I really enjoy making this no-bake white chocolate raspberry cheesecake when I want a dessert that feels luxurious but requires very little effort. The creamy texture, sweet white chocolate, and slightly tangy raspberry layer come together beautifully, and I like that I can prepare everything without using the oven.
Why You’ll Love This Recipe
I love this recipe because it is simple, reliable, and perfect for make-ahead occasions. I appreciate how smooth and rich the filling turns out every time, and I enjoy the contrast between the buttery crust, the creamy white chocolate filling, and the fresh raspberry flavor. It always looks impressive while staying easy to prepare.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the raspberry layer
2 cups raspberries, fresh or frozen
1/4 cup granulated sugar
1 tablespoon lemon juice
For the filling
16 ounces cream cheese, softened
1 cup white chocolate, melted and slightly cooled
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Directions
I begin by combining the graham cracker crumbs and granulated sugar in a bowl. I pour in the melted butter and mix until everything is evenly moistened. I press the mixture firmly into the bottom of a 9-inch springform pan and place it in the refrigerator to chill while I prepare the filling.
For the raspberry layer, I add the raspberries, sugar, and lemon juice to a saucepan. I cook the mixture over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly. I set it aside and allow it to cool completely.
In a large mixing bowl, I beat the softened cream cheese until smooth and creamy. I add the powdered sugar and vanilla extract and mix again until fully combined. I slowly pour in the melted white chocolate and mix until the filling is smooth.
In a separate bowl, I whip the heavy cream until stiff peaks form. I gently fold the whipped cream into the cream cheese mixture until light and fluffy.
I spread half of the filling evenly over the chilled crust. I spoon a portion of the cooled raspberry sauce on top and gently swirl it with a knife. I repeat the process with the remaining filling and raspberry sauce. I refrigerate the cheesecake for at least 4 hours, though I prefer leaving it overnight for the best results.
Servings And Timing
I usually cut this cheesecake into 10 slices.
Preparation takes about 30 minutes, and chilling time takes a minimum of 4 hours.
Variations
I like switching the raspberries with strawberries, blueberries, or mixed berries depending on what I have available. I sometimes use a chocolate cookie crust instead of graham crackers for a deeper flavor. For extra decoration, I occasionally add white chocolate shavings on top before serving.
Storage/Reheating
I store the cheesecake covered in the refrigerator for up to 4 days. Since this is a no-bake dessert, I never reheat it. I simply serve it chilled straight from the fridge.
FAQs
Can I use frozen raspberries?
I often use frozen raspberries, and they work very well. I just cook them slightly longer to reduce excess liquid.
How do I know when the cheesecake is fully set?
I check that the center feels firm and does not jiggle when I gently move the pan.
Can I make this cheesecake ahead of time?
I prefer making it a day in advance because the texture and flavor improve after resting overnight.
What if I do not have a springform pan?
I sometimes use a deep pie dish or a square pan lined with parchment paper for easier removal.
Can this cheesecake be frozen?
I freeze it occasionally for up to one month and thaw it overnight in the refrigerator before serving.
Conclusion
I keep coming back to this no-bake white chocolate raspberry cheesecake because it is effortless, elegant, and consistently delicious. The balance of flavors and the creamy texture make it a dessert I truly enjoy preparing and sharing.
This No-Bake White Chocolate Raspberry Cheesecake is a luxurious and easy dessert with a buttery graham cracker crust, rich white chocolate filling, and a sweet-tart raspberry swirl. It’s perfect for make-ahead entertaining or a simple treat that feels special.
Total Time:4 hours 30 minutes (including chilling)
Yield:10 slices
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 cups raspberries, fresh or frozen
1/4 cup granulated sugar
1 tablespoon lemon juice
16 ounces cream cheese, softened
1 cup white chocolate, melted and slightly cooled
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Instructions
In a bowl, mix graham cracker crumbs and granulated sugar. Stir in melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate to chill.
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down and sauce thickens slightly. Let cool completely.
In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; mix until combined. Slowly mix in the melted white chocolate until smooth.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
Spread half of the filling over the crust. Spoon and swirl in some cooled raspberry sauce. Repeat with remaining filling and sauce.
Refrigerate the cheesecake for at least 4 hours or overnight until fully set.
Notes
Use frozen raspberries if fresh aren’t available; cook slightly longer to thicken.
Swap the crust for chocolate cookie crumbs for a deeper flavor.
Top with white chocolate shavings for decoration.
Can be made a day ahead for better flavor and texture.
Freeze for up to 1 month and thaw in the fridge before serving.
