No-Bake White Chocolate Raspberry Cheesecake – Scrumptiously creamy no-bake white chocolate cheesecake infused and topped with fresh raspberry sauce and whipped cream!

No-Bake White Chocolate Raspberry Cheesecake | marshasbakingaddiction.com @marshasbakeblog

Seeing as it’s still warm outside, I’m bringing you all another no-bake dessert so you don’t have to turn on your ovens. And because I can’t take the heat. 😉 So! White chocolate lovers, raspberry lovers, cheesecake lovers, I bring you my No-Bake White Chocolate Raspberry Cheesecake!

No-Bake White Chocolate Raspberry Cheesecake | marshasbakingaddiction.com @marshasbakeblog

I absolutely love white chocolate, so I had to add it to my raspberry cheesecake because I think the flavours pair beautifully. I’ve incorporated fresh raspberries in two ways here. First of all, I made a raspberry sauce. I mixed a little of it into half of the cheesecake mixture, then topped the cheesecake with the remaining sauce. I didn’t mix the sauce into all the cheesecake mixture, because I still wanted to taste the white chocolate. And it worked perfectly. White chocolate and raspberry heaven!

No-Bake White Chocolate Raspberry Cheesecake | marshasbakingaddiction.com @marshasbakeblog

No-Bake White Chocolate Raspberry Cheesecake | marshasbakingaddiction.com @marshasbakeblog

As you can see, I have only combined a little raspberry sauce into the cheesecake, but if you’d like more flavour and colour, you can add more! You may want to make more though if you’d still like a thick layer on top.

No-Bake White Chocolate Raspberry Cheesecake | marshasbakingaddiction.com @marshasbakeblog

No-Bake White Chocolate Raspberry Cheesecake | marshasbakingaddiction.com @marshasbakeblog

If you ‘no-bake’ anything these last days of summer, you’ve gotta try my deliciously creamy cheesecake. Enjoy!

Yield: One 9" cheesecake

No-Bake White Chocolate Raspberry Cheesecake

45 minPrep Time

45 minTotal Time

Save Recipe

Ingredients

    For the Raspberry Sauce
  • 1 and 1/4 cups (150g) fresh raspberries
  • 2 tablespoons water
  • 1/2 cup (100g) caster/granulated sugar
  • 2 tablespoons cornflour/cornstarch
  • For the Crust
  • 2 and 1/2 cups (250g) digestive biscuit/graham cracker crumbs
  • 1/4 cup (50g) caster/granulated sugar
  • 1/3 cup (75g) unsalted butter, melted
  • For the Cheesecake
  • 1 and 1/2 cups (360ml) heavy cream
  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon vanilla extract
  • 24oz (680g) cream cheese, softened
  • 1/2 cup (100g) caster/granulated sugar
  • 1 and 1/2 cups (265g) white chocolate, melted
  • For the Swirls
  • 3/4 cup (180ml) heavy cream
  • 1/3 cup (40g) icing/powdered sugar

Instructions

    For the Raspberry Sauce
  1. Using a food processor, blend the raspberries and water until smooth.
  2. In a saucepan over medium heat, combine the sugar and cornflour. Add the raspberry puree and stir constantly until the mixture thickens and comes to a boil. Allow to boil for 1 minute, then remove from the heat. Allow to cool completely.
  3. For the Crust
  4. Grease the base and sides of a 9" springform pan and set aside.
  5. Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist. Press the mixture into the prepared pan and chill whilst preparing the cheesecake.
  6. For the Cheesecake
  7. Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form.
  8. In a separate bowl, using the mixer again, beat the cream cheese and sugar together until smooth and combined. Add the melted chocolate and mix until combined. Gently fold in the whipped cream.
  9. Divide the cheesecake mixture evenly between two bowls. Add 1/4 cup (about 80g) of the raspberry sauce to one bowl and combine.
  10. Spread the raspberry cheesecake mixture evenly over the cooled crust. Gently top with the white cheesecake mixture and smooth out evenly. Spread the remaining raspberry sauce on top and chill for at least 6 hours, preferably overnight.
  11. For the Swirls
  12. Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and whip until stiff peeks form. Transfer the whipped cream to a piping bag and pipe swirls on top of the cheesecake. Slice and serve.

