This luscious no-bake white chocolate raspberry cheesecake is an ideal summer dessert. A fresh, sweet-tangy raspberry coulis balances the rich, creamy filling. This tried-and-true, easy recipe is perfect for special occasions such as Mother’s Day, Father’s Day, Christmas, Thanksgiving, or any gathering where you want an elegant yet simple dessert.
I’m married to a British man, Mark, who loves cheesecake. On a summer visit to the UK we attended an afternoon cookout where someone brought a truly unforgettable cheesecake. When we returned home, Mark urged me to recreate it. It took me a while to gather the courage, but I finally made it—and it was worth the wait.
This dessert uses a generous amount of white chocolate, which makes it special. With nearly a pound of good-quality white chocolate in the filling, the result is indulgent yet surprisingly light in texture—not heavy or dense like some cheesecakes. Every bite is silky and satisfying. Pairing it with fresh raspberry coulis adds brightness and balances the sweetness.
Serve the cheesecake with chilled raspberry coulis just before slicing to keep the presentation bright and the flavors vibrant. This is a dessert that’s easy to make ahead—ideal when you want a stress-free centerpiece for a celebration.
What are the INGREDIENTS for No-Bake White Chocolate Raspberry Cheesecake?
For the crust
- Graham cracker squares or digestive biscuits, crushed (about 1½ cups)
- 1 tsp ground cinnamon
- 3/4 cup pecans or walnuts, crushed
- 6 tbsp unsalted butter, melted
Helpful tools:
Glass with a flat bottom (to press crumbs), rolling pin or food processor to crush crackers and nuts
For the filling
- 14–16 oz good-quality white chocolate (eating chocolate, not baking chocolate), broken into pieces
- 3 tbsp unsalted butter
- 2 (8 oz) packages cream cheese, room temperature
- 1/4 cup caster or superfine white sugar
- 6 fl oz heavy (double) cream (about 3/4 cup)
- 1 tsp pure vanilla extract
- 1 pint fresh raspberries, plus a few extra for garnish
For the fresh raspberry coulis
- 1 pint fresh raspberries
- 1/3 cup sugar
How do you make No-Bake White Chocolate Raspberry Cheesecake?
Crust
Combine the crushed crackers or biscuits, cinnamon, chopped nuts, and melted butter in a bowl until evenly moistened. Press the crumb mixture into the bottom and about 1/2-inch up the sides of a 9-inch springform pan using the flat bottom of a glass. Chill the crust while you prepare the filling.
Filling
Place the white chocolate and butter in a heatproof bowl set over barely simmering water. Stir occasionally until melted and smooth. Remove from heat and let cool for a few minutes.
In a separate bowl or the bowl of a stand mixer, beat the softened cream cheese, heavy cream, and sugar until smooth, about 3 minutes. Add the vanilla and mix until combined.
Fold the slightly cooled melted white chocolate into the cream cheese mixture until evenly blended. Gently fold in the raspberries, taking care not to crush them so the filling stays pale and not stained pink.
Pour or spoon the filling into the chilled crust, smooth the top, and refrigerate until set—overnight is best. The cheesecake can be made up to two days ahead and kept chilled.
Fresh raspberry coulis
Puree the raspberries with the sugar, then strain through a fine sieve to remove seeds. Chill the coulis and drizzle it over slices of cheesecake just before serving for the best presentation and flavor.
Tips
- Use a good-quality eating white chocolate (not baking or melting chocolate) for the best flavor and texture.
- Room-temperature cream cheese mixes more smoothly and prevents lumps.
- The cheesecake can be made up to two days in advance and chilled until serving.
This no-bake white chocolate raspberry cheesecake serves about 12 and makes an impressive, yet easy, centerpiece for any celebration. Enjoy the balance of creamy white chocolate filling and bright raspberry coulis—every slice is a delightful treat.
