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.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 24g
- Sodium: 200mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
