Print

No Bake White Chocolate Raspberry Cheesecake

No Bake White Chocolate Raspberry Cheesecake - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, dreamy No Bake White Chocolate Raspberry Cheesecake with a delicious graham cracker crust and homemade raspberry swirl.

Ingredients

Scale
  • 2¼ cups frozen raspberries (thawed)
  • ½ cup granulated sugar (100 grams)
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • 2½ cups graham cracker crumbs or chocolate baking crumbs
  • ½ cup unsalted butter melted
  • 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

  1. Add the thawed raspberries and granulated sugar to a small pot.
  2. Bring the mixture to a simmer over medium heat.
  3. Cook the raspberry mixture for 2-3 minutes, mashing with a spatula as it cooks.
  4. Combine the water and corn starch in a small bowl.
  5. Stir the corn starch mixture into the simmering raspberry sauce to thicken it.
  6. Strain the sauce with a fine mesh sieve if a seedless sauce is desired.
  7. Set the raspberry sauce aside to cool completely (or pour into a new bowl and place in the fridge to speed cooling).
  8. Pinch a piece of parchment paper between the bottom and outer ring of a 9-inch springform pan.
  9. In a medium bowl, combine the graham cracker crumbs and melted butter.
  10. Press the crumb mixture firmly into the bottom and ½ inch up the sides of the 9-10 inch springform pan.
  11. Set the crust aside.
  12. In a medium bowl, stir together the white chocolate chips and ¼ cup heavy cream.
  13. Microwave the white chocolate mixture on high for 40 seconds.
  14. Stir until completely smooth (heat for another 15 seconds if necessary).
  15. Place the melted white chocolate in the fridge to cool to room temperature.
  16. In a large bowl, beat the room temperature full fat cream cheese with an electric mixer until smooth.
  17. Add the powdered sugar and vanilla to the cream cheese.
  18. Beat on high until the mixture is light and fluffy, about 2-3 minutes.
  19. Add the cooled melted white chocolate to the cream cheese mixture.
  20. Beat on medium speed until the white chocolate is fully incorporated.
  21. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
  22. Fold the whipped cream into the cheesecake filling using an electric mixer on low speed until just combined.
  23. Place the fresh raspberries into the bottom of the prepared crust.
  24. Pour the cheesecake filling over the fresh raspberries, smoothing it with a spatula.
  25. Drop teaspoonfuls of the cooled raspberry sauce onto the top of the cheesecake.
  26. Gently swirl the raspberry sauce with a knife or skewer for a marbled effect.
  27. Chill the cheesecake in the refrigerator for at least 8 hours or overnight before serving.
  28. Serve with the remaining raspberry sauce and fresh raspberries as desired.

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Cool melted white chocolate completely before adding to the cream cheese mixture.
Whip heavy cream to stiff peaks separately for the best texture.
Chill the cheesecake for at least 8 hours for it to set properly.
For a less sweet cheesecake, reduce powdered sugar to 1 cup.

Find it online: https://theopenoven.com/no-bake-white-chocolate-raspberry-cheesecake/