If you’re looking for a delightful dessert that requires no baking and combines the rich flavor of white chocolate with the tartness of fresh raspberries, then this No-Bake White Chocolate Cheesecake with Raspberry Swirl is your answer. It’s a simple yet elegant treat, perfect for any occasion, be it a dinner party or a casual family gathering. You won’t believe how easy it is to whip up!
This cheesecake is not just a feast for the eyes; it offers a creamy, luscious texture that melts in your mouth and a balanced sweetness that will satisfy your dessert cravings. The raspberry swirl adds a vibrant touch, making each slice a stunning centerpiece that showcases both flavor and beauty.
No-Bake White Chocolate Cheesecake with Raspberry Swirl Recipe
This No-Bake White Chocolate Cheesecake is a rich and creamy dessert that combines smooth white chocolate with a tangy raspberry swirl. The buttery graham cracker crust complements the cheesecake’s texture, while the raspberry swirl introduces a burst of fruitiness, creating a perfect balance of flavors.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate chips, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. Allow it to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined. Fold in the cooled melted white chocolate, followed by the whipped cream until well incorporated.
- Prepare the Raspberry Swirl: In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool.
- Assemble the Cheesecake: Pour the cheesecake filling into the prepared crust and smooth the top. Drizzle the raspberry mixture over the filling and use a toothpick or knife to swirl it gently for a marbled effect.
- Chill: Cover and refrigerate the cheesecake for at least 4 hours, or overnight, until set.
- Serve: Carefully remove the cheesecake from the springform pan. Slice and serve chilled, garnished with additional raspberries if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 28g
