No Bake White Chocolate Raspberry Cheesecake Recipe

What is it about raspberries and white chocolate that makes it such a perfect pairing choice? For me, that sweet tartness of raspberries combined with rich, creamy white chocolate makes it pretty irresistible. This easy No Bake White Chocolate Raspberry Cheesecake has a buttery Oreo cookie crumbs crust and layer of no bake cheesecake with white chocolate and elegant raspberry swirl.
It is so smooth and creamy and this is one of the best no bake cheesecake. Can you imagine that you make your favorite recipe for a short time and without baking? I couldn’t believe in this till I haven’t tried this No Bake White Chocolate Raspberry Cheesecake.

No Bake White Chocolate Raspberry Cheesecake Recipe

For white chocolate cheesecake filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 10 ounces white chocolate-chopped
  • 1 ½ cup raspberries
  • 1 teaspoon vanilla extract

For the crust:

  • 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
  • 6 tablespoons unsalted butter, melted

For raspberry swirl:

  • 2 tablespoons granulated sugar
  • ½ cup raspberries

For garnish:

  • White chocolate curls, optional

No Bake White Chocolate Raspberry Cheesecake Recipe

To make crusts:

  1. Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
  2. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
  3. Place in the freezer while you make the swirl and filling

To make the raspberry swirl:

  1. Add raspberries and granulated sugar to a food processor and pulse until well pureed, about 30 seconds
  2. Press mixture through a fine-mesh strainer into a bowl until there are only seeds remaining in a strainer, set aside

To make white chocolate cheesecake filling:

  1. Melt 10 ounces white chocolate and set aside to cool
  2. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
  3. In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
  4. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
  5. Add melted chocolate and mix on low speed until well incorporated
  6. Sprinkle raspberries on top of the crust then carefully spoon white chocolate cheesecake filling over the top
  7. Spoon a few teaspoons raspberry sauce on top of the cheesecake and use a skewer to swirl the mixture to create a marbled effect
  8. Set in the fridge to firm
  9. Refrigerate for at least 6 hours or until set
  10. When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
  11. Sprinkle white chocolate curls of the cheesecake or serve with remaining raspberry sauce, if desired

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