🍓🤍 No-Bake Raspberry White Chocolate Cheesecake

This No-Bake Raspberry White Chocolate Cheesecake is creamy, silky, fruity, and wonderfully indulgent. A buttery Marie biscuit crust is topped with a smooth white chocolate cheesecake filling and ribbons of sweet-tart raspberry mixture.

The combination of rich white chocolate and bright raspberries makes every bite perfectly balanced. Best of all, there’s no oven required—just chill, slice, and enjoy!

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Chilling Time: 6 hours
• Total Time: About 6 hours 35 minutes
• Servings: 10–12 slices
• Difficulty: Easy
• Method: No-bake
• Pan: 20 cm (8-inch) springform pan

Ingredients

Biscuit Crust

• 180 g Marie biscuits
• 160 g unsalted butter, melted

Raspberry Mixture

• 200 g frozen raspberries
• 75 g granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

White Chocolate Cheesecake Mixture

• 300 g white chocolate, finely chopped
• 500 g full-fat cream cheese, softened
• 100 g powdered sugar, sifted
• 1 tsp vanilla extract
• 300 ml heavy whipping cream, cold
• 2 tsp powdered gelatin
• 3 tbsp cold water

For Decoration

• Fresh raspberries
• White chocolate curls or shavings
• Optional: whipped cream
• Optional: freeze-dried raspberry pieces

Instructions

1. Prepare the Biscuit Crust

1. Line the base of an 8-inch (20 cm) springform pan with parchment paper.
2. Place the Marie biscuits in a food processor and crush them into fine crumbs.
3. Transfer the crumbs to a mixing bowl.
4. Add the melted butter and mix until all the crumbs are evenly coated.
5. Press the mixture firmly and evenly into the bottom of the prepared pan.
6. Use the bottom of a glass or measuring cup to compact the crust firmly.
7. Refrigerate for at least 20–30 minutes while preparing the filling.

2. Make the Raspberry Mixture

1. Place the frozen raspberries and sugar in a small saucepan over medium heat.
2. Cook for about 5–7 minutes, stirring occasionally, until the raspberries soften and release their juices.
3. Lightly crush the berries with the back of a spoon while cooking.
4. Stir in the lemon juice.
5. Add the cornstarch slurry and cook for another 1–2 minutes, stirring constantly, until the mixture thickens slightly.
6. Remove from the heat and allow it to cool completely.

Tip: Don’t make the raspberry mixture too runny. It should be thick enough to sit in the cheesecake rather than disappear into the filling.

3. Melt the White Chocolate

1. Place the chopped white chocolate in a heatproof bowl.
2. Melt gently over a saucepan of barely simmering water, stirring frequently.
3. Alternatively, microwave in 15–20 second intervals, stirring well after each interval.
4. Once smooth, set aside to cool slightly.

The chocolate should remain fluid but should not be hot when added to the cream cheese mixture.

4. Prepare the Gelatin

1. Sprinkle the powdered gelatin over 3 tablespoons of cold water.
2. Let it stand for about 5 minutes to bloom.
3. Gently warm the bloomed gelatin until completely dissolved.
4. Set aside briefly.

Do not boil the gelatin.

5. Make the Cheesecake Filling

1. Beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Add the vanilla extract and mix until combined.
3. Slowly pour in the melted white chocolate while mixing on low speed.
4. Mix until completely smooth.
5. Add the dissolved gelatin and mix until evenly incorporated.
6. In a separate chilled bowl, whip the heavy cream to soft-medium peaks.
7. Gently fold the whipped cream into the cream cheese and white chocolate mixture in two or three additions.

The finished filling should be thick, smooth, and airy.

6. Assemble the Cheesecake

1. Remove the chilled biscuit crust from the refrigerator.
2. Spread about half of the white chocolate cheesecake filling over the crust.
3. Spoon several small dollops of cooled raspberry mixture over the filling.
4. Gently swirl the raspberry mixture with a skewer or the tip of a knife.
5. Add the remaining cheesecake filling and smooth the surface.
6. Spoon more raspberry mixture over the top.
7. Create a gentle raspberry swirl using a skewer.

Don’t over-swirl—the goal is to create distinct raspberry ribbons throughout the cheesecake.

7. Chill

1. Cover the cheesecake loosely with plastic wrap.
2. Refrigerate for at least 6 hours, preferably overnight.
3. The cheesecake should be completely firm before removing it from the pan.

8. Decorate and Serve

1. Carefully run a thin warm knife around the edge of the cheesecake if needed.
2. Release the springform pan.
3. Decorate with fresh raspberries, white chocolate curls, and optional whipped cream.
4. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
5. Serve chilled.

Chef’s Tips

• Use full-fat cream cheese for the best texture and stability.
• Make sure the cream cheese is softened before mixing to prevent lumps.
• Allow the melted white chocolate to cool slightly before adding it to the cream cheese.
• Don’t add hot raspberry sauce to the cheesecake filling.
• Chill the cheesecake for the full recommended time. Overnight chilling gives the cleanest slices.
• Press the biscuit crust firmly so it doesn’t crumble when sliced.
• For an especially smooth filling, sift the powdered sugar before adding it.
• White chocolate varies in sweetness, so taste the filling before adding any additional sugar.

Variations

🍓 Raspberry Swirl Cheesecake

Reserve some raspberry mixture and swirl it generously across the top for a beautiful marbled finish.

🍫 Chocolate Raspberry Cheesecake

Replace the Marie biscuit crust with chocolate biscuits for a richer chocolate-and-raspberry combination.

🍋 Lemon Raspberry Cheesecake

Add 1–2 teaspoons of finely grated lemon zest to the cheesecake filling for extra freshness.

🫐 Mixed Berry Version

Replace some of the raspberries with blueberries, blackberries, or strawberries.

🤍 Extra White Chocolate

Add additional white chocolate curls over the top just before serving for a more luxurious finish.

Storage

• Store covered in the refrigerator for up to 4 days.
• Keep the cheesecake chilled until ready to serve.
• For best texture, don’t leave it at room temperature for extended periods.
• Individual slices can be frozen for up to 1 month. Wrap them tightly and thaw overnight in the refrigerator.

Make-Ahead

This cheesecake is perfect for preparing ahead of time. Assemble it the day before serving and refrigerate overnight. Add the fresh raspberries and chocolate decorations shortly before serving for the freshest appearance.

Serving Suggestion

Serve each chilled slice with a few fresh raspberries, delicate white chocolate curls, and a small spoonful of raspberry sauce. The crisp buttery crust, creamy white chocolate filling, and tangy raspberry swirls make this an elegant dessert for birthdays, holidays, dinner parties, or afternoon tea.