This no bake white chocolate raspberry cheesecake is the kind of dessert that looks stunning on the table and tastes even better once you take a bite. With a smooth white chocolate filling, a crunchy graham cracker crust, and ribbons of bright raspberry sauce swirled throughout, it feels both elegant and wonderfully indulgent.
It is perfect for celebrations, potlucks, or those moments when you simply want something special without turning on the oven. The contrast between the creamy cheesecake and the fresh, fruity raspberry swirl creates a dessert that is rich but still light and refreshing.
One of the best things about this cheesecake is how easy it is to make. In about twenty five minutes, everything is assembled and ready to chill, leaving you with nothing to do but wait for it to set and dream about that first forkful.
It is also a great make ahead option, whether you prepare it a day in advance or keep it in the freezer for later. With the sweet white chocolate balanced by the gentle tartness of homemade raspberry sauce, this dessert fits right in for holidays, special occasions, or anytime a bright, creamy treat sounds just right.
No Bake White Chocolate Raspberry Cheesecake Recipe
This No Bake White Chocolate Raspberry Cheesecake is a dreamy dessert with a creamy white chocolate filling layered over a crunchy graham cracker crust. Swirled with homemade raspberry sauce, it’s a no-fuss recipe that looks stunning and tastes even better.
Ingredients
Raspberry Sauce:
- 2¼ cups frozen raspberries (thawed)
- ½ cup granulated sugar (100 grams)
- 2 tablespoons water
- 1 tablespoon corn starch
Graham Cracker Crust:
- 2½ cups graham cracker crumbs or chocolate baking crumbs
- ½ cup unsalted butter melted
FIlling:
- 1 cup white chocolate chips (170 grams)
- 1¼ cups heavy cream (divided)
- 24 oz full fat cream cheese (3 packages) room temperature
- 1½ cups powdered sugar (reduce to 1 cup for a less sweet cheesecake)
- 1 teaspoon vanilla
- 1½ cups fresh raspberries
Instructions
Step-By-Step Instructions
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Notes
- I use frozen raspberries for this recipe, but fresh will work just as well!
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