White Chocolate Raspberry No Bake Cheesecake #NationalCheesecakeDay!

Can you imagine a bite of creamy Cheesecake with Raspberries and white chocolate?  It’s heavenly to imagine the creamy texture as the sweet rich flavors cross your lips into your mouth.  This might be a recipe you enjoy from the finest restaurants but now you can make at home.  A No Bake White Chocolate Raspberry Cheesecake Recipe that you will want to go back for more.

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I love this recipe, bite after bite of it but let me tell you why.  I love how the white chocolate plays with the No Bake Cheesecake giving an even richer flavor and texture if that’s possible.  Then highlight everything with fresh raspberries and a raspberry sauce drizzle.  It’s not only pleasing to the eyes but every bite will have you licking your lips too.

Mmmm can I get another slice please?  Fun for the Holidays or to celebrate a Birthday, Cheesecakes are the new norm in dessert options.  I’m not sad about that at all. 

Strawberries, Blueberries, Blackberries and even Huckleberries would be a fantastic substitution for this White Chocolate Cheesecake recipe.  I prefer to use fresh berries but you could get away with using frozen berries too!

Looking for more flavors of No Bake Cheesecakes? I've got you covered. How about a Key Lime Cheesecake or a Lemon No Bake Cheesecake! Both are delicious.

No Bake Cheesecake Shopping List

• Cream Cheese
• Heavy Whipping Cream
• Powdered Sugar
• Vanilla Extract
• White Chocolate
• Raspberries
• Graham Crackers
• Dixie Crystal Sugar
• Butter

Dixie Crystals Sugar

I have loved using Dixie Crystals ever since finding them. Their sugar is very fine and I am loving how my recipes have a fantastic texture when using Dixie Crystals Sugar. In this recipe, I used Dixie Crystals Sugar when making a Homemade Graham Cracker Crust. Using quality ingredients does make a difference.

How to make White Chocolate Raspberry No Bake Cheesecake

1. In a mixing bowl combine Gram Cracker Crumbs and Sugar
2. Melt Butter and mix butter into crumb mixture until combined
3. Pour mixture into bottom of a 9 inch Spring Form Pan.
4. Using the back of a spoon press crumbs forming a layer in the bottom of the pan.
5. Place crust in refrigerator while preparing cheesecake
6. In a large mixing bowl add 1 ½ cup Heavy Whipping Cream and whip using a hand mixer until stiff peaks form.
7. Add ½ Cup Powdered Sugar and mix until combined.
8. In a separate large mixing bowl using a hand mixer combine cream cheese with ¾ cup powdered sugar. You can use the same beaters. Mixture will be thick and smooth.
9. In a small bowl place White Chocolate and melt in Microwave. Start with 30 seconds and then stir. Add 15 more seconds and stir. If more time is needed add 15 seconds and stir.
10. Add whipped Whipping Cream to cream cheese mixture and mix to combine.
11. Pour melted white chocolate into mixture and mix to combine.
12. Place 1 ½ Cups Fresh Raspberries on gram cracker crust and Carefully add Cheesecake mixture to Spring Form Pan. Using a rubber spatula to spread evenly in pan.

Raspberry Sauce

In a sauce pan place 2 cups berries, ½ cup sugar.  Cook over medium/high heat and bring to a simmer.  Mash fruit.  You can press fruit through a fine mesh sleeve to remove seeds if you wish.

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Mix 1-2 Tbl water with 1 Tbl Corn Starch to make a slurry.  Add slurry to sweetened berry puree and stir to combine.  Mixture will thicken.

Allow mixture to cool.

Place dollops on top of cheesecake and using a knife, swirl into cheesecake.  Chill for 4 hours before serving.

Garnish with additional whipping cream and berries (optional)

Do I have to Make my Own Crust, or can I use a Pre-made Crust?

Using a pre-made graham cracker Crust is quick and simple. In a pinch, a great option for this recipe.

How long does it take for my No-Bake Cheesecake to set?

It can take anywhere from 4-8 hours. Allowing the cheesecake to set overnight is preferred but not necessary.

What is a Springform Pan?

A Springform pan is bakeware that the sides can be removed from the base. This pan is perfect for easily removing the cheesecake from the pan. I definitely recommend using a springform pan when making cheesecakes. Adding a piece of parchment paper to the bottom also helps to lift the dessert off the bottom quick and easy.

What is the Difference between Baked and No-Bake Cheesecake?

With a No-Bake Cheesecake, there are no eggs or oven baking time required. The cheesecake sets in the refrigerator after assembling all the ingredients. This means this is a quick and easy recipe to follow.

Happy #NationalCheesecakeDay 2021 hosted by Lynn from Fresh April Flours!  Let’s celebrate this delicious day with our favorite cheesecake recipes-- from fruity to chocolatey and mini to InstantPot, we’ve got you covered for your next cheesecake need!

