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
- 1/2 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 1/4 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 1/4 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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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!
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?
Jenn says
OHMYGOODNESS!!!! Have made with both the regular Graham cracker crust, and with a chocolate crust……turned out UH-MAZING!!!!
Ashley Fehr says
Thanks Jenn! I’m so happy to hear that!
Ollie says
I followed the recipe & video step-by-step, and sadly it was a disaster 🙁 way too soft, had to eat it with a spoon (didn’t hold its shape at all). I thought the chocolate and heavy cream would help it set (I left it overnight), but it does need gelatine. Or perhaps whipping up the cream separately and then gently folding it in could have saved the day, but I just beat it up with the cream cheese as per the instructions. Please add a disclaimer to the recipe (re gelatine or agar agar or something), as reading the reviews now it seems quite a few people had this issue. It looked so good I skipped reading reviews. It did overall taste pretty good and smooth, white chocolate and raspberries are a fabulous match so I would just tweak the recipe and gladly try again next time (would add way less sugar though, it was overly sweet for me and those who tried it, but that’s just personal preferences I guess). I used high quality Belgian chocolate, half light half regular fat Philadelphia cream cheese, 35% heavy cream and beat it all on high, so that definitely wasn’t the issue. Thanks for sharing your recipe!
Ashley Fehr says
Hi Ollie! I am so sorry this didn’t turn out for you! Honestly, with 3 packages of cream cheese, 1 cup of melted chocolate, 1 1/2 cups powdered sugar, and only 1 cup of heavy cream, whipped until thick, there’s no way it should be soft and I don’t believe there are errors with the recipe. You can see there are more reviews where it turned out perfectly, than reviews where there were issues with it setting. I’ve tested this recipe lots of times and I know for a fact that if I made it today, it would turn out just as the picture and the video show.
Jose says
Hello ashley can use a unflavored gelatin to help the pie stay firm when I cut a piece I made pie previously similar and it fell apart soggy like eating pudding 🤷♂️
Ashley Fehr says
You always could, yes. I’ve never had that problem with this recipe. Between the cream cheese, powdered sugar, and chocolate, there’s really no reason for it to be soggy.
Jpar says
Can this be frozen? I want to make it ahead and store in freezer until an event.. my sister told me about this recipe…says its amazing!!
Ashley Fehr says
Yes you definitely can! It will freeze just fine 🙂
Billiejo says
I have not yet tried it but I was wondering I’m not crazy for white chocolate so can I just skip that part ? Thanks
Ashley Fehr says
You can, but it does help it set slightly. You may want to reduce the cream a bit to compensate, or it will just be a little softer.
Valerie Bundy says
Hi Ashley, this cheesecake looks HEAVENLY! I’m going to make it for a gathering this summer. Do you think I could substitute mascarpone or ricotta or a combination of both for all or part of the cream cheese portion?
Ashley Fehr says
Sorry I’m so late to seeing your comment! I think you likely could but I have never tried
Julie Hill says
This Cheesecake looks amazing! I was wondering if I could use seedless raspberry jam due to not being able to have seeds or nuts.
Ashley Fehr says
Yes you definitely can!
Noel Venegas says
I made this recipe for a pie contest and won first prize from the judges as well as people’s choice! Thank you so much Ashley!!!
Ashley Fehr says
Yay! I’m so happy to hear it went over well!
Marilyn says
What is the serving size on the nutrition information?
Marilyn says
I found the answer at the beginning of the recipe. (12 servings)
Ashley Fehr says
Thanks Marilyn! Sorry it is kind of small print up there
Judy says
I plan to make this for a late Valentine’s dessert to serve to guests on Sunday, Should the springform pan be greased?
Ashley Fehr says
No, no need to grease it!
Renee says
Do you think I could h a little bit of gelatine to make the cheesecake firmer. After reading comments I don’t want mine to be soft?
Ashley Fehr says
It shouldn’t be too soft if you use heavy whipping cream and whip it until stiff peaks firm, but you can definitely add unflavored gelatin just to be safe!
Fi says
HI how much gelatine would you suggest adding? Thx
Ashley Fehr says
I would add about 1 tsp
FP says
May I ask what size of the cake pan you use in this recipe? Thank you.
Ashley Fehr says
A 9″ Springform pan
Amy Howenstine says
Could I make this in a 9×13 pan? Or would I need to double the recipe? I need to feed a crowd this weekend.
Ashley Fehr says
I’m sorry I’m late in getting back to you! You can definitely make this in a 9×13″ pan but I would probably double it.
Joanne Parker says
I made this over the weekend and it was yummy, but it was sort of soft and I refrigerated it for two days. What could do you think I did wrong?