Notes

Leftovers can be covered and stored in the fridge for up to 3 days.

http://marshasbakingaddiction.com/no-bake-white-chocolate-raspberry-cheesecake/

No-Bake White Chocolate Raspberry Cheesecake | marshasbakingaddiction.com @marshasbakeblog

No-Bake White Chocolate Raspberry Cheesecake | marshasbakingaddiction.com @marshasbakeblog

never miss a recipe! subscribe to receive new posts via email:

Or subscribe via the RSS reader of your choice:

bloglovin’ Feedly

22 Comments

22 Comments on No-Bake White Chocolate Raspberry Cheesecake

  1. Sara
    August 14, 2016 at 10:59 am (5 months ago)

    Oh my goodness, this looks amazing! I love cheesecake!!

    Reply
    • Marsha
      August 14, 2016 at 12:42 pm (5 months ago)

      Thanks, Sara!

      Reply
  2. Demeter | Beaming Baker
    August 14, 2016 at 1:36 pm (5 months ago)

    Marsha, my sister would absolutely love this! The raspberry and white chocolate combo is one of her absolute favorites! 🙂 It’s always a pleasure to see the beautiful desserts you create. Hope you’re having a wonderful weekend! Pinned. 🙂

    Reply
    • Marsha
      August 14, 2016 at 4:45 pm (5 months ago)

      Thanks, Demeter! Hope you are too! 🙂

      Reply
    • Marsha
      August 14, 2016 at 4:44 pm (5 months ago)

      Thanks, Shelma!

      Reply
  3. Jagruti
    August 14, 2016 at 2:50 pm (5 months ago)

    oh man..why can’t I have even one slice of this delectable cake..so tempting and pics making me drool 🙂

    Reply
    • Marsha
      August 14, 2016 at 4:43 pm (5 months ago)

      Thanks, Jagruti! 🙂

      Reply
  4. Natalie | Natalie's Food & Health
    August 14, 2016 at 4:19 pm (5 months ago)

    Looks sooo beautiful, Marsha <3 Cheesecake and white chocolate AND raspberries in one cake… Oh gosh /drolling!

    Reply
    • Marsha
      August 14, 2016 at 4:43 pm (5 months ago)

      Thanks, Natalie! 🙂

      Reply
  5. Noel Lizotte
    August 14, 2016 at 5:43 pm (5 months ago)

    white chocolate – win!
    cheesecake – win!
    raspberry – win!

    I call this a win, win, win, recipe! I’ll be adding to social media so I can come back and make this! There’s no dessert like cheesecake!

    Reply
    • Marsha
      August 15, 2016 at 4:11 pm (5 months ago)

      Thanks, Noel!

      Reply
  6. Cheyanne @ No Spoon Necessary
    August 15, 2016 at 2:11 pm (5 months ago)

    White chocolate and raspberries are one of my favorite combos… well, white chocolate and everything, but white chocolate and raspberries is at the top! 😉 So this cheesecake is calling my name, girlfriend! This is absolutely GORGEOUS! And I love that it is no bake!! Gimme gimme! Cheers!

    Reply
    • Marsha
      August 15, 2016 at 4:12 pm (5 months ago)

      Thanks, Cheyanne! 🙂

      Reply
  7. Sudhakar
    August 15, 2016 at 8:29 pm (5 months ago)

    Fantastic! Talk about Foodporn. No bake cheesecake is the best.

    Reply
    • Marsha
      August 16, 2016 at 9:45 am (5 months ago)

      Thanks, Sudhakar!

      Reply
  8. grace
    August 16, 2016 at 7:43 pm (5 months ago)

    this is one of my all-time favorite combinations! what a luscious creation. 🙂

    Reply
    • Marsha
      August 16, 2016 at 9:01 pm (5 months ago)

      Thanks, Grace! 🙂

      Reply
  9. Miranda
    August 16, 2016 at 10:01 pm (5 months ago)

    A no bake cheesecake? Wow, this sounds like the perfect cheesecake for me!

    Reply
    • Marsha
      August 17, 2016 at 8:21 am (5 months ago)

      Thanks, Miranda!

      Reply
  10. Amanda
    August 17, 2016 at 3:02 pm (5 months ago)

    This is an absolutely beautiful cheesecake, Marsha! Really pretty. The combination of white chocolate and raspberry sounds divine!

    Reply
    • Marsha
      August 17, 2016 at 7:29 pm (5 months ago)

      Thanks, Amanda!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *