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.
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.