Ashley Fehr says
No bake cheesecakes definitely aren’t as firm as a baked cheesecake but it should still hold up well after being refrigerated. Was it sliceable? Did it hold together when cut? The only thing that might leave it a little softer is if the cream wasn’t fully whipped. It can be hard to tell sometimes if it is thick enough when whipping with the cream cheese. I hope that helps!
Joanne says
I used the whipping attachment and I whipped it a lot to try and get the cream whipped within the cream cheese. I’m thinking maybe I over whipped? Yes, I could cut it, but it was really soft and some of it fell apart. I will try it again with the paddle. It still was yummy and I used a chocolate crust and made the raspberry sauce.
Andrea Godin says
Hi I’m About to make this recipe but it calls for three 24 oz cream cheese. Is that a mistake. Should it be three 8z?
Ashley Fehr says
Sorry the way it is written is a bit confusing! It is 24 oz, which is 3 packages. The 3 packages is just a note to help, not 3 24 oz packages. I hope that clears things up!
Sophie Ahmed says
Hiya, just wondering if the raspberry sauce is necessary – if I was to omit it from the recipe, would you recommend any changes to the rest of it?
Thanks 🙂
Ashley Fehr says
It does add a TON of flavor and cuts the sweetness of the cheesecake, but the recipe will still work without 🙂
Jennie says
Which do you think would hold up better for an engagement party where I’m not sure what the refrigeration options will be – a no-bake or baked cheesecake? I love the idea of no-bake because it is so much easier. This one sounds delicious.
Ashley Fehr says
Baked may hold up slightly better, but you could also add some dissolved unflavored gelatin to the filling of a no bake cheesecake to help it hold up over time out of the refrigerator. I hope that helps!
Gina says
I made this…it was SO good that my mother-in-law called me three days later to tell me again how good it was….I mean…that speaks volumes
Ashley Fehr says
That makes my day Gina! I’m so happy to hear that!
Malt3 says
So good, my daughter also made a blueberry one
Ashley Fehr says
Oh I love that idea!
Vital Wires says
Woowww. So easy and simple! I want to make for my family gathering. So thank youu.
Ashley Fehr says
Glad you liked it!
Ivory Keller says
How long am I supposed to cook the crust? It doesn’t say in your recipe!
Ashley Fehr says
You don’t? It’s a no bake cheesecake.
IAS says
I have made this 3 times and it is perfect every time!!!
Ashley Fehr says
So glad to hear that!
Ginny says
Your video shows you pouring a yellow liquid into the cream cheese and it’s not identified or listed in the recipe. Could you tell me what it is?
Marcia says
That is the melted white chocolate and heavy cream.
Sharon B. says
Ashley, I made this this weekend for a family get together. It tasted AMAZING. Everybody loved it and I had recipe requests. The only thing is that I made it Friday night and we ate it Saturday night, so it had lots of time to set, but it didn’t fully set. It was very soft and little runny. When it was cut it didn’t stand up with nice sides like your picture, it oozed over. Any ideas why it didn’t set? By the way, I used strawberries, instead of raspberries, but followed the recipe exactly. Thanks for your thoughts on how I can get it to set up properly next time, because even if it never totally sets, I will keep making this recipe because it just tastes SO GOOD! Thanks for this wonderful recipe.
Ashley Fehr says
Hi Sharon! I am SO glad you loved the recipe! The only reason I can think of for it not setting might be the cream — You want to make sure you are using heavy whipping cream (30-35% fat), that it is very cold, and that you beat the filling on high until it is super thick. If you don’t beat the filling until the cream has whipped, then it will not set. The filling should be very thick after beating before you pour it into the crust. Let me know if that helps at all!
Sharon B. says
Thanks Ashley. I’ll just have to try it again and whip the cream stiffer next time. I used 35% cream and whipped it until it held a hard peak, next time I’ll just whip it a bit stiffer. It was straight out of the fridge, but next time I’ll throw my beater and bowl in the fridge. I also used full fat cream cheese, but I can’t think that would have made a difference. Oh well, the most important thing is the taste and it was INCREDIBLE! So rich. Everyone thoroughly enjoyed it and my nephew looked pretty happy when I left the remaining cheesecake! I really recommend you try it with strawberries. I used fresh strawberries on the crust and frozen strawberries in the sauce.
Ashley Fehr says
I will definitely try with strawberries soon! Thanks Sharon!
Tayler Ross says
This is the cheesecake of my dreams! Perfect for Memorial Day!
Ashley Fehr says
It’s so good!
Nancy says
Just in time for Memorial day – I think this will be divine with chocolate crumbs and I love the raspberries!!!