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There’s probably no dessert i really like greater than a no bake cheesecake, and this white chocolate raspberry version is proper up there at the top!

I recognize there are some folks that don’t like white chocolate, however absolutely? You received’t locate there are many cakes I flip down. i’m able to take them all — besides pumpkin. call me loopy! in case you’re one of these individuals who aren’t into white chocolate, strive certainly one of my other no bake cheesecake recipes

earlier than I made this cheesecake recipe, i used to be simply without a doubt hoping to make a strawberry version (and there’s a pretty suitable threat that one will make an look, too!), but I couldn’t find any strawberries.
And you realize what? After going through all of that with 3 youngsters below 6 in tow, the raspberries started out to look quite proper. excellent, in fact.

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

  • 1 cup white chocolate chips 170g
  • 1 cup heavy cream 35%, divided
  • 24 oz light cream cheese 3 packages
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh raspberries

Instructions :

Raspberry Sauce
  1. 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. 
  2. 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).


  1. 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.
  2. 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.
  3. Filling
  4. In a medium bowl, stir together white chocolate and 1/2 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.
  5. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/2 cup cream and beat on high until light and fluffy.
  6. Add melted white chocolate and beat on medium speed until incorporated. 
  7. Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
  8. Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
  9. Chill at least 5 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.

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