No-Bake White Chocolate Raspberry Cheesecake

No-Bake White Chocolate Raspberry Cheesecake – Scrumptiously creamy no-bake white chocolate cheesecake infused and topped with fresh raspberry sauce and whipped cream!

Seeing as it’s still warm outside, I’m bringing you all another no-bake dessert so you don’t have to turn on your ovens. And because I can’t take the heat!

So! White chocolate lovers, raspberry lovers, cheesecake lovers, I bring you my No-Bake White Chocolate Raspberry Cheesecake.

I absolutely love white chocolate, so I had to add it to my raspberry cheesecake because I think the flavours pair beautifully. White chocolate and raspberry heaven right here!

To make this cheesecake, let’s start by making the raspberry sauce. Blend the raspberries and water in a blender or food processor until smooth.

In a saucepan over medium heat, add the sugar and cornflour. Add the raspberry puree and stir constantly until the mixture thickens and comes to a boil. Allow to boil for 1 minute, then remove from the heat. Allow the sauce to cool completely before use.

For the crust, stir together the biscuit crumbs and sugar. Add the melted butter and mix until all of the crumbs are moist. Press the mixture into a greased 9″ springform pan and chill whilst preparing the cheesecake.

For the cheesecake, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.

In a separate bowl, beat the cream cheese and sugar together until smooth and combined. Add the melted white chocolate and mix until combined. Gently fold in the whipped cream.

Divide the cheesecake mixture evenly between two bowls. Add 1/4 cup (about 80g) of the cooled raspberry sauce to one bowl and combine.

Spoon the raspberry cheesecake mixture over the chilled crust, and spread out evenly. Gently top with the white cheesecake mixture and smooth out evenly. Spread the remaining raspberry sauce on top and refrigerate for at least 6 hours, preferably overnight.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

How long will this no-bake cheesecake last? This cheesecake can be covered and stored in the fridge for up to 3 days.

Can I freeze this cheesecake? Yep! This cheesecake can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

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