This No Bake White Chocolate Raspberry Cheesecake has a creamy white chocolate cheesecake filling and crunchy graham cracker crust and is swirled with a homemade raspberry sauce. Perfect for parties, potlucks, or just because!
Want more easy no bake cheesecake recipes? Try this No Bake Lemon Cheesecake, No Bake Chocolate Cheesecake, or this Easy Cheesecake Recipe.
Table of Contents
- Why you’ll love this no bake cheesecake recipe:
- What people are saying:
- No Bake White Chocolate Raspberry Cheesecake Ingredients:
- How to make this No Bake White Chocolate Cheesecake recipe:
- Quick tips:
- Variations and Substitutions
- How to store the cheesecake:
- Make-ahead option:
- More no bake recipes you’ll love:
- No Bake White Chocolate Raspberry Cheesecake Recipe
This No Bake White Chocolate Raspberry Cheesecake is the perfect no bake treat for a special occasion or any time of year!
It has a homemade graham cracker crust, a white chocolate cheesecake filling and a bright raspberry swirl for a fruity, decadent dessert.
The best part is that you don’t even need to fire up your oven, and it only takes 25 minutes to prep before going to the fridge to chill. The hardest part is waiting to dig in!
Why you’ll love this no bake cheesecake recipe:
- Make-ahead friendly: You can assemble the entire cheesecake a day before or pop it in the freezer for longer storage!
- Flavor: The white chocolate combined with the homemade raspberry sauce is the perfect sweet and tart combination.
- Versatile: This cheesecake is the perfect dessert for Valentine’s Day, Mother’s Day, or any time when you’re craving something light and sweet.
What people are saying:
“Love this recipe!
My sweet Aunt requested a no-bake peach cheesecake for her birthday, and I opted to use this recipe and sub raspberries for frozen peaches. It turned out fantastic!” Kanden
No Bake White Chocolate Raspberry Cheesecake Ingredients:
- Raspberries: You can use homemade or store-bought raspberry sauce or jam to make your swirls. Feel free to take a shortcut if you need it because no one will ever know! You can use frozen or fresh raspberries.
- Granulated sugar: Sweetens the filling.
- Water and corn starch: Thicken the sauce into a smooth consistency.
- Graham crackers or chocolate crumbs: These are crushed into fine crumbs and mixed with melted butter to form the crust!
- Unsalted Butter: This helps the crumbs stick together.
- White chocolate chips: Choose good quality chocolate because you will taste it! White chocolate chips or any white chocolate baking bar are fine.
- Heavy cream: Used to melt the chocolate and to whip it into the filling, making it light and airy.
- Cream cheese: Full fat cream cheese is recommended because it has less moisture and will hold up better in a no bake cheesecake. Make sure it’s room temperature so the filling doesn’t become lumpy.
- Powdered sugar: Sweetens and thickens the white chocolate cheesecake filling.
- Vanilla extract: Balances out the other flavors.
How to make this No Bake White Chocolate Cheesecake recipe:
This No Bake White Chocolate Raspberry Cheesecake comes together in 25 minutes! For the full list of recipe instructions, scroll down to the recipe card.
- Simmer raspberries with sugar, mash them, then stir in a cornstarch slurry to thicken it. Let it cool.
- Mix graham cracker crumbs with melted butter.
- Press the crust mixture into your pan.
- Combine the melted white chocolate with a splash of cream and microwave until smooth, then allow it to cool.
- Beat cream cheese until smooth, then mix in powdered sugar, vanilla, and the cooled white chocolate mixture.
- Whip heavy cream until stiff peaks form and beat it into the filling.
- Spread fresh raspberries on the crust and pour in the cheesecake mixture.
- Drizzle with raspberry sauce and swirl gently. Refrigerate until set.
Quick tips:
- Give yourself enough time: Cheesecakes take a long time to set up and chill completely, and you don’t want to serve before it’s ready! Make sure you have at least 8 hours for the cheesecake to chill before serving, or make it a day in advance.
- Strain: If you want a smooth raspberry sauce, you can use a fine mesh strainer to make it smooth.
- Consistency: The raspberry sauce should be thick enough to coat the back of a spoon. This will make sure it’s thick enough to swirl into the cream cheese mixture!
Variations and Substitutions
- Drizzle: Drizzle some chocolate sauce on top for a rich twist.
- Chocolate: If you’re not a fan of white chocolate, you could also swap it for milk or dark chocolate chips instead.
- Fruit: You can swap the raspberries for strawberries or blueberries for a different flavor!
How to store the cheesecake:
Store the cheesecake in the fridge for 3-4 days or in the freezer for up to 3 months. Let it thaw in the fridge overnight before eating.
Make-ahead option:
You can assemble the entire cheesecake, minus any toppings, and chill it in the fridge a day in advance.
You can also wrap it in plastic wrap and aluminum and pop it in the freezer for up to 3 months in advance. Let it thaw in the fridge and serve cold!
More no bake recipes you’ll love:
- No Bake Cookie Dough Cheesecake — the kids love this one!
- No Bake Mint Chocolate Bars — cool and refreshing.
- No Bake Turtle Cheesecake — a decadent flavor combination!
