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
- 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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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!