No-Bake White Chocolate Raspberry Cheesecake Recipe (2024)

This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes I’ve made so far and it’s very easy to prepare. The raspberry heart shapes on top make it ideal for Valentine’s Day but is perfect for any other occasion as well. As white chocolate is used, not only it brings an amazing flavor alongside the lemon zest but there is no need for gelatin to help it set up.

The raspberry coulis is easy and quick to prepare and can be made with either fresh or frozen raspberries which makes this a perfect dessert even when raspberries are not in season.

I’ve used Oreo cookies crust but feel free to use graham crackers or digestive biscuits instead if you like them best. As it needs to be set up for several hours it’s best to make this No-Bake White Chocolate Raspberry Cheesecake a day in advance.

How to make No-Bake White Chocolate Raspberry Cheesecake

To begin, prepare the raspberry coulis. In a small saucepan, whisk together sugar, cornstarch, and lemon juice. Add raspberries and bring the mixture to a boil over medium-low heat, stirring constantly. Let it simmer for 5 minutes, then remove from heat. Sieve the sauce to remove seeds and set it aside to cool down until ready to use.

Next, prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush them until crumbs form. Add melted butter and process until evenly moistened. Press the mixture into the bottom of a greased 8-inch (20 cm) springform pan using the back of a spoon. Refrigerate the crust until the filling is prepared.

Now, prepare the cream cheese filling. Place white chocolate and 4 tablespoons of cream into a heatproof bowl and place it over a pan with simmering water to melt over low heat. In a large bowl, mix cream cheese until smooth. Add powdered sugar, lemon zest, and vanilla extract, and mix to combine. Then, mix in the melted chocolate and set aside. In another bowl, whip the remaining whipping cream until stiff peaks form, then gently fold it into the white chocolate and cream cheese mixture.

Pour the filling over the prepared crust and use an offset spatula to spread it evenly. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake. Use a toothpick to run it into the center of each circle to create heart shapes.

Cover and refrigerate the cheesecake for at least 4 hours or preferably overnight. Serve with more raspberry coulis alongside and enjoy this delightful treat!

If you try it out, don’t forget to tag me on Instagram. Would love to see how it turns out for you.

YOU MAY ALSO LIKE:
No-Bake Ombre Berry Cheesecake
No-Bake Nutella Swirl Cheesecake
Raspberry Cheesecake Bites