- No Bake Nutella Cheesecake Bars — you can never have too much Nutella.
No Bake White Chocolate Raspberry Cheesecake
written by Ashley Fehr
Ingredients
Raspberry Sauce
- 2¼ cups frozen raspberries (thawed)
- ½ cup granulated sugar (100 grams)
- 2 tablespoons water
- 1 tablespoon corn starch
Graham Cracker Crust
- 2½ cups graham cracker crumbs or chocolate baking crumbs
- ½ cup unsalted butter melted
FIlling
- 1 cup white chocolate chips (170 grams)
- 1¼ cups heavy cream (divided)
- 24 oz full fat cream cheese (3 packages) room temperature
- 1½ cups powdered sugar (reduce to 1 cup for a less sweet cheesecake)
- 1 teaspoon vanilla
- 1½ cups fresh raspberries
Instructions
Raspberry Sauce
- In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.
- Combine water and corn starch and stir into sauce to thicken. Strain with a fine mesh sieve if desired, then set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
Crust
- Pinch a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and ½" up the sides of a 9-10" springform pan. Set aside.
Filling
- In a medium bowl, stir together white chocolate and ¼ cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and beat on high until light and fluffy, 2-3 minutes.
- Add cooled melted white chocolate and beat on medium speed until incorporated.
- In a separate bowl, whip 1 cup whipping cream until stiff peaks form. Fold into the cheesecake filling with an electric mixer on low speed.
- Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
- Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
- Chill at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.
Notes
Nutrition Information
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Janet says
I made this cheesecake was lovely , but i adapted it to my taste as i dont like desserts too sweet. (and my husband is a type 2 diabetic) I only used 2 blocks of philly cheese instead of 3 as i thought that was way too much. I cut down the powdered sugar in the cheesecake by half and i added 1 TBSP of gelatine that was already mixed with hot water and dissolved when i mixed the cream cheese and sugar. Then when i assembled it i put the raspberry coulli to ripple throughout the cheesecake. Adding a little gelatine and omitting the 3rd cream cheese made a really nice texture, and it was set perfectly. I made it a day in advance. Would be nice to change the flavour also as the cheesecake itself is a very nice textured and flavoured cheesecake.
Safia says
Hi, I really loved this recipe thank you!
One quick question, when I made it, water was seeping out from the base, the base was quite sturdy but it was like sieve for water, is this maybe due to the raspberries at the bottom? Has this happened before and how do i fix it please? Everyone still love the recipe, I just kept putting the base on tissue and letting it soak up!
Ashley Fehr says
Hi Safia! I’m so glad you liked it! That shouldn’t happen if the raspberries are fresh — it should hold up a few days without becoming overly moist. Did you happy to use frozen raspberries in the base?
Debbie Gloury says
I made this cheese cake but I did a couple things differently from my own experience with cheese cake.I added gelatine which I dissolved in a quarter cup milk and a teaspoon of grated lemon zest and a couple of tbsp.of lemon juice.
Oh boy,my husband who is a cheese cake lover wanted to marry me all over again!!The lemon juice gave the cheese cake a zing and the gelatine holds everything together just right.Thanks for the recipe.
Ashley Fehr says
Thanks for sharing Debbie!
Susan Gray says
Lovely recipe but too much mixture to fit into 9 inch springform tin. I piled to high and it looked great but maybe a reduction in the mixture might be valuable
Ashley Fehr says
Hi Susan! This recipe works perfectly for me! It’s possible your pan was slightly smaller.
Kanden says
Love this recipe!
My sweet Aunt requested a no-bake peach cheesecake for her birthday, and I opted to use this recipe and sub raspberries for frozen peaches. It turned out fantastic!
Ashley Fehr says
That’s a great idea! Thanks for sharing!
gdg says
i used strawberries as i could not find raspberries and it worked fine
Denise Weiss says
Excellent recipe! Can I do these in a muffin tin?
Denise
Bill says
I made this for a Valentine’s dinner, and it was excellent! I made it mostly as described, but in order to make it gluten free, I made a nut crust instead of a graham cracker crust. Just ground toasted hazelnuts, sugar, and butter. This added a nice crunch. Thanks for posting your recipe.
The Recipe Rebel says
So happy to hear that Bill, thank you!
marlys george says
can i make this cheese cake in deep pie pan
The Recipe Rebel says
Possibly, but it might be hard to get out of the pan?
Tracey says
Hi Ashley… I recently made this yummy cheesecake although I did do a couple of things differently. Instead of putting fresh raspberries on the bottom I mashed them and swirled them through the cheesecake mixture, I also dissolved one tablespoon of gelatin in 1/4 cup of boiling water and set aside to cool.
The recipe turned out perfect and was a huge hit with an extended family gathering.
Mary says
Hi – I am looking forward to trying this recipe! I was also looking at your recipe for a no bake raspberry cheesecake where the raspberries are puréed and then pressed thru a sieve to make the sauce. Is this just a preference thing? Found raspberries on sale and I’m not familiar with them. Thanks for any help!
The Recipe Rebel says
Hi Mary! It’s to remove the seeds. Enjoy!