No-Bake White Chocolate Raspberry Cheesecakeย – 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. ๐Ÿ˜‰ 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!

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

Prep Time 45 minutes
Total Time 45 minutes

Ingredients

For the Raspberry Sauce

  • 1 and 1/4 cups fresh raspberries 150g
  • 2 tablespoons water
  • 1/2 cup caster/granulated sugar 100g
  • 2 tablespoons cornflour/cornstarch

For the Crust

  • 2 and 1/2 cups digestive biscuit/graham cracker crumbs 250g
  • 1/4 cup caster/granulated sugar 50g
  • 1/3 cup unsalted butter 75g, melted

For the Cheesecake

  • 1 and 1/2 cups heavy cream 360ml
  • 1 cup icing/powdered sugar 125g
  • 1 teaspoon vanilla extract
  • 24 oz cream cheese 680g, softened
  • 1/2 cup caster/granulated sugar 100g
  • 1 and 1/2 cups white chocolate 265g, melted

For the Swirls

  • 3/4 cup heavy cream 180ml
  • 1/3 cup icing/powdered sugar 40g

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.

For the Crust

  1. Grease the base and sides of a 9" springform pan and set aside.
  2. 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.

For the Cheesecake

  1. 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.
  2. 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.
  3. Divide the cheesecake mixture evenly between two bowls. Add 1/4 cup (about 80g) of the raspberry sauce to one bowl and combine.
  4. 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.

For the Swirls

  1. 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.

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

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

22 Comments

22 comments on “No-Bake White Chocolate Raspberry Cheesecake”

  1. Marsha, my sister would absolutely love this! The raspberry and white chocolate combo is one of her absolute favorites! ๐Ÿ™‚ It’s always a pleasure to see the beautiful desserts you create. Hope you’re having a wonderful weekend! Pinned. ๐Ÿ™‚

  2. 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!

  3. White chocolate and raspberries are one of my favorite combos… well, white chocolate and everything, but white chocolate and raspberries is at the top! ๐Ÿ˜‰ So this cheesecake is calling my name, girlfriend! This is absolutely GORGEOUS! And I love that it is no bake!! Gimme gimme! Cheers!

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