White Chocolate Raspberry {No Bake} Cheesecake

If you know me then you know I'm a fan for anything involving chocolate and raspberry together! Yum! So when I saw this recipe on Pinterest I knew I would one day have to make it, and that day was today!!! {que triumphant music!} 

Looking over the original recipe I quickly realized how many ingredients there were! And also how much time she put into each step. {ain't nobody got time for all that!} I put to good use my super talent {laziness} to cut a few corners. Okay, I'm not really lazy but extremely busy so I need things to get done fast!!! 

I want to add that if you don't own a springform you can half the recipe and pour the cheesecake directly into the premade Oreo crust! 👍

White Chocolate Raspberry {no bake} Cheesecake

Ingredients:

1 Pre made Oreo Pie Crust {or make your own}

Fresh Raspberries for Garnish {optional}

1/2 c. Raspberry Pie Filling {but I highly suggest you make your own with the super easy recipe below!}

1/2 c. Ghirardelli Dark Melting Wafers {sold in the baking isle}

1/4 c. White Chocolate Chips

2 pkgs, 8 oz. Cream Cheese

1 pkg. White Chocolate Jello Instant Pudding Mix

1 c. Sugar

1 container of Cool Whip

1 Tbs. Melted Butter

DIrections:

1. Melt the Ghirardelli chocolate wafers, spread evenly on parchment paper and place in the freezer.

2. Melt the white chocolate chips and set aside to cool.

3. In a mixer beat cream cheese until smooth.

4. Mix in melted white chocolate, pudding mix, and sugar. Beat until smooth.

5. Gently mix in Cool Whip. 

6. Take the chocolate out of the freezer and crumble it into chunks. Stir these into the cheesecake mixture.

7. Reuse the parchment paper and line your 9 inch springform pan. Then, crumble up the Oreo pie crust iced with 1 Tbs melted butter and evenly press into the bottom of the pan.

8. Layer as follows: cheesecake raspberry pie filling, cheesecake, and raspberry pie filling. {next time I make this, I will probably drizzle it over top and skip the middle.}

9. Top with fresh raspberries, drizzled melted chocolate/ white chocolate and possibly some Redi Whip!! 

10. Place in the fridge to set for at least 2 hours {self control people} before eating.

Easy Raspberry Sauce:

1. In a saucepan place raspberries, 2 Tbs water and 1/2 c. Sugar.

2. Boil the raspberries until they break down.

3. At this point you can choose to seive out most or all of the seeds. {I like to keep about 1 tsp. of seeds in the sauce.}

4. Return to heat and add 2 tsp. cornstarch. Simmer until thick.