Raspberry White Chocolate Cheesecake (No Bake)

Raspberry White Chocolate Cheesecake (No Bake) a silky smooth no-bake cheesecake layered with a buttery biscuit base, rich white chocolate, and bursts of fresh raspberries. I love making this dessert for summer gatherings, special occasions, or anytime I want an elegant treat without turning on the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

200g digestive biscuits or graham crackers, crushed

80g unsalted butter, melted

For the filling:

200g white chocolate, chopped

300g cream cheese, softened

200ml heavy cream (cold)

80g powdered sugar

1 teaspoon vanilla extract

150g fresh raspberries (plus extra for topping)

For garnish (optional):

White chocolate shavings

Extra raspberries

Mint leaves

Directions

I combine the crushed biscuits with melted butter, then press the mixture firmly into the bottom of a 20cm springform pan. I place it in the fridge to chill while I prepare the filling.

I melt the white chocolate gently in a double boiler or in the microwave (in 30-second bursts), then let it cool slightly.

In a large bowl, I beat the cream cheese, powdered sugar, and vanilla until smooth.

In a separate bowl, I whip the cold cream until soft peaks form.

I fold the cooled white chocolate into the cream cheese mixture, then gently fold in the whipped cream.

Then I lightly mash half of the raspberries and fold them into the filling, leaving the rest whole for texture.

I pour the mixture over the chilled crust, smoothing the top with a spatula.

I refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.

Before serving, I decorate with extra raspberries, white chocolate shavings, and mint leaves if I want to add a finishing touch.

Servings and timing

This cheesecake makes about 10–12 slices. It takes me around 20 minutes to prepare, plus at least 6 hours of chilling time (or overnight). Each slice is about 380 kcal, making it a rich yet irresistible treat.

Variations

I sometimes swap raspberries for strawberries, blueberries, or mixed berries depending on what’s in season.

If I want extra chocolate flavor, I add a drizzle of melted white or dark chocolate on top before serving.

For a citrusy twist, I fold in some finely grated lemon or orange zest into the filling.

A chocolate cookie crust also pairs beautifully with the raspberries for a richer base.

Storage/Reheating

I keep this cheesecake in the refrigerator, covered, for up to 3 days. It tastes best when served chilled straight from the fridge. Freezing works too—I wrap individual slices tightly and store them for up to 1 month. When I want to serve, I thaw a slice in the fridge overnight before enjoying.

FAQs

Can I make this cheesecake ahead of time?

Yes, I usually make it the night before since it needs at least 6 hours to chill. It’s a perfect make-ahead dessert.

Can I use frozen raspberries instead of fresh?

I prefer fresh raspberries because frozen ones release more liquid, but if frozen is all I have, I thaw and drain them before folding into the filling.

What type of white chocolate works best?

I use a good-quality white chocolate bar instead of baking chips, since it melts more smoothly and blends better into the filling.

How do I prevent the crust from crumbling?

I make sure to press the biscuit mixture firmly into the pan and let it chill properly before adding the filling. This helps it hold together well.

Can I make this recipe gluten-free?

Yes, I just replace the digestive biscuits or graham crackers with gluten-free alternatives. The rest of the recipe stays the same.

Conclusion

I love how this Raspberry White Chocolate Cheesecake (No Bake) combines simplicity with elegance. It’s light, creamy, and full of fruity freshness—ideal for summer parties, holidays, or whenever I want to serve something special. Since it’s easy to prepare ahead and requires no oven, it’s one of my go-to desserts for stress-free entertaining.

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