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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Mandy says
I have made this recipe many times and it has turned out perfectly. It is now a favourite amongst family and friends. I have made a few variations and have even used cherry pie filling instead of raspberries. Thank you so much for posting this recipe.
The Recipe Rebel says
Hi Mandy! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
Beth says
Hello, would this still set if I mixed in the raspberries instead of putting them on the biscuit base?
Sandra Fox says
Amazing recipe…..everyone loves it. I used plain chocolate ripple biscuits in the base delicious 😋
The Recipe Rebel says
Hi Sandra! So glad you enjoyed the recipe! Thank you for this review!
Angelica says
Hello!
Would I be able to use this recipe to put into dessert cups for a party?
The Recipe Rebel says
Hi Angelica! You probably could, it’s just not something I’ve tested out so I can’t say for sure. If you decide to experiment, let me know how it goes!
Melissa says
This recipe did not work for me at all. I followed the instructions exactly and the end result was a cheesecake that would not set despite being in the fridge for over 12 hours. The texture was not anything resembling cheesecake and turned into a pile of slop on the plate once cut. The flavor was not good either and tasted like I was biting into a block of softened cream cheese sprinkled with sugar. The raspberries made the cheesecake very wet contributing to it falling apart. It was completely unpalatable and all of my conpany agreed this recipe is a fluke.
The Recipe Rebel says
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.
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.