Raspberry Oreo Dessert: A No-Bake Delight for Beginners
Creamy, crunchy, and bursting with fruity goodness, this Raspberry Oreo Dessert is the perfect no-bake indulgence. In just 20 minutes, you’ll have a rich mascarpone cream layered with crisp Oreo crumbles and tangy raspberries. It’s effortless, beginner-friendly, and completely irresistible. Whether for a gathering or a solo treat, this dessert delivers maximum flavor with minimal effort!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 250 g mascarpone – Mascarpone is an Italian cream cheese that gives the dessert its rich, velvety texture. It’s the star ingredient that ties the creamy elements together and provides the perfect base for this dessert.
- 150 g Greek yogurt – Greek yogurt adds a touch of tanginess, which contrasts beautifully with the sweetness of the mascarpone and whipped cream. It also lightens up the dessert, preventing it from being too heavy.
- 1 dash of lemon juice concentrate – Just a small amount of lemon juice will brighten up the flavors, providing a little zing that balances out the richness of the cream.
- 2 level tablespoons of powdered sugar – Powdered sugar helps to sweeten the mascarpone mixture without making it overly sugary. It dissolves well, contributing to the smooth texture.
- 200 g whipped cream – This is what gives the dessert its light, airy texture. When whipped properly, it adds volume and fluffiness to the dessert, making each bite feel indulgent yet not too dense.
- 1 pack of chilled Oreo cookies (approx. 154g) – Oreos are the crunchy base of this dessert, offering a satisfying contrast to the smooth cream and juicy raspberries. You can also use other cocoa cookies with a similar filling if you prefer.
- 300 g frozen raspberries – Frozen raspberries bring a burst of color and tartness to the dessert. They provide a refreshing contrast to the richness of the cream, and as they thaw, they release their juice, which gently soaks into the Oreo layers.
- Optional: Oreo Crunchis (mini Oreos for decoration) – These are the perfect finishing touch. Mini Oreos can be used to decorate the top of the dessert, adding a fun element of crunch and extra Oreo flavor.
Instructions
- Prepare the Oreos: Start by chilling your Oreo cookies in the fridge or freezer for a short time before preparation. This helps firm up the cream filling inside the cookies, making them easier to crush. You can also use other cocoa cookies with a similar filling if you prefer. Freezing or chilling the cookies ensures that the cream inside doesn’t melt while you’re crushing them, which is particularly helpful when you need to achieve nice, chunky pieces.
- Thaw the Raspberries: Take your frozen raspberries out of the freezer and allow them to thaw at room temperature. If you’re short on time, you can microwave them for a few seconds to speed up the process, but be careful not to overdo it, as you want them to keep their shape. The thawing process will allow the raspberries to release their juices, which will add an extra burst of flavor to the dessert.
- Make the Cream: In a mixing bowl, combine the mascarpone, Greek yogurt, powdered sugar, and lemon juice concentrate. Use a whisk or a hand mixer to blend the ingredients until smooth. If you don’t have a mixer, you can use a spoon and some elbow grease to mix it by hand, but it may take a little longer. In a separate bowl, beat the whipped cream until stiff peaks form, and then carefully fold it into the mascarpone mixture with a spoon or spatula. Be gentle when folding the whipped cream in to maintain its airy texture. This step is crucial to ensure the cream mixture stays light and fluffy.
- Crush the Oreos: Roughly chop the chilled Oreo cookies into large pieces. You can do this using a food processor, or if you prefer a more hands-on approach, simply break them into pieces by hand. The goal is to have large, uneven chunks of Oreo for added texture. Don’t worry if the pieces aren’t perfectly uniform—this will only add to the rustic charm of the dessert.
- Layer the Dessert: Now comes the fun part! Layer the crushed Oreo cookies, the creamy mascarpone mixture, and the thawed raspberries into small dessert glasses. Start with a layer of cookies at the bottom, then spoon in the cream mixture, followed by a few raspberries. Repeat the layers, finishing with a few more raspberries and mini Oreos on top for decoration. The layers don’t need to be perfect; the beauty of this dessert is that it’s meant to be a bit rustic and not overly fussy.
- Chill and Serve: Place the glasses in the fridge for about 1 hour. This helps the dessert firm up and allows the flavors to meld together. When ready, serve and enjoy! The chilling time helps the dessert come together, making it easier to scoop out and enjoy.
Notes
- How to Tell If the Cream Is Whipped Enough: When whipping the cream, look for stiff peaks that hold their shape when the beaters are removed. If the cream looks clumpy or turns buttery, you’ve gone too far—just stop before that point.
- What to Do If the Oreos Are Too Soft: If you find that your Oreos are too soft after thawing them, just freeze them a bit longer. A few minutes in the freezer should make them easier to crush without turning into a mushy mess.
- If the Raspberries Are Too Sour: If the raspberries aren’t as sweet as you’d like, feel free to drizzle a little honey or maple syrup over them to balance out the tartness.
- Alternatives for Whipping Cream: If you don’t have heavy cream, you can use store-bought whipped topping, though fresh whipped cream will always yield a better texture and flavor.