This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake recipe for summer! It is SO smooth and creamy and you don’t ever have to turn on the oven. It’s the perfect no bake dessert for showing off summer berries — strawberries or blueberries work just as well! Includes step by step RECIPE VIDEO
There’s probably no dessert I love more than a no bake cheesecake, and this white chocolate raspberry version is right up there at the top!
I know there are some people who don’t like white chocolate, but honestly? You won’t find there are many desserts I turn down. I will take them all — except pumpkin. Call me crazy!
If you’re one of those people who aren’t into white chocolate, try one of my other no bake cheesecake recipes:
- No Bake Lemon Cheesecake
- No Bake S’mores Cheesecake
- No Bake Brownie Batter Cheesecake (<– for true chocolate lovers only!)
- No Bake Peanut Butter Marshmallow Square Cheesecake
Before I made this cheesecake recipe, I was actually really hoping to make a strawberry version (and there’s a pretty good chance that one will make an appearance, too!), but I couldn’t find any strawberries.
Not one fresh strawberry. Anywhere.
I searched for two weeks. Two weeks!??
I tried 6 different grocery stores.
And you know what? After going through all of that with 3 kids under 6 in tow, the raspberries started to look pretty good. Amazing, in fact.
Even so, it’s not like this is a stretch for me. I love all kinds of chocolate, and all kinds of berries, and this luscious, creamy, white chocolatey cheesecake is welcome on my dessert table any day of the week.
And then this cheesecake was born, and I am so, so glad that I went this route instead, because it’s a stunner and it is crazy, insanely delicious to boot. It’s the perfect dessert for any special occasion, any time of year.
How to Make this White Chocolate Raspberry Cheesecake recipe:
- Choose good quality chocolate — because you will taste it! White chocolate chips are fine, or any white chocolate baking bar.
- 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!
- Full fat cream cheese is recommended, because it has less moisture and will hold up better in a no bake cheesecake. Philadelphia is better than store brand.
- 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.
No Bake White Chocolate Raspberry Cheesecake
written by Ashley Fehr
Ingredients
Raspberry Sauce
- 2 1/2 cups frozen raspberries thawed
- 1/2 cup sugar 100g
- 2 tablespoons water
- 1 tablespoon corn starch
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs or chocolate baking crumbs
- 1/2 cup butter melted
FIlling
- 1 cup white chocolate chips 170g
- ½ cup heavy cream 35%, divided
- 24 oz full fat cream cheese 3 packages (room temperature)
- 1 1/2 cups powdered sugar (reduce to 1 cup for a less sweet cheesecake)
- 1 teaspoon vanilla
- 1 1/2 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. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
Crust
- OPTIONAL: Clamp 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 1″ 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 sugar, vanilla, and remaining ¼ cup cream and beat on high until light and fluffy, 2-3 minutes.
- Add cooled melted white chocolate and beat on medium speed until incorporated.
- 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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Janice D says
Hi Ashley! This recipe looks fabulous and I’m going to make it for company this weekend. Would adding gelatin help make it firmer and easier to slice? I’ve had no-bake cheesecakes fall apart in the past, so I’m wondering if adding some gelatin dissolved in water would be okay. Thank you!
Ashley Fehr says
Hi Janice! You can definitely do that! I don’t find it’s a problem with this recipe, as the melted and chilled chocolate helps the cheesecake to firm up.
Kerry Cox says
Hi Ashley! This recipe looks fabulous! No changes needed! It is prime
Raspberry season here in oregon so i’m getting ready for the berry fields
as we speak……. shall i pick you some ? 😉
I got to this recipe via your Key Lime Cheesecake recipe, which is TO DIE FOR on a hot summer day (for anyone reading this 🤗)!
….sure glad i found you ❤️
Ashley Fehr says
Thanks Kerry!
cathymelin@yahoo.com says
Hi Ashley,
Made this and it was DELICIOUS! It didn’t last long enough😂😂. I have also made the same recipe but with mango which turned out just as fabulously! Thank you for your winderful recipies and inspiration.
Ashley Fehr says
I’m so glad you loved it! I will have to try with mango!
Katrine says
Hi,
I have made this recipe before and it is delicious.
However, my mum likes a baked cheesecake and she has requested a baked raspberry and white chocolate cake for her birthday.
Would it be possible to bake this cake? I was reading extensively and i should be able to make this cake at 160 degrees celsius for 45 min and it should be fine. Would you recommend any recipe change o be able to bake this cake?
Ashley Fehr says
Hi Katrine! I wouldn’t recommend baking this cheesecake. I would probably start with this recipe as a base, and swap the blueberries for raspberries and add in some white chocolate: https://www.thereciperebel.com/blueberry-cheesecake/
Cathi Baker says
Ashley, my son made this recipe, he said it was awesome. I plan to make, also. Question, can you sub almond bark for white chocolate??? Taste???
