Cheesecakes/ No-Bake Recipes/ Summer

No-Bake White Chocolate Raspberry Cheesecake

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 topped with piped swirls on a white cake stand.

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!

This No-Bake White Chocolate Raspberry Cheesecake is:

  • incredibly creamy
  • loaded with flavour from the raspberries and chocolate
  • quick and easy to make
  • a real crowd-pleaser!

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 with slices removed on a white cake stand.

Slices of No-Bake White Chocolate Raspberry Cheesecake served on white plates with cheesecake on cake stand in background.

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.

A Slice of No-Bake White Chocolate Raspberry Cheesecake served on a white plate.

Slice of No-Bake White Chocolate Raspberry Cheesecake served on a white plate with a fork.

If you ‘no-bake’ anything these last days of summer, you’ve gotta try this deliciously creamy no-bake white chocolate raspberry cheesecake.

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

More delicious cheesecakes to try!

Enjoy!

5 from 1 vote
No-Bake White Chocolate Raspberry Cheesecake
Prep Time: 45 mins
Total Time: 45 mins
Yields: 12 - 14 slices
Calories: 706 kcal
Scrumptiously creamy no-bake white chocolate cheesecake infused and topped with fresh raspberry sauce and whipped cream!
Print
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. This cheesecake can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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26 Comments

  • Reply
    Sara
    14th August 2016 at 10:59 am

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

    • Reply
      Marsha
      14th August 2016 at 12:42 pm

      Thanks, Sara!

  • Reply
    Demeter | Beaming Baker
    14th August 2016 at 1:36 pm

    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
      14th August 2016 at 4:45 pm

      Thanks, Demeter! Hope you are too! 🙂

  • Reply
    Shelma @ Yummy's the word
    14th August 2016 at 2:47 pm

    Oh wow! My husband would LOVE this! Pinned for later!

    • Reply
      Marsha
      14th August 2016 at 4:44 pm

      Thanks, Shelma!

  • Reply
    Jagruti
    14th August 2016 at 2:50 pm

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

    • Reply
      Marsha
      14th August 2016 at 4:43 pm

      Thanks, Jagruti! 🙂

  • Reply
    Natalie | Natalie's Food & Health
    14th August 2016 at 4:19 pm

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

    • Reply
      Marsha
      14th August 2016 at 4:43 pm

      Thanks, Natalie! 🙂

  • Reply
    Noel Lizotte
    14th August 2016 at 5:43 pm

    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
    Cheyanne @ No Spoon Necessary
    15th August 2016 at 2:11 pm

    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
      15th August 2016 at 4:12 pm

      Thanks, Cheyanne! 🙂

  • Reply
    Sudhakar
    15th August 2016 at 8:29 pm

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

    • Reply
      Marsha
      16th August 2016 at 9:45 am

      Thanks, Sudhakar!

  • Reply
    grace
    16th August 2016 at 7:43 pm

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

    • Reply
      Marsha
      16th August 2016 at 9:01 pm

      Thanks, Grace! 🙂

  • Reply
    Miranda
    16th August 2016 at 10:01 pm

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

    • Reply
      Marsha
      17th August 2016 at 8:21 am

      Thanks, Miranda!

  • Reply
    Amanda
    17th August 2016 at 3:02 pm

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

    • Reply
      Marsha
      17th August 2016 at 7:29 pm

      Thanks, Amanda!

  • Reply
    Aman
    15th June 2017 at 10:30 pm

    My raspberry puree keeps coming out gloopy?! What am i doing rong lol

    • Reply
      Marsha
      16th June 2017 at 9:24 am

      Hi Aman! The raspberry puree should be thick like a jam. It shouldn’t be too runny 🙂

  • Reply
    Lillian Muir
    14th December 2018 at 11:15 pm

    This looks delicous, Marsha. Can’t wait to try it, perfect for christmas day!!!!

    • Reply
      Marsha
      15th December 2018 at 9:16 am

      Thanks, Lillian! I hope you get to try it! 🙂

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