No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO (2024)

The Recipe Rebel / Desserts

written by Ashley Fehr

4.89 from 63 votes

Prep Time 25 minutes mins

Total Time 30 minutes mins

Servings 12 servings

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Last updated on July 14, 2020

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This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake recipe for summer! It is SO smooth and creamy and you don’t ever have to turn on the oven. It’s the perfect no bake dessert for showing off summer berries — strawberries or blueberries work just as well! Includes step by step RECIPE VIDEO

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No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO (2)

There’s probably no dessert I love more than a no bake cheesecake, and this white chocolate raspberry version is right up there at the top!

I know there are some people who don’t like white chocolate, but honestly? You won’t find there are many desserts I turn down. I will take them all — except pumpkin. Call me crazy!

If you’re one of those people who aren’t into white chocolate, try one of my other no bake cheesecake recipes:

  • No Bake Lemon Cheesecake
  • No Bake S’mores Cheesecake
  • No Bake Brownie Batter Cheesecake (<– for true chocolate lovers only!)
  • No Bake Peanut Butter Marshmallow Square Cheesecake
No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO (3)

Before I made this cheesecake recipe, I was actually really hoping to make a strawberry version (and there’s a pretty good chance that one will make an appearance, too!), but I couldn’t find any strawberries.

Not one fresh strawberry. Anywhere.

I searched for two weeks. Two weeks!??

I tried 6 different grocery stores.

And you know what? After going through all of that with 3 kids under 6 in tow, the raspberries started to look pretty good. Amazing, in fact.

Even so, it’s not like this is a stretch for me. I love all kinds of chocolate, and all kinds of berries, and this luscious, creamy, white chocolatey cheesecake is welcome on my dessert table any day of the week.

And then this cheesecake was born, and I am so, so glad that I went this route instead, because it’s a stunner and it is crazy, insanely delicious to boot. It’s the perfect dessert for any special occasion, any time of year.

No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO (4)

How to Make this White Chocolate Raspberry Cheesecake recipe:

  • Choose good quality chocolate — because you will taste it! White chocolate chips are fine, or any white chocolate baking bar.
  • You can use homemade or store-bought raspberry sauce or jam to make your swirls — feel free to take a shortcut if you need it, because no one will ever know!
  • Full fat cream cheese is recommended, because it has less moisture and will hold up better in a no bake cheesecake. Philadelphia is better than store brand.
  • Give yourself enough time. Cheesecakes take a long time to set up and chill completely, and you don’t want to serve before it’s ready! Make sure you have at least 8 hours for the cheesecake to chill before serving, or make it a day in advance.

No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO (5)

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No Bake White Chocolate Raspberry Cheesecake

written by Ashley Fehr

4.89 from 63 votes

This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake for summer! It is SO smooth and creamy and you don’t ever have to turn on the oven. It’s the perfect no bake dessert for showing off summer berries — strawberries or blueberries work just as well! Includes step by step RECIPE VIDEO

No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO (7)

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Cuisine American

Course Dessert

Servings 12 servings

Calories 520cal

Ingredients

Raspberry Sauce

  • 2 1/2 cups frozen raspberries thawed
  • 1/2 cup sugar 100g
  • 2 tablespoons water
  • 1 tablespoon corn starch

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs or chocolate baking crumbs
  • 1/2 cup butter melted

FIlling

  • 1 cup white chocolate chips 170g
  • ½ cup heavy cream 35%, divided
  • 24 oz full fat cream cheese 3 packages (room temperature)
  • 1 1/2 cups powdered sugar (reduce to 1 cup for a less sweet cheesecake)
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh raspberries

Instructions

Raspberry Sauce

  • In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.

  • Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).

Crust

  • OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9″ Springform pan. This helps with easy removal.

  • In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1″ up the sides of a 9-10″ springform pan. Set aside.

Filling

  • In a medium bowl, stir together white chocolate and ¼ cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.

  • In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining ¼ cup cream and beat on high until light and fluffy, 2-3 minutes.

  • Add cooled melted white chocolate and beat on medium speed until incorporated.

  • Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.

  • Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.

  • Chill at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.

Notes

I use frozen raspberries for this recipe, but fresh will work just as well!

Nutrition Information

Calories: 520cal | Carbohydrates: 56g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 471mg | Potassium: 289mg | Fiber: 3g | Sugar: 41g | Vitamin A: 860IU | Vitamin C: 10.6mg | Calcium: 153mg | Iron: 1.1mg

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No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO (8)

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Denise Weiss says

    Excellent recipe! Can I do these in a muffin tin?
    Denise

    Reply

  2. Bill says

    I made this for a Valentine’s dinner, and it was excellent! I made it mostly as described, but in order to make it gluten free, I made a nut crust instead of a graham cracker crust. Just ground toasted hazelnuts, sugar, and butter. This added a nice crunch. Thanks for posting your recipe.

