there.
    • Swirl the sauce into the batter with a table knife.
    • Pour the rest of the batter on.
    adding second half of raspberry cheesecake batter to springform baking pan with a spatula
    • Add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.
    spooning dollops of raspberry sauce for cheesecake onto batter in baking pan
    • Again, swirl the sauce into the batter with a table knife.
    making raspberry swirl cheesecake by swirling raspberry sauce into cheesecake batter with a table knife
    • Bake, cool, and chill according to the recipe instructions in the recipe card below.

    Using the Water Bath Method While Baking

    The Kitchn has an excellent tutorial with tons of super helpful tips for how to make the perfect cheesecake. In fact, that’s where I learned about the water bath method for making a cheesecake even more creamy.

    Before you go to bake your cheesecake, wrap the outside of the pan with a good layer of aluminum foil, maybe even a couple layers, to keep water from getting to your cheesecake.

    Then place the pan down in a roasting pan with at least an inch of water in it. I use a turkey roasting pan.

    placing foil wrapped raspberry cheesecake into turkey roasting pan with about an inch of water

    This provides a steam bath environment for your cheesecake as it bakes and keeps it very moist.

    What Causes Cheesecake to Crack, and How Can I Prevent That?

    So this is a problem with any kind of cheesecake and some kinds of pies, like pumpkin pie, sweet potato pie, etc.

    The water bath method, described above, will help with this, as it will keep the cheesecake from drying out. Because essentially, that’s what causes it to crack.

    It dries out, which can also happen when it’s baked too long and sometimes even when it’s cooled too quickly.

    That said, when cheesecake is done, it should be set around the edge but still a little jiggly in the middle.

    whole white chocolate raspberry cheesecake with white chocolate flakes and swirls of whipped cream on top

    Can Cheesecake Be Frozen?

    As long as you use full fat cream cheese, cheesecake should freeze well.

    Cool the cheesecake first. Then chill it.

    Once it’s chilled, you can wrap it up with a layer or two of plastic wrap and then a layer of foil.

    According to Eat By Date, cheesecake shelf life is up to 6 to 8 months in the freezer.

    slice of raspberry swirl cheesecake with white chocolate and whipped cream on white plate

    Adding the Finishing Touches

    When your cheesecake has completely cooled and chilled, you can add shreds of white chocolate and swirls of whipped cream.

    shredding white chocolate with a vegetable peeler on a wooden cutting board

    It’s easiest to shred the white chocolate with a vegetable peeler. Then sprinkle it all over the top of the cheesecake.

    sprinkling shredded white chocolate onto top of white chocolate raspberry cheesecake

    And you can either swirl whipped cream on with the can, or make homemade whipped cream and use a decorating bag and large tip (I used Tip 1M) to swirl it on.

    swirling whipped cream onto white chocolate raspberry cheesecake with cake tip

    Ok, so I know this cheesecake is a more complicated dessert to make. But isn’t it worth it to have your favorite dessert, made in your very own kitchen?

    This recipe really isn’t that difficult either. It requires a few extra steps and it requires a little patience, but all in all, it’s a pretty simple recipe. If I can make it, you can too.

    sliced white chocolate raspberry cheesecake with a raspberry swirl and chocolate cookie crust

    Kitchen Tools You May Need to Make This Dessert:

    9″ Springform Pan – This kind of pan is necessary for cheesecake, so you can easily remove the sides of the pan when serving.

    Aluminum Foil – To prevent water from getting into your cheesecake while baking, you can wrap the outside of your pan with foil.

    Stand Mixer or Hand Mixer – This will ensure you have a smooth cheesecake batter.

    fork with bite of raspberry cheesecake on white plate

    Egg Separator – Easily separate the yolks from the egg whites.

    Roasting Pan – Add about an inch or so of water in the roasting pan; then place the springform pan inside the roasting pan for baking.

    Vegetable Peeler or Chocolate Shaver – for creating curls of chocolate for the top of the cheesecake.

    Decorating Bag or Cupcake Decorating Set – You can decoratively add the whipped cream on top of the cheesecake with this.

    Get the printable recipe!

    If you love this raspberry cheesecake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Olive Garden copycat recipe for white chocolate raspberry cheesecake

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

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    Olive Garden White Chocolate Raspberry Cheesecake

    Make Olive Garden’s white chocolate raspberry cheesecake at home. Who doesn’t love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?

