This no-bake white chocolate raspberry cheesecake is the most deliciously simple dessert recipe you'll find! Perfect for birthday celebrations, Christmas festivities, and, well really, any other special occasion that comes up throughout the year!
There is no doubting my love of cheesecake, and that love gets even stronger when there's something special to celebrate!
For me, the special dessert I absolutely crave is an easy, delicious, classic cheesecake recipe.
While there's no doubt that my Classic Baked New York Cheesecake recipe is an absolute favourite with you all (and me!) but sometimes you just need to take the easy option and make a no-bake cheesecake instead!
Follow my simple tips to learn how to make a no-bake cheesecake that I have personally made on more occasions than I can count -- and it works perfectly every time!
Why You're Going To Love This No-Bake Cheesecake
- Only 20 Minutes To Prep – That's right, just 20 minutes of time spent mixing the ingredients and layering your cheesecake. Then, let your delicious dessert set in the fridge for a few hours (even better if you can wait overnight) and there you go!
- Tastes so much better than store bought – You're making everything, from the crust to the raspberry cream cheese filling from scratch!
- Festive (Yet Easy) – This really is a beautiful dessert! The white chocolate and raspberry layers are a pretty contrast, and then the fresh raspberries on top dress it up even more. It looks really special at Christmas time, but really, any day can be a special occasion!
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Biscuits – I used plain sweet biscuits (known as cookies in the US), like Arnotts Scotch Finger, to make the crust of the cheesecake. Simply crush, mix with melted butter, and press into place for a tasty, homemade crust.
- Dairy – You can't have cheesecake without plenty of dairy, including butter, cream, and softened cream cheese.
- White Chocolate – Use baking melts or break up white chocolate bars for this recipe. You'll be melting the white chocolate into the cheesecake filing to make it extra sweet and creamy.
- Raspberries – You can use fresh or frozen raspberries. You'll end up pureeing most of them for the raspberry cheesecake layer, but I also like to have a few fresh raspberries to decorate the cheesecake after it's finished!
- Other Ingredients – I also used gelatine, vanilla bean paste (can substitute vanilla extract) and sugar to make this delicious no-bake white chocolate raspberry cheesecake.
How To Make No-Bake White Chocolate Raspberry Cheesecake
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 – Prep Workspace
First, grease and line a 23-cm (9-inch) spring-form pan with baking paper and set aside.
NOTE: Make sure all of your ingredients are at room temperature before you begin. This will ensure your cheesecake turns out nice and smooth!
Step 2 – Make Cheesecake Crust
Next, finely crush your biscuits in a food processor and place into a bowl. Then add the melted butter and mix until well combined.
Now it's time to form your cheesecake crust. To do this, press the biscuit and butter mixture firmly into the base of the pan and place into the fridge.
Step 3 – Prep Ingredients
Now you're going to prep the different layers of your cheesecake:
- Whip cream and set aside.
- Melt chocolate and set aside to slightly cool.
- Puree frozen (or fresh) raspberries in a food processor and set aside.
Step 4 – Make Cheesecake Filling
At this point, it's time to create the base of your cheesecake filling! First, pour ¼ cup of boiling water into a mixing bowl, sprinkle over the gelatine and stir until dissolved.
While the gelatine mixture cools, use another mixing bowl to beat the cream cheese, vanilla bean paste, and sugar until smooth and creamy.
Now, add in the cooled, dissolved gelatine to the mix and beat until well combined. Finally, fold through the melted white chocolate and the whipped cream.
NOTE: It's important not to over-mix the melted white chocolate and whipped cream! Folding in the ingredients allows for air to help fluff the filling.
Step 5 – Create Raspberry And White Chocolate Cheesecake Layers
Now it's time to put your no bake white chocolate raspberry cheesecake together!
First, divide the cheesecake filling mixture evenly between two bowls. In one bowl, stir in the pureed raspberries, and leave the other bowl plain. Now, spoon the white chocolate mixture into the prepared tin, and spread it out evenly with a spoon.
Place the cheesecake with just the first white chocolate layer into the fridge. After 15 minutes to firm the first layer, spoon the raspberry mixture over the top of the white chocolate layer and spread out evenly with a spoon.
Next, place the cheesecake back into the fridge and allow it to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Step 6 – Decorate And Serve
After allowing at least 4 hours for your delicious cheesecake to set, you can decorate with fresh raspberries.
When To Serve This White Chocolate Raspberry Cheesecake
Anyone with a cheesecake addiction (it's definitely a thing), will tell you that cheesecakes are really, really rich.
You only need a tiny slither, which makes cheesecake the perfect dessert to take to a big family celebration dinner or get-together with a robust dinner menu.
It feeds a LOT of people or yields a lot of leftovers for you to enjoy for days to come!
Recipe Tips & FAQ
Neither! I used to pop the raspberries into the cheesecake whole, but I found the juice would bleed into the mixture -- and if you're a neat freak like me, that drives you crazy. So instead, I now blend the raspberries, then split the cheesecake mixture into 2 bowls, and stir the raspberries through one portion. This way you get a really pretty two-layer finish, the raspberries don't 'bleed' AND there's a really beautiful contrast between the white chocolate and vanilla bean layer, and the raspberry layer. Seriously, it is so good.
