No Bake White Chocolate Raspberry Cheesecake
Servings: 12 servings
Calories: 520cal
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!
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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
I use frozen raspberries for this recipe, but fresh will work just as well!
Nutrition
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