No Bake White Chocolate Cheesecake with Raspberry Vodka Sauce for Father’s Day

I once again volunteered to bring dessert to the family get-together. This time, it was a potluck BBQ for Father’s Day. My Father-in-law’s favourite dessert is cheesecake (psst it’s mine, too), so I knew I would be making one. Since we have been having unseasonable hot weather here, I thought I would whip up a no-bake cheesecake to bring. “I love having the oven on for hours during hot weather,” said no one ever.

This cheesecake is simple and quick to throw together. The sauce is to die for, with intense raspberry flavour. It’s worth the extra elbow grease to strain out the seeds, pressing the mixture through a sieve to get the tasty pulp along with the juice. Why add vodka? You can certainly leave it out, but the alcohol is cooked away. The vodka adds a rich body to the sauce, giving it a buttery mouth feel without adding butter. I wouldn’t use flavoured vodka, as the bright acidity of the raspberries would be lost.

Click through for recipe and instructions...
No Bake White Chocolate Cheesecake with Raspberry Vodka SauceMakes a 9” Cheesecake; Serves 8-10
Tools Required

• 9” springform pan
• Sieve
• Spatula
• Stand mixer

Ingredients - Cheesecake

• 1.5 cups Oreo Baking Crumbs
• 2 Tbsp butter, melted
• 6 oz white chocolate, melted and cooled
• 2 packages cream cheese
• 1 cup powdered sugar
• 1 tub Cool Whip

Ingredients - Raspberry Vodka Sauce

• 3 cups frozen whole raspberries
• 2 Tbsp granulated sugar
• 1 oz vodka

Directions - Cheesecake

1. Preheat oven to 350° F. In a bowl, mix Oreo crumbs with melted better until the mixture resembles coarse wet sand. Pour mixture into the bottom of a springform pan and press evenly to flatten. Bake for 10 minutes. Cool in refrigerator.
2. Melt white chocolate in a microwave-save bowl, medium power, for about 3 minutes, stirring often. Allow to cool slightly.
3. Meanwhile, beat cream cheese, powdered sugar, and vanilla in a stand mixer until light and fluffy. Add melted white chocolate and stir until combined. Gently fold in Cool Whip, by hand with a spatula, until completely mixed. Pour into springform pan onto cooled crust. Let set in the refrigerator for a 1-2 hours or until completely cooled.

Directions - Raspberry Vodka Sauce

1. In a medium saucepan, heat raspberries and sugar over medium heat until thawed. Add vodka and stir. Reduce heat to low, and simmer for about 10 minutes or until raspberries have completely broken apart and a foam appears on the surface of the liquid.
2. Remove from heat. Press raspberry mixture through a sieve. Press firmly to get some pulp as well as juice. Use a spatula to scrape the bottom of the sieve to get the pulp. Discard seeds. Cool sauce in refrigerator until ready to serve.

Serve cheesecake slices topped with fresh raspberries and sauce. Enjoy!