Thank you
Cathi
Ashley Fehr says
Hi Cathi! I haven’t tried so I can’t say how it would change the recipe
Kyleigh says
Hey! I was curious if I could use dark chocolate instead of the white? Has anyone ever tried??
Cathy says
Could you use a pre-made Graham cracker crust in a regular sized pie plate or do you have to use a springform pan?
Ashley Fehr says
There will be too much filling for a premade crust, but you might be able to make it work with two
Mary Edmiston says
Can you do this in a deep dish pie pan?
Ashley Fehr says
I think you would probably have too much filling.
Christina Stamatakos says
Made this Saturday night, to have for Valentine’s day.
Was absolutely fantastic! Will make again for sure. Since we can’t have people over due to the pandemic, I delivered a few pieces to each of my girls homes and to one of my sisters home, we all live in the same neighborhood.
Rave reviews!! Wish I could show pictures, looked beautiful too
Thanks!
Ashley Fehr says
I’m so glad you loved it!
Vivian says
The cheesecake looks and sounds delicious! I’m hoping it is a light, creamy filling, not dense like the New York Cheesecake?
Ashley Fehr says
It is not dense, no
Amber Baynton says
Can you substitute strawberries in this recipe?
Ashley Fehr says
Definitely!
Al says
Would dark chocolate work as well as I don’t really like white chocolate? presumablt the amount would remain the same? Thanks
Ashley Fehr says
Yes, it would work perfectly!
Melinda Adams says
very delicious !!!!!! omg fabuulous….although i added a handful of whole white chip into the batter and drizzle of white chocolate on top it was sooooooooooooooo good
Carole says
This is a fantastic cheesecake recipe. Everyone loved it no issues with the recipe. I wish I could share the photo of the final product
Ashley Fehr says
Thank you Carole! I’m so happy to hear that!
Bonnie propst says
I made it and it turned out great. Your list of ingredients said full fat cream cheese. So that is what I used, not 1/2 low and1/2 full fat..lt set up great and was easy to cut and hold it’s shape and wasn’t like pudding…..yummy…thanks…
Ashley Fehr says
Thanks Bonnie!
Jordyn says
Do you usually have leftover sauce? I had a lot of leftover sauce.
Ashley Fehr says
I usually have some, but I do instruct to use the extra for serving
Meggan Bennett says
I wanted to add my two cents to this recipe because, I too am a rebel. It seems I can’t ever just make a recipe. I am always changing things as I go. I did that here. I did a few little tweaks, all of which were based on personal preferences, and not at all because it was bad. 😉 I added 1/3 cup of sugar to my crust and I baked it on 350 for 10 minutes and cooled completely. I much prefer a sweeter crust and I find they hold together much better when cutting and eating if they’ve been baked. I used 4 cups of raspberries with 1 cup of sugar and thickened with 1/4 cup water and 1/4 cup corn starch. I used 4 cups of raspberries because that is what I had in the two bags of frozen berries I bought. Fresh raspberries in Idaho right now are super expensive and not great. I used two 4oz bars of white chocolate, Baker’s brand, broken into pieces. That is what I had on hand. After pouring a half cup of cream on it I had 3/4 cup of cream left so I whipped that for the filling. Again, just using what I had. I did not add any raspberries to the bottom of the pan, as I didn’t have any. I just added the sauce to the top and threw it in the fridge. I haven’t tried it yet, but the taste I snuck of the filling was delicious!
Ashley Fehr says
Thanks for sharing Meggan!
Brenda j. Rhoades says
Could you use canned pineapple for this. and what about the juice in the pineapple?
Ashley Fehr says
I’m not sure where you would add the pineapple or how.
Dawn says
Thank you for the recipe! Should the cream cheese be softened before whipping or do you whip it straight out of the fridge?
Ashley Fehr says
Yes, room temperature! I’ve added a note.
Nicole says
Tried this beautiful recipe however next time i’ll use an electric whisk, is it fine to chill the cheesecake for 2 hours only
Ashley Fehr says
It is not fine to chill for two hours only as the chocolate and cream cheese will not be set. I hope you enjoy it!
Elaine says
I made this for the family and it didn’t last long: it was slightly softer than expected but sliced well and held its own. I imagine it was soft because I didn’t whisk the cream enough by hand. I have now purchased an electric hand whisk so I imagine the next time will be even better. The most important thing was the taste and it was absolutely delicious and complimented from all generations. I will most definitely be making this again and again… coming from two people who don’t even like cheesecake we are now converted. Yummy!!!
Ashley Fehr says
Thanks Elaine! Yes, an electric mixer will make all the difference! I’m glad you liked it!
Holly says
Can I use Milk Chocolate instead of White ?
Ashley Fehr says
Absolutely!
Christina Goding says
Could frozen raspberries (thawed) be used in place of fresh ones on the bottom or is it necessary to have fresh ones?
Ashley Fehr says
I think you could, but I would probably stir them in (or do a layer in the middle) as I think they might make the crust a bit soggy. I hope that helps!
Laura Price says
Would you heat it first or use from jar?