This No Bake White Chocolate Raspberry Cheesecake has a creamy white chocolate cheesecake filling and crunchy graham cracker crust and is swirled with a homemade raspberry sauce. Perfect for parties, potlucks, or just because!
Want more easy no bake cheesecake recipes? Try this No Bake Lemon Cheesecake, No Bake Chocolate Cheesecake, or this Easy Cheesecake Recipe.
Table of Contents
- Why you’ll love this no bake cheesecake recipe:
- What people are saying:
- No Bake White Chocolate Raspberry Cheesecake Ingredients:
- How to make this No Bake White Chocolate Cheesecake recipe:
- Quick tips:
- Variations and Substitutions
- How to store the cheesecake:
- Make-ahead option:
- More no bake recipes you’ll love:
- No Bake White Chocolate Raspberry Cheesecake Recipe
This No Bake White Chocolate Raspberry Cheesecake is the perfect no bake treat for a special occasion or any time of year!
It has a homemade graham cracker crust, a white chocolate cheesecake filling and a bright raspberry swirl for a fruity, decadent dessert.
The best part is that you don’t even need to fire up your oven, and it only takes 25 minutes to prep before going to the fridge to chill. The hardest part is waiting to dig in!
Why you’ll love this no bake cheesecake recipe:
- Make-ahead friendly: You can assemble the entire cheesecake a day before or pop it in the freezer for longer storage!
- Flavor: The white chocolate combined with the homemade raspberry sauce is the perfect sweet and tart combination.
- Versatile: This cheesecake is the perfect dessert for Valentine’s Day, Mother’s Day, or any time when you’re craving something light and sweet.
What people are saying:
“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!” Kanden
No Bake White Chocolate Raspberry Cheesecake Ingredients:
- Raspberries: 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! You can use frozen or fresh raspberries.
- Granulated sugar: Sweetens the filling.
- Water and corn starch: Thicken the sauce into a smooth consistency.
- Graham crackers or chocolate crumbs: These are crushed into fine crumbs and mixed with melted butter to form the crust!
- Unsalted Butter: This helps the crumbs stick together.
- White chocolate chips: Choose good quality chocolate because you will taste it! White chocolate chips or any white chocolate baking bar are fine.
- Heavy cream: Used to melt the chocolate and to whip it into the filling, making it light and airy.
- Cream cheese: Full fat cream cheese is recommended because it has less moisture and will hold up better in a no bake cheesecake. Make sure it’s room temperature so the filling doesn’t become lumpy.
- Powdered sugar: Sweetens and thickens the white chocolate cheesecake filling.
- Vanilla extract: Balances out the other flavors.
How to make this No Bake White Chocolate Cheesecake recipe:
This No Bake White Chocolate Raspberry Cheesecake comes together in 25 minutes! For the full list of recipe instructions, scroll down to the recipe card.
- Simmer raspberries with sugar, mash them, then stir in a cornstarch slurry to thicken it. Let it cool.
- Mix graham cracker crumbs with melted butter.
- Press the crust mixture into your pan.
- Combine the melted white chocolate with a splash of cream and microwave until smooth, then allow it to cool.
- Beat cream cheese until smooth, then mix in powdered sugar, vanilla, and the cooled white chocolate mixture.
- Whip heavy cream until stiff peaks form and beat it into the filling.
- Spread fresh raspberries on the crust and pour in the cheesecake mixture.
- Drizzle with raspberry sauce and swirl gently. Refrigerate until set.
Quick tips:
- 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.
- Strain: If you want a smooth raspberry sauce, you can use a fine mesh strainer to make it smooth.
- Consistency: The raspberry sauce should be thick enough to coat the back of a spoon. This will make sure it’s thick enough to swirl into the cream cheese mixture!
Variations and Substitutions
- Drizzle: Drizzle some chocolate sauce on top for a rich twist.
- Chocolate: If you’re not a fan of white chocolate, you could also swap it for milk or dark chocolate chips instead.
- Fruit: You can swap the raspberries for strawberries or blueberries for a different flavor!
How to store the cheesecake:
Store the cheesecake in the fridge for 3-4 days or in the freezer for up to 3 months. Let it thaw in the fridge overnight before eating.
Make-ahead option:
You can assemble the entire cheesecake, minus any toppings, and chill it in the fridge a day in advance.
You can also wrap it in plastic wrap and aluminum and pop it in the freezer for up to 3 months in advance. Let it thaw in the fridge and serve cold!
More no bake recipes you’ll love:
- No Bake Cookie Dough Cheesecake — the kids love this one!
- No Bake Mint Chocolate Bars — cool and refreshing.
- No Bake Turtle Cheesecake — a decadent flavor combination!
- No Bake Nutella Cheesecake Bars — you can never have too much Nutella.
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!!!