No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO

Prep Time 25 minutes
Total Time 30 minutes
Servings 12 servings

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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

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white chocolate cheesecake with raspberry swirls overhead on grey background

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:

white chocolate raspberry cheesecake on white plate with fresh raspberries

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.

white chocolate raspberry cheesecake slice on white plate with whole cheesecake in background

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.
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No Bake White Chocolate Raspberry Cheesecake

4.87 from 52 votes
This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake 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 
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 520cal

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

I use frozen raspberries for this recipe, but fresh will work just as well!

Nutrition Information

Calories: 520cal | Carbohydrates: 56g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 471mg | Potassium: 289mg | Fiber: 3g | Sugar: 41g | Vitamin A: 860IU | Vitamin C: 10.6mg | Calcium: 153mg | Iron: 1.1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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!

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