If you’re looking for a dessert that’s both impressive and effortless, this No-Bake Raspberry White Chocolate Cheesecake is just the ticket. This recipe is perfect for warm days when you crave something sweet without turning on the oven. With its creamy texture and vibrant raspberry flavor, it’s sure to be a crowd-pleaser at any gathering.
Imagine indulging in a rich, velvety cheesecake, where the sweetness of white chocolate complements the tartness of fresh raspberries. This easy and simple dessert comes together in no time and is perfect for anyone who wants to enjoy a delicious treat without all the fuss of baking.
A Simple No-Bake Cheesecake to Satisfy Your Sweet Tooth
This No-Bake Raspberry White Chocolate Cheesecake features a smooth and creamy filling, perfectly balanced with the tangy flavor of raspberries. The buttery graham cracker crust adds a delightful crunch, making each bite a delightful experience. Serve it chilled for a refreshing finish to any meal.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup white chocolate, melted
- 1 cup heavy cream
- 1 cup fresh raspberries (plus extra for garnish)
- Optional: Fresh mint for garnish
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and vanilla extract, mixing well until combined.
- Incorporate the White Chocolate: Melt the white chocolate and let it cool slightly before adding it to the cream cheese mixture. Stir until fully blended.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring not to deflate it.
- Add Raspberries: Carefully fold in the fresh raspberries, reserving a few for garnish. Pour the filling over the prepared crust, smoothing the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
- Serve: Once chilled, remove from the springform pan, garnish with additional raspberries and mint if desired, and slice to serve.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