    • 1 chocolate cookie crust
    • 32 ounces cream cheese
    • 3/4 cup pure cane sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 4 large egg yolks
    • 2/3 cup raspberry sauce
    • 4 ounces white chocolate
    • 2 cups whipped cream
    1. First things first, make your chocolate cookie crust in a 9" springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
    2. Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
    3. Pre-heat the oven to 325°.
    4. Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
    5. Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    6. When your batter is creamy and smooth, pour half the batter into your crust. 
    7. Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there. 
    8. Swirl the sauce into the batter with a table knife.
    9. Pour the rest of the batter on, and add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.
    10. Again, swirl the sauce into the batter with a table knife.
    11. Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
    12. Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.*
    13. Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks. 
    14. Now you can remove your cheesecake from the oven and allow it to cool completely.
    15. Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight. 
    16. Next day, your cheesecake is ready to decorate, with white chocolate and a small batch of whipped cream.
    17. Shave or curl the white chocolate with a vegetable peeler or chocolate shaver until you have enough chocolate to cover the top of your cheesecake.
    18. Sprinkle the chocolate over the entire top of the cheesecake.
    19. Add small swirls of whipped cream all around the edge of the cheesecake. 
    20. Finally, slice the cheesecake up and serve! 

    *The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done.

    Desserts
    American
    raspberry cheesecake, raspberry cheesecake recipe, raspberry swirl cheesecake, white chocolate raspberry cheesecake

    This post was originally written in February 2018. It was updated and republished with more photos and tips in January 2019.

    Heavenly slice of Olive Garden White Chocolate Raspberry Cheesecake
    slice of homemade Olive Garden white chocolate raspberry cheesecake
  • Easy Graham Cracker Crust Recipe

    Easy Graham Cracker Crust Recipe

    How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.

    It’s pretty easy to buy an already made graham cracker crust. But sometimes you need more than the small graham cracker pie crust you find in the store.

    graham cracker crust with strawberry swirl cheesecake

    Making a homemade graham cracker crust really isn’t all that difficult. In fact, it’s pretty simple and easy, only requiring 4 simple ingredients.

    This graham cracker crust recipe makes a great pie crust or cheesecake crust. With a cheesecake, you need that deeper, somewhat thicker crust, and this one definitely fits the bill.

    You can pair this graham cracker crust with yummy desserts like blueberry cream cheese pie, Instant Pot pumpkin spice cheesecake, strawberry swirl cheesecake, or this creamy no bake blueberry dessert. Or switch out the chocolate cookie crust for a graham cracker crust in white chocolate raspberry cheesecake.

    slice of cheesecake with homemade graham cracker crust

    WHERE CAN I FIND THE GRAHAM CRACKER CRUST RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for a graham cracker crust – just scroll down to the bottom, where you’ll find a printable recipe card.

    EASY WAYS TO CRUSH GRAHAM CRACKERS

    You can crush the graham crackers a couple of ways.

    My favorite way is to put them in a Ziploc bag and use a rolling pin to crush them. Just make sure you have all the air out of the bag before attempting to crush the crackers.

    crushing graham crackers for a graham cracker crust, with a rolling pin and Ziploc bag

    Another way is to use a food processor to grind up the crackers. This will give you an even finer mix of graham cracker crumbs.

    HOW CAN I MAKE A GLUTEN FREE GRAHAM CRACKER CRUST?

    You can make a gluten free graham cracker crust for your desserts by using gluten free graham crackers or gluten free graham crumbs.

    TIPS FOR HOW TO MAKE AN EASY GRAHAM CRACKER CRUST

    Once you’ve gathered your ingredients, making this crust is a pretty simple process.

    • Crush the graham crackers first. You’ll need about 2 packs (or 18 sheets) of graham crackers.
    • Mix together the crushed grahams, sugar, brown sugar, and melted butter.
    mixing ingredients for an easy graham cracker crust recipe
    • Spray your pan with cooking spray, and press the mixture into your pan.
    • Then bake the graham cracker crust according to the recipe instructions below.
    press graham cracker crust into springform pan for cheesecake recipe

    WHY DO I HAVE TO BAKE THE CRUST?

    You don’t technically have to bake the crust, but if you don’t, it will be quite soft and crumbly.

    Baking a graham cracker crust allows the ingredients to fuse together in such a way that it will hold your dessert well and not fall apart when you take it out of the fridge.

    homemade graham cracker cheesecake crust with strawberry cheesecake

    And it only takes about 10 minutes to bake, so it’s super quick and easy.

