A must-try recipe for Raspberry Oreo No Bake Dessert! Enjoy layers of raspberry cream, Oreos, Nutella cream and fresh raspberries. These mini desserts are ready in minutes.
Ingredients
5 ounces Oreo Cookies (150 grams)
8 ounces Whipping Cream (240 ml)
3 tablespoons Powdered Sugar
2 tablespoons Nutella
1½ cup Fresh Raspberries (180 grams)
Instructions
- In a food processor, pulse the Oreo cookies until they look like crumbs. Set aside.
- In a mixing bowl, whip the cream with powdered sugar until stiff peaks form. Transfer half of the whipped cream into a separate bowl. Mix the whipped cream that is left in the mixing bowl with 1 cup of fresh raspberries, using electric whisk. Add Nutella to the other bowl with whipped cream and stir until well combined.
- Assemble the desserts: Oreo crumbs + raspberry cream + Nutella cream + fresh raspberries + Oreo crumbs + raspberry cream + fresh raspberry as a garnish.
- Chill in the fridge for 1-2 hours before serving.
Notes
This recipe can be easily doubled.
I used 5-ounce/140-ml glasses.
Make sure to chill these well in the fridge before serving.
This recipe can be made ahead so it’s perfect for parties.
They keep well in the fridge – up to 3 days.
I don’t recommend using frozen berries. As they thaw, they release a lot of juices and this would make the cream way too watery.
Instead of a whipping cream you can use heavy cream. The cream has to have at least 30% fat content (the higher the fat the better).
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