    Reply

    • The Recipe Rebel says

      So happy to hear that Bill, thank you!

      Reply

  3. marlys george says

    can i make this cheese cake in deep pie pan

    Reply

    • The Recipe Rebel says

      Possibly, but it might be hard to get out of the pan?

      Reply

  4. Tracey says

    Hi Ashley… I recently made this yummy cheesecake although I did do a couple of things differently. Instead of putting fresh raspberries on the bottom I mashed them and swirled them through the cheesecake mixture, I also dissolved one tablespoon of gelatin in 1/4 cup of boiling water and set aside to cool.
    The recipe turned out perfect and was a huge hit with an extended family gathering.

    Reply

  5. Mary says

    Hi – I am looking forward to trying this recipe! I was also looking at your recipe for a no bake raspberry cheesecake where the raspberries are puréed and then pressed thru a sieve to make the sauce. Is this just a preference thing? Found raspberries on sale and I’m not familiar with them. Thanks for any help!

    Reply

    • The Recipe Rebel says

      Hi Mary! It’s to remove the seeds. Enjoy!

      Reply

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No Bake White Chocolate Raspberry Cheesecake Recipe + VIDEO (2024)

FAQs

How do you keep a no-bake cheesecake firm? ›

Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!

Which is better baked or no-bake cheesecake? ›

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

How do you thicken a no-bake cheesecake filling? ›

Add Gelatin or Cornstarch

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

Why is my no-bake cheesecake hard? ›

The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling.

Why is my no bake cheesecake base soggy? ›

make sure you're using proper butter (not spreadable or baking block) because the latter won't harden properly. More butter might help too.

What is no bake cheesecake filling made of? ›

For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.

What is the difference between New York style cheesecake and regular cheesecake? ›

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

Should I cover no bake cheesecake in the fridge? ›

Assemble and chill the cheesecake

I like to do this with an offset spatula, and first I push the filling down to ensure there aren't any air pockets in the cheesecake. Cover with plastic wrap and refrigerate overnight, or at least for 4 hours, for the cheesecake to fully set.

Should no bake cheesecake be refrigerated or frozen? ›

Yes! No-bake cheesecake must be refrigerated when it is first made to allow it to set properly. It also requires refrigerating for storage and should not sit out longer than two hours for serving. Any leftovers should also be refrigerated.

Why didn't my no-bake cheesecake set overnight? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Can you over mix no-bake cheesecake? ›

If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?

Can you eat Philadelphia no-bake cheesecake filling? ›

Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.

What not to do when making cheesecake? ›

16 Mistakes You're Making With Homemade Cheesecake
  1. Working with cold ingredients. Hobo_018/Getty Images. ...
  2. Using whipped cream cheese. ...
  3. Using low-fat cream cheese. ...
  4. Undermixing your cheesecake. ...
  5. Not diversifying your cheeses. ...
  6. Not being careful with your eggs. ...
  7. Only making plain cheesecake. ...
  8. Baking in anything but a springform pan.
May 29, 2023

How long does a no bake cheesecake last? ›

I piped 150ml of extra whipped cream around the edge, then sprinkled over chopped/whole Mini Eggs - decorate the cheesecake just before serving. The cheesecake will keep in the fridge for up to 3 days.

How do you release a no bake cheesecake? ›

Run a knife dipped in hot water along the edge of the cheesecake to loosen it from the sides of the pan. Re-dip the knife as necessary to prevent the knife from dragging at the cake. After loosening the cake, pop open the latch on the pan and lift away the sides.

Will cheesecake firm up in fridge? ›

Don't worry about it. The outside edge of your crust will look a bit soggy at first, but it will set up in the fridge overnight with none the wiser. Promise. Wrong pan size: If you only have a 10-inch pan and you want to make a recipe for a 9-inch cheesecake, it's fine to use the pan you have.

Can you put a no bake cheesecake in the freezer to speed up the process? ›

We do not recommend freezing our no-bake cheesecake as a way to speed up the chilling and setting process because freezing will impact the texture of both the filling and the crust. We also do not recommend freezing the cheesecake as a make-ahead strategy.

Does cheesecake get firmer as it cools? ›

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

Can you put no bake cheesecake in the freezer to set? ›

Do not freeze the cheesecake to set it. The filling won't slice and you'll lose the velvet texture! You can put a no bake cheesecake in the freezer but make sure you check on it after 2–3 hours to see how it is doing.

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