More #NationalCheesecakeDay Recipes

• Peach Cheesecake from Fresh April Flours
• Chocolate Chip Cookie Dough Cheesecake from House of Nash Eats
• Chocolate Peanut Butter Cheesecake from That Recipe
• Easy No Bake Cheesecake from Salt & Baker
• Mini Chocolate Cheesecakes from Making Miracles
• White Chocolate Raspberry Cheesecake from Devour Dinner
• Mini Chocolate Chip Cheesecakes from Cheese Curd In Paradise
• Instant Pot Vanilla Cheesecake from Karen’s Kitchen Stories
• Easy No Bake Cherry Cheesecake in a Jar from Blogghetti
• Strawberry Cheesecake from Life Love and Good Food
• Mini Oreo Cheesecakes from Kathryn’s Kitchen Blog
• Instant Pot Vanilla Bean Cheesecake with Blueberry Compote from Hezzi-D’s Books and Cooks
• No Bake Fresh Mint Cheesecake from A Day in the Life on the Farm
• Mini S’mores Cheesecakes from The Freshman Cook
• Orange Creamsicle Cheesecake Bars from The Spiffy Cookie
• Mocha Cheesecake from The Redhead Baker

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5 from 4 votes
No Bake White Chocolate Raspberry Cheesecake
No-Bake White Chocolate Raspberry Cheesecake is rich and creamy made with Whipping Cream, Cream Cheese, White Chocolate and a Raspberry Drizzle. Made with a homemade Graham Cracker Crust.
Prep Time20 minutes mins
Chill Time4 hours hrs
Course: Dessert
Cuisine: American
Servings: 8
Calories: 776kcal
Ingredients
• 8 oz Cream Cheese softened
• 1 ½ Cup Heavy Whipping Cream
• 1 ¼ Cup Powdered Sugar *Divided
• ¾ Cup White Chocolate
Graham Cracker Crust
• 1 ½ Cup Graham Crackers Crumbs 11-12 Graham Crackers Crushed
• ¼ Cup Dixie Crystal Sugar
• ½ Cup Melted Butter
Raspberry Drizzle
• 2 Cup Raspberries
• ½ Cup Sugar
• 1 Tbl Cornstarch
• 1-2 Tbl Water
Garnish (optional)
• 1 Cup Heavy Whipping Cream
• ¼ Cup Powdered Sugar
• Raspberries
Instructions
Graham Cracker Crust
• In a mixing bowl combine Graham Cracker Crumbs and Sugar
• Melt Butter and mix butter into crumb mixture until combined
• Pour mixture into bottom of a 9 inch Spring Form Pan. For thicker/taller cheesecake use an 8 inch Spring Form Pan
• Using the back of a spoon press crumbs forming a layer in the bottom of the pan.
• Place crust in refrigerator while preparing cheesecake
No Bake Cheesecake
• In a large mixing bowl add 1 ½ cup Heavy Whipping Cream and whip using a hand mixer until stiff peaks form.
• Add ½ Cup Powdered Sugar and mix until combined.
• In a separate large mixing bowl using a hand mixer combine cream cheese with ¾ cup powdered sugar, You can use the same beaters. Mixture will be thick and smooth.
• In a small bowl place white chocolate chips and melt in microwave for 30 seconds. Stir and heat for 15 seconds more. Stir until smooth. If needed heat an additional 15 seconds.
• Add Melted white chocolate to cream cheese mixture and mix until combined
• Add whipped Whipping Cream to cream cheese mixture and mix to combine.
• Add 1 ½ cups fresh raspberries on top of graham cracker crust creating a layer of berries
• Carefully add Cheesecake mixture to Spring Form Pan. Using a rubber spatula to spread evenly in pan.
• Refrigerate 4 hours or overnight before serving.
• In a large bowl using a hand mixer whip 1 cup whipping cream until stiff peaks form.
Raspberry Drizzle
• In a sauce pan place 2 cups berries, ½ cup sugar.  Cook over medium/high heat and bring to a simmer. 
• Mash fruit and simmer for 2-3 minutes
• You can press fruit through a fine mesh sleeve to remove seeds if you wish.
• Mix 1-2 Tbl water with 1 Tbl Corn Starch to make a slurry.  Add slurry to sweetened berry puree and stir to combine.  Mixture will thicken.
• Allow mixture to cool.

  Place dollops on top of cheesecake and using a knife, swirl into cheesecake.  Chill for 4 hours before serving.
Garnish (optional)
• 1 Cup Whipping Cream in a large bowl. Whip using a hand mixture until stiff peaks form.
• Add ¼ cup Powdered Sugar and whip to combine.
• Place in large Zip-loc bag and snip corner off. Pipe Whipping Cream on to Cheesecake in dollops or spread evenly over top.
• Place berries on top of whipping cream
Notes
Tips:
• Whip Whipping Cream until Stiff Peaks form.  This is very important and will give your cheesecake a rich thick texture.
• Make a Raspberry Drizzle by mixing fresh berries with a tablespoon or two of sugar and simmering.  Berries will break down to a liquid.  Drizzle over cheesecake.
Springform Pan
I prefer to use a 9 inch Spring Form pan for this recipe.  Cut a circle out of parchment paper and place on the bottom for ease in cutting and removing slices.  
Store Covered in Refrigerator for up to a week
 
Nutrition
Calories: 776kcal | Carbohydrates: 70g | Protein: 6g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 344mg | Potassium: 210mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1842IU | Vitamin C: 8mg | Calcium: 125mg | Iron: 1mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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