No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO

Prep Time 25 minutes
Total Time 30 minutes
Servings 12 servings

Jump to Recipe

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


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.
ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

No Bake White Chocolate Raspberry Cheesecake

4.89 from 63 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


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


  • 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


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).


  • 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.


  • 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.


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

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

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!

Read More

You May Also Like

Reader Interactions


    • Kay Forsdyke says

      Have made this a couple of times now and my husband won’t have any other cheesecake-this from a guy that doesn’t like cheesecake!!- it’s fantastic, really creamy and rich. Thank you for Sharing this recipe

    • The Recipe Rebel says

      Hi Wendy! I’ve only tested the recipe as written. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!

  1. Amanda says

    This is definitely a favorite cheesecake recipe, my partner called it “the best cheesecake you have made.” It’s perfectly creamy and sturdy, I think I will continue to use this as a base for all my no-bake cheesecakes!

  2. Deepa says

    This might be a dumb question. Are we looking at 3 packets of 8 ounces of cream cheese which totals 24 ounces or are we looking at 3 packets each weighing 24 ounces? Thank you

  3. Taylor Cadotte says

    I was on the search for a show stopper this past thanksgiving and this was it!! I do not like cheesecake but i will eat ALL of this- thanks for sharing this recipe!

  4. Lucy says

    LOVE this cheesecake. My family ask for it for every celebration!
    A friend has also requested this for their baby shower. If I was to make it in a sheet pan, do you think doubling the recipe would be enough?

    • The Recipe Rebel says

      Hi Lucy! I have no idea! I’ve only tested the recipe as is so it would be hard for me to say. If you decide to experiment, I’d love to know how it goes!

  5. Tammy S says

    Hi Ashley: I made this recipe for my best friend’s 50th birthday. The only difference is for the fllling I used lactose free dairy. For the raspberry sauce I used half the sugar and used one shot of raspberry sour puss liquor to pop the raspberry flavour I also added white chocolate chips to the graham cracker crust. This cake was so creamy and delicious.

  6. 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.

      • LuAnn says

        This recipe looks amazing. But I’m wondering how to switch out the raspberry for Strawberry. Would the amount be the same for strawberries? Which is my absolute favorite. Thanks in advance.

      • The Recipe Rebel says

        Hi LuAnn! I’d say yes, use a 1:1 substitution. Hope you enjoy it! Would love to know how it turns out using strawberries!

    • 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!

  7. 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.

    • Amanda says

      I tried this recipe exactly and it turned out perfect, however there is absolutely possibility for user error. Heavy cream should be whipped as it says in the recipe, and there’s not much else in this recipe that would make it slop. I made sure to wash my raspberries and dried them with a paper towel to eliminate any extra moisture. I may have added less fresh raspberries that I put in the bottom just to be sure my crust wasn’t soggy. But it was delicious! I definitely recommend trying again!

  8. 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!

  9. 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 ❤️

  10. 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.

  11. Katrine says


    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?

  12. 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

Leave A Reply

Have you tried this recipe? Leave a rating