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–+ servings

Raspberry White Chocolate No-Bake Cheesecake

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Indulge in a creamy, sweet, and refreshing no-bake cheesecake featuring vibrant raspberries and rich white chocolate, perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs Alternatively, use digestive biscuits.
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 8 oz cream cheese, softened Make sure it's at room temperature.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup white chocolate, melted and slightly cooled
  • 1 cup heavy cream, whipped to soft peaks Stop mixing at soft peaks for a light texture.
  • 1 cup fresh raspberries Plus extra for garnish.

Method
 

Preparation of the crust
  1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well blended and resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Chill it in the refrigerator for about 10 minutes.
Preparation of the filling
  1. In a separate large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
  2. Carefully fold in the melted white chocolate, ensuring it’s well incorporated without losing the creaminess.
  3. Next, gently fold in the whipped cream until it is light and airy, being cautious not to deflate it.
  4. Add the fresh raspberries and fold them in gently.
Assembly and chilling
  1. Pour the filling over the chilled crust and use a spatula to smooth the top.
  2. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully.
  3. Just before serving, garnish with extra fresh raspberries for a pop of color and sweetness.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 4gFat: 22gSaturated Fat: 13gSodium: 150mgFiber: 1gSugar: 25g

Notes

Leftovers can be stored in the refrigerator for up to five days in an airtight container. For longer storage, individual slices can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
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