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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Wendy says
Can you use a 9×13 pan for this recipe?
Thanks
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 Kay! So glad you enjoyed the recipe! Thank you for this kind review!
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!
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!
The Recipe Rebel says
Hi Amanda! So glad you enjoyed the recipe! Thank you for this kind review!
Mollee W. says
Question, can it be frozen and for how long?
The Recipe Rebel says
Hi Mollee! Yes it can be frozen and for up to two months. Enjoy!
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
The Recipe Rebel says
Hi Deepa! It’s a total of 24 ounces for cream cheese. Enjoy!
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!
The Recipe Rebel says
Hi Taylor! So glad you enjoyed the recipe! Thank you for this kind review!
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!
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.
The Recipe Rebel says
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!
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!
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!
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.
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!
The Recipe Rebel says
Thanks for the feedback Amanda!
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.