This No Bake White Chocolate and Raspberry Cheesecake is so creamy and delicious! Buttery biscuit base, creamy vanilla white chocolate filling and bursts of fresh raspberries! It’s a fabulous choice for a celebration dessert.
As much as I love baking, there’s one dessert that totally has my heart – and that is the no bake cheesecake.
They are just so darn easy! I can’t think of a better, easier make ahead dessert.
They are particularly handy for making ahead of time – they keep well in the fridge for a couple of days, so it’s a perfect choice if you’re short on time.
But having said all that, I have heard of a few people running into problems when making a no bake cheesecake – particularly issues with them not setting or being lumpy!
So I’m going to share my top tips on how to make the perfect no bake cheesecake.
I’ve made (and eaten!) more than a fair few cheesecakes in my time and I’ve made the mistakes in the past and learned from them, so you don’t have to!
How to make the perfect no bake cheesecake
- First of all, you need to use full fat cream cheese. Sorry. If you use a low fat variety, the recipe won’t turn out!
- You need to beat the cream cheese until it is smooth and lump free. You can use an electric mixer if you like, or if you fancy an arm workout, use a wooden spoon.
- Whip the double cream until it is holding soft peaks – this will help to set the cheesecake.
- Melt the white chocolate slowly. If it becomes too hot, It can separate and become very hard to work with.
- I break the chocolate into small pieces, place in a heatproof bowl and set it over a pan of recently boiled water. I don’t put it on the hob – the heat from the boiled water will be enough to melt the chocolate.
- Make sure that the chocolate has cooled before adding to the cream cheese mixture – if it is still warm, the mixture may curdle.
- I recommend using a loose based springform cake tin for making this cheesecake – it makes it so much easier to unmould it.
- To release the cheesecake from the base of the tin, run a long handled palette knife between the base of the tin and the cheesecake crust. The bottom of the tin should easily fall off.
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Did you make this no bake white chocolate and raspberry cheesecake? Let me know what you thought of the recipe by leaving a comment below – and if you would rate the recipe out of 5 by clicking on the stars in the recipe card, I would really appreciate it. Thanks!
- 200G Biscuits, crushed - you could use Digestives, Gingernuts or Shortbread
- 75G Butter, Melted
- 300G White Chocolate, broken into small pieces
- 250G Full Fat Cream Cheese
- 250G Mascarpone Cheese
- 1 Teaspoon Vanilla Bean Paste
- 25G Icing Sugar, Sifted
- 300Ml Double Cream
- 200G Fresh Raspberries
For Decorating the Cheesecake:
- 150ml Double Cream
- 10-12 Fresh Raspberries
- 25G Melted White Chocolate and White Chocolate Squares, Optional
- Combine the crushed biscuits and the melted butter, mixing well until the biscuits resemble damp sand. Tip into a 20cm Springform tin and using a spoon, press the biscuits into the tin to form the cheesecake base. Chill in the fridge while you get on with the filling.
- Melt the white chocolate over a pan of barely simmering water. As soon as the chocolate has melted, remove the bowl from the heat and set aside to cool down.
- Place the cream cheese, mascarpone, vanilla bean paste and icing sugar in a large bowl. Beat the mixture well until smooth and lump free. Fold in the melted, cooled chocolate.
- In a separate bowl, whip the double cream until it just starts to hold its shape on the end of a whisk. Fold the double cream into the cream cheese mixture until smooth.
- Retrieve the cheesecake base from the fridge and place half of the raspberries over the base. Pour half the cheesecake mixture over the base, then top with the remaining raspberries. Top with the remaining cheesecake mixture and smooth the top. (Alternatively, you can just fold the raspberries through the cheesecake instead if you don't mind crushing them slightly! It doesn't make any difference to the taste but the raspberries will bleed through the white cheesecake filling.)
- Chill the cheesecake for 6-8 hours - by this time the cheesecake should be set and firm enough to cut into neat slices. When you're ready to decorate the cheesecake, whip the 150ml double cream and spoon into a piping bag fitted with an open star nozzle. Pipe the cream all around the edge of the cheesecake. Drizzle with (cooled) melted white chocolate and decorate with fresh raspberries and white chocolate squares.
The cheesecake will keep for up to 3 days in the fridge, although I've never known it to last longer than a day in my house.....
Important! Please make sure the melted white chocolate has cooled before you add it to the cream cheese mixture, or it will almost certainly curdle.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 613Total Fat 50gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 16gCholesterol 113mgSodium 344mgCarbohydrates 37gFiber 2gSugar 27gProtein 7g