No-Bake White Chocolate Raspberry Cheesecake

Why Make This Recipe

No-Bake White Chocolate Raspberry Cheesecake is a perfect dessert for any occasion. It’s rich, creamy, and packed with delicious flavors. The combination of white chocolate and fresh raspberries is heavenly, and you don’t even need to turn on the oven! This cheesecake is easy to make and is sure to impress your family and friends, making it an instant favorite.

How to Make No-Bake White Chocolate Raspberry Cheesecake

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons sugar
• 8 oz cream cheese, softened
• 1 cup white chocolate, melted
• 1 cup heavy cream
• 1 cup raspberries
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

1. In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture into the bottom of a springform pan to form the crust.
2. In a separate bowl, beat the cream cheese until smooth. Then, add the melted white chocolate, powdered sugar, and vanilla extract. Mix everything until well combined.
3. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Carefully fold in the raspberries.
5. Pour the filling into the prepared crust and smooth the top.
6. Refrigerate the cheesecake for at least 4 hours or until fully set.
7. Serve the cheesecake chilled, garnished with additional raspberries if desired.

How to Serve No-Bake White Chocolate Raspberry Cheesecake

Serve the cheesecake chilled straight from the refrigerator. You can dress it up with extra raspberries on top or a drizzle of chocolate sauce for a beautiful presentation. It pairs well with coffee or tea, making it ideal for gatherings or as a light dessert after a meal.

How to Store No-Bake White Chocolate Raspberry Cheesecake

Store any leftover cheesecake in the refrigerator. It should be covered tightly with plastic wrap or stored in an airtight container. It’s best to consume it within 3-4 days for the best taste and texture.

Tips to Make No-Bake White Chocolate Raspberry Cheesecake

• Make sure the cream cheese is at room temperature to blend smoothly.
• Don’t overmix the whipped cream; fold it in gently to keep the fluffy texture.
• You can use frozen raspberries if fresh ones are not available. Just make sure to thaw and drain them well.

Variation

For a different flavor, try substituting the raspberries with strawberries or blueberries. You could also use dark chocolate instead of white chocolate for a richer taste.

FAQs

Can I use a different type of crust?
Yes, you can use any cookie crumbs, like Oreo or digestive biscuits, for the crust.

How long does it take to set?
Refrigerate for at least 4 hours, but overnight is even better if you have the time.

Can I freeze the cheesecake?
Yes, you can freeze it. Just make sure it’s wrapped tightly. Thaw it in the refrigerator before serving.

No-Bake White Chocolate Raspberry Cheesecake

A rich, creamy, and delicious no-bake cheesecake made with white chocolate and fresh raspberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the crust

• 2 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons sugar

For the filling

• 8 oz cream cheese, softened Ensure it's at room temperature for better blending.
• 1 cup white chocolate, melted Melt the chocolate before adding.
• 1 cup heavy cream Whipped until soft peaks form.
• 1 cup raspberries Fresh or thawed if frozen.
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

Preparation of the crust

• In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
• Press this mixture into the bottom of a springform pan to form the crust.

Preparation of the filling

• In a separate bowl, beat the cream cheese until smooth.
• Add the melted white chocolate, powdered sugar, and vanilla extract. Mix until well combined.
• In another bowl, whip the heavy cream until soft peaks form.
• Gently fold the whipped cream into the cream cheese mixture.
• Carefully fold in the raspberries.

Assembly

• Pour the filling into the prepared crust and smooth the top.
• Refrigerate the cheesecake for at least 4 hours or until fully set.
• Serve the cheesecake chilled, garnished with additional raspberries if desired.

Notes

Store any leftover cheesecake in the refrigerator covered tightly with plastic wrap or in an airtight container. Best to consume within 3-4 days for optimal taste and texture. You can use frozen raspberries if fresh ones are not available; just ensure they are thawed and drained well.

Keyword Dessert Recipe, Easy Cheesecake, No-Bake Cheesecake, Raspberry, white chocolate