Name: No Bake White Chocolate Raspberry Cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 8 h 40 min
Cuisine: American
Ingredients: 2 cups fresh or frozen raspberries; ½ cup granulated sugar; 2 tablespoons water; 1 tablespoon cornstarch; 2 ¼ cups graham cracker crumbs; ½ cup melted butter; 200 grams good quality white chocolate (about 1 ¼ cups, chopped); 1 ½ cups heavy whipping cream, divided; 3 packages cream cheese (750 grams or 24 oz total), room temperature; 1 ½ cups powdered sugar; 1 teaspoon vanilla extract; Fresh raspberries for garnish (optional)

Why You’ll Love No Bake White Chocolate Raspberry Cheesecake Recipe

No baking required – perfect for warm weather or busy days.
Creamy and rich – thanks to full-fat cream cheese and white chocolate.
Bright and fruity – raspberry sauce adds tartness to balance the sweetness.
Beautiful presentation – the marbled raspberry swirl creates a show-stopping look.
Perfect make-ahead dessert – it needs time to chill, so you can prepare it the day before.
Versatile – ideal for birthdays, holidays, or casual get-togethers.
Simple ingredients – no need for fancy tools or hard-to-find items.
Kid-friendly and adult-approved – a crowd-pleasing favorite.
Can be frozen – great for storing leftovers.
Naturally egg-free – suitable for those with egg allergies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Raspberry Sauce:
2 cups fresh or frozen raspberries
½ cup granulated sugar
2 tablespoons water
1 tablespoon cornstarch

For the Crust:
2 ¼ cups graham cracker crumbs
½ cup melted butter

For the Filling:
200 grams good quality white chocolate (about 1 ¼ cups, chopped)
1 ½ cups heavy whipping cream, divided
3 packages cream cheese (750 grams or 24 oz total), room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Fresh raspberries for garnish (optional)

Directions

Prepare the Raspberry Sauce:

In a medium saucepan, combine raspberries, granulated sugar, and water.
Bring to a simmer over medium heat and cook for 2–3 minutes, mashing the berries.
In a small bowl, stir cornstarch with 1 tablespoon of water until smooth.
Stir into the sauce and cook until thickened. Remove from heat and cool completely.

Make the Crust:

Mix graham cracker crumbs and melted butter in a bowl.
Press into the bottom and 1 inch up the sides of a 9-inch springform pan.
Set aside.

Prepare the Filling:

Combine chopped white chocolate and ¼ cup of heavy cream in a bowl.
Microwave on high for 40 seconds. Stir until smooth. Microwave 15 more seconds if needed.
Let cool to room temperature.
In a large bowl, beat cream cheese until smooth.
Add powdered sugar, vanilla, and ¼ cup of cream. Beat until fluffy, 2–3 minutes.
Add cooled white chocolate mixture and beat on medium speed until incorporated.

Assemble the Cheesecake:

Layer fresh raspberries on the crust.
Pour the cheesecake filling over the raspberries. Smooth the top.
Drop spoonfuls of cooled raspberry sauce on top and swirl with a knife.
Reserve extra sauce for serving.

Chill and Serve:

Refrigerate at least 8 hours or overnight until fully set.
Garnish with more fresh raspberries if desired.
Serve with reserved raspberry sauce.

Servings and timing

Servings: 12
Prep time: 30 minutes
Chill time: 8 hours or overnight
Total time: About 8 hours 30 minutes

Variations

Chocolate crust: Use chocolate cookie crumbs instead of graham crackers for a richer base.
Berry swap: Try blueberries, strawberries, or a mix of berries for the sauce.
Gluten-free option: Use gluten-free graham crackers for the crust.
Nut crust: Substitute part of the crumbs with finely chopped almonds or pecans.
Mini cheesecakes: Press crust and filling into cupcake liners for individual servings.
Dairy-free version: Use dairy-free cream cheese, coconut cream, and dairy-free white chocolate (texture may vary).
Swirl toppings: Add melted dark chocolate or lemon curd alongside the raspberry swirl.
Extra tang: Add 1–2 tablespoons of lemon juice to the filling for a tart contrast.
No white chocolate: Leave it out and add a bit more sugar for a simple raspberry cheesecake.
Add gelatin: For firmer texture, dissolve 1 teaspoon unflavored gelatin in water and mix into the filling.

Storage/Reheating

Refrigeration: Store covered in the refrigerator for up to 4–5 days.
Freezing: Freeze whole or in slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge.
Serving from frozen: Allow slices to soften at room temperature for 30–40 minutes before serving.
Avoid reheating: This is a chilled dessert and should not be reheated.

FAQs

How long does it take for no bake cheesecake to set?

It takes at least 8 hours in the refrigerator, but overnight is best for a firm, sliceable texture.

Can I use store-bought raspberry sauce?

Yes, store-bought raspberry sauce can be used as a shortcut, but homemade gives a fresher taste.

What kind of white chocolate should I use?

Use good-quality white chocolate bars or chips that melt smoothly. Avoid white baking chips with fillers.

Can I make this cheesecake ahead of time?

Absolutely. You can make it a day in advance and keep it refrigerated until ready to serve.

Can I use frozen raspberries?

Yes, frozen raspberries work just as well for the sauce. Thaw them slightly before cooking.

Why is my no bake cheesecake not firm?

It may not have chilled long enough, or the filling wasn’t beaten enough to incorporate air and structure.

Can I make this cheesecake without a springform pan?

Yes, you can use a pie dish or cake pan lined with parchment, though removing slices may be trickier.

Is this cheesecake overly sweet?

No, the tart raspberries balance the sweetness of the white chocolate and cream cheese perfectly.

Can I use low-fat cream cheese?

Full-fat cream cheese is strongly recommended for best texture and flavor. Low-fat may result in a softer, less rich filling.

Can I add gelatin to make it firmer?

Yes, adding unflavored gelatin can help stabilize the filling, especially for hot weather or transport.

Conclusion

This No Bake White Chocolate Raspberry Cheesecake is everything you want in a dessert: indulgent, fruity, and visually stunning—all without turning on the oven. With its smooth texture, bright raspberry swirl, and simple steps, it’s a fantastic choice for beginners and experienced bakers alike. Whether you’re preparing for a party or just craving something sweet and creamy, this cheesecake is sure to impress.