No-Bake White Chocolate Raspberry Cheesecake Recipe
A luxurious, creamy no-bake cheesecake with a luscious white chocolate and raspberry swirl, perfect for a decadent dessert without turning on the oven.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 0.5 cup unsalted butter melted
- 8 oz cream cheese softened
- 0.5 cup powdered sugar
- 8 oz white chocolate melted and cooled
- 1 cup heavy whipping cream whipped to stiff peaks
- 1 cup raspberries fresh or frozen
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
Preparation Steps
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate until firm.
- In a large bowl, beat the cream cheese and powdered sugar until smooth. Add the vanilla extract and melted white chocolate, beating until fully combined.
- Gently fold in the whipped cream until the mixture is smooth and fluffy.
- In a separate bowl, mash the raspberries with granulated sugar. Gently fold the raspberry mixture into the cheesecake filling, creating swirls.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Garnish with additional fresh raspberries before serving, if desired.
Notes
For a smoother texture, make sure the cream cheese is completely softened before mixing.