    ALTERNATIVE OPTIONS FOR A GRAHAM CRACKER CRUST

    There are a few ways you can switch up a graham cracker crust for cheesecake, pie, and all your favorite desserts.

    slice of cheesecake with easy graham cracker crust and whipped cream

    CAN I FREEZE A GRAHAM CRACKER CRUST?

    Yes, you can. Just make sure it’s covered well so it doesn’t get freezer burn.

    This crust should keep in the freezer for about 3 months.

    MORE CRUST RECIPES YOU MAY ENJOY

    I really love this chocolate cookie crust I make with my favorite raspberry cheesecake.

    And when it comes to pie crust, we’ve got you covered with this pecan nut pie crust, this traditional pie crust recipe, and this easy shortcut no-roll pie crust.

    DESSERTS YOU CAN PAIR WITH A GRAHAM CRACKER CRUST

    Strawberry Miracle Cheesecake is an easy no bake dessert you can pair with a graham crust.

    Make a caramel topped pumpkin cheesecake with this recipe from Mommy Hates Cooking.

    Strawberry Jello pie, from Flour on My Fingers, is a quick and easy no bake dessert that pairs perfectly with a graham cracker crust.

    homemade graham cracker crust with strawberry swirl cheesecake

    KITCHEN TOOLS YOU’LL NEED TO MAKE A GRAHAM CRACKER CRUST:

    Baking Pan – In this case, I used a 9-inch springform pan, since I was making a cheesecake.

    Gallon Ziploc Bags with Rolling Pin or Food Processor– This makes it easy to crush the graham crackers.

    Large Mixing Bowl – You’ll need a bowl for mixing the crushed grahams, sugars, and melted butter together.

    GRAHAM CRACKER CRUST RECIPE

    If you love this graham cracker crust recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Easy Graham Cracker Crust Recipe

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    Easy Graham Cracker Crust Recipe

    How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.

    • 3 cups graham crackers (*crushed)
    • 1 tablespoon pure cane sugar
    • 1 tablespoon light brown sugar
    • 8 tablespoons salted butter (melted)
    1. Pre-heat the oven to 350°F.
    2. Crush the graham crackers, using a rolling pin and Ziploc bag, or a food processor.
    3. Mix together the graham cracker crumbs, pure cane sugar, and brown sugar. 
    4. Add in the melted butter and mix together well.
    5. Spray your pan with cooking spray, and press the mixture into your pan**.
    6. Bake the crust at 350°F for about 10 minutes.
    7. Remove from the oven and allow to cool before filling.

    *You’ll need about 2 packs (or 18 sheets) of graham crackers to make 3 cups of graham cracker crumbs.

    **This recipe fits a 9-inch springform pan. Adjust, as necessary, for other size pans.

    Pies & Pastries
    American
    cheesecake crust, graham cracker crust, graham cracker crust for cheesecake, graham cracker crust recipe, graham cracker pie crust
    Graham Cracker Crust Recipe
    easy homemade graham cracker crust recipe
  • Chocolate Cookie Crust

    Chocolate Cookie Crust

    Chocolate Cookie Crust, made with Oreo Cookies and butter, is the perfect base for pie, cheesecake, and other simple desserts. It’s a quick and easy sweet treat recipe!

    Chocolate Cookie Crust with cheesecake

    Chocolate Cookie Crust is the perfect base for so many desserts, especially my favorite copycat recipe, Olive Garden White Chocolate Raspberry Cheesecake. Made with only 2 ingredients, this crust is also a very simple recipe.

    You can use any chocolate wafer cookie to make this crust. However, I prefer Oreos, mainly because they’re easy to find at the store and pretty much the texture and taste that I want for my crust.

    The funny thing is, I couldn’t really find any other chocolate wafer cookies at all. There were chocolate graham crackers, but that’s just not the same as a chocolate cookie. So, Oreos it is.

    I also choose to make this crust without all the cream filling in the Oreos. A little bit of icing still clings to the cookies, but for the most part, this crust is all cookies.

    Chocolate Cookie Crust Pressed into Springform Pan

    It’s easy to make, requires no rolling, and it tastes really good, especially with raspberry swirl cheesecake.

    Tips for how to make a Chocolate Cookie Crust

    First, gather your ingredients… You’ll need Oreo Chocolate Sandwich Cookies and salted butter.

    1. Pre-heat the oven to 350°.
    2. Spray your pan with cooking spray.
    3. Remove the cream from all of your Oreo Cookies.
    4. Place each de-creamed cookie in a gallon-sized Ziploc bag.
    5. Seal the bag, making sure to get all the air out, and crush the cookies with a rolling pin (or you can crush them up in a blender or food processor).
    6. Melt the butter.
    7. Add the crushed Oreos and the melted butter to a large mixing bowl, and stir together well.
    8. Press the cookie mixture into your pan, covering the bottom and up the sides of the pan.
    9. Bake at 350° for about 10 minutes.
    10. Allow the crust to cool, and fill with whatever type of cake, pie, or dessert you are making, following the instructions for that specific dessert.
    Cheesecake with Chocolate Cookie Crust

    Looking for more crust recipes for your favorite desserts?

    Kitchen tools you may need to make a Chocolate Cookie Crust

    Baking Pan – In this case, I used a 9-inch springform pan, since I was making a cheesecake.
    Gallon Ziploc Bags – This makes it easy to crush the cookies with less mess.
    Rolling Pin, Blender, or Food Processor – to crush the cookies.
    Large Mixing Bowl – You’ll need a bowl for mixing the crushed cookies and melted butter together.

    White Chocolate Raspberry Cheesecake with Chocolate Cookie Crust

    Print the recipe for this scrumptious Chocolate Cookie Crust

    Chocolate Cookie Crust

    Chocolate Cookie Crust, made with Oreo Cookies and butter, is the perfect base for pie, cheesecake, and other simple desserts. It’s a quick and easy sweet treat recipe!

    • 3 dozen Oreos (family size pack without cream)
    • 8 tablespoons salted butter (melted)
    1. Pre-heat the oven to 350°.
    2. Spray your pan with cooking spray.
    3. Remove the cream from all of your Oreo Cookies.
    4. Place each de-creamed cookie in a gallon-sized Ziploc bag.
    5. Seal the bag, making sure to get all the air out, and crush the cookies with a rolling pin (or you can crush them up in a blender/food processor).
    6. Melt the butter.
    7. Add the crushed Oreos and the melted butter to a large mixing bowl, and stir together well.
    8. Press the cookie mixture into your pan, covering the bottom and up the sides of the pan.
    9. Bake at 350° for about 10 minutes.
    10. Allow the crust to cool, and fill with whatever type of cake, pie, or dessert you are making, following the instructions for that specific dessert.
    Pies & Pastries
    American
    chocolate cookie crust, Oreo cookie crust

    Pin this recipe to save it for your next dessert!

    Chocolate Cookie Crust, perfect for cheesecake
    Chocolate Cookie Crust for Simple Desserts
  • Instant Pot Pumpkin Spice Cheesecake

    Instant Pot Pumpkin Spice Cheesecake

    Instant Pot pumpkin spice cheesecake is an easy fall and holiday dessert recipe with a graham cracker crust, full of delicious fall flavors.

    Pumpkin Cheesecake is one of those “to die for” desserts… Dessert that makes the taste buds tingle and satisfies those cravings for creamy delicious cheesecake.

    How to make Instant Pot Pumpkin Spice Cheesecake. Delicious fall and holiday dessert recipe with a buttery graham cracker crust.

    I am a cheesecake fangirl. If I get to choose a dessert when we’re out to eat and cheesecake is on the menu, you can bet I’m ordering cheesecake. My favorite is white chocolate raspberry cheesecake, and I love strawberry swirl cheesecake too.

    When you add pumpkin spice and all the flavors of fall to my favorite dessert… Well, I may just swoon.

    When I first tried creating this recipe, my first attempt was somewhat of a fail. It turned out more like pumpkin spice pudding than pumpkin spice cheesecake. But I didn’t give up, and my second attempt won.

    Perfect for the Thanksgiving dessert table, Instant Pot Pumpkin Spice Cheesecake is oh so delicious. So creamy and super easy to make!

    The fact that it’s made in the Instant Pot just adds an element of fun to the recipe. I LOVE cooking with my Instant Pot because the possibilities are truly endless.

    Tips for Making Pumpkin Spice Cheesecake in the Instant Pot

    This recipe creates enough filling for 2 smaller cheesecakes. If you have a larger Instant Pot (ours is smaller, a 6-quart), you could make 1 larger cheesecake with a larger graham cracker crust with this recipe.

    1. Crush the graham crackers, using a Ziploc bag and a rolling pin.
    2. Mix the graham crackers together with melted butter.
    3. Spray your springform pan with cooking spray; then press the mixture into the pan. Place in the freezer ’til you’re ready to add the filling.
    4. Mix together softened cream cheese, sugar, and brown sugar with a mixer.
    5. Add vanilla and almond extract, mixing well.
    6. Crack 1 whole egg and 1 egg yolk into the mixture.
    7. Add pumpkin puree, along with sour cream, mixing well.
    8. Make your own pumpkin pie spice, including cinnamon, ginger, cloves, and nutmeg.
    9. Finally, mix in a tablespoon of flour and the salt.
    10. Pour the cheesecake filling into your crust.
    11. Add 1 1/2 cups water to the bottom of your pressure cooker.
    12. Cover the cheesecake pan with foil, and place the pan inside your Instant Pot.
    13. Set to Manual and cook for 30 minutes.
    14. When the Instant Pot is done and it’s naturally released, remove the cheesecake, keep covered, and place in the fridge for a few hours (or even overnight). Let it chill thoroughly.
    15. Then it’s ready to serve. I suggest serving it with a li’l whipped cream.
    Easy recipe for Instant Pot Pumpkin Spice Cheesecake, a deliciously creamy fall and holiday dessert with all the flavors of fall.

    Looking for more pumpkin recipes?

    Tools you may need to make Instant Pot Pumpkin Spice Cheesecake

    Instant Pot – We have the 6-quart pot (without the yogurt function).

    Rolling Pin – for crushing the graham crackers.

    6-Inch Springform Pan – This size will easily fit down into the Instant Pot.

    KitchenAid Stand Mixer – I use mine for pretty much everything I bake.

    Vanilla Extract and Almond Extract – for added flavor in the cheesecake

    Spices – You’ll need Cinnamon, Ginger, Cloves, and Nutmeg.

    Want to see how to make Pumpkin Spice Cheesecake in the Instant Pot? Watch the video!

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Instant Pot Pumpkin Spice Cheesecake

    Pumpkin Spice Cheesecake, made in the Instant Pot. Easy fall and holiday dessert recipe with a graham cracker crust, full of delicious fall flavors.

    • 8 graham crackers
    • 5 tablespoons salted butter (melted)
    • 16 ounces cream cheese
    • 1/4 cup cane sugar
    • 1/4 cup light brown sugar
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon almond extract
    • 1 large egg
    • 1 large egg yolk
    • 1/2 cup pumpkin puree
    • 2 tablespoons sour cream
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg
    • 1 tablespoon all-purpose flour
    • 1/4 teaspoon salt
    1. Crush the graham crackers, using a Ziploc bag and a rolling pin.
    2. Mix the graham crackers together with the melted butter.
    3. Spray your springform pan with cooking spray; then press the mixture into the pan. Place in the freezer ’til you’re ready to add the filling.
    4. Mix together the softened cream cheese, sugar, and brown sugar with a mixer. 

    5. Add the vanilla and almond extract, mixing well. 

    6. Add 1 whole egg and 1 egg yolk to the mixture. 
    7. Add pumpkin puree, along with sour cream, mixing well. 

    8. Mix in the spices, including the cinnamon, ginger, cloves, and nutmeg.

    9. Finally, mix in a tablespoon of flour and the salt.
    10. Pour the cheesecake filling into your crust.
    11. Add 1 1/2 cups water to the bottom of your pressure cooker.
    12. Cover the cheesecake pan with foil, and place the pan inside your Instant Pot.
    13. Set to Manual and cook for 30 minutes.

    14. When the Instant Pot is done and it's naturally released, allow it to cool completely.

    15. Then cover the cheesecake and place it in the fridge to chill for at least 6 hours, or overnight.

    16. Slice and serve. I suggest serving it with a li'l whipped cream on top.

    *This recipe creates enough filling for 2 smaller cheesecakes. If you have a larger Instant Pot (ours is smaller, a 6-quart), you could make 1 larger cheesecake with this recipe; just add a few more graham crackers and a little more butter to the crust mixture.

    Desserts
    American
    instant pot cheesecake, instant pot pumpkin cheesecake, pumpkin cheesecake, pumpkin spice cheesecake

    More Cheesecake Recipes You May Enjoy:

    Olive Garden White Chocolate Raspberry Cheesecake

    Strawberry Miracle Cheesecake

    Can’t wait to make this easy recipe? Pin it to save it!

    Pumpkin Spice Cheesecake, made in the Instant Pot. Easy fall and holiday dessert recipe with a graham cracker crust, full of delicious fall flavors.
    I just love Instant Pot Pumpkin Spice Cheesecake. Fall and holiday dessert recipe, easy to make, buttery graham cracker crust, filled with delicious fall flavors!