No-Bake White Chocolate Raspberry Cheesecake
Hey there, friend! If you’re looking for a dessert that’s equal parts luxurious and easy to make, you’ve come to the right place.
This No-Bake White Chocolate Raspberry Cheesecake is the stuff of dreams—creamy, rich, and swirled with tangy homemade raspberry sauce.
It’s perfect for impressing guests or treating yourself after a long day.
Plus, it’s completely no-bake, so you don’t even have to turn on the oven.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Prep the Crust
Start by crushing your graham crackers into fine crumbs (a food processor works wonders here!). Mix them with melted butter and press the mixture into your springform pan. Pop it in the fridge to set while you work on the filling.
2. Make the Homemade Raspberry Sauce
In a small saucepan, combine fresh raspberries, sugar, and a splash of lemon juice. Cook over medium heat until the berries break down and the sauce thickens. Strain it through a fine mesh sieve to remove the seeds, then let it cool completely.
3. Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy. Add in the sugar, vanilla, and melted white chocolate, mixing until everything is well combined. Gently fold in the whipped cream to keep the filling light and airy.
4. Swirl in the Raspberry Sauce
Pour half of the cheesecake filling over the chilled crust. Dollop spoonfuls of the homemade raspberry sauce on top, then use a knife to swirl it into the filling. Repeat with the remaining filling and sauce for a beautiful marbled effect.
5. Chill and Set
Pop the cheesecake into the fridge for at least 4 hours (or overnight) to let it set. This is the hardest part—waiting! But trust me, it’s worth it.
6. Garnish and Serve
Before serving, top the cheesecake with fresh raspberries, a drizzle of melted white chocolate, and a dusting of powdered sugar. Slice, serve, and watch everyone’s eyes light up!
Pro Tips
- Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing. This ensures a smooth, lump-free filling.
- Seedless Raspberry Sauce: Straining the sauce removes the seeds for a silky-smooth texture, but you can skip this step if you don’t mind a bit of crunch.
- Clean Slices: Dip your knife in hot water and wipe it clean between slices for picture-perfect servings.
- Extra Flavor: Add a splash of raspberry liqueur to the sauce for a grown-up twist.
Storage
- Fridge: Store the cheesecake in an airtight container or covered with plastic wrap for up to 5 days.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Avoid the Fridge Door: Store the cheesecake in the main part of the fridge to prevent temperature fluctuations that can affect the texture.
No-Bake White Chocolate Raspberry Cheesecake
Description
This No-Bake White Chocolate Raspberry Cheesecake is the perfect blend of rich, creamy white chocolate and vibrant, tangy raspberry swirls.
Made completely from scratch with a buttery graham cracker crust, it’s an easy yet elegant dessert that requires no oven time. Perfect for any occasion!
Ingredients
For the Crust:
For the Homemade Raspberry Sauce:
For the Filling:
For Garnish:
Instructions
Prepare the Crust:
Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens (about 8-10 minutes). Strain through a fine mesh sieve to remove the seeds, then let it cool completely.
Make the Filling:
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla, mixing until combined. Gradually add the melted white chocolate, stirring until fully incorporated. Gently fold in the whipped cream until the filling is light and fluffy.
Assemble the Cheesecake:
Pour half of the filling over the chilled crust. Drop spoonfuls of the raspberry sauce on top, then use a knife to swirl it into the filling. Repeat with the remaining filling and sauce.
Chill:
Refrigerate the cheesecake for at least 4 hours, or until fully set.
Garnish and Serve:
Before serving, top with fresh raspberries, a drizzle of melted white chocolate, and a dusting of powdered sugar. Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 460kcal
- % Daily Value *
- Total Fat 33g51%
- Total Carbohydrate 36g12%
- Dietary Fiber 2g8%
- Sugars 29g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Customize: Swap raspberries for strawberries or blueberries if preferred.
- Make Ahead: This cheesecake can be made a day in advance, making it perfect for parties.
- No Strain, No Problem: If you don’t mind seeds, skip straining the raspberry sauce.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
