No Bake White Chocolate Raspberry Cheesecake Recipe

I recently crafted a White Chocolate Raspberry Cheesecake that melds rich cream cheese and silky white chocolate with vibrant raspberry puree and crunchy graham cracker crumbs. This no-bake delight offers a refreshingly smooth texture and a burst of tangy berry flavor that makes summer desserts simply irresistible.

I’ve recently been experimenting with no bake desserts and stumbled across this White Chocolate Raspberry Cheesecake recipe that totally blew my mind. I mean, who wouldn’t want a summer treat that’s both smooth and creamy without heating up the kitchen?

I started with a crisp base made from 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 6 tablespoons melted unsalted butter. The real star, however, is the filling: 16 oz of softened cream cheese, 8 oz of chopped and melted white chocolate combined with 1/2 cup powdered sugar and a teaspoon of vanilla extract.

After folding in 1 cup of heavy whipping cream, I layered in a vibrant mix of 1/2 cup raspberry puree and 1 cup fresh raspberries that brings out that unique chocolate raspberry twist reminiscent of those Cheesecake Factory creations. Watch the recipe video for all the step by step action.

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Why I Like this Recipe

I like this recipe for a few reasons. First, I love that its a no bake recipe so I dont have to heat up my whole kitchen and deal with turning on the oven. Second, the cheesecake comes out super smooth and creamy every time, which makes it feel really special and indulgent. Third, I really dig how the white chocolate and raspberries mix together for this sweet and tangy flavor, it just hits different. And finally, I love that it’s a perfect summer treat that not only looks amazing thanks to the fresh berries but also tastes as refreshing as it is pretty.

Ingredients

• Graham cracker crumbs bring light, crunchy texture and simple carbohydrates for energy and flavor.
• Cream cheese provides rich, creamy texture and essential fats that make the cheesecake velvety smooth.
• White chocolate adds extra sweet, silky notes and a touch of decadence without being overpowering.
• Raspberry puree offers a tangy burst with natural antioxidants and a lovely sour contrast.
• Heavy whipping cream contributes extra smooth richness and additional fat for a luxurious finish.
• Fresh raspberries provide tart flavor and essential vitamins, giving natural color and fiber.
• Unsalted butter gives a rich taste and helps bind the graham cracker crumbs perfectly together.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 8 oz white chocolate, chopped and melted
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1/2 cup raspberry puree
• 1 cup fresh raspberries

How to Make this

1. Mix together graham cracker crumbs, 2 tablespoons granulated sugar, and 6 tablespoons melted butter in a bowl; press it down firmly into the bottom of a 9-inch springform pan to create the crust.

2. Beat 16 oz softened cream cheese in a large bowl until smooth and creamy.

3. Stir the 8 oz chopped and melted white chocolate into the cream cheese until they are well combined.

4. Add in 1/2 cup powdered sugar and 1 teaspoon vanilla extract then mix the batter until smooth.

5. In a separate bowl, whip 1 cup heavy whipping cream until it holds stiff peaks.

6. Fold the whipped cream into the cream cheese mixture, then gently stir in 1/2 cup raspberry puree.

7. Pour the filling over the prepared crust and spread it evenly with a spatula.

8. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, until it has set completely.

9. Just before serving, top with 1 cup fresh raspberries, adding a little extra raspberry puree if you like.

10. Slice, serve, and enjoy your summer treat!

Equipment Needed

1. 9 inch springform pan
2. Medium mixing bowl for combining the graham cracker crumbs, sugar, and melted butter
3. Large mixing bowl for beating the cream cheese, white chocolate, powdered sugar, and vanilla extract
4. Separate mixing bowl for whipping the heavy cream
5. Measuring cups and spoons for accurate ingredient measurements
6. Electric mixer to beat the cream cheese and whip the cream
7. Spatula for spreading the filling evenly over the crust
8. Microwave-safe bowl (or a small pot) for melting the white chocolate and butter
9. Refrigerator to chill the cheesecake until set

FAQ

No Bake White Chocolate Raspberry Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: Crush up digestive biscuits or vanilla wafer cookies instead if you can’t find graham crackers
• Unsalted butter: Use salted butter but just remember to cut down a bit on added salt later on
• White chocolate: Milk chocolate can be used in a pinch, though it’ll give the cheesecake a slightly different taste
• Heavy whipping cream: Coconut cream works as a substitute if you’re looking for a dairy free version, but it might leave a hint of coconut flavour
• Cream cheese: Mascarpone makes a good alternative and gives it a richer, creamier texture

Pro Tips

1. Make sure the cream cheese is really soft before you mix it in so it blends easier with the melted white chocolate. Leaving it out a bit longer helps a lot.
2. When you’re whipping the heavy cream, try not to overdo it. It’s best to stop as soon as it holds firm peaks so you dont lose the fluffiness.
3. Be gentle while folding in the whipped cream and raspberry puree. Stirring too much can deflate the cream and make the texture less smooth.
4. For the best numbers, chill the cheesecake overnight if you can. It gives the flavors more time to develop and makes slicing much cleaner.