Totally up to you! Because my recipe requires you to blend the raspberries first, you can use either fresh or frozen.
Make sure that all of your ingredients are at room temperature before you start! This is probably the biggest thing when making a cheesecake. If you use room temperature ingredients, you're going to have the most deliciously, smooth and creamy dessert... if not, say hello to lumps and bumps (and they're never a good thing).
Store your cheesecake in the fridge and consume within 5 days.
Absolutely! You should still allow the cheesecake to set in the fridge, but once it's set, you can wrap it in plastic wrap then a layer of aluminum foil to keep the cheesecake fresh until you're ready to enjoy. When properly stored, your no-bake white chocolate raspberry cheesecake will last in your freezer for up to a month.
More Dessert Recipes
Once your try this No Bake White Chocolate and Raspberry Cheesecake, you'll be wanting to make more and more delicious dessert recipes!
Here are some of my most popular dessert recipes:
- 3 Ingredient Caramel Cheesecake Balls – Decadent, rich, sweet and creamy all rolled in a little ball coated in chocolate -- what's not to love?
- Lemon & Ricotta Cake – Gluten-free and garnished with flaked almonds, this elegant dessert is the perfect balance of sweet and citrus.
- No-Bake Oreo Cheesecake Slice – Everyone loves Oreos! You can't go wrong with this easy, no-bake cheesecake recipe.
- Mini 10-Minute Kahlua Tiramisu Recipe – It's a 10-minute dessert that results in the most mouthwatering little treats.
- Mini No-Bake Toblerone Cheesecakes – I told you, I'm all about that no-bake life right now! These are super quick and easy to prepare, are loaded with rich chocolate, and are totally worth the indulgence.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
No Bake White Chocolate & Raspberry Cheesecake
Ingredients
- 200 g plain sweet biscuits like Arnotts Scotch Finger, crushed
- 120 g butter melted
- 1 cup (240g) cream lightly whipped
- 200 g white chocolate
- ¾ cup raspberries fresh or frozen, pureed
- 2 ½ teaspoon gelatine dissolved in ¼ cup water, cooled
- 500 g cream cheese softened
- 1 teaspoon vanilla bean paste optional, or vanilla extract
- 150 g (¾ cup) sugar
- fresh raspberries to decorate
- 50 g white chocolate grated
Instructions
Conventional Method
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Grease and line a 23cm spring-form pan with baking paper and set aside.
- Finely crush biscuits in a food processor and place into a bowl.
- Add the melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream and set aside.
- Melt white chocolate and set aside to cool slightly.
- Puree frozen (or fresh) raspberries in a food processor and set aside.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and sugar until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold through the melted white chocolate and the whipped cream.
- Divide the cheesecake mixture evenly between two bowls.
- Stir the pureed raspberries through one bowl.
- Spoon the white chocolate mixture into the prepared tin. Spread out evenly with a spoon.
- Place into the fridge for 15 minutes.
- Spoon the raspberry mixture over the top of the white chocolate layer and spread out evenly with a spoon.
- Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with fresh raspberries and grated white chocolate.
Thermomix Method
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Grease and line a 23cm spring-form pan with baking paper and set aside.
- Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Place the white chocolate into the TM bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
- Puree frozen (or fresh) raspberries in the TM bowl for 15 seconds, Speed 10. Set aside.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and sugar in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
- Fold through the melted white chocolate and the whipped cream with the spatula.
- Divide the cheesecake mixture evenly between two bowls.
- Stir the pureed raspberries through one bowl.
- Spoon the white chocolate mixture into the prepared tin. Spread out evenly with a spoon. Place into the fridge for 15 minutes.
- Spoon the raspberry mixture over the top of the white chocolate layer and spread out evenly with a spoon.
- Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with fresh raspberries and grated white chocolate.
Notes
- You can use fresh or frozen raspberries. You'll end up pureeing most of them for the raspberry cheesecake layer, but I also like to have a few fresh raspberries to decorate the cheesecake after it's finished!
- Blending the raspberries prevents the juice from "bleeding" into the mixture. Using the raspberry puree allows you to get a really pretty, 2-layer finish with a nice contrast between the white chocolate and vanilla bean layer, and the raspberry layer.
- Make sure that all of your ingredients are at room temperature before you start to ensure you have a smooth, creamy dessert.
- Store your cheesecake in the fridge and consume within 5 days.
- Make ahead, allow to set in the fridge, then freeze your cheesecake for up to a month.
Kathie says
This is the nicest and my go to cheesecake for entertaining. It is divine and very much a crowd pleaser
Jennifer says
Hi, Is there any substitute for the gelatin? Can I use cornstarch and water?? My granddaughter can’t eat gelatin
Lucy says
You can omit it but your cheesecake will be quite soft and will need to be served directly from the fridge.