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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.

I absolutely love white chocolate, so I had to add it to my raspberry cheesecake because I think the flavours pair beautifully. White chocolate and raspberry heaven right here!

No-Bake White Chocolate Raspberry Cheesecake with slices removed on a white cake stand.

How to make No-Bake White Chocolate Raspberry Cheesecake

Ingredients you’ll need for the raspberry sauce:

  • fresh raspberries
  • water
  • caster/granulated sugar
  • cornflour/cornstarch

For the crust:

  • digestive biscuit/graham cracker crumbs
  • caster/granulated sugar
  • unsalted butter

For the cheesecake:

  • heavy or double cream
  • icing/powdered sugar
  • vanilla extract
  • cream cheese
  • caster/granulated sugar
  • white chocolate

For the swirls on top:

  • heavy or double cream
  • icing/powdered sugar

To make this cheesecake, let’s start by making the raspberry sauce. Blend the raspberries and water in a blender or food processor until smooth.

In a saucepan over medium heat, add 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 the sauce to cool completely before use.

For the crust, stir together the biscuit crumbs and sugar. Add the melted butter and mix until all of the crumbs are moist. Press the mixture into a greased 9″ springform pan and chill whilst preparing the cheesecake.

For the cheesecake, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.

In a separate bowl, beat the cream cheese and sugar together until smooth and combined. Add the melted white chocolate and mix until combined. Gently fold in the whipped cream.

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

Spoon the raspberry cheesecake mixture over the chilled crust, and spread out evenly. Gently top with the white cheesecake mixture and smooth out evenly. Spread the remaining raspberry sauce on top and refrigerate for at least 6 hours, preferably overnight.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

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

This No-Bake White Chocolate Raspberry Cheesecake is:

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

How long will this no-bake cheesecake last? This cheesecake can be covered and stored in the fridge for up to 3 days.

Can I freeze this cheesecake? Yep! This cheesecake can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

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

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No-Bake White Chocolate Raspberry Cheesecake

No-Bake White Chocolate Raspberry Cheesecake

Yield: 12 - 14 slices
Prep Time: 45 minutes
Total Time: 45 minutes

Scrumptiously creamy no-bake white chocolate cheesecake infused and topped with fresh raspberry sauce and whipped cream!

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
  • 24 oz (680g) cream cheese, softened
  • 1/2 cup (100g) caster/granulated sugar
  • 1 and 1/2 cups (265g) white chocolate, melted

For the Swirls

  • 1 cup (240ml) 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.
  3. 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.
  3. 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.
  5. 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.
  2. 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.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 554Total Fat: 36gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 92mgSodium: 212mgCarbohydrates: 55gFiber: 1gSugar: 50gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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