Raspberry Cheesecake Lush

This Raspberry Cheesecake Lush is a layered dessert that is light, creamy, with a luscious texture. Layers of golden Oreo cookie crust, no bake cheesecake layer, fresh raspberry jello layer, and finished off with whipped cream.

Course Dessert

Cuisine American

Keyword layered lush dessert, raspberry cheesecake lush

Prep Time 25

Fridge Time 8

Total Time 8 25

Servings

Calories 281kcal

Author Jessica - Together as Family

Ingredients

Cookie Crust

27 whole Golden Oreos
7 tablespoons salted butter melted

Cheesecake Layer

8 ounces cream cheese softened
1 cup powdered sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 tub (8 oz) Cool Whip thawed

Raspberry Jello Layer

1 box (3 oz) raspberry gelatin
1 cup boiling water
2 cups frozen raspberries
1 tub (8 oz) Cool Whip thawed

Instructions

Make The Crust

Place the Golden Oreos into a food processor and process at high speed until the cookies are in fine crumbs. Reduce the speed to low and slowly add the melted butter in and process until the cookie crumb start to clump together and pull away from the sides of the processor bowl.
27 whole Golden Oreos, 7 tablespoons salted butter
Press the crumbs firmly into a 9x13 baking pan and freeze for 20 minutes.

Make The Cheesecake Layer

In a large mixing bowl, add the cream cheese, powdered sugar, lemon zest, and lemon juice. Use an electric hand mixer to beat everything together until the cream cheese is smooth and no lumps remain in the batter.
8 ounces cream cheese, 1 cup powdered sugar, 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice
Add the Cool Whip in and beat on low speed until combined and mixed in.
1 tub (8 oz) Cool Whip
Spread the cheesecake mixture over the crust in an even layer. Make sure to spread it all then way tight against the sides, this will help the Jello layer not leak through.

Make The Raspberry Jello Layer

Add the raspberry gelatin powder into a mixing bowl along with the boiling water. Stir with a whisk until the gelatin has dissolved completely.
1 box (3 oz) raspberry gelatin, 1 cup boiling water
Mix in the frozen raspberries and stir until the gelatin starts to thicken.
^{* This will thicken pretty quickly once you add in the frozen raspberries. Be prepared to work quickly to spread it on top of the cheesecake layer.}
2 cups frozen raspberries
Gently pour this over the cheesecake layer and spread out the raspberries as best you can.
Spread the Cool Whip over top the raspberry layer. Cover the dish with plastic wrap or a lid and refrigerate for at least 8 hours, or overnight is even better.
1 tub (8 oz) Cool Whip
When ready to serve, cut into slices and garnish each slice with extra cookie crumbs and/or fresh raspberries. Serve the dessert chilled from the fridge.

Notes

Don't Want Lemon? : The lemon pairs really nicely with the raspberries in this dessert, but if you don't want that little lemon taste then omit the lemon juice and lemon zest, and instead use 1 teaspoon vanilla extract.

Crust Tip : Pack the cookie crust very tightly into the baking pan. This will help prevent the crust from falling apart when cutting and eating the dessert.

Cream Cheese : For the best taste and thick texture, which will help the layers set and thicken, use full fat cream cheese in this dessert. Make sure the cream cheese is softened (but not warm at all) to avoid any lumps in the cheesecake batter. If the cream cheese is too cold and firm, the cheesecake mixture will have lumps that are very hard to beat out.

Frozen Raspberries : These must be frozen! Do not use fresh raspberries. In order for the gelatin to set properly, we need the boiling water + something cold/frozen, which are the frozen raspberries. I use a small bag of frozen raspberries and it's usually slightly more than 2 cups so I normally just throw in the extra.

Boiling Water : The hottest water from the kitchen sink tap is not hot enough/nor is it boiling for this recipe. Heat up water on the stove top, in a tea kettle, or an electric tea kettle for the boiling water needed